Wort preparation is at the heart of beer production, yielding wort for fermentation from water, malt and hops natural raw materials. The fourth part of this series of publications provides an ultimate answer to the issue of the best process for removing DMS from wort.

Freshly tapped beer is something special, but there are always certain faux pas to be avoided at the draft beer bar. Since aroma and flavor are the primary criteria for assessing draft beer, this article provides an overview of possible faults which can be introduced into the product once it has been connected to a dispensing system or through contamination by certain microorganisms.

Emanating from the global spread of creative beers, interest in hop varieties imparting new nonconventional flavours is rising. Once they are added in the right amount and at the correct time, brewers can perform magic, playing around with a multiplicity of beer flavours – from earthy, resinous to citrus and tropical fruit flavours. The rising demand for hops for exceptional beers also has an influence on German varieties grown. The acreage strung for harvest with the Mandarina Bavaria Hüll breeding variety e.g. with 200 ha overall area has more than doubled compared to the previous year.

The Fraunhofer ICT-IMM (Institute for Chemical Technology – Branch Institute for Microtechnology Mayence) and Doehler are collaborating in the development of a new microbiological detection method based on microfluidics. Doehler, producer of natural ingredients for the food and beverage industry, offers a complete portfolio of solutions for detecting microorganisms in beverages under its DMD (Döhler Microsafety Design) brand. A recently agreed innovation cooperation project calls for Doehler, together with the Fraunhofer ICT-IMM, to examine how microfluidic solutions can support beverage manufacturers in detecting microorganisms to ensure that the quality of their products is consistently recorded in the shortest possible amount of time.

The word “craft” conjures up a plethora of friendly images. We think of craft products as artisanal, creative, hand-made from local materials, and of higher quality than their mass-produced “industrial” corollaries. They also cost a bit more. For example, artisanal cheeses made from milk produced by free-roaming, grass-fed cows, goats or sheep are considered more flavorful and delicious than their national-brand equivalents and thus worth their price. Craft beer, too, has a similar standing. After all, it came into being as an antidote to the uniform, flavorless industrial lagers that still dominate practically every beer market in the world. With craft beer, however, there is a paradox: Small and independent breweries – to use the “craft” definition of the Brewers Association – have built the reputation of their beers on malts and hops that are made not by craftsmen but by large, often global corporations.

The European Brewery Convention (EBC) is organising its international Congress for the 36th time with the goal of promoting exchange among its members and for discussing the current state of science and practice in the industry. Following Budapest in 2001 and Prague in 2005, the road to EBC once again leads to a Central European capital: from May 14th to 18th 2017, Ljubljana, the capital of Slovenia, will welcome European brewers. BRAUWELT International spoke with John Brauer, EBC Executive Officer, about the event.

The Oxy 510 inline sensor extends the Anton Paar portfolio for multiple-parameter inline analysis of beverages. Anton Paar’s Oxy 510 sensor unifies two different measuring ranges in one sensor. To measure either in the wide range or in the trace range requires only a quick exchange of the sensor cap.

When asking beer drinkers all the world over what they associate with a freshly dispensed glass of lager, 99 percent will answer: “freshness”. True, there is hardly anything better than a glass of fresh beer when sitting on a hot summer’s day in a shaded beer garden. But what does it actually mean: “fresh beer”? How is freshness defined, when is a beer not all that fresh anymore and which factors influence such staling?

This contribution, the second of two parts, addresses the extent to which consumers become aware of the taste of ethanol itself in beverages. In part 1 of this two-part contribution (BRAUWELT International, no. V, 2016, pp. 344-347), the necessary fundamentals of tasting were summarised and presented, based on a tasting result. In this part, the subject in question is investigated in tastings with white wine, red wine, sparkling wine, sparkling rosé wine and beer.

Bürkert Fluid Control Systems has expanded its product family of electromotive process valves to include diaphragm valves: the type 3323 shut-off valve and the Type 3363 control.

Handtmann Armaturenfabrik from Biberach/Riss, Germany, is a manufacturer of safety relieve valves for the food and beverage, pharmaceutical, and cosmetics industries. Production is carried out according to the Pressure Equipment Directive (PED), which, together with various applicable DIN standards, form the basic principles for the design and distribution of safety relieve valves on the European market. But what is the situation outside Europe? For the US market, other regulations and technical requirements apply. The certification of the safety relieve valves according to the relevant ASME code is a prerequisite for entering this market, and it also provides a good basis for other markets such as Canada or Asia.

Current issue

Brauwelt International Newsletter

Newsletter archive and information

Mandatory field