Bitter is better

What is the correct amount and appropriate kind of bitterness in beer? It is a question of taste. This subject is known to have fueled some hot debates. “Bitter” has been and continues to be an important adjective for describing beer. The acids found in the bittering substances of hops are primarily responsible for this. Most beers exhibit a bitterness between 20 and 50 bittering units. However, bitterness is an extremely complex concept, and one which presents both sensory and analytical challenges.

Berliner Programm

For over 40 years, the Braugersten-Gemeinschaft [EV] has provided the malting and brewing industries with comprehensive data and research results on quality malting barley. One focal point of the research is constant evaluation of newly approved varieties. Primarily spring barley varieties were tested for their malting and brewing suitability, at first as part of the Frankfurter Programm and since 1995 as part of the Berliner Programm, and the results published in the Braugerstenjahrbuch (Annual Malting Barley Manual ).

Hygienic design in a brewery

The wheat beer brewery Schneider in Kelheim has a current annual output of about 300 000 hectolitres of Schneider Weisse and is experiencing continuous growth, particularly in terms of exports. It was decided to remain true to the natural production method of bottle fermentation. Despite the risk potentials involved, thermal treatment of the beers with flash pasteurisation and/or filtration is definitely out of the question for the brewery.

From hop garden to brew kettle

Quality and transparency are key words in food production nowadays. The hop industry has been very conscious of this for a long time. Long before pertinent EU

Effect on heat-up rates and extract level of worts

The mashing process is substantially influenced by the quality of malt. From year to year, due to the changing nature of the barley raw material and thus of the associated malt, it is necessary to modify the mashing processes and adapt them to the particular situation. The “Shakesbeer” mashing system opens up new pathways making it possible to achieve better extract yields with shorter mashing times. Commercial advantages accrue, without any quality disadvantages arising.

The “Alpha Clause” for European aroma hops

The “alpha clause”, drafted in 2003 by German breweries and hop suppliers, went into effect for the first time since its inception for the 2006 hop harvest. The mean alpha acid content of almost all aroma varieties from the 2006 harvest was more than 15 % below the ten-year average. This article discusses the function of this clause on the basis of the experience gained from the last hop harvest.

Assimilation technology as a basis for optimum yeast management

Yeast management in a brewery comprises the processes of yeast culturing in the laboratory, yeast propagation, transfer to the plant, and working with cropped yeast. Working with cropped yeast encompasses the time of yeast harvest, yeast handling proper after harvesting, storage and re-pitching. However, yeast propagation is the core of a yeast management system. In this article, the authors report on ten years’ experience in commercial operations with assimilation technology.

Is there a demand for new winter malting barley varieties?

Winter barley has a higher yield and is therefore of economical interest for farmers and the malt industry. However, in Germany only an area of approximately 30 000 ha exists for the cultivation of winter malting barley. One reason for this is the malting quality of winter barley which is

Subjet wort boiling – physical phenomena and technology during heating and boiling phase

Observations of the classical system in commercial operations at the usual starting temperatures of about 71°C demonstrate that quite severe pulsations sometimes occur during the heating phase. This leads to thermal damage in wort and to mechanical damage in equipment. Possible solutions to eliminate pulsation hitherto include

Methods of recovering barm beer from excess yeast

Development of suitable recovery plants in recent years was mainly influenced by stricter quality standards implemented by brewers. In this paper, the authors present the pros and cons of various separation techniques and describe the underlying principles. Determination of yield has proven itself in breweries as an indication of economical viability.

Reducing waste water in water treatment by means of reverse osmosis

Reverse osmosis plants have become widespread for water treatment in the beverage industry, due to their improved technical performance, flexibility and operation. But high waste water costs can be reduced. This article analyses operating costs – also compared to capital costs – and describes a process that has been implemented and is suitable for operating reverse osmosis with approximately the same yield as full demineralisation or softening.