The International Committee for Hop Standards (ICHS) recently announced that from now on a new calibration standard ICS-T3 is available for HPLC analysis of tetrahydroiso-alpha acids.
Boon Rawd Brewery Co., Ltd., the first brewery of Thailand, was founded by Phya Bhirom Bhakdi in 1933. Since then, the privately owned company has constantly expanded and diversified. It awarded GEA Brewery Systems the contract for the expansion of the brewery in Banglen, 70 km northwest of Bangkok.
Microbiological stability of non-alcoholic, low-alcohol and mixed beer beverages is frequently inferior to that of comparable full beers. Protective factors inhibiting microbial growth in beer are fewer or “diluted” or not present at all. However, new protective factors may also come to the fore. As reliable data for objectively assessing microbiological risks associated with these beverages is, in most instances, not available, a system for assessing such risks has been developed.
Krüss GmbH presents a new module for the DFA100 Dynamic Foam Analyzer intended for the optical testing of fluid foam structures. The instrument uses image analysis to determine the number, size and size distribution of the bubbles of a foam generated under control in the instrument. The foam structure module features a height-adjustable camera with rapid image sequence for measuring the structural changes over time, thus making the inner destabilisation of the foam visible long before it actually decays.
What do the seafarer Christopher Columbus and former U.S. Defense Secretary Donald Rumsfeld have in common? Well, put simply, they believed that the New World got it better than Old Europe. For centuries, Europe’s intellectuals have envied America for being free from the ancient traditions that are Europe’s heritage and curse. The same could be said for Europe’s microbrewers. Striving for greater visibility and acceptance in Europe’s highly competitive and declining beer markets, where do they look for inspiration and support? To the United States. Obviously, nothing changes?
The VLB Berlin’s Central Laboratory (ZL) gives producers of measuring instruments the chance to have their new developments and advancements validated. Anton Paar GmbH from Austria once again uses this opportunity for their new beer analysis system.
Measurement of original gravity in the brewhouse section using inline techniques provides a practical and easy alternative to traditional spindling. But how accurate are these measurement methods? In order to determine how the readings compare to those of laboratory instruments, three original gravity inline measuring instruments from different manufacturers were tested, using a dedicated test setup, in cooperation with the Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität (Weihenstephan Research Centre for Brewing and Food Quality) and four industrial operations.
The “∆ E”-level (spectrophotometric iodine test) in beer has been found to be closely related to the consumer’s preference. The linear long-chain oligosaccharides (longer than maltopentaose) were found to have a negative influence on beer taste, probably through their masking effect on the receptors on the tongue surface. In most cases, higher “∆ E”-levels tend – among iodine positive dextrins – to increase the content of linear long-chain oligosaccharides. These results had suggested that the starch degradation process plays a much more important role for beer taste than assumed before. Some lining material of beer cans was also found to have a negative influence on beer taste due to a mechanism similar to polysaccharides. This article describes why this conclusion can be drawn and to what extent the mashing process can take an influence on beer taste.
In the summer of 2010 in the Åland archipelago, divers retrieved well-preserved bottles of champagne and five bottles of beer from the wreck of a ship that likely sank during the first half of 1800s. VTT Technical Research Centre of Finland will determine what kind of a recipe was used in the brewing of the beer and what kind of yeast caused the fermentation process. The beer in question is one of the world’s oldest preserved beers, and the Provincial Government of Åland is interested in its reproduction.
Perhaps Foster’s brewers should have heeded folk wisdom and not mixed their beer with wine. As the saying goes, “Beer before wine, you’ll be fine, wine before beer, sick for a year.” Everybody knows that a wine hangover is absolutely THE WORST. It means Death – without actually passing into the next world. But did they heed this advice? Obviously not. Having drunk themselves silly on over-priced wines, the leading Aussie brewer has suffered from a booming hangover for near on five years. They have tried every cure, including swinging a possum by the light of the waning moon. Still, the big-head blues wouldn’t go away. Now they have sworn never, ever to drink again – and called in sick. Foster’s is preparing a separate stock-market listing of its wine business, Treasury Wine Estates, valued at AUD 3.1 billion on Foster’s books, or less than half what the company spent on wine acquisitions. Once the split is completed, the beer operation will probably be snapped up for a price of over AUD 12 billion. That will be the end of Foster’s as we know it, but, all considered, the only morning-after remedy left to them.
