Exhaust heat project | An innovative concept that uses fermentation and refrigeration compressor energy via heat pumps has been introduced in the Puntigam district of Graz in Austria. The modern heating system for a new residential estate of 800 flats is the result of a cooperation between Brauerei Puntigam, Kelag Energie & Wärme GmbH and C&P Immobilien AG.

Fatty acids and foam | It is common knowledge that beer foam and fat(ty acids) do not get along with each other [1, 2, 3]. However, technologies and raw materials are natural sources of fatty acids in wort and beer. The extent to which medium-chain fatty acids regarded as detrimental to foam play a role will be described in more detail in this article.

So far and yet so near | The impact of the Covid-19 pandemic on the regular operations of many companies has shown that we need innovative solutions to be able to also guarantee safety of investment in times of crisis. With customers in over 60 countries of the world, medium-sized systems manufacturer BrauKon from Seeon in Germany has also been hugely challenged by the imposed travel and contact restrictions. It therefore decided to fast-track the development of its remote commissioning process.

Fully protected | To ensure IT security at Bell’s Brewery in Kalamazoo, Michigan, one of the largest craft breweries in the U.S., is fit for the future, three “highlight requirements” had to be met in just one project: Besides upgrading the control system, the server and the workstation operating systems, the database architecture was also fully updated. Working closely with the brewery’s IT team, ProLeiT was able to complete the whole project in just two weeks.

Infusion vs. decoction | Who in the brewing industry has not heard the often repeated saying: With modern, well-modified malts decoction is no longer necessary? But how does this work in practice? The authors of this article introduce an empirical sensory test to get closer to the truth.

Steinecker GmbH | Beginning in April 2021, the newly founded company Steinecker GmbH will offer all of the solutions and equipment required in a brewery.

Fermentation cellar extension | Exceptional beers require extraordinary design. Retrofitting new outdoor tanks and process technology at the Jopen Brewery near Amsterdam has created new opportunities for further developments in beer production while simultaneously increasing process reliability.

Industrial Internet of Things | The general economic and social conditions are forcing brewers to further optimize their consumption of raw materials and resources as well as their plant performance.

Quality over quantity | Consumer trends come and go, and in today’s climate, preferences are changing faster than ever before. The brewing industry is no exception; the global beer market has witnessed a shift in consumer demand in recent years, with people increasingly looking for quality over quantity and seeking more premium beer varieties that offer a unique experience and address evolving needs.

A new enzyme formulation | Biotransformation is a buzzword nowadays in brewing. It is defined as “the chemical modification made by the interaction of two ingredients used in brewing: yeast and hops”. Brewing yeast produce different enzymes during fermentation that can play a role in biotransformation with the release of aromatic compounds. Lallemand Brewing, Montreal, Canada, in addition to the characterization of its yeast portfolio with regards these specific enzymatic activities, just released ABV Aromazyme, an enzyme preparation with a strong β-glucosidase activity.

From the very beginning, the BrauBeviale in November has been the highlight of the year for family-owned KASPAR SCHULZ; the world’s oldest brewery equipment factory.