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.

Culture detection method for non-alcoholic beverages

Quality control processes in breweries are torn between the conflicting priorities of consumer demands for impeccable and high-quality products, the requirements laid down by regulatory authorities and institutions, compliance with hygiene standards, and the brewery’s own economic interests. Therefore, it is very important to select the “right” method for quality control. With TransFast®, Doehler GmbH from Darmstadt, Germany has come up with an innovative solution.

Systematic differences between growing areas?

Throughout the world there are a number of hop varieties which are cultivated in different growing regions. For the first time, systematic differences were proven between the growing regions of Yakima (USA) and the Hallertau (Germany) based on the analysis of low-molecular polyphenols in the Perle and Nugget varieties using HPLC (high-performance liquid chromatography). In three crops (1996 - 1998) the Hallertau hops showed a higher polyphenol content than those grown in America [1]. A recent study now compares the two growing areas using the Cascade aroma hop variety.

How to find the small creatures that we don’t like

We’ve learned in the previous article that brewers don’t like all microorganisms. In this article, let’s figure out how we can apply foolproof methods to find spoilage organisms in breweries.

On the road to the Smart Factory

Industry 4.0 and the Smart Factory address major challenges – the securing of competitiveness, resources and energy efficiency, the quick change of sales markets and ever-stronger individualization. The introduction of cyber-physical systems as well as flexible and intelligent software solutions is necessary to create completely networked, self-organizing production systems and thus secure the sustainability of industrial manufacturing.