Designing Yeast | In this concluding section of our three-part series (part 1 and 2 see BRAUWELT International No. 5, 2018, pp. 354-356 and No. 6, 2018, pp. 430-432) we outline the various non-GMO methods by which new brewer’s yeast are being created to drive beer flavour and aroma innovations. By applying the classical technique of selective breeding – used for millennia in the domestication of species – it becomes possible to re-imagine brewer’s yeast, thereby enhancing and expanding yeast’s natural ability to define beer styles and flavours.
The 2018 hop harvest is over. The AHA (Hop Analysis Working Group) announces the average alpha acid values as determined in freshly harvested hops. Members of the AHA include the laboratories of the German processing plants Hallertauer Hopfenveredelungsgesellschaft Mainburg and Hopfenveredlung St. Johann, HVG Mainburg, LfL Hüll, BLQ Weihenstephan, VLB Berlin, TU Berlin, Labor Veritas Zurich and the Slovenian Institute of Hop Research and Brewing Žalec.
Enzyme activity analysis | Good quality of wort is very much dependent on the quality of the raw materials, especially on the enzyme activities (endogenous in the grain or added externally). Current analytical methods are cumbersome and require special laboratory equipment. However, what is needed is a quick and precise test, completely functional directly in the field with no additional lab equipment. This is now possible with new technologies.
Back to the Future | With the emergence of the craft brewing/malting industry, the Maltron 5.0 is a simple plug-and-play automated solution for creating those malts that are desired for the beer pallet. This malting drum has the all-in-one benefit that allows flexibility in processing a wide range of grains and to be placed anywhere without creating a civil project. For those difficult-to-process grains, the drum provides a gentle alternative to turning. Additionally, the craft hop industry can use the drum to dry their hop crop.
At the 2018 annual meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA), which took place from March 15 to 18, 2018 in Nagoya, Japan, Sapporo received the Award for Achievement in Technological Research. The award was bestowed to Dr. Kiyoshi Takoi, Koichiro Koie, Dr. Yukio Okada and Yukata Itoga.
Attractive alternative | Mass spectrometry profiling is an emerging technology for the identification of spoilage microorganisms in breweries, enabling high throughput identifications to the species level without the need for specialist personnel. Here we provide a detailed cost analysis, which demonstrates a significantly lower per-sample running cost as compared to polymerase chain reaction (PCR). This renders mass spectrometry profiling as an attractive alternative for microbial identification in breweries.
Promising option | At the turn of the millennium, xanthohumol research was one of the bright spots in the programme of Wissenschaftsförderung der deutschen Brauwirtschaft (WiFö – Science Promotion of the German Breweries). Even the prestigious German Cancer Research Centre (DKFZ) in Heidelberg conducted research into the promising hop component. But xanthohumol euphoria has died down, has it not? Dr. Martin Biendl, HHV Halltertauer Hopfenveredelungsgesellschaft m.b.H./Hopsteiner, Mainburg, Germany, recently gave a lecture about the state of research, revealing surprising results. BRAUWELT International wanted to know more.
Specialist laboratories | Whether microfibres or glyphosate – the latest scandals in recent news have once again shown that food and beverage manufacturers need to be able to respond to unexpected queries concerning their products. Luckily, the most common concern is an easy one – whether or not the product contains a certain substance. Whatever the answer, proof is required. To answer these kinds of questions manufacturers need access to a specialist laboratory with the relevant analytical expertise, or one that can develop it as quickly as possible – sometimes within a matter of hours.
“Women are enchanted by charm and appearance – one more reason why craft beers are all the rage.” This insight into the current trend of craft beer was provided by the well-known German talk show host and book author Sonya Kraus. She should know. After all, she is active as an ambassador for beer, even if she perceives the success of traditionally brewed specialty beers from a very feminine perspective. But what’s wrong with that? The fact is that more and more German consumers are discovering their passion for originality and individuality in beers far removed from those mass produced on an industrial scale. Similarly, more brewers have become caught up in the growing enthusiasm seizing the industry and are giving free rein to their creativity.
All over the world, manufacturers are under increasing pressure to manage natural resources in a responsible manner. This applies also to the brewing industry. Since most processes in a brewery are carried out batch-wise, energy and water recovery and reuse in a brewery is complicated though this is becoming more widespread now. In this first part of the publication, the brewhouse and cellar processes are mapped with the aim of calculating real brewery requirements for heating, cooling and fresh water usage in each step of the process. This flow sheet can then be optimised to lower overall water and energy consumption.