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Apples in crates (Photo: moritz320 on Pixabay)

Inline analysis | Spectroscopic methods offer the option of real-time analysis and, thus, optimisation of conventional methods of food processing. Chemical reactions triggered by thermal exposure can be tracked, based on the knowledge of reaction kinetics for quantification of thermal input. This has the potential for more product-specific process control, in this case in pasteurisation of apple juice.

Row of mikroscopes on a long table (Photo: Ousa Chea on Unsplash)

Test results | Rapid and reliable detection of beer spoilers is still a frequently discussed topic in brewery microbiology that has not yet been resolved to-date. In the context of a bachelor thesis, a study for using the so-called impedance method was presented. Extracts of same are reported in this article.

Two hands holding hop cones (Photo: BarthHaas)

Hop aging | When hops age, chemical changes occur that reduce their brewing value. As long as the hop cone is on the hop bine growing in the field, no oxidation happens. As soon as the hop plant is harvested, the clock starts ticking before hops are packaged. The enemies of hops are high storage temperatures and time, as well as whether they are stored in oxidative or non-oxidative conditions. In this first part of an article series we discuss what this means for the brewer, introduce the Hop Storage Index and talk about the economic implications of hop aging.

Person holding malt grains in the palm of their hand

Withering and kilning | Depending on processes and equipment, not every malt grain experiences the same conditions during malting. Measurable differences in malt quality between the various floor layers are thus inevitable. This study investigates the extent to which these inhomogeneities also have repercussions for gelatinisation temperature of the resulting malt.

Close-up of the ColiMinder

Real-time monitoring | From Austria comes an interesting new technology that will permanently change the water treatment processes in the beverage industry and make them more efficient: the ColiMinder, an on-line instrument for fully automatic monitoring of microbiological water quality in the beverage industry.

Taster sniffing a beer glass at a sensory training

Standardization | Quality and product safety are at the heart of the core demands of consumers. For this reason, most breweries have developed and now routinely implement comprehensive quality assurance measures as an essential part of their product analysis. Today, breweries document the product quality attained by applying these measures in detail through meeting predetermined specifications and issuing certificates of analysis, the continuity of which are reliably checked on a regular basis using standard procedures. Among the tools available to breweries is sensory analysis, a field that is becoming increasingly important in this context.

Ripening barley (Nick Fewings on Unsplash)

Beer ageing | During the malting process, malt modification is influenced by targeted adjustment of germination parameters (technological factors). The level of precursors in the malt, formed during malting, makes a significant contribution to beer ageing. This article describes, in particular, the precursor potential, formed from non-enzymatic degradation of polysaccharides.

Coliform bacteria (Photo: Gerd Altmann on Pixabay)

Brewery hygiene | If we look back on 50 years of brewing microbiology, we gain a number of extremely interesting insights. Can we draw a positive conclusion here or are there also negative aspects that have to be taken into account?

Bacteria (Photo: Gert Altmann on Pixabay)

Beer-spoilage potential | In the food industry, lactic acid bacteria play a special role, they have become important both as beneficials and as spoilers. Lactic acid bacteria also have these two opposite characteristics in breweries.

Cylindroconical tanks in a fermentation cellar

Practical findings | Beer loss has always been one of the biggest challenges to breweries with regard to efficient beer production and maximisation of the beer sold. Especially when making hoppy craft beers, where dry hopping is often practiced, the beer yield is drastically reduced. Thanks to the latest practical findings from a long-term BrauKon trial, the amount of beer loss can now be significantly reduced by adjusting two characteristics in the cylindroconical vessel: essential here are a special surface finish and a defined cone angle.

yeast cells (photo: Kateryna Kon/Science Photo Library)

Vibrating sieve | Beck’s – the name is legend and the advertising campaign featuring the Alexander von Humboldt barque with its green sails cutting through the waves to “Sail away” familiar to many of us since 40 years. GEA project engineer Clemens Fries claims that this is “an inspiring environment in which to perform ‘minor open-heart surgery’.” Fries is namely responsible for the new special yeast sifting plant that’s now been integrated in Bremen as a fully-automatic process line.

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