SensoTech offers special qualification and validation procedures for its LiquiSonic® concentration analyzers. To ensure a proper system installation, an implementation of the installation qualification (IQ) is recommended. A subsequent operational qualification (OQ) completes the qualification and validation process.

Specialty chemicals company Lanxess has developed Velcorin DT Touch, a new generation of dosing units for the beverage industry. This new range is now being marketed worldwide for the filling of Velcorin as a cold sterilization agent in non-alcoholic beverages and wine. The high-quality dosing units manufactured in Germany and featuring aseptic connections and design meet the strict purity requirements of the beverage industry. They are easy and safe to handle, with control and visualization of the dosing process enabled by a touch panel. Velcorin DT dosing units ensure exact dosing and excellent distribution of Velcorin in the beverage. The state-of-the-art dosing units can be easily integrated into new or existing beverage production lines and only require a small initial outlay.

Bronkhorst Cori-Tech B.V. released a new model in its series of compact Coriolis Mass Flow Meters/Controllers for accurate measurement and control of (very) low flow rates. With the introduction of mini CORI-FLOW™ model M15, the maximum flow range of this product line is extended from 0-30 kg/h to 0-300 kg/h. The instruments are suitable for both liquid and gas flow applications. The unique design of the miniature Coriolis sensor features superior response time and high accuracy, irrespective of changing operating conditions with regard to pressure, temperature, density, conductivity and viscosity. The effective turndown is no less than 1500:1, with easy, on-site possibility for the user to re-range the instrument to his requirements, thus guaranteeing highest process flexibility.

Beer served on tap is still one of the attractions in gastronomy not generally available to consumers at home. So that this attraction does not end in disappointment for both consumer and restaurateur, e.g. due to excessive foaming or flat beer, close scrutiny of the dispensing system and especially the pressure setting for the dispensing gas are paramount. Time and again, it has been demonstrated that members of the restaurant industry and even a few manufacturers are in need of a refresher course on the fundamental practices involved with dispensing draft beer.

Sooner or later, every brewery inspector comes into unpleasant contact with indirect, potential or obligate beer spoiling microorganisms in stage-by-stage controls. Trained brewery inspectors and laboratory staff are able to assign microorganisms to their genus like e.g. to Lactobacillus spp. by means of specific enrichment and subsequent microscopic analysis. If the microorganism identification is carried out by modern methods like e.g. real-time PCR on species level (for example: Lactobacillus lindneri), the QA manager is able to extract many technological and microbiological insights from this article about beer spoiling microorganisms.

Stephan J. Barth, the CEO of John Barth & Sohn of Nuremberg, writes in the preface to the recently published The Hop Aroma Compendium – A Flavor Guide (vol. 2), that there was a fair amount of skepticism at the outset of this massive project. The global hop supplier’s primary motivation for creating such a comprehensive reference work was to provide every brewer who has been inspired by the seminars in Germany known as Bier-Quer-Denker (Lateral Thinkers in Brewing) and whose interest regarding hop aromas and their impact on the finished beer has been rekindled. Both volumes as well as a third volume, currently in planning, will be published in English.

For more than ten years different committees and boards have been discussing the very controversial usage of coated brass equipment in beer dispensing systems. For many years now, the use of those components has been forbidden or recommended not to be used in many countries [1, 2]. However, they are still being used in Germany today. The repeated efforts and recommendations of the “Arbeitskreis Getränkeschankanlagen des Deutschen Brauer-Bundes” to use solely equipment made of stainless steel have not yet penetrated into the awareness of all responsible persons in breweries as well as at suppliers [3]. Due to the fact that no scientific data is available, scientific proof became a necessity. Several investigations were carried out to determine the amount of lead released from coated brass equipment which came into contact with beer. This was done to investigate whether the the usage of these components would affect the quality of draught beer or not.

In recent years, an increasing trend towards brewing beers having a unique character has become evident. When selecting the hop variety or the method of hopping such as dry hopping, many brewers nowadays shift the emphasis onto new features. Dry hopping is permitted by the German Purity Law when whole cones, pellets or hop powders are used [1]. The designation “aroma or bitter variety” no longer accurately describes the intended purpose. Bitter varieties have long been used for late additions in the hot section or for cold hopping in order to achieve a specific aroma. A number of new promising varieties were used to produce beers for tasting. This article covers the taste results of over 1500 world-wide individual evaluations.

In the first part of this article (BRAUWELT International No. 5, 2012, pp. 274-278), the fundamentals of a process for reducing unwanted aroma substances in the hot wort, based on desorption, have been described. In this second part, implementation of these fundamentals in a commercial plant in terms of design and process engineering is presented. Verifiable operational results will be given to show the extent to which the efficiency of this process can be described. In addition, a comparison of standard evaporation processes is drawn up based on the relationships arising from calculations contained in Part 1.

According to an old saying, there’s no accounting for taste. Even when enjoying a beer, individual preferences among consumers are evident. Identifying these preferences and directly influencing them has now become a part of the marketing strategy of numerous breweries. Sensory analysis in the form of regular tastings of their own products and successful products from competitors is routinely performed. The flavor is characterized on the basis of typical indicator compounds, the recognition and identification of which are heavily dependent on the skills of individuals on the tasting panel. BRAUWELT International visited Cara Technology Ltd. in order to learn more about the company’s products, their application and the services they offer concerning the standardization of flavors.

The fourth part of this series of articles describes further tests for validating and clarifying the basics of the tasting test in accordance with Sommer described in the previous parts [1]. Using beer samples that have been mixed with different concentrations of an aroma substance, a distribution of testers who consciously taste a difference is calculated. The results are used to solve a problem associated with the tasting test.

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