Gushing tendency and foam stability

Whenever gushing in beer has been discussed in recent years, the blame was placed mainly on the mould fungi Fusarium graminearum and Fusarium culmorium. When commenting on the phenomenon at the "Gräfelfinger Praxistage" conference in 1999, Dr. Fritz Schur, Managing Director of Doemens Training and Research Institute, made it quite clear that over 99% of gushing is caused by calcium oxalate precipitation in the beer.

What is determining is the solubility product L’ of calcium oxalate
L’ = [Ca++] . [C2O4- -] in mol2/l2
More recent investigations have shown that, owing to the presence in wort and beer of other dissolved substances, e.g. the chelating agents peptides, amino acids, gelatines, etc. But in Dr. "Weizenbier" from bottle fermentation is particularly at risk.
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Sensory analysis in modern brewery operations

Objective analysis of the aroma, taste and mouthfeel of beer is critical to success in modern brewery operations. In this paper we review current best practice, and offer advice on how to derive maximum value from sensory quality management systems.

Beer flavour has never been more important. It lies at the centre of the process of achieving customer satisfaction. Of course, good marketing of beer still plays a very important role. But today’s marketing is about finding out what individuals like, and telling them where to find it. This paper is about the use of modern flavour evaluation techniques to help make beers that people like.
The objectives of flavour analysis in the brewery
Flavour analysis can be used for two things in a modern brewery.
1.
2.
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We heard you

For years, the Indian beer market has been pegged "the next Asian Klondike" as concerns growth potentials but that has been it. Having run in-to all kinds of trouble in China, international brewers stayed clear off entering the Indian beer market, apparently fear-ing another financial disaster.
When United Breweries, India’s number two brewer with a market share of almost 40%, offered to sell a 26% stake to a foreign bidder, the usual
suspects Anheuser-Busch, Carls-berg, Heineken, Interbrew, Kirin, Scottish&Newcastle and South African Breweries expressed interest.
Whether one of them will make a quick move is another thing.6m. United Breweries’ best selling brand is Kingfisher Lager which is sold in 25 countries..

Comparison of different automation solutions for the beverage industry

This paper covers systems, including sensors, control equipment and factory data acquisition (FDA), for breweries as presented at Brau 98 in Nuremberg. In recent years, the number of companies offering instrumentation and control systems as well as the number of suppliers of complete solutions of control technology for the brewing industry has risen in quantum leaps. The following review describes the decision criteria involved in selecting a control system and makes an up-to-date comparison of systems available on the market.

Draft Beer - maintaining product safety in the process

In the original meaning draft beer is a fresh and unheated beer which is dispensed from a barrel or a keg. The consumers will get a very original and fresh smell and taste. Now the expression "draft beer" is also used for bottled beer which is not treated by heat. This means a higher microbiological risk.

New research findings on improving taste stability

As all technological processes affect flavour stability to a greater or lesser extent, work on this subject has been extended to all areas of brewing technology over the last two years. This publication describes the results and makes appropriate recommendations for obtaining impeccable flavour stability.

Methods based on image analysis are flexible, rapid tools enabling both the elevator company and the maltster to monitor and adapt their processes. Thus, image analysis is a suitable technique for integrated chain control in the barley-malt-beer chain. TNO Nutrition and Food Research Institute has assessed a number of image analysis systems for their usefulness in collection and malting of barley.

Yeast propagation and activity of pure culture yeast

Beer quality is determined by proper yeast treatment and propagation of pure yeast cultures. This paper deals with essential requirements.

The science and understanding of the flavour stability of beer: a critical assessment

Huge attention has been paid over the years to the ambition of achieving prolonged shelf life in beer. In the context of haze life, this can be achieved, provided a brewer is conscientious and willing to invest some money in achieving the goal.

Quality assurance in breweries as a function of plant size

Change and cost pressures have dominated the brewing sector in recent years. Restructuring and rationalisation reoccur in increasingly shorter cycles: Companies are becoming "leaner". Analytical laboratories in breweries and thus the actual quality control have not remained untouched by these developments.

hat must be done in order to keep pace with developments - in order to achieve the highest level of efficiency by using the means available in the most productive way, without endangering product quality at any time and in any way whatsoever. On the contrary, in the present jostling for competitive advantage, every possible means have to be employed in order to push product quality to the highest possible level and keep it there constantly.e.e.
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Gushing problems caused by calcium oxalate. Part 1

A calcium oxalate precipitate in the bottle can lead to feared gushing, but in principle it can be avoided. The causes and conditions that lead to calcium oxalate precipitation are known. Yet difficulties with the phenomenon crop up repeatedly.

Practical experience gained in past years has shown that the sole cause of gushing problems was frequently calcium oxalate precipitations. This article examines the background and conditions as well as giving practical instructions on how to avoid calcium oxalate precipitation. Since the topic is a very extensive one, this article is being published in two parts. The second part will deal in particular with calcium oxalate problems in wheat beers produced by bottle fermentation.
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