Beer stabilisation with silica gel is still a modern process which conserves beer components and taste agents. Silica sols and silica gels can indeed be differentiated in terms of quality and "the cheaper the better" is a miscalculation, as is oftentimes the case.

It can be seen repeatedly that many discoveries and developments proceed simultaneously though independently of each other, because economic imperatives or new scientific findings stimulate a diversity of interests. Thus, at the end of the 1950s, a lot of attention was given to improving beer stability and to the chemistry of polyphenols and haze forming proteins in beer.
Silica gel adsorption of haze-forming protein in beer took off in 1961. Karl Raible and introduced in brewing technology. ...

Much has been studied to understand the staling mechanism of beer and many measures have been taken so far in order to overcome the sensitivity of beer toward staling (1 - 5). However, there are limitations in achieving a significant improvement of flavor stability by these measures alone, as long as the deterioration precursors are carried over from malt into brewhouse. To break through this limitation, the authors set about developing a new innovative strategy to achieve a significant improvement to the beer flavor stability.

Improvement of beer flavor stability has been one of the key issues in brewing technology in recent years.
Most stale flavor compounds derive ultimately from malt. 1: "New innovative strategy"). ...

In 1998 the aniline index was introduced to brewery quality assurance. Previous studies provide information about the relevance of the aniline index as a dimension for the thermal impact of bottom fermented pale beers during their "lifetime" and document the correlation of the aniline index with the stale off-flavour. Subsequently, further study results will be presented: aniline index and pH of beer, aniline index of malt and porter as well as the impact of roasted malt extracts on this characteristic.

First, some information regarding the aniline index analysis is given. The aniline index is a conventional characteristic which is analyzed without using a calibration substance (1). However, the considerable differences of the aniline index are adversarial. 36%.3 to 4.6. ...

Continuous microbiological quality assurance in the brewing and beverage industry still is of the utmost importance despite of all the advancements in recent decades. This is partially due to the very sensitive beverages high in nutrients, the new cold aseptic filling technologies and the higher requirements regarding the shelf life of the beverages. In this environment even a trace contamination can lead to customer complaints. To detect all relevant germs as soon as possible is mandatory. Thereby, various parameters need to be taken into consideration.

In principle, a trace contamination is a minor contamination of the beverage, which does not usually lead to noticeable damage of the final product and if so only after a long incubation period...

Feral pigeons (Colombia livia, v. domestica) living in a brewery in South Europe were censused in the early spring of 2002, by means of linear transects to examine population densities. The severity of this infestation and the impacts on commodities and production were evaluated and reported. Cereal siloing and milling are the riskiest production phases and therefore prevention and control actions are required.

The estimated pigeon population living in the brewery was 270 birds. There was a positive relationship between the bird and flock number on a side, and the abundance of food and the 19th century buildings on the other side. This indicates an active selection of old buildings by feral pigeons. domestica) and the starling (Sturnus vulgaris).....

Beer analysis is important for improving product quality and production control. It is predominantly based on wet-chemical analytical techniques. Here an alternative is presented: a near infrared analyzer - the Alcolyzer - for the rapid measurement of the ethanol concentration in beer.

The simple, fast and accurate determination of alcohol content in beers is very important for beer fermentation, quality assessment, trading and even consumption. Traditional analysis methods such as distillation or GC are time consuming and require experienced operators. Simpler methods such as the combined density and refractive index method or boiling point determination (Ebulliometer) tend to be inaccurate, because the underlying measuring properties are non-specific to alcohol.....

Propagation of bottom and top yeasts in a one-tank process has been investigated in an extensive test series, with special emphasis on flocculation behaviour of flocculent yeasts in subsequent fermentations. Apart from checking the influence of propagation temperature and aeration, pure culture wort concentration and propagation time on yeast reproduction and yeast vitality, tests were made aimed at finding ways of avoiding the slightly more powdery character of flocculent yeasts during the first commercial propagation cycle, a phenomenon frequently observed.

A rapid check on functionality of brewers’ yeasts in technical processes has become feasible in recent years as a result of development of new measurement techniques. Flow cytometry is eminently suited as a reliable fast method for this purpose.

Cell contents are fluorochromed
and quantitatively measured. The result is a characteristic cell condition description which is a reflection of the functionality of a yeast cell. Process
parameters can be adjusted in a very simple and easy manner such that brewers’ yeasts perform optimally in short time intervals during pure culture, pitching and in fermentation. This is understandable because their presence leads to heavy commercial losses.....

All food and beverage processors have a legal responsibility to ensure that all factors contributing to product safety are operating consistently and effectively. This also includes the hygiene status of crates and trays. A focus on safe processing is understandable but how products are packaged, stored, transported and displayed are crucial to final product quality and company image.There are increasing demands for product quality and safety coming from consumers, retailers and legislators. This demand is affecting crates used in all industries from Food and Beverage to logistics services and automotive. In addition, the industry is faced with ever changing soil types and contaminating micro-organisms that together, need to be controlled..

High-value products with consistent quality are a basic prerequisite for maintaining market position. This objective can be achieved only when the operation carries out fully comprehensive production control checks. Microbiology is a very significant parameter in this quality assurance.
Spoiled products, a health hazard under certain circumstances, have to be recalled from end-users in the worst case. Serious commercial consequences can even lead to the supplier disappearing from the market, as examples in the past have shown. Product liability claims may also arise when it is proven that defective good were put on the market as a result of indequate microbiological quality control. In order to avoid recalls and the associated loss of image, product liability proceedings etc.g.

As a specialist in the field of quality control and carbon dioxide Haffmans, from Venlo/The Netherlands presented new innovations in these fields. The well-known foam stability tester "Nibem-T" is extended to measure and compensate atmospheric pressure and relative humidity to secure a very accurate foam stability measurement. The range of foam measurement equipment is completed with the "Nibem Cling Meter" to further measure the quality of beer foam, which is one of the most determining quality parameters of beer. Based on the proven Haffmans method to measure CO2 in bottles and cans a new automatic CO2 tester was presented..

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