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Raw materials
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.
Raw materials
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.
Raw materials
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.
Raw materials
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.
Raw materials
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.
Raw materials
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.
Raw materials
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.
Raw materials
Commercial-scale tests | In Part 1 of this contribution (see BRAUWELT International No. 2, 2018, pp. 101-103), microbiological activity of hop components in general was described and identification of a hop-based inhibitory power of beer presented. Part 2 discusses the relevance and significance of this inhibitory power based on commercial-scale tests.
Raw materials
The Hop Breeding Company (HBC), a joint venture between John I. Haas, Inc. and Select Botanicals Group LLC released the new proprietary hop SabroTM brand HBC 438. Sabro is an intensely unique hop, notable for its complexity of fruity and citrus flavors, including distinct tangerine, coconut, tropical fruit, and stone fruit flavors, with hints of cedar, mint, and cream.
Raw materials
The global yeast technology company Renaissance BioScience Corp. (RBSC) announced a new partnership with Mitacs for a multi-year, USD 1.44-million research and development project. Mitacs, a national not-for-profit research and training organization, will provide matching funding to the RBSC project to support the development of next-generation, systematic tools and methods for expanding, screening and selecting biodiversity in non-GMO industrial yeast strains.
Raw materials
Impact analysis | Dry hopping is very popular among craft brewers, however, few realize that it can significantly alter the hop acid composition of beer which can affect a beer’s bitterness and interfere with the IBU Test. It can also increase a beer’s pH. Dry hopping experiments were conducted and a number of analytical tests were performed on beers before and after dry hopping to better understand the impact it can have on bitterness, the IBU, and pH. In a separate follow-up paper dry hopping experiments were performed to evaluate its effect on beer foam stability.
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