Brewing liquor: Quality and treatment – Part 2

The widespread good reputation of Bavarian beer goes right back to the Bavarian Purity Law of 1516. This was one of the first ordinances relating to quality in the food area. In terms of quantity, brewing liquor is the most important raw material in beer production. Water components – depending on type and composition – have a crucial influence on the resulting beer type. This also applies to König Ludwig Schlossbrauerei Kaltenberg. The brewery has installed a complete reverse osmosis system, ensuring consistent brewing liquor quality, based on information presented in Part 1 of this article series (BRAUWELT International no. 1, 2014, pp. 30-41). The compact system replacing existing units is essentially more manageable, its design is simpler and it uses less energy and is more environmentally compatible.

Triskel and Aramis

The original goal of the Alsatian hop breeding program was to develop a hop with higher and more consistent alpha acids than Strisselspalt, yet having the same bittering and aroma profile. The selection Aramis is believed to have achieved this goal. Triskel, on the other hand, is a selection with a bitter profile similar to Aramis, but with a distinct and sophisticated orange/citrus/honey aroma unique in commercial hops.

Utilization of chlorine dioxide to reduce Fusarium sp growth on malt

One of the long-term issues that malt producers and brewers deal with is contamination of barley and malt with Fusarium mould. Fusarium sp. contributes to beer gushing, formation of red grains, production of several carcinogenic toxins and other negative phenomena. Different methods are used to reduce Fusarium sp. growth, but none of them are fully effective. This article describes a method using chlorine dioxide (ClO2) which is added during the steeping and germination of barley.

Strong trade show duo for the Indian market

Between September 25 and 27, 2014, drink technology India and International PackTech India will be taking place in parallel for the third time. In the Bombay Convention & Exhibition Centre these two trade shows will be presenting solutions for the international beverages and food sector, as well as for the packaging, packaging-print and processing industry. Organized by Messe München and Messe Düsseldorf, this strong event duo is the biggest business platform for the beverages, food and packaging sector in India.

Tettnang is a town near Lake Constance, counting almost 19,000 inhabitants. Its landscape is dominated by hop yards, visible from afar, hops being “the most veteran global player” in this town, to describe the Green Gold of the Montfort town in the words of Tettnang’s mayor Bruno Walter. Tettnang’s fame as a hop growing centre now reaches far beyond the regional borders. The fine aroma and the subtle bitterness give the beers an unmistakable character and each sip provides a taste of the unique landscape between the northern banks of Lake Constance and Allgäu.

The Hop Storage Index (HSI) is one of the parameters to evaluate freshness of hops and hop pellets. Our newsletter of January 2012 already informed about the varying HSI within hop varieties and crop years.

We describe the transfer of nitrate and the pesticides azoxystrobin, dimethomorph, myclobutanil and quinoxyfen from contaminated hops to the beer during wort production and dry hopping. The experiments reported comprise of two experiment series conducted in a 20 hL pilot plant. First, the substance transfer was investigated by dry hopping different base beers with different amounts of various hop varieties and products. Secondly, a beer was brewed and dry hopped exclusively with a hop that had a high load of the four

In the practice of flash pasteurization, the applied heat load is not exactly known. It is rather estimated by measuring the holding tube outlet temperature and the flow rate (theoretical mean holding time). Microbiological methods, such as the Count Reduction Test (CRT), include certain disadvantages and basic unavoidable inaccuracies. A chemical reaction, the acidic sucrose hydrolysis, was investigated as a Time-Temperature Integrator (TTI) for the determination of the heat load expressed as Pasteurization Units (PU). For this purpose, the reaction was already calibrated as reported in a prior article [1]. Here the application and verification in terms of a comparative plausibility test of the TTI in a semi-technical scale are presented.75 min and a z-value of 5.4 °C..

Once considered a fad, then a trend, U.S. Craft beer production has become a solid component of total U.S. beer production. According to the Brewers Association, Craft beer production in 2012 topped 13 million barrels (31 US gallons or 119 Liters per barrel). Total U.S. beer production for the same period was just slightly more than 200 million barrels.

Dry hopping influences the physico-chemical properties as well as the sensory attributes of beer. The hop aroma and flavor are very different from those present in beers which have been hopped exclusively on the hot side of production (wort boiling and whirlpool). Various factors such as hop variety, the type of hop product, timing of the additions, contact time and the beer matrix appear to affect the resulting flavor and aroma of the finished beer to differing degrees.

Brewing liquor: Quality and treatment – Part 1

Brewing liquor composition has a crucial influence on beer quality. Every beer, independent of the way it is brewed, comprises about 90 percent water. Based on the Bavarian Purity Law, water is one of the ingredients approved for beer production and plays a key role in beer quality and taste. Depending on beer type, chemical composition of brewing liquor has to be specified. As a function of water source or producer, requirements are always higher than those applying to drinking water. Appropriate water treatment forms the basis of quality and taste of beer being brewed. The following contribution describes the main parameters of brewing liquors as well as the influence of same on the beer being brewed. Different methods for conditioning raw waters for the brewing process are also described.