Bottled beers roll off the production line at theTaedonggang Brewery.

The Taedonggang Brewery channels efforts into the development of science and technology for improving the taste and quality of beer.

“We assign a high priority to science and technology and encourage all employees to turn out as one in technological innovation,” said Ri Hae Nam, chief engineer of the brewery.

Having set it as a goal to train all employees as qualified workers who are conversant in their work and fields and possess wide knowledge as required by the government policy of making all people well versed in science and technology, the factory found the solution to it in building and running the sci-tech learning space well and giving full play to the advantages of the study-while-you-work system.

First of all, it equipped the sci-tech learning space with full sets of computers and other IT means, input over 400 000 pieces of sci-tech data related to beer brewery and ran the facility in an effective way. It made sure that all employees under 35 years of age compulsorily enrolled in online courses at universities or colleges and heads of departments or workshops took full responsibility for their study. It also organized practical computer operating contests of workers, field officials and office employees separately on several occasions to foster positive attitudes to sci-tech learning.

As every employee shows enthusiasm for the study of science and technology and is eager to learn, it demanded each workteam come up with more than one technical innovation plan every month while establishing a system of strictly examining the application possibility, scientific accuracy and technical and economic effectiveness of the collected innovation plans at the end of month before their introduction into production.

“As science and technology were diffused effectively, a work habit of learning, studying and racking their brains has been established among all the employees to develop new ideas for technical innovation. In the course of it, a large number of scientific discoveries and technical achievements have been introduced into practice to increase production,” said Song Chol Ho, a staffer of the brewery.

The factory brewed high-concentration beer with the help of additives made with waste yeast, enabling it to perfect a production method in line with fermented beer production capacity. On the basis of research and analysis of the biological qualities of additives, it applied gibberellic acid whose bioactivity is high and preservation safety has been improved to production to boost the solubility of barley malt.

It expanded the carbon dioxide production capacity 1.5 times by additionally setting up a carbon dioxide collection process comprised of a gas purification system, absorption dryer, compressor and others and introducing a new compressor cooling method based on glycol, thereby making it possible to supply enough carbonic acid gas needed for the production of high-concentration beer.

It also came up with a new process disinfecting method that does not use bottle packing buffer tank and employed a bottle injection method based on the movement of beer transfer pump to decrease the number of bacteria in microorganism. It rationally remodelled the cooler for bottle injector in the bottled beer production process to quadruple the cooling speed and completed the cooling temperature control method using segment valve to ensure the cooling temperature in summer at 4℃, thus increasing the productivity 1.1 times.

It introduced a new process disinfecting method with the rotating washing and sterilizing spray which can further improve the control of microorganisms while minimizing the consumption of detergent for cleaning tank to ensure the quality of beer while reducing the consumption of caustic soda by 20 percent.

It also installed an intelligent motor protection device developed by Kim Kwang Myong, a worker at the brewery, in the air and refrigeration compressors and motors of malt shifting blowers to prevent the destruction of motors by overcurrent. And it set up a process of collecting sediments in the malty water production process to use the deposit from production process again in the next round.

All these technical innovation plans helped the brewery improve the taste and quality of beer and put the production on a normal footing.