BRAUWELT International 5-2024
EDITORIAL
KNOWLEDGE
BEER AND BREWING HISTORY
MANAGEMENT
INTERVIEW
EDITORIAL - The final charge to the trade fair
It won’t be too long before the BrauBeviale opens its doors again. The finishing touches are now being added to the exhibition halls before the exhibitors and attendees from all over the world flood into Nuremberg, Germany. This year’s concept has also been fine-tuned and further refined, offering even greater opportunities for a lively exchange of ideas. In this issue, we provide a foretaste of the approaching trade fair through the eyes of the organizers. In our interview with them, we hear all about the upcoming international gathering of beer and beverage devotees, which has affectionately become known as the “Stammtisch (regulars’ table) of the industry” (p. 335).
The origins of lager yeast – A forum on raw materials moderated by our author Horst Dornbusch is planned as part of the trade fair. Among other topics, the forum will focus on the pedigree of lager yeast. Our fascinating series of articles based on these new research findings commences in this very issue. Part 1 opens by examining the relationship between the cold-tolerant yeast S. eubayanus and cold fermentation. This kind of fermentation was already documented in the Upper Palatinate region of Bavaria in the year 1483 (p. 281).
Measuring yeast vitality – But let’s return to the challenges currently confronting the industry: Every brewer should examine the physiological state of the yeast used in production because its vitality is a fundamental prerequisite for achieving a successful fermentation. And yet, how can yeast vitality be determined in a way that is both relevant and meaningful? One possible parameter for doing so would be the flexibility of the yeasts’ cell membranes. Our authors have compared a number of methods and have identified their strengths and weaknesses. Turn to p. 286 for more.
Monitoring malt – A malt analysis is really simple and straightforward – isn’t it? Well, interpreting one is actually not as easy as it might seem. On the contrary, the results of a malt analysis can often be misinterpreted, which leads to considerable difficulties in processing. It is, nevertheless, possible to draw the correct conclusions about the quality of malt received at a brewery. And it can be done very rapidly, even without sophisticated laboratory equipment, using only the senses nature gave us. Intrigued? Our authors at the Research Center Weihenstephan explain precisely how this works, starting on p. 266.
A quality pour – Selecting good raw materials is only the tip of the iceberg. Brewing techniques and equipment are also of importance in determining beer quality. Fluctuations in quality that impart a negative sensory impression can also arise from faults at a number of points in the process of serving a beverage on tap. The sources of such unpleasantness are found within the dispensing system itself. In this first installment in our three-part series, we examine the proper methods for dispensing beverages, beginning on p. 320.
Will you be at the BrauBeviale this year? We certainly hope so, because these are just a glimpse of the many engaging articles presented in this issue of BRAUWELT International, and we at Fachverlag Hans Carl have a whole lot more to offer our readers. Be sure to visit us in Nuremberg at the BrauBeviale in hall 1 at stand 201. We look forward to seeing you there!