BRAUWELT International 5-2025
EDITORIAL
OVER A PINT AT THE MAGPIE & MARTEN
KNOWLEDGE
BEER AND BREWING HISTORY
INTERVIEW
EDITORIAL - Quality assurance at every level
Breweries around the world are taking advantage of the opportunities current market forces have presented them and are expanding their product palettes to include new types of beer and beer-based beverages, among other products. Though many of these products have cost breweries dearly in their development, the beverages themselves often possess a shelf-life one might characterize as ephemeral. Producing these beverages also requires greater technical and technological outlay and expertise.
Hoses and noses – Integrating the production of new, alternative beverages into a brewery’s existing process does not always occur as smoothly as one might imagine. Monitoring microbiological processes and hygiene practices are even more critical and stringent than in conventional brewing. This applies even after these beverages have left their production facilities, when they enter dispensing systems, where many meticulously fashioned beverages become tainted beyond recognition, as we discuss over a pint at the Magpie and Marten. Turn to p. 277, to find out what can happen not only in Europe but also out in the American Wild West. And on p. 316, we look at what options are available for monitoring and performing rapid tests on dispensing systems, revealing the how, when and where with regard to the checks that should be carried out on a regular basis.
Foibles of filtration – As product palettes become more diverse and the quality of our raw materials fluctuate to an even greater extent, brewers determined to maintain high standards of quality are facing new challenges, and some of those affect filtration. To refresh our knowledge of the tried-and-true method of pre-coat filtration with diatomaceous earth, the article on p. 300 provides an excellent overview covering the basics of candle filtration. The authors explain the filtration process and suggest specific solutions for a number of common issues encountered with this mode of filtration.
A recipe for success with non-alcoholic beer – NABs are a hot topic and must also be addressed. There are aspects of production requiring explanation, which can be found on p. 295. Beer with 0.0% ABV can be produced using dynamic fermentation and Crabtree-negative yeast strains. The system for producing this beer is already well known but has been further enhanced. By precisely manipulating the circulation and sedimentation processes, additional improvements in quality and efficiency can be achieved.
Building character – It goes without saying that the quality of the beer must be spot-on, both technologically and sensorily. Hops have an enormous and very complex influence on the sensory properties of beer. The article on p. 284 deals with the “thiol impact” as an important characteristic in the quest to classify hop varieties more accurately.