{"id":11154,"date":"2025-10-14T10:10:18","date_gmt":"2025-10-14T08:10:18","guid":{"rendered":"https:\/\/elicitonline.com\/case\/burg-azijn-standardizes-its-work-process-for-all-european-locations-with-elicit\/"},"modified":"2026-09-09T12:59:10","modified_gmt":"2026-09-09T10:59:10","slug":"burg-azijn-standardizes-its-work-process-for-all-european-locations-with-elicit","status":"publish","type":"case","link":"https:\/\/elicitonline.com\/en\/case\/burg-azijn-standardizes-its-work-process-for-all-european-locations-with-elicit\/","title":{"rendered":"Burg Azijn standardizes its work process for all European locations with ELICIT"},"content":{"rendered":"\n
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Burg Azijn standardizes its work process for all European locations with ELICIT<\/h1>\n<\/div>\n\n\n\n\n \n<\/span>\n<\/div>\n<\/div>\n\n
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Willem Wit<\/strong>Master Brewer, Burg Azijn<\/p>\n<\/div>\n\n\n\n

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\u201cWe are creating a standardized working method that allows every brewer to work independently, ensuring we all operate consistently at the highest level.\u201d<\/em><\/p>\n\n\n\n

Inge Mewe<\/strong>Technology Manager, Burg Group<\/p>\n<\/div>\n\n\n\n

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\u201cWe are seeing faster response times to process deviations, and operators have more tools to handle malfunctions. Additionally, it provides peace of mind and a clear overview for operators.\u201d<\/em><\/p>\n\n\n\n

Viljo Pos<\/strong>Production Manager, Burg Group<\/p>\n<\/div>\n<\/div>\n\n\n\n

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The refined production process of natural vinegar at Burg Azijn (part of Burg Group) was held within the minds of a small group of master brewers. With the help of ELICIT, they are reducing their dependence on specialists and creating stable, top-quality results through a standardized working method. <\/mark><\/strong><\/h4>\n\n\n\n

\u00a9 Header photo: Niels Brokaar<\/strong><\/p>\n\n\n\n

The unique vinegar process at Burg Azijn<\/strong><\/h3>\n\n\n\n

Burg Azijn produces natural vinegar through a natural process, where alcohol is converted into natural vinegar by the acetic acid bacterium acetobacter in a fermenter. This is a refined process where precise control of temperature and concentrations is essential. \u201cA temperature that is too high can kill the bacteria,\u201d says Technology Manager Inge Mewe. \u201cIt is therefore important that the settings are adjusted exactly right. This prevents downtime as well as unnecessarily long lead times.\u201d <\/p>\n\n\n\n

A small group of specialists responsible<\/strong><\/h3>\n\n\n\n

However, the settings for this ‘perfect process’ were largely stored in the minds of a small group of experienced vinegar brewers. \u201cWe have a few master brewers who know the installations inside and out,\u201d says Production Manager Viljo Pos. <\/p>\n\n\n\n

Brewer Willem Wit is the prime example of this. Viljo: \u201cHe even appears in a photo on our own vinegar brand Tromp Rueb; that says enough. Master brewers like Willem are a source of information for others 24 hours a day, 7 days a week. They are available by phone and can monitor malfunctions from home. This makes the process dependent on a small group of people. Now that this group is also approaching retirement age, we want to prevent that knowledge from being lost.\u201d <\/p>\n\n\n\n

Knowledge preservation through ELICIT<\/strong><\/h3>\n\n\n\n

Technology Manager Inge Mewe had positive experiences with ELICIT and contacted them again. \u201cELICIT helps to extract implicit knowledge from the minds of experts and subsequently make it accessible to other operators.\u201d <\/p>\n\n\n\n

In this case, knowledge analyst Milou interviewed brewer Willem Wit and other experienced employees about the brewing process. \u201cMilou dissected Willem’s working method step by step. She did so with great respect for his expertise, and we saw that Willem took great pleasure in sharing his knowledge. It was wonderful to see.\u201d <\/p>\n\n\n\n

A structured working method for everyone<\/strong><\/strong><\/h3>\n\n\n\n

The interviews led to a knowledge file that made the expertise from the minds of experienced specialists accessible to other colleagues. Through ELICIT’s user-friendly software, they can now see the possible causes, what they need to check, and which settings can resolve the problem in just a few clicks during deviations or malfunctions. \u201cWhat was previously intuitive has now been given a logical structure. Complex relationships within the process are suddenly understandable. It provided insight into which aspects were obvious to experienced operators but unclear to others,\u201d says Viljo Pos. \u201cWe gained insight into the underlying logic of their decisions.\u201d <\/p>\n\n\n\n

The first results<\/strong><\/strong><\/strong><\/h3>\n\n\n\n

What did it deliver for Burg Azijn? \u201cELICIT’s software records the optimal brewing processes, incorporating the experience of our most seasoned experts,\u201d says Inge. \u201cAdditionally, the software provides the best approach for malfunctions or deviations. In this way, we create a standardized working method that allows every brewer to work independently, ensuring we all operate consistently at the highest level.\u201d <\/p>\n\n\n\n

What does that mean in concrete terms? Inge: \u201cFor example, our factory Burg Vinegar Belgium noticed that a setting in the fermenters at Burg Azijn was different, which led to more efficient use. They adjusted it immediately.\u201d Viljo adds: \u201cWe see faster response times to process deviations, and operators have more tools to handle malfunctions. Additionally, it provides peace of mind and a clear overview for operators.\u201d <\/p>\n\n\n\n

Furthermore, Burg Azijn can continuously add new knowledge to the software. Viljo: \u201cIt functions as a living document in which operators share experiences and improve procedures. This ensures continuous development and up-to-date information.\u201d <\/p>\n\n\n\n

The next steps<\/strong><\/strong><\/strong><\/strong><\/h2>\n\n\n\n

The success of the initial ELICIT experiences has already led to expansion into other production departments at Burg Azijn. A similar project is starting in the blow molding department for knowledge preservation regarding optimal bottle production. \u201cWe now have a proven method for knowledge preservation,\u201d states Inge. \u201cThis is valuable for our complex processes and when onboarding new people.\u201d <\/p>\n\n\n\n

But also for creating knowledge sharing with other locations.Because in addition to the Netherlands and Belgium, Burg Group also has vinegar factories in France, the Czech Republic, Germany, and the USA. By using uniform knowledge files for similar processes, the ultimate dream\u2014a standardized work process across all locations\u2014can increasingly become a reality. <\/p>\n\n\n\n

Inge: \u201cWe have laid a foundation for preservation, future growth, and knowledge transfer. Now it is important to add knowledge internationally and see where we can learn from each other. This allows us to work as efficiently as possible at all our locations and produce continuously at a high level with a stable process.” <\/p>\n\n\n