Quality Certificates
Quality Control
The trust of our customers is justified by the fact that BESTMALZ quality malts are subject to independent quality control during each phase of production process. The malt is monitored by exact controls before, during and after each step in the process, beginning with the delivery of the raw materials and continuing until the malt is shipped.
All of the critical parameters are continually analyzed in our laboratory. That is how we ensure the desired malt quality – without compromise. Because only the finest product is shipped! Regular audits, specified in our certified quality management system in conformity to ISO 9001, guarantees continuous control of all processes.Certificates
BESTMALZ is certified in accordance to DIN EN ISO 9001:2008.
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QM-1862664 HACCP-1862664 |
BESTMALZ is certified in accordance to EU organic farming Regulation.
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DE-ÖKO-024 |
BESTMALZ is certified in accordance to QS.
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Palatia Malz QS-1881372 Malzfabrik Hoepfner QS-1881373 Mälzerei Wallertheim QS-1862780 |
All BEST malttypes are kosher (in accordance to OK-certification).
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SABMiller to build a new brewery in Uganda
10.02.12 - Brewing giant SABMiller plc (SAB) will invest US$80m in a new brewery at its Ugandan subsidiary, Nile Breweries (NBL), doubling the company's design capacity to 3.6m hectolitres by 2013. The development of the new brewery followed a US$29m investment to expand capacity at the existing Jinja site in 2009 and a cumulative US$25.6m investment to develop maltings and effluent treatment plants in 2011, bringing the total capex for the country to over US$130m over the last three years. [more]
SABMiller Announces New Group Chief Brewer
09.02.12 - SABMiller plc announces that Professor Barry Axcell, Group Chief Brewer, will retire from the company at the end of July 2012 after almost 35 years of service with the company. Barry will be succeeded by Professor Katherine Smart as Group Chief Brewer effective 1 June 2012. Katherine is the current SABMiller Professor of Brewing Science and the Head of the School of Biosciences at The University of Nottingham. Katherine, a well-respected academic, has held this post for seven years and founded Brewing Science at the University offering research programs in malting, yeast genomics, fermentation and flavour. Barry Axcell and Katherine also developed the MSc in Brewing Science. [more]
World beer market 2011 growth picks up to 2.7 percent: report
09.02.12 - Growth in the world beer market picked up to reach 2.7 percent in 2011 as growth continued to strengthen driven by emerging markets, and is predicted to grow at 2.5 percent this year, industry research group Plato Logic said on Wednesday. The researcher upgraded its 2011 figure from its 2.5 percent volume growth estimate made back in September 2011 as the recovery in the global beer market gathered pace. [more]
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