Lipids are very diverse in chemical structure and properties. They are spread over a wide polarity range, thus comprehensive lipid analysis (lipidomics) from biological samples such as hops is challenging. The current study presents a straightforward route for extraction, classification and quantification of hop lipids. Offline LC-GC-MS enables separation of polar, neutral and non-polar lipids, as well as the individual analysis of fatty acid type and content. Unambiguous identification and precise quantification of C14-C22 fatty acids was

Beer is one of the most consumed beverages in the world due to its alluring taste and aroma, and much effort has been made to reveal the structures responsible for the sensory sensation. However, the precise contribution of hop-derived volatiles towards the hoppy aroma of beer is far from being understood. For a long time, the aroma of fresh beer was believed to be mainly imparted by a few single compounds. Yet, studies

For the most parts of Europe, spring barley leaves a good or very good impression of qualities. Even if protein values are low sometimes, there is great satisfaction about the qualities.

As in previous years we would like to demonstrate how the contribution of hop oils to beer can vary from one crop year to another. We have chosen linalool as a representative hop aroma substance as it correlates well with the sensory impression of hoppy aroma in beer.

Besides S-methyl methionine (SMM) as the thermal precursor for the unpleasant aroma compound dimethyl sulfide (DMS) in the brewhouse dimethyl sulfoxide (DMSO) is a further potent precursor during fermentation. In this paper a short and sensitive method for its analysis is introduced. In the first step DMSO is reduced

BrewingScience - Monatsschrift für Brauwissenschaft, 66 (September/October 2013), pp. 154-161

The purpose of this research on non-alcoholic beer was to identify the most important acceptance-causing sensory attributes for this product category. Sensory descriptive analysis was conducted on five non-alcoholic beers produced by ethanol removal and seven non-alcoholic beers produced by limiting alcohol formation or hybrid methods. Acceptance tests measured the popularity of nine samples, which were chosen for their sensory properties. The data of the descriptive analysis were combined with consumer test results and significant sensory attributes that are responsible for acceptance were detected. Subsequently, split analyses were carried out based on gender, age, consumption volume, consumers' motives and sensory expectations.

BrewingScience - Monatsschrift für Brauwissenschaft, 66 (September/October 2013), pp. 144-153

In 2011 global beer production increased to 1.9 billion hectoliters [1]. With a current average consumption of 4 hl of fresh water for the production of 1 hl of sales beer in Germany [2], approximately 2.5-3.0 hl of waste water (WW) is produced. When using a water volume ratio > 4:1 [3, 4] the waste water volume is correspondingly higher.

BrewingScience - Monatsschrift für Brauwissenschaft, 66 (September/October 2013), pp. 136-143

The International Committee for Hop Standards (ICHS) announces the release of a new calibration standard, ICS-T3, for the HPLC analysis of tetrahydroiso-alpha-acids.

BrewingScience - Monatsschrift für Brauwissenschaft, 66 (September/October 2013), pp. 135

In order to determine the flow profile in continuously and batch operated bioreactors, alternative methods were evaluated, using microorganisms (yeasts) as tracer material whose fermentation kinetics were similar to those of the starter cultures. The Modified Raffinose Test thereby proved to be an efficient method when dealing with larger quantitative differences of bottom- and top fermenting yeasts, whereas the IGS2 314 PCR-Capillary Gel Electrophoresis Test delivered trustful results when utilizing mixtures of two strains of top-top, or alternatively two strains of bottom-bottom fermenting yeasts. Both methods are therefore suitable in order to evaluate the flow profile via a step function test, in which the fermentation strain is substituted by a different (tracer) strain..

The Hopsteiner Guidelines 2013 will soon be published and be available during November. We are still working on some details of the beer production and will present the balance of World Alpha Acid Supply and Demand as soon as possible.So far we have ἀnalized our estimate for the alpha production 2013 which we are pleased to present in the following charts: ...

On the occasion of the nomination of hops as the "Medicinal Plant of the Year 2007", Dr. Christoph Pinzl (Head of the German Hop Museum in Wolnzach) and Dr. Martin Biendl (Head of Research and Development at Hopsteiner, Mainburg) wrote a book on this subject. Since the first edition is now out of print, a second, updated edition has now been published.