BRAUWELT International 2-2024

I am always astounded at how much influence the ingredients – only four according to the Reinheitsgebot, more outside of Germany – can have on the flavor of beer when combined with the appropriate brewing technology. A learned specialist, adept in the true art of brewing, is capable of discerning and unveiling flavor and aroma nuances to the wonder and delight of beer lovers.

Revival – The US craft beer scene is dominated by IPA. Many appreciate and love it – but it’s not for everyone. In her latest article on p. 65, our author Elva Ellen Kowald offers her observations on the current trend – some call it a rebirth – of classic lager beer. This style is characterized by a full aroma and flavor, and is appreciated, above all, for its high drinkability.

A perfect Helles – The art of brewing is particularly evident in the production of the Southern German beer style Helles. Very narrow limits on any divergence in the parameters of original gravity, bittering units, color and aroma exist for the style. In his article on the topic on p. 78,
Dr. Michael Zepf of Doemens Academy discusses important aspects of the equipment and practices in the brewhouse and in the fermentation and lager cellars as well as in filtration and packaging. However, one fundamental factor rises above all others when crafting Helles: In spite of the knowledge, skill and technology a brewer may possess, the freshness of the beer is paramount.

Alternative raw materials – Are you familiar with Bromus grossus, commonly known as whiskered brome? I was completely unaware of this kind of grain until recently and would never have guessed that it could be suitable for beer production. This is precisely what the authors from the University of Bayreuth and the malting plant of the Ireks Group have been exploring on p. 81.

Considerable potential – Though raw materials are certainly interesting, we don’t want to neglect topics of a technical and technological nature, such as surprising findings on the potential for energy savings in malting (p. 70), how hygienic design allows breweries to achieve high standards of hygiene (p. 110) and the most essential aspects of water treatment (p. 117).

CBC and WBC – And last but by no means least, we are looking forward to the upcoming Craft Brewers Conference and World Beer Cup at the end of April in Las Vegas, USA. For those wishing to experience the latest technical innovations or to sample impressive, characterful beers, it is high time to plan your trip to America’s Playground. On p. 94, we prime the pump, so to speak, for the CBC with our preview.

Authors

• Lydia Junkersfeld