BRAUWELT International 6-2021
FERMENTATION AND MATURATION
EDITORIAL - Make the most of new opportunities
Yet another year is swiftly coming to a close, one which, when we rang it in last winter, we most certainly thought would not transpire as it did. Regardless, instead of brooding about the year that has past, we should look forward to the one that is almost upon us and attempt to make the most of the new opportunities it has to offer. The industry will undoubtedly brighten your outlook for the coming year with the following:
Green gold – German hop growers are attempting to defy climate change with new varieties adapted to the more extreme weather conditions. One response to this environmental predicament from the researchers at Hüll goes by the name of Aurum. This hop variety possesses improved climate and disease tolerance and is meant to serve as a mainstay for the classic aroma hop segment of the market. A description of Aurum, including results from the initial brewing trials, is found on p. 332.
Isomerization: A bitter tale – Conditions in the wort are less than optimal for the isomerization of the bitter substances derived from hops. The hop yield in a brewery normally hovers around 30 percent … this represents, in essence, a reprehensible waste of raw materials. On page 336, Alexander Scheidel of Krones AG presents a method for increasing the hop yield using ionized water.
Open to New Opportunities – Traditional, open fermentation vessels are full of possibility for brewers. Maximilian Reichenbacher of Weihenstephan has immersed himself in the topic of open fermentation, and on p. 340, he explains why fermentation in open, shallow vessels is not only beneficial for the yeast and beer but can also be visually stunning in a setting where the tanks are on display.
Filtered out – For enhancing beer quality, flavor and shelf life, filtration is a must, declares Frank Paul Servay of Eaton Technologies. In a five-part series, we take a closer look at filtration and begin in this issue with an overview of common filtration processes (p. 348). Afterwards, our author goes into greater detail regarding clarifying and trap filtration as well as fine and membrane filtration, including solutions devised especially for craft brewers.
You’ve got to move it! Gently – A brewer’s basic knowledge comprises the fact that mechanical stress, such as shearing forces exerted on the wort, has a negative effect on the filterability of beer. For this reason, pump manufacturers place a great deal of emphasis on fashioning pumps that are “gentle on the product”. This property of pumps has been difficult to quantify – until now. Philipp Zeuschner of VLB will introduce his method for determining how gently a pump conveys a product without the need for laboriously modifying the pump itself (p. 368).
Spoiled for choice – The cleaning performance of a bottle washer depends to a great extent upon the amount of soil in the system and how well it is removed. Our expert Dr. Hartmut Evers asks himself this question – and provides an answer, on p. 356. He examines two options for removing the entrained particles of glue, labels and other impurities. He acknowledges that both systems have their advantages – and thus, the agony of choice remains...