CDC PolarStar was successfully developed as the first lipoxygenase-1-less (LOX-less) malting barley variety in North America by successive backcross and molecular marker assisted selection (MMAS). The yield potential, the agronomic performance and the general malting quality of CDC PolarStar were equivalent to those of the recurrent parent CDC Kendall which was one of well evaluated and accepted two-rowed malting barley varieties in North America. These are very important findings to demonstrate that the LOX-less trait could be used for barley breeding to improve beer quality without affecting such characteristics. To evaluate effects of LOX-less trait on beer quality, several brewing trials were conducted at the pilot and the commercial scale facilities..

As dry hopping shows increasing importance, we are extensively investigating its influence on aroma and bitterness. At the same time we have to be aware of hops as a nitrate storing plant. In the cone concentrations of nitrate can be found up to more than 1000 mg per 100 g of hops.

Flavour compounds contrib uting to the characteristic flavour of new aroma hop cultivars

In general, hops are classified either as aroma hops or bitter hops/high alpha hops. Aroma hops contain relatively small amounts of alpha acids and are mainly used for flavouring beer. Bitter hops/high alpha hops contain large amounts of alpha acids and are mainly used for bittering beer. In recent times, new types of aroma hops have been bred. These hops impart very characteristic fruity flavours, for example citrus, tropical fruit etc., to finished beer and contain large amounts of alpha acids. Such hop types are thus oftentimes referred to as dual-purpose hops. However, key flavour compounds contributing to such flavours have not yet been sufficiently investigated. This report focuses on several specific flavour compounds and their contribution to flavours of new aroma hop cultivars.

The water footprint of beer production

Sustainability evaluations are steadily increasing in the brewing industry, particularly with regard to the raw material used in the greatest quantity for brewing beer, namely water. Water consumption is rising worldwide and has the potential for threatening reliable supplies of clean water [1]. Water consumption in beer production begins with the cultivation and processing of the raw materials. The concept of a water footprint attempts to identify all of water flows used during the life cycle of a product or service, so that the total quantity of water can be calculated. When the water footprint is taken into account, the quantity of water used in the production of one hectoliter of beer is much higher than the three to six hectoliters typically cited in the literature [2, 3].

From May 22 to 25 2013, the 12th international forum “Beer 2013” and the 20th international beverage exhibition “Wine & Vodka. World of Water 2013” take place in the exhibition center of Zhemchuzhina hotel in Sochi, Russia. The event is organized by CJSC “SOUD–Sochi Exhibitions”.

For the prediction of the beer’s flavour stability, the determination of the so-called lag-time using electron spin resonance spectroscopy (ESR) has become a standardized method. Previous investigations demonstrated that the lagtime measurement used up to now distorts the results of oxidative flavour stability due to an increasing pH value during the analysis caused by the spin trap reagent (PBN). Against this background, a new EAP determination was developed which excludes the distortions and provides a new index number for the evaluation of flavour stability; the Beverage Antioxidative indeX (BAX). The results could be used to describe the positive effect and mechanisms of α-acids and low pH-values on the oxidative beer stability..

Fine milling in combination with thinbed mash filters has been introduced into the brewing industry more than 20 years ago. Although clearest worts can be obtained at highest gravity, in combination with high extract yield and improved starch conversion, a majority of brewers still use the conventional coarse milling in combination with lautertuns. Brewers seem still afraid having a negative impact of fine milling on wort and beer quality especially with regard to over extraction of polyphenols, proteins and oxidative enzymes. A lack of detailed data comparing both wort production methods could be a reason. In this study, the faster wort filtration as well as higher extract yield has been confirmed when using fine milling and a thin bed filter..

As of mid-December 2012, there were 2,751 breweries with active operating permits in the United States – more than any other time in American history, according to the Beer Institute, an industry research group.

Special hop varieties for unique beers – Part 2

In the first part of this publication (see BRAUWELT International 6, 2012, pp. 354-­358), tasting results for single-variety beers were described. These beers were hopped in the brewhouse, using both, traditional and new and promising varieties. In this second part, the results of tastings of dry hopped beers carried out globally are presented. These are based on more than 1500 individual evaluations of seven lager beers.

The Bühler Technology Group has agreed with the owner family of Maes SA to acquire 100 percent of the French company. Maes SA, which was set up in 1974 and is headquartered in the Alsatian town of Haguenau, France, specializes in products and services for the grain milling industry.

The following charts show the average relative differences between lead conductance value “LCV”