Generating biogas from spent grains – 47% savings in energy costs

The production of biogas from organic wastes originating during beer production offers an economically viable and environmentally sustainable alternative to existing recycling solutions. Using the biogas technology “ENBAFERM” patented by the Austrian company enbasys®, it is possible to integrate biogas production into an existing brewery, thus guaranteeing optimized energy production on-site. Since 2009, a demonstration system incorporating this technology has been in operation at the Bavarian State Brewery Weihenstephan in Freising, Germany. This system has been successfully used to ferment spent yeast and spent grain waste.

The weather conditions this year had a substantial effect on the spring barley throughout Europe. The harvest is going to be smaller than it was expected. There are going to be problems with the crops that were harvested late. One will probably expect a shortage with malting barley in Europe next year at the latest.

Light Stable Kettle Extract (LSKE) can be used to brew beers in much the same way as beers produced using conventional CO2-Extract.

Beer flavour is a very complex flavour created by interaction off several hundred aroma compounds. Obvious off-flavours which can be detected by the consumer decrease the drinkability and acceptance of a beverage. The image of a brand can be damaged. It is known that undesired flavours, like stale flavour, can be masked by positive ones like certain hop flavours. Therefore it is of interest to find out if other off-flavours can also be masked by positive aroma compounds. Positive flavour impressions are e.g. linalool and some esters among others. Whether these compounds can suppress the perception of

Isohumulones, an isomerisation product from hop (humulus lupulus sp.) derived humulones are the main bittering substance in beer. They contribute to more than 85 % of the allover bitterness of beer [65]. Hops and its constituents as well as its application in the brewery is subject of investigations for more than a century already. Hops as an ingredient in beer has been used since the early Middle Ages. The objective back than was to save beer from microbiological spoilage and to use the hops as a flavouring ingredient [6]. Today we know that hops and its constituents also improve foam stability and contributes to the flavour stability of beer in various ways [71]. This paper gives a short overview about the most important literature which was published throughout the last decades.

BrewingScience - Monatsschrift für Brauwissenschaft, 63 (July/August 2010), pp. 105-111

The challenges of relating analytical data to sensory evaluation are well-known, and may be attributed to recognised sensory biases and interactions (matrix-effects) that influence the sensory activity of flavour attributes. One approach to obviating these difficulties is to attempt to mimic sensory detection mechanisms to determine the activity of flavour attributes. In this short paper, two examples are given. Firstly, the feasibility of determining beer bitterness by exploiting the lipophilicity of hop bitter acids and measuring changes in pH across a model membrane. Secondly, the derivation of a measure of astringency by observing the binding of beer polyphenol complements to an appropriate protein..

Harvest of spring barley in Europe will be lower than 2009. Except for all the reduced areas, but Denmark, yield and quality will be very heterogen from the vantage point of the present. The wet spring in some regions and the heat during the last weeks stressed the plants.

On 1 July 2010 several staff changes occurred in the GEA Brewery Systems sales department, further enhancing efficiency.

In the hop garden portrayed on the left hand side (growing Perle), no re-training was carried out after the hail storm due to little time and a lack of man power and time. One can see quite clearly that only very few laterals have reached the top of the wire of

The official German 2010 hop crop estimates were published on August 26th. Following please find those estimates as well as the final world

The International Hop Standards Committee (IHSC), announces the release of a new calibration standard, ICE-3, for the HPLC analysis of α- and ß-acids. This standard replaces ICE-2, which is now withdrawn.

BrewingScience - Monatsschrift für Brauwissenschaft, 63 (May/June 2010), pp. 92-93