1. 05 April 2011 CONFIDENTIAL Philippe Janssens YC Innovative Process PolyPhiber (05/04/2011)

2. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: concept Oxygen has a negative impact on the brewing process. Any oxidations at any steps tend to generate process problems as well as quality issues: –Mash filtration: bottleneck of the brewhouse –Quality of the beer: flavor stability Nature of the problem

3. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: concept Adding specific polyphenols (= natural antioxidants) at earlier steps of the brewing process should have a positive impact with a scavenging effect on oxygen. Adding calibrated solid fine particles to improve cake structure Proposed solution Thin bed mash filtration: reduction of filtration time Quality of the beer: flavor stability improvement POLYPHIBRE IS SPECIFICALLY RICH IN POLYPHENOLS & FIBRES

4. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: philosophy Sustainability Policy & Program led by employees and growers Best Practices throughout individual farm ISO 14001: 2004 Certification Recycling Program committed to “Reuse – Reduce – Recycle” Preventive Maintenance Program Towards Minimal Carbon & Water Footprints Sustainability Policy GreenChief™ Program

5. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: philosophy PolyPhiber is totally in line with our integrated sustainability policy: –Waste product reduction –Valorization of a residual fraction of hop –Process efficiency –Energy savings –Water consumption reduction GreenChief™ Program & ABInBev Sustainability

6. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Polyphenols PolyPhiber Analysis (UCL) –Material Lot #PP-SITK075 –Analysis and First Results Polyphenols Analysis Lot #PP-SITK075 Total Polyphenols (%)0.92 Flavanoids (%)0.17 Antioxidant Power (min.) (AAPH Method) 35 50 mg of polyphenols/liter are necessary to get an anti oxidative effect (i.e. 10 g of PolyPhiber/kg of malt)

7. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Lab trials Milling: under CO2, using the same batch of malt for each trial and the control. Material & Method

8. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Lab trials Brew diagram: 20min/48°C – 30min/63°C – 25min/74° –pH between 5.4 – 5.5 –addition of PolyPhiber material Mashing in Before filtration – OG between 24-25°P Material & Method

9. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Lab trials Filtration on “Meura’s Lab Mash Filter” at 78°C Material & Method

10. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Lab trials Filtration on “Meura’s Lab Mash Filter” at constant pression (P=0.4 bar) allows calculating the mash filtration coefficient Fk: Material & Method

11. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Lab trials Table of trials Lot #Mashing inFiltr. ControlN/A YC-PP 1PP-SITK07510 g/kg- YC-PP 2PP-SITK07510 g/kg YC-PP 3PP-SITK07520 g/kg- Trials were compared to a Control

12. 05 April 2011 CONFIDENTIAL Philippe Janssens IPhiber: Lab trials Results FkTime Filtr.Cake thick.CCR Control0.3515’25 ’’41 mm43.9% YC-PP 1 (10/0)0.3314’23’’42 mm42.2% YC-PP 2 (10/10)0.2912’08’’42 mm39.3% YC-PP 3 (20/0)0.2410’09’’44 mm40.9% – Fk < 0.25 represents an excellent filtration – 0.25 < Fk < 0.30 represents a good filtration – 0.30 < Fk < 0.45 represents a normal filtration – Fk > 0.45 represents a poor filtration

13. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Lab trials Quantity –It’s difficult to determine whether or not there is a positive effect at 10g/kg. –The effect is clearly positive at a dosage of 20g/kg. –The addition of PolyPhiber increase slightly the thickness of the cake (normal) and improve the permeability of the cake (improvement of the mechanical properties). –The optimum dosage rate should be somewhere between 10 and 20 g/kg of malt. Time of addition –A single dosage looks better than 2 separated dosages for the same total quantity. –The optimum time of addition is during mashing in (the sooner the better). Discussion

14. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Perspectives Savings & Productivity  Is function of the brew diagram and  Is function of the brewhouse configuration 1 1 2 2 MAK MAT WOK F2001

15. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Case Studies F2001: Process Steps Savings F2001 Process Step Occupation Time (min)PolyPhiber Effect10% reduction15% reduction20% reduction Filing7no777 Filtration30High2725,524 Compression5Moderate444 Sparging50High4542,540 Final Comp10no10 Discharge10no10 Total112 1039995 Average (%) -8,0-11,6-15,2

16. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Case Study 1 MIN: Savings & Productivity SAVING of 10% Prod/ Brewhouse Malts, cereals & adjuncts (Kg) PolyPhiber (Kg) Lab yield (%) Filtration cyclus (min) Hls @ 15°PHls/day Hls/W (5days) Mio Hls/Year Difference (Hls) Savings in Eq. Brews Savings in Eq. days of prod. Classical Process10.000 77,40%112487,16.26331.3131,57 Improved Process10.00015077,40%103487,16.81034.0501,70136.807280,923,4

17. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Case Study 2 AVE: Savings & Productivity SAVING of 15% Prod/ Brewhouse Malts, cereals & adjuncts (Kg) PolyPhiber (Kg) Lab yield (%) Filtration cyclus (min)Hls @ 15°PHls/day Hls/W (5days) Mio Hls/Year Difference (Hls) Savings in Eq. Brews Savings in Eq. days of prod. Classical Process10.000 77,40%112487,16.26331.3131,57 Improved Process10.00015077,40%99487,17.08535.4251,77205.594422,135,2

18. 05 April 2011 CONFIDENTIAL Philippe Janssens PolyPhiber: Case Study 3 MAX: Savings & Productivity SAVING of 20% Prod/ Brewhouse Malts, cereals & adjuncts (Kg) PolyPhiber (Kg) Lab yield (%) Filtration cyclus (min) Hls @ 15°PHls/day Hls/W (5days) Mio Hls/Yea r Difference (Hls) Saving s in Eq. Brews Savings in Eq. days of prod. Classical Process10.000 77,40%112487,16.26331.3131,57 Improved Process10.00015077,40%95487,17.38336.9171,85280.173575,247,9

19. 05 April 2011 CONFIDENTIAL Philippe Janssens Thank you For Your Attention