Omnium brewhouse concept, Part 1: Technological findings and their impact

Wort analyses | The new brewhouse concept Omnium by Ziemann attracted great interest among experts and practitioners after being unveiled at BrauBeviale 2016 and drinktec 2017. Reactions ranged from sheer surprise to anticipated criticism. The results of this interdisciplinary research and development project are derived from many tests from pilot to industrial scale from 10 to 140 hl [1-5]. First hands-on experience is now available at Schlossbrauerei Reckendorf.

On the fate of hop-derived branched-chain esters

Hop-derived branched-chain esters | Craft beers contain various hop-derived esters, for example isobutyric esters (isobutyl isobutyrate, isoamyl isobutyrate, and 2-methylbutyl isobutyrate) and ethyl esters of branched-chain fatty acids (ethyl isobutyrate, ethyl isovalerate, and ethyl 2-methylbutyrate). Many researchers have reported of various hop-derived esters for a long time. However, the fate of such esters during beer production is not yet sufficiently known. This study proposes a new hypothesis about a possibility of transesterification between several hop-derived branched-chain esters. The following article summarises a part of the research results which have already been published in BrewingScience 71, 2018, issue 6: November/December.

May I introduce: Kernza! | Climate change poses increasing challenges for agriculture – we will need to employ creative solutions in the future. One of them could be perennial grain crops, which are still not very common in brewing. Promoting this method requires bold pioneers who lead by example. Sandy Boss Febbo, founder of Bang Brewing in St. Paul, USA, and her husband Jay, co-owner and co-brewer, are such pioneers. Sandy uses Kernza^® for her beers, a newly bred species of reticulum that forms a root system up to three meters deep and remains fertile for up to six years. BRAUWELT International spoke to her about the peculiarities of this perennial grain crop and about the corporate philosophy of her brewery.

A Revolution is Brewing in the US Malting Barley Industry (Part 2)

The Next Big Thing | Malting barley is the next big thing in the craft brewing scene – after the boom of hops. In part one of this contribution (see BRAUWELT International No. 2, 2018, pp. 90-92), Chris Swersey, Supply Chain Specialist of the Brewers Association, Boulder, USA, described the gap challenging the US barley malting industry. Part two focuses on malt quality requests and the North American barley basket.

The Effect of  Temperature on Aroma Extraction During Dry Hopping

Individual experiences | In recent years, dry hopping has become part and parcel of a scientific debate at several brewing colleges. But by far not all parameters have been investigated. A very important parameter, so far neglected scientifically, is temperature during dry hopping. Every brewer has made his own experiences in that field.

Sleeping Beauty | After the boom in the hop industry, caused by the craft brewing scene, the barley malting industry is the next sleeping beauty to be awaked. Chris Swersey, Supply Chain Specialist of the Brewers Association, Boulder, USA, sheds a light on recent developments.

Dry Hopping and Its Effect on Beer Foam

Impact analysis | Dry hopping is a very popular method to bring hop aroma to beer. But how can it influence the brewing process and the final beer? The first part of this paper (BRAUWELT International No. 1, 2018, pp. 25-29) discussed the impact it can have on bitterness, the IBU, and pH. This contribution focuses on foam, as many craft brewers who dry hop experience poor foam stability while others do not. To better understand the impact dry hopping can have on beer foam, a series of dry hopping experiments were performed and foam measurements were made to see what factors effect beer foam stability.

Heirloom & Terroir | As part of the program surrounding this year’s BrauBeviale, RMI Analytics of Hamburg, Germany, will feature an all-day symposium about “Heirloom & Terroir Barley and Malt.” The event will take place on Monday, November 12, on the grounds of the tradeshow. In April, BRAUWELT International Editor-in-Chief Dr. Lydia Junkersfeld conducted an interview with the RMI Managing Director and event organizer, Christian Temme, and Horst Dornbusch, who will moderate the symposium in November.

As expected, the acreage for spring barley in Europe will be smaller this year than in the exceptional year before. The sowing conditions have been good in most regions so far. However, rain is already scarce in the south and east of Europe again.

Best cultivation conditions for fine aroma hops

Hops from the Czech Republic | When thinking about Czech Hops, what comes to mind immediately is the well-known Saaz variety. But there is much more to be learned about hops grown in this European country. BRAUWELT International got more information from Zdenek Rosa from the Czech Hop Growers’ Association and Bohemia Hop.

Hops and taste stability – selective hop additions for beer preservation (Part 1)

Laboratory tests | It is generally known that hops are able to do much more than provide beer with bitterness, aroma and microbiological stability. To-date, the focus was on yield of bitter substances and hop aroma. However, no systematic research exists about the influence of hop addition and time of addition on oxidative beer stability. A research project at the Department of Brewing Science of the Technical University (TU) Berlin (AiF 17439) was devoted to resolving this issue.