Ingredients are key!
Actually, it’s similar to brewing beer: you mull over a new recipe, attempting to bring the appropriate ingredients together in just the right quantities and using the most suitable methods in order to create a fantastic beer. Preparing this issue followed a similar pattern, in that we had numerous outstanding contributions to work with – but don’t take my word for it, see for yourself …
CBD – Ina Verstl launches this issue with an article on the phenomenon of cannabis and beer. Originating in Canada, this grassroots trend, as it were, has wafted over the border into the USA, billowing across the country, all the while generating a considerable buzz. Read her article on page 229. All of us are waiting with bated breath to see how the market develops and which products will emerge.
Aroma Yeast Strains – No, I did not mistype: we’re not talking about hops but rather about yeast. During fermentation, yeast can produce linalool or geraniol in certain quantities, substances normally derived from hops. Therefore, they are also capable of influencing the aroma of beer. Korbinian Haslbeck of Weihenstephan describes in his article on page 248 how some “aroma-friendly” yeast strains provide support to hop aroma and what applications they offer as an “ingredient of further interest”, one not only limited to experimental brewing.
Great Flexibility – Even though the craft brewing industry is still “polarized” regarding hops, yeast management will take the spotlight away from hops at craft breweries of a certain size, according to Torben Bauch of the GEA Group. In an interview, he tells us more about craft brewers’ specific requirements with regard to yeast propagation and management, compared to what goes on at substantially larger breweries. He tells how this recent development has facilitated streamlining brewery operations and has made them more practical (p. 270).
Flavor is in the Details – Even analyses performed without expensive technology have become complex. For instance, a quick sensory analysis session can be performed to allow brewery personnel to determine whether the beer is tasting like it should. For the results to be statistically sound, all of the conditions have to be spot-on. Johannes Fuchs of VLB Berlin explains the basic requirements and testing methods for performing a successful and relevant sensory analysis on page 258.
Review and Outlook – Finally, the current issue is topped up with details about the most recent gatherings of brewers around the world: the 37th EBC Congress in Antwerp (p. 277), Brasil Brau (p. 237), Craft Drinks India (p. 274), the Africa Brewing Conference (p. 281), the Brewing Conference in Bangkok
(p. 267) and the Mondial de la Bière in Montréal and São Paulo (p. 272). We are pleased as punch to announce that starting with this issue, we are launching a partnership with the Brewers Association (BA), which will provide us with articles on their activities as well as current topics from their own perspective (p. 252).
Well and truly topped up then, wouldn’t you say? And with all the best ingredients for a genuinely global BRAUWELT International!
