Barley kernel ejection (BoMill InSight™)

New approach | Our growing global population requires more food, but we have limited land available. Besides, the changing climate increases deviation of crop quality, leading to downgrades and threatening food safety and security. Optimizing the use of what is produced from our fields will be more and more important in the future, even crucial, from a sustainable and economic standpoint. The Swedish agri-tech company BoMill offers a new approach to grain sorting based on the individual kernels’ inner properties. The article presents the technology applied to malting barley or wheat and describes how such technology can benefit the malting and brewing supply chain, with a focus on expanding markets or areas that may not yet be fully structured to grow barley.

Four bottles containing monastery beers with different colors, ranging from pale yellow to dark red

Unique sensory profile | Strongly brewed, malty monastery beers inspire beer lovers. According to traditional recipes, the monks use caramel malt and add liquid rock candy (sugar candy) to the wort. Due to the addition of sugar, these beers reach a high alcohol content. Caramel sugar syrups combine the sensory benefits of liquid rock candy and caramel malt. The authors from Anhalt University examined the use of caramel sugar with regard to a well-rounded beer flavor profile and the physico-chemical beer stability as well as beer color and haze.

Hop cone hanging from a hop plant (Photo: Ulrike Leone auf Pixabay)

Optimised resistance | Titan is the new high-alpha variety from the Hüll Hop Research Centre. In numerous brewing trials, Titan has been attested as having a high bittering quality comparable to the high-alpha variety Herkules. It combines very good brewing quality with climate stress tolerance and optimised growth and resistance properties and thus meets the demand for a high-quality, sustainable cultivar.

Hop Harvest Guide (Photo: Barth Haas)

Comprehensive documentation | The international hop specialist BarthHaas has just published its Hop Harvest Guide 2022, a comprehensive documentation of the quality of the most recent hop crop. It helps brewers to adapt their processes and recipes to the changes identified in the respective crop year.

Malt trickles from two hands onto spread out malt bags (Photo: Bühler)

Perfect fan speed | Ask anyone in the malting sector to list the biggest users of energy in their processes, and kiln fans will be very near – or at – the top of the list. Their dependence on a range of external factors usually means that the fans are set at 100 % in order to achieve their parameters, something that obviously comes with significant cost implications for operators.

Bottom of an old green glass bottle (Photo: Andrew Martin on Pixabay)

Beer from the time of the Kaiser | The discovery of a very special bottle, a relic from the German Empire of 1871–1918, has aroused much interest. Scientists from the Technical University of Munich (TUM) have now analysed samples of this historical beer. Their extensive experiments reveal a number of details about the dawn of industrialisation in the brewing trade.

Barley malt

Malting barley | Climate change during the grain filling phase may result in conceivable loss of quality of malting barley. This article analyses the extent to which growing location and the weather influence starch build-up in the barley corn.

Hop blossom (Photo: Ulrike Leone on Pixabay)

HOP ADDITION | Does first wort hopping during lautering have a positive influence on the yield of bitter substances and on the beer quality? What kinds of results are currently possible through the use of hop pellets? The authors analyzed nine beers from brewing trials for bitter substances, aroma compounds, sensory attributes and aging indicators.

Fresh bio hop (Source: Markus Spiske on Unsplash)

Poor hop harvest | Faced with climate change and the prospect of increasingly frequent extreme summers, the hop industry sought a way to enable particularly low crop volumes to be distributed equally and fairly among all customers.

Two people standing at the Lobdengaubrauerei in Ladenburg, Germany (Source: Bestmalz)

Reviving historic barley variety | The Heidelberg-based family business Palatia Malz GmbH, in a joint effort with Saatzucht Josef Breun GmbH & Co. KG, has revived the traditional German malting barley variety Alexis. The malt produced exclusively by Palatia from this time-honored barley variety will now be marketed under the brand name “Best A-XL”, the A standing for “Alexis” and the XL (“extra large”) for the exceptional foam stability of a beer brewed with it.

External view of the malting vessel in a compact micromalting plant

Compact micromalting | Ever more brewers in smaller breweries and in the craft market are looking for malts tailored to their specific needs or malts produced from regional barley suitable for creating their unique and distinctive beers. However, most malthouses are not able to fulfill their desires due to the small batch size. It is therefore worth considering alternatives. A compact small-scale malting plant with special steeping technology is introduced in the following article.

Current issue

Brauwelt International Newsletter

Newsletter archive and information

Mandatory field