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Fermentation/Maturation
Yeast research in focus | The 4th BrewingScience Yeast Special will be published on April 29, 2022. The call for papers is open now.
Fermentation/Maturation
The alcohol-free beer trend | After almost 30 years the Bavarian State Brewery Weihenstephan has invested in a new de-valcoholisation plant. This sets the oldest brewery in the world up for the future and enables it to perfectly cater for the growing demand for alcohol-free speciality beers. Greater productivity, flexibility and the use of cutting-edge technology were what triggered the decision to place the order.
Raw materials
Aging behavior | During experimental trials conducted to assess the reproducibility of the 2 hl pilot brewery at Hopfenveredlung St. Johann GmbH, it was determined that a number of hop aroma compounds were transferred from hops to beer. Subsequently, the behavior of these compounds in the finished beer over the course of aging was investigated [1].
Raw materials
Transfer of aroma substances | In search of a characteristic hop aroma in dry hopped beers, the potential of the hop variety Eureka! was investigated in more detail in brewing tests. This investigation focused on time-dependent transfer of selected hop components.
Fermentation/Maturation
Immobilisation of yeast | Based on a new reactor concept, a continuous and immobilised fermentation process is being developed that meets the needs of modern breweries and maintains the advantages of continuous primary fermentation. State-of-the art crossflow filtration technology is used.
Fermentation/Maturation
Overview | This article is an abridged version of the scientific paper “Fermentation and Spoilage Yeasts and their Relevance for the Beverage Industry – A Review” which appeared in BrewingScience in 2012 [13]. At the time, the article provided a summary of the latest findings on the subject of harmful spoilage yeasts and wild yeasts and still serves as a reference in the event that problems are encountered with these microorganisms.
Fermentation/Maturation
Stress during brewing? | During the brewing process, yeast cells are subjected to a multiplicity of stress factors simultaneously (fig. 1). These stressors influence the physiological condition – defined as yeast vitality – of living cells and, thus, also have an impact on their morphology.
Brewhouse
Single rest | Interest in reduced-alcohol and alcohol-free beers is growing. Can they also be produced by craft brewers? The authors describe a simple, isothermal mashing process in which temperature is maintained constant at 72 °C for 120 minutes. Using different malt mixes, original gravities will range from 10.6 to 12.1 °P. The alcohol content of the finished beer is between 1.9 and 3.5 per cent ABV and, when adding Saccharomycodes ludwigii, about 1 per cent ABV.
Fermentation/Maturation
Brief overview | “Yeast is only human after all” – that’s how it should be treated by brewers. In the context of a thesis at the University of Applied Sciences Weihenstephan-Triesdorf in Weihenstephan, it was found that yeast management in breweries is not always given adequate attention though yeast quality has such a significant influence on beer quality. This contribution provides a brief overview of the most important aspects of yeast management.
Raw materials
Quality assurance | Dry hopping has become an essential technique in beer brewing, designed to create the aroma of a beer and to produce pronounced, typical beer styles. This excerpt from an extensive research project provides some insight into the chemical-physical changes associated with dry hopping.
Fermentation/Maturation
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.
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BRAUWELT on tour
Current issue
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BRAUWELT on tour
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