Introducing a tasting test for general use – Part 2

In part 1 of this series of contributions, the central fundamentals of a tasting test based on Sommer were presented. These involve, on the one hand, that a proband always has to select one of two samples. On the other hand, if the proband cannot come to a decision, he or she has to make an educated guess. More in-depth information is given in this second part. In addition to the possibility of determining the number of tasters consciously tasting a difference, the test will also be used to establish a relationship between the degree to which the taste changed and consumer reaction.

Russian Roulette

When the going gets tough, the tough get going! So you thought. Not in Russia. When the going gets tough, the tough point fingers, place blame, and shake a fist at the government. What a sorry show brewers in Russia have put on these past few years. While beer production continued to decline, brewers knew no better than to quibble over alleged market shares; accuse each other of excessive price promotions and bemoan the fact that the government’s prohibitionist policies were taking all the fun out of doing business in this vast country. Perhaps the time has finally arrived for the tough to get going. The combination of Efes and SABMiller certainly looks like a start.

The South Korean brewing industry

South Korea, in East Asia, is located in the southern part of the Korean Peninsula. The densely populated country has about 50 million inhabitants, about 10 million of these live in the capital Seoul. The lifestyle of the South Koreans is heavily urbanised. About 81 percent live in cities. About half the population regard themselves as not belonging to any religion, about 26 percent each are either Christian or Buddhist. South Korea has a democratic form of government [1]. This article provides an overview of the South Korean beer market and presents three selected pub breweries along with their concepts.

Introducing a tasting test for general use – Part 1

This series of contributions deals with the execution and evaluation of a tasting test based on Sommer [1]. The fundamentals of this test are described and explained using practically relevant examples. The system thus developed was tested and validated based on several tastings with beer and cola samples.

U.S. Craft brewers saw volume (by craft brewers represent total taxable production) rise 13 percent, with a 15 percent increase in retail sales from 2010 to 2011, representing a total barrel increase of 1.3 million.

Organic hops – the niche within a niche

Hops are an inherently specialized agricultural crop. The area under cultivation is extremely small compared to other crops. Yet, within this niche, there is another that has been developing in recent years and has potential for growth: organically grown hops. Cultivated without fertilizer and pesticides? Can it be done? Yes, it certainly can. BRAUWELT International visited Franz Friedrich, the largest organic hop farmer in Europe, at home in the region of Bavaria known as Little Switzerland in Franconia. We also spoke with Patrick Leavy, president of the American Organic Hop Grower Association (AOHGA).

Something’s brewing… in Israel

2011 was all about beer. Newspapers, magazines, blogs. Microbreweries got tons of great press. So BRAUWELT International went to the Middle East to find out what’s really going on.

Simei and the Italian beer market

On Saturday 26 November 2011, the 24th edition of Simei, the International Exhibition of Machinery for Wine making and Bottling, and

Craft brewing in Mexico

The craft beer movement, pioneered by American microbrewers who have been making waves in the mainstream beer market with their unconventional beers for years, now has numerous followers in other parts of the world. In Mexico, a small but growing group of sixteen brewers are spearheading change there. Facing the seemingly all-powerful goliaths of the Mexican brewing industry, they have formed an organization named Asociación de Cerveceros Mexicanos. The primary goal of the craft brewers is to introduce Mexican consumers (annual per capita consumption: 60.56 liters or 16 gallons) to the diversity of beer as a global beverage, whether it is a wheat beer, altbier or ale aged in tequila barrels – and they have met with success. BRAUWELT International spoke with Rodolfo Andreu of Cervecería Primus, who, together with Jesús Briseño of Cervecería Minerva and Jaime Andreu, also of Cervecería Primus, operate a beer bar called el Depósito in the heart of Mexico City, where they offer approximately one hundred beers from all over the world including beers they have brewed themselves.

Industrial floors – the foundation of production areas

Producers of food and beverages expect their industrial floors to remain hygienic over many years despite chemical and mechanical influences. The German manufacturer Argelith Bodenkeramik H. Bitter GmbH has specialized in this market niche and has been meeting its requirements for decades.