Omnium brewhouse concept, Part 2: Technological findings and their impact

Beer analyses | The Omnium brewhouse concept by Ziemann has been operating successfully for the first time in a German brewery, Schlossbrauerei Reckendorf, since the beginning of April 2018 [1]. In the first part of the technological considerations, the results of brewhouse operation based on process times and data from wort analyses were explained [2]. The repercussions for beer quality resulting from technological factors described will be examined in this second part of the article.

Volatile hop aroma substances in the brewing process

Loss processes | The aroma spectrum of hop raw material generally differs considerably from the aroma that it introduces into beer. Apart from conversion reactions of volatile hop compounds, this is due to losses of same during the brewing processes. The decrease in concentration of specific substances during fermentation is steep, but can be influenced.

Omnium brewhouse concept, Part 1: Technological findings and their impact

Wort analyses | The new brewhouse concept Omnium by Ziemann attracted great interest among experts and practitioners after being unveiled at BrauBeviale 2016 and drinktec 2017. Reactions ranged from sheer surprise to anticipated criticism. The results of this interdisciplinary research and development project are derived from many tests from pilot to industrial scale from 10 to 140 hl [1-5]. First hands-on experience is now available at Schlossbrauerei Reckendorf.

Microbiologically Important Components in Hoppy Beers (Part 1)

Hop-based inhibitory power | Hops as raw material contribute significantly to microbiological stability of beer. In the present contribution, determination of a so-called hop-based inhibitory power is described in order to assess the antimicrobial potential of beer. This will be verified in Part 2 based on commercial-scale tests.

Hops and taste stability – selective hop additions for beer preservation (Part 1)

Laboratory tests | It is generally known that hops are able to do much more than provide beer with bitterness, aroma and microbiological stability. To-date, the focus was on yield of bitter substances and hop aroma. However, no systematic research exists about the influence of hop addition and time of addition on oxidative beer stability. A research project at the Department of Brewing Science of the Technical University (TU) Berlin (AiF 17439) was devoted to resolving this issue.

Aroma-preserving dealcoholization for Wellbeing Brewery

Brew well to be well | For many, beer is that must-have drink for the weekend and that small antidote after a stressful day. However, for Jeff Stevens, the relationship between himself and alcohol would never find common ground. In January 2017, Jeff left the world of alcoholic beverages and founded the Wellbeing Brewing Company in Maryland Heights, USA.

Brewnomic – Part 3: The future starts now

Beer as a cooling medium | After the first two parts (BRAUWELT International No. 5, 2018, pp. 345-349 and No. 6, 2018, pp. 426-429) have illustrated that an energy-self-sufficient and CO₂-neutral brewery can already be translated into hands-on reality today, using tried-and-tested technology, the last part is intended to present in more detail two specifically selected, innovative components, without which the Brewnomic concept would be impossible to implement.

Revolutionary Brewhouse Design in Operation for the First Time

Trailblazer | Ziemann Holvrieka GmbH from Ludwigsburg has developed a revolutionary process for mash filtration with Nessie by Ziemann. At the same time, it opens the door to a completely novel process for wort preparation. The Omnium by Ziemann brewing process, celebrating its world premiere at drinktec 2017 and installed in a new brewhouse for the first time, is the result of an interdisciplinary research and development project. The medium-sized Schlossbrauerei Reckendorf in Franconia is at the forefront. This article provides a technical portrait and first results.

Gluten-free barley malt beer – the potential of barley malt enzymes

Alternative | The market for gluten-free food is growing contin-ually, up 25 per cent in 2015 alone. Several methods are well-established for producing gluten-free beer. However, most methods are detrimental to the brewing process, product quality and legislation. Use of malt enzymes may be a potential alternative.

Brewnomic – Part 2: The Brewing Power Plant

Energetic optimisation | The first part of this article (BRAUWELT International No. 5, 2018, pp. 345-349) discussed the question of what kind of process design is the most suitable one for a brewery. In conclusion, clear advantages of the batch process over continuous process variants were found.

The Neutraubling-based manufacturer of filling and packaging solutions has acquired MHT Holding AG (MHT). MHT, based in Hochheim, Germany, together with its subsidiaries is providing injecting molding tools and services to the PET industry. The company generates approximately EUR 25 million revenues with 125 employees.