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Raw materials
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].
Raw materials
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”.
Raw materials
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..
Raw materials
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..
Hopsteiner
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.
Raw materials
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.
Raw materials
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.
Hopsteiner
The following charts show the average relative differences between lead conductance value “LCV”
Raw materials
The European harvest of spring barley 2012/13 has been comfortable. Thanks to a vast acreage and a high yield the result of this year’s harvest is good, although regional quality problems could reduce the result. Nevertheless there will be a surplus in the EU 27. Depending on the quality it is expected to be between 0.75 and 1.4 Mio. t.
Raw materials
With the release of the „Special Flavor Hop“ cultivars Polaris, Mandarina Bavaria, Hallertau Blanc and Huell Melon, the search for new aromas has not yet been completed. During the presentation on 27/11/2012, the scientists at the hop research of the Bavarian State Research Center for Agriculture were able to present new breeding lines with mint-,apricot- and banana flavor, green apple aroma or intensive lovage flavor.
Hopsteiner
We carried out tests in our pilot plant to check the influence of hop product and contact time for dry hopping. The beer we used was a moderate pale ale with 5,6 % alcohol and with a bitterness of 32 IBU. For dry hopping we added the variety Hallertau Tradition in the form of leaf hops and pellets from the same processing order (see table 1). The beer was stored at 4°C for 18 days. Sampling was done prior to dry hopping and then after 4 and 8 hours and then again after 1, 5, 7, 11, 13 and 18 days according to the numbers 1 to 10 in both diagrams. ...
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BRAUWELT on tour
