Tuchenhagen GmbH

Tuchenhagen GmbH presents the ECOVENT®E single-seat valve range, a cost-effective alternative to the VARIVENT® valve system for simple hygienic process applications. The new ROTIKO rotating spray head sprays cleaning liquid onto all inner walls of tanks. Specially arranged spraying slots allow formation of large drops and a uniform spraying pattern to achieve optimum cleaning results.The ROTIKO rotating spray ball ensures economic and effective cleaning of tanks or other vessels with very short cleaning cycles. ..

Stabifix Brauerei-Technik KG

Clarity, purity, beauty - that’s the motto of Stabifix Brauerei-Technik KG in Gräfelfing/Munich for beer stabilisation in more than 100 countries on all continents. Stabifix were the first to launch silica gel for beer stabilisation and clarification almost 50 years ago. ..

30 Years of Weissheimer Malz Large Scale Field Trials

2004 marked the 30th anniversary of the Weissheimer Malz Large Scale Field Trials (LSFT). These, to the best of our knowledge, largest systematic barley field trials carried out in Europe by a private company allow a scientific evaluation of new malting barley varieties. The scale of one hectare per variety and site enables the production of new malting barley varieties based on practical agricultural techniques and offers the possibility of region specific malt production on a 25 - 30 to scale. Subsequent brewing trials are carried out in cooperation with European brewers. In this article, the history of the Large Scale Field Trials is presented, results from the last 30 years discussed and future objectives in barley breeding outlined from a maltsters point of view. ...

Off-flavour training

Possible off-flavours in brewing should be recognisable and assignable based on a uniform terminology. The current status of in-house sensory theoretical and practical training makes ring analysis evaluations possible.

Consumers expect that beer, like other food, has certain odour and flavour impressions. Should beer deviate in terms of its sensory characteristics and their associated enjoyment value from this general concept, this represents a considerable deficit in terms of German food law i.e. § 17 Paragraph 1 No. 2 Letter b of the LMBG (Lebensmittel- und Bedarfsgegenstände-gesetz/German Food Law). Apart altogether from this legal technicality, the brewer might lose a loyal customer in the long term. ...

Measuring dissolved gases in packaged beverages

When measuring dissolved gases in packaged beverages, the type of package has a considerable ­influence on the result. If several gases are present, selective analysis methods are required. This article describes which package properties influence the results and which analysis methods are sufficiently selective and accurate.

Carbon dioxide and oxygen are the most important gases dissolved in beverages, nitrogen is becoming increasingly important. If several gases are present, selective analysis methods are required. It is therefore often not possible to determine the carbon dioxide content of beverages with sufficient accuracy using traditional pressure/temperature methods. It is characterized by its good solubility in beverages. ...

Next round

Foster’s has extended its offer for Southcorp until 14 April this year, thus gearing up for the next round of this protracted and hostile USD 2.5 billion takeover battle for Australia’s major wine company. In a letter to Southcorp’s shareholders Foster’s has repeated its initial offer of AUD 4.14 per share - a price which Southcorp’s board deems too low. However, Southcorp’s dithering is only part of the game to extract a better price from Foster’s, which may prove a tad bit difficult to achieve as in Southcorp’s case there is no rival bidder and Foster’s already has its foot on 18 percent of the company.
That’s why the two parties have to reach an agreement eventually, or there will be some very disgruntled Southcorp shareholders. Southcorp is a once-in-a-career opportunity.

Quality management from malt intake to grist case

Quality management - As in practically all sections of a plant, it is all about quality, costs including productivity, work safety (explosion protection), the environment (noise, dust emissions) and hygiene.

The operations covered here go from arrival of the malt truck, hopefully with a quality identical to what one has contracted for, to the grist case. Increasingly a neglected part with sometimes nasty consequences which we will address here. Beer types produced requiring small quantities of special malts, possible blending capabilities and safety considerations play a large role. On the other hand, there are malt storage costs which relate mainly to investment and interest payments for goods in stock. Expensive investment and double testing can be avoi-
ded. 1).e. 2).. ...

Absorption integral and aniline index - optimization of quick detection of flavour stability on a routinely basis

Flavour Stability - In order to impartially analyse the flavour stability of beer and the verification of technological improvement measurements cost efficient quick detection methods like the absorption integral and the aniline index have been developed. The intention of this work was to further simplify these quick detection methods, so that they become applicable in laboratory routine.

The flavour stability of beer is an essential quality characteristic. For prognosis and analytical evaluation of flavour stability already various analysis methods are established. However, they involve quite a high instrumental effort in the laboratory to conduct this special analysis (1, 2). A rotary evaporator and a UV/VIS photometer are required.0. .. ...

Lipoxygenase activity, regermination ability and hydroxylated fatty acids in the mash

Malt Quality - A large number of commercial malts were analysed for regermination ability, LOX activity and hydroxylated fatty acid content in congress wort. No correlation exists between these parameters. No conclusions can be drawn from the degree of germination ability of a malt about the activity of enzymes in the embryo. The level of hydroxylated fatty acids in the mash is independent of lipoxygenase activity still present in cured malt.

Beer is subject to permanent changes in taste. During storage, particularly at elevated temperatures, a staling taste develops which is caused primarily by oxidation of unsaturated fatty acids. Flavour impressions arising in aged beer are manifold. (E)-2-nonenal in particular is seen as being the cause of cardboard flavour.

The 2003 Hallertau hop crop - challenges and outlook

Hallertauer hop crop - Summarised here are key facts about the 2003 Hallertau crop, including suggestions on how to overcome bottlenecks. Due to climate changes, we will probably be faced with weather conditions similar to 2003 from time to time and market partners will have to formulate strategies that will contribute to avoiding supply shortages.

During the main vegetation period for hops, from May to August 2003 the weather in Europe was characterised by low rainfall and high temperatures. Heat and drought had an enormous impact on the Hallertau hop crop, as might have been foreseeable based on the situation in 1994 (1).

Climate in summer 2003

In spring 2003, the soil was sufficiently humid, therefore the hop growing season started well.1° C respectively 2. .

Breakdown of hop bitter substances during storage of beer

Bitter acids do not remain stable in beer. They break down, depending on time, temperature and incident light. Enquiries from breweries provided grounds for investigating the decrease in 25 commercial beers once again. Within a month of filling, the beers were subjected to ageing for eight months at 22 °C while protected from light. The only differentiation related to hopping according to the indication on the label. These beers were hopped either with pellets, extract or both products.

Together with bitterness units in accordance with Analytica-EBC 9.8, the a-acids and iso-a-acids were measured using HPLC (EBC-Proceedings Maastricht 1997, page 223-231).
Table 1 gives the absolute measured values.2% relative for iso-a-acids and 13.8% relative for bitterness units.
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