BRAUWELT International 1-2026

Last year’s challenges have carried over to 2026: declining beer sales, high costs and a global political situation marked by uncertainty. These demand solutions that will enable us to position ourselves for success well into the future. Sometimes all it takes is a few good ideas. Come and explore them with us today.

Our first stop: the Magpie & Marten – Let’s pull up a chair and join Nancy and Christopher McGreger over a pint to talk about what brewers love to do most: refine their brewing process and the flavor of their beer. On p. 16, they examine Central European lagers and talk about how fine tuning can reap rewards for one’s time and attention to detail.

A trifling oversight with an enormous impact – The Research Center Weihenstephan for Brewing and Food Quality has been busy studying the phenolic compounds that contribute to the aroma and flavor of beer. Since these compounds are considered undesirable in lager beers, a new method has been developed to address them. Comprehensive analysis has revealed the reasons behind their presence, which are presented in four real-world examples (p. 18).

Welcome news for smaller breweries – Although a number of manufacturers offer high-performance mash filters, there is a notable lack of such systems for those with lower production capacities. However, a mash filter has now been developed, which despite the diminutive dimensions of its plates, is purported to effectively deliver the same high extract yield as larger systems do. We present the pilot study in detail on p. 8.

Although having one’s own CO₂ recovery system offers many advantages, it would not have been considered wise or worthwhile for small and medium-sized breweries to purchase one – until now. The Danish company Dalum has developed a space-saving system for breweries with an annual production capacity of 400 hl or more. The economic feasibility of installing and operating one’s own CO₂ recovery system is described on p. 22.

And another contribution on p. 32 addresses how processing brewing yeast as a feed supplement can become an additional source of income. This prospect was once only feasible for larger breweries. The technical details have recently been optimized to such an extent that refining waste yeast is no longer above and beyond the capability of smaller breweries.

We are looking forward to the CBC! – This year it takes place in Philadelphia. In her preview on p. 43, Ann Obenchain of the Brewers Association promises a fresh, new format and a sharper focus on engaging attendees. We are very excited to see what will transpire at this year’s CBC.

Authors

• Lydia Junkersfeld