New Yeasts, New Beers: Non-GMO Technologies for New Beer Flavours (Part 2)

Controlling yeast | In the first part of this three-part article (BRAUWELT International No. 5, 2018, pp. 354-356), we outlined the enormous impact yeast has on the flavour and aroma profile of beer. In this sec ond part, we discuss the variables and methods by which brewers can exert direct control over yeast during the brewing process. In the concluding article, we will examine the time-honoured, non-GMO classical development techniques by which new and exciting yeasts are being developed to help create whole new flavour and aroma profiles in beer.

The Many Facets of Hop Research

Networking | Next year it will once again be time for the hop researchers of the world to come together. They will convene on July 7th-9th 2019 at the STC (Scientific-Technical Commission) conference organized by the International Hop Growers’ Convention (IHGC). The hop experts will meet in Alsace, the traditional French hop growing region. Two years ago, Dr. Florian Weihrauch was elected to take the reins of the STC. He is responsible for the scientific program and for coordinating all STC conferences. BRAUWELT International spoke with him about his plans for the upcoming conference in Alsace.

A Unique Hop Growing Region

Alsace | Last year, the French agricultural trading company Comptoir Agricole located in Hochfelden in the Alsace region founded its hop division under its own umbrella brand: Hop France. BRAUWELT International spoke with Hop Group Manager Antoine Wuchner about the Alsace hop growing region, the circumstances behind the founding and his plans for the future of French hops.

WetHop – Initial Experience with a New Hop Product

Novel preservation process | Hops – the flavour of beer! And this ever since hops have been used for brewing beer. However, in particular, since the craft beer wave has been rolling over the industry, hops play an even more important, an even firmer role. As an addition to hitherto known processes of hop preservation, a new option has entered the world of beer: WetHop. This article explains what it is all about.

Novel Innovation in Enzyme Analysis

Enzyme activity analysis | Good quality of wort is very much dependent on the quality of the raw materials, especially on the enzyme activities (endogenous in the grain or added externally). Current analytical methods are cumbersome and require special laboratory equipment. However, what is needed is a quick and precise test, completely functional directly in the field with no additional lab equipment. This is now possible with new technologies.

Bridging the Malting Gap for Craft Brewers

Back to the Future | With the emergence of the craft brewing/malting industry, the Maltron 5.0 is a simple plug-and-play automated solution for creating those malts that are desired for the beer pallet. This malting drum has the all-in-one benefit that allows flexibility in processing a wide range of grains and to be placed anywhere without creating a civil project. For those difficult-to-process grains, the drum provides a gentle alternative to turning. Additionally, the craft hop industry can use the drum to dry their hop crop.

Optimum Drying of Flavour Hops

Varietal aromas | Brewing tests and beer tastings confirm the unique flavour of the Hüll Special Flavour hop varieties. When drying flavour hops, top priority has to be given to safeguarding and maintaining optimum aroma characteristics. As hop oils are lost as a result of vapour volatility and oxidation during drying, residence time in the hop kiln or on the belt dryer should not be unnecessarily prolonged as a result of incorrect setting of drying parameters, layer depth, drying temperature and air speed.

Influence of Pelleting on Hop Aroma

Flavour and Aroma | Hops are a very important component for the success of craft beer. Aroma and flavour of hops in strongly hopped and often in dry hopped beers are frequently particularly responsible for the character of such beers. But this aroma and this flavour are fragile and exposed to a great multiplicity of influencing factors. The question thus arises as to whether standard pellets used in dry hopping can simply be replaced by enriched ones (dosing the same oil equivalent). Or will they change flavour and aroma? This article covers these questions.

Hops are known as the spice of beer and traditionally used as a minor ingredient in the brewing of beer. Perhaps because of its low use rate, very little has been reported in the literature regarding what vitamins are present in hops.

With exception of France and Great Britain, almost all regions in Europe complain of drought during the growing season. Impact on yields is already noticeable. How far qualities will be affected remains to be seen. The risk of high protein content exists.

Effect of Hop Varieties Aramis, Mistral and Barbe Rouge on Beer Aroma During Dry Hopping

Bouquet analysis | In recent years, the dry hopping technique was developed to produce unique beers by revealing all the aromatic potential of hops. The aim of this study was to investigate the impact of hop varieties Aramis, Mistral and Barbe Rouge on the sensory properties of dry-hopped lagers. Analysis of volatile compounds and sensory ranking tests of beers revealed that these three hops have unique aromatic signatures.