Carrying out a taste test –Part 1

This two-part contribution addresses the extent to which consumers become aware of the taste of ethanol itself in beverages. The taste test developed by Sommer was used as a method of measurement in a series of tastings. It has been described in a multi-part article in 2011 [1-5]. This part of the contribution briefly summarises and repeats the necessary fundamentals of tasting practice. Preliminary results are presented, these will be supplemented in the second part of the contribution.

Culture medium for PCR-based detection of beer spoiling bacteria

Brewing microbiologically perfect beer is every brewery’s aspiration. Therefore, fast, safe and easy methods are needed for quality assurance, particularly for trace detection of beer spoiling bacteria. Enrichment in Döhler’s new, ready-to-use NBB®-PCR Broth in combination with a PCR system offers an ideal solution.

Quality control at a Finnish craft brewery

In Scandinavian countries, promotion and retailing of alcoholic beverages has traditionally been regulated by strict laws. In Finland, only alcoholic products with an alcohol content equal to or below 4.7 percent can be sold in supermarkets. An exact determination of alcohol is therefore required, and also of great importance for craft brewers. This generates a need for affordable, yet reliable and very accurate instrumentation.

A sustainability system for German hop growers

Whether in politics, economics or society: sustainability is doing the rounds everywhere. Meantime, it has also got as far as agriculture. It has been found that agricultural products that serve an international market increasingly have to furnish evidence of a sustainable mode of production. The brewing sector, in Europe in particular Heineken, has committed itself to significantly raise sustainability of production. Many brewers are making great efforts to optimise sustainability in all areas.

Detection and identification of beer-spoilage lactic acid bacteria

Although beer is regarded as a microbiologically stable beverage, several species of microorganisms spoil beer. Among them, lactic acid bacteria (LAB) are predominant accounting for about 90% of microbiological incidents in the brewing industry. The following article describes recent progress in detection and identification methods for beer-spoilage LAB.

Thoroughly tested: New radar level transmitter

In a study lasting more than a year, experts from SABMiller compared the Sitrans LR250 HEA radar level transmitter prototype – commercially available since September 2014 – against similar systems from other manufacturers and subjected them to thorough testing. As a result, the new transmitter satisfies the stringent requirements of EHEDG aseptic and has been accepted as part of the SABMiller standard for radar level measurement for brewing internationally.

The International Hop Standards Committee (IHSC) announces the release of a new calibration standard, ICS-H2, for the HPLC analysis of hexahydroiso-α-acids.

Predicting flavor stability – Part 2

The complex mechanisms, which occur as beer ages, continue to present brewing scientists with many avenues of research. Applying the abundant laboratory results now available as guidelines or as quantities for judging flavor stability in a brewery’s quality assurance program is however no easy task. Previously published, practically formulated, relatively simple methods are described below, which allow reliable predictions to be made regarding flavor stability and do not require costly equipment. Part 1 appeared in BRAUWELT International no. 5, 2015, pp. 327 - 330 and discussed to what extent flavor stability can be predicted.

Monitoring of dangerous viruses and viroids in German hop gardens

Viruses and, in particular, viroids can significantly reduce hop quality and yield, thus causing commercial losses. The pathogens cannot be combatted by plant protection products and can be spread very rapidly during cultivation work. First infestations have to be detected quickly and snuffed out, especially if new pathogens such as the hop stunt viroid and the citrus viroid IV are involved. Since 2008, the Bavarian State Institute of Agriculture (LfL), Freising, has initiated monitoring for the stunt viroid, important viruses were added later, and testing also included the “new” citrus viroid IV.

Application of ionised air in maltings and breweries – background

This article demonstrates how broadly based the technology for producing ionised air is and what applications are possible. It is pointed out that publications on this topic consistently differ in terms of ion concentration or descriptions of methods used to generate ionised air when it comes to values for field strength, radiation etc.

Testing pasteurisation units

In particular during pasteurisation, sensitive beverages have to be handled with care. A new testing method involving a chemical indicator system has been developed that can be used for determining the actual thermal exposure without having to resort to the classic challenge test with microorganisms.