BRAUWELT International 4-2025

… in the struggle for survival, which also means that it is about the excellence of ingredients that go into the beer, the versatility of the equipment, the skill and education of the brewer,…’ emphasizes Elva Ellen Kowald in her contribution on p. 194 about the diminishing influence of the craft brewing industry in the USA. It is true that not even brewing high quality beer can guarantee long-term success, but in the absence of quality one’s chances are much less likely. Therefore, we once again focus on quality in this issue, since it is such a crucial topic.

Raw Materials Quality – Due to climate change, advances in breeding and other factors, brewers will at some point in the future be compelled to work with malting barley with low to insufficient protein levels, as exemplified by the 2024 harvest in Germany. This barley possessed a mean protein content of 9.9 percent. Brewers should be flexible enough to react appropriately, and not only with regard to foam formation and head retention. On page 206, we examine the influence of the protein content of barley, and the malt produced from it, on beer quality. And at the Magpie & Marten (p. 200), the quality of raw materials and the need for flexibility among brewers is also a topic of conversation!

Yeast Technology – If purchasing equipment for the removal of alcohol is out of the question for financial reasons, brewers may be interested to learn about alternative methods for creating non-alcoholic beer. In the production process, achieving microbiological stability and an excellent flavor profile are immense challenges, as outlined on p.224. The article begins with recipe formulation and continues through the selection of the yeast and fermentation process, finally moving to regulatory issues. Brewers can find information and ideas that will help them overcome these challenges.

Instrumental – Numerous measuring and testing devices have to be employed in breweries in order to attain and maintain consistently high quality and ensure product safety and process stability. To warrant that this equipment functions reliably, it is necessary to systematically record and regularly calibrate it. Digital test equipment management provides complete documentation and security for a brewery’s next audit (p. 257).

Uninhibited Knowledge Transfer – At the upcoming drinktec in Munich, attendees will once again be exposed to much that is designed to simplify, save and optimize their processes, money and time. We will again be present at the world’s largest trade fair for liquid foods and look forward to welcoming you at our stand C3-300. We also have a great deal to offer that is new, for example, if you are seeking trustworthy information that combines the scientific and the practical, our journal BrewingScience is now an open access publication (www.brewingscience.de). We’d be delighted if you’d come by and take a look...

Authors

• Lydia Junkersfeld