BrewingScience issue Jan/Feb 2025 out now

Nuremberg | The new BrewingScience issue Jan/Feb 2025 has just been published, and the abstracts below give an overview of what our readers can expect in this issue.

Keptinis – The brewing and fermentation characteristics of a traditional farmhouse ale from Lithuania (Rehorska et al.)

Keptinis is a historical beer style from Lithuania which is brewed from a mash that is baked in parts or in total in a special oven. According to historical sources, one viable method to brew Keptinis is to mash-in with small amounts of brewing liquor at temperatures of approximately 65 °C and to bake the whole mash afterwards at ambient temperatures ranging from 280 to 300 °C in a so-called Duonkepis, a traditional bread oven. Maillard reactions, caramelisation products and eventually pyrolysis of the remaining starch can therefore be expected. The baked mash is then mashed in again in brewing liquor and lautered. The collected wort is not boiled but fermented subsequently with top-fermenting yeast strains.

Available data on the brewing and fermentation characteristics of Keptinis is scarce. Hence, in a reproducible experimental design to reconstruct one method to brew this historical beer style, three brews and one control were conducted. For each experimental brew a grain bill of 6 kg Pilsener malt was mashed in at a grist-to-water ratio of 1:3 and mashed for 60 minutes at 65 °C. The mash of the three brews then was baked at 300 °C for 30, 60 and 120 minutes in a combination steamer using dry air. The mash of the control brew was not baked. The wort of all four brews was fermented with top-fermenting ale yeast at 20 °C. Prolonged baking time affected the pH of wort and beer, the degree of fermentation and the beer colour. The apparent degree of fermentation of the control was 91 %, whereas the prolonged baking time of the mash lowered it to 85 % (30 minutes), 84 % (60 minutes) and 82 % (120 minutes). EBC beer colour units were measured with 4 EBC in the control, 15 EBC units in the beer gained from the mash baked for 30 minutes, 35 EBC units (60 minutes) and 88 units (120 minutes) respectively. In addition, the thiobarbituric acid index (TBI) and the free amino nitrogen (FAN) of the final beers were determined.

Investigation of beer foam with X-ray photoelectronspectroscopy: first insights (Krebs, Zarnkow, Endres)

This first investigation of beer foams using XPS enables a deeper insight than conventional analytics into the composition of beer foams as well as indications of criteria for good beer foam (NIBEM > 300 s; foam index, SKZ > 115). Due to the high sensitivity of this method, even the smallest amounts of residues can be detected in survey spectra. For an initial assessment, the total nitrogen content can be determined comparatively quick and easy, whereby a high value is obviously characteristic of good foams. The N 1s spectra can be employed to determine the quantity and size of proteins which are considered to be foam positive. A high O=C-N/C-NH2 ratio might indicate long peptide chains and seems to be foam positive, as the results reveal. Other groups can also be identified, such as polyphenols, whose influence on the foam is also assessed. Furthermore, the results indicate that appropriate reference measurements could provide a more precise determination of the proteins and influencing factors.