WeissBeerger is a big data and IoT company founded five years ago, developing game-changing solutions for breweries, soft drink manufacturers and their customers (PoCs-points of consumption).

Ziemann Holvrieka – a single company name symbolizing “Everything from a single source”. Over the past few years, the companies from Germany, the Netherlands, Denmark, Belgium and China have grown together under the umbrella of the CIMC Enric Tank and Process B.V. (CETP). These companies will be presenting themselves under a single company name: all companies belonging to the CETP Group will be operating in the market under the corporate name Ziemann Holvrieka. The country-specific assignment is ensured by means of the legal form, such as GmbH or B.V.

Beers of today – A short history of taste

Craft breweries are flourishing all over the world, making the range of available beer flavours wider than ever before. This taste revolution owes its existence to the inventiveness of craft brewers. This article describes the huge diversity available today, and outlines a short history of taste.

Of small creatures that we like and those that we don’t like

No question about it, every brewer loves microorganisms. And in particular yeast. Because without it our beer wouldn’t be worth a lot. Most brewers are more or less familiar with yeast metabolism. Ethanol and carbon dioxide are formed from sugar. Well, a whole series of other substances are also formed but this would go way beyond the scope of this article. Wort and beer are environments in which not just yeast feels on top of the world. Unfortunately (or, meantime with a view to some beer styles, thankfully), other microorganisms also feel completely at ease there. In the following article, let’s have a closer look at them.

Grandpa knew a thing or two …

… but has his knowledge outlived its usefulness? In the age of the Internet and smart phones, the programmes and apps all about beer brewing that can be downloaded from the Internet never cease to amaze one. Complete recipe calculations are possible and with smidgens of basic knowledge, the final alcohol content of a beer can be calculated more or less accurate to within a tenth.

Symrise AG is strengthening its product offering for natural beverage applications and further expands into the strongly growing market of flavored water: The Company signed an agreement to acquire Flavor Infusion, a highly specialized supplier for natural beverage solutions in North America, from its founders. With this investment, Symrise is gaining immediate access to the company’s profound knowledge as well as already marketed products and its most reputable customer base.

Gea has launched a new group structure developed as part of its “Fit for 2020” initiative. With immediate effect, the Group is bundling and reporting the development and manufacturing of products and the provision of process solutions in two new business areas – “Equipment” and “Solutions”.

The Brewers of Europe’s announcement of a major commitment to list ingredients and nutrition information for beer at the end of March drew mixed reactions.

Calculations relating to beer

In the previous article (BRAUWELT International no. 1, 2015, pp. 20-22), a possibility of calculating alcohol content (% w/w) of finished beer based on the two parameters “original gravity before fermentation” and “apparent extract” was described. In most instances however, small breweries and craft brewers test their finished beer purely by sensory analysis in the absence of in-situ, expensive equipment. In this article, I would like to give small breweries means for preparing an “abridged beer analysis” in-house, based on calculations generally widespread in the brewing sector.

Low-oxygen brewing process ensures high quality

With total output of 6.4 million hl per year Krombacher Brewery, founded in 1803, is one of the largest private breweries in Germany. The company’s success: the high quality of their products. Taste, turbidity and shelf life of the beer play an important role in this process – for all these factors the dissolved oxygen content of the product is key. Based on this background, continuous measurement of the dissolved oxygen content is very important – and the sensors of the Swiss company Hamilton Bonaduz AG provide a significant contribution.