The founder of GranMalt GmbH, Gerhard Kamil, was awarded the title of "Munich’s start-up company of the year" by Stadtsparkasse Munich (City Savings Bank). As a client of Stadtsparkasse, the young entrepreneur succeeded in winning the start-up competition of the savings banks, Stern (magazine), ZDF (television) and McKinsey in the "concept" category. Harald Strötgen, Chairman of the Board of the bank, and Adolf Strack, Board Member, made the presentation to Gerhard Kamil. The award was initiated by the bank in 1997 and includes a 5000 Euro cash prize. "Gerhard Kamil is the epitome of somebody who had the courage to jump in at the deep end in order to achieve successful autonomy", according to Strack. Such commitment creates and secures jobs. ...

This contribution aims to describe the difficulties in obtaining data to determine the average a-acid content of a hop variety and shows ways of taking account of the most important variables in a systematic investigation that covers all stages from the point of harvesting on up to hop processing. The most significant elements are the decomposition rates during hop storage, the type of hop products and the various methods of analysis.
At the latest immediately after hop harvesting, hop samples are tested for a-acids at an early stage in order to obtain information on average a-acid content of a hop variety in the particular year of harvesting. The hop sector also makes use of averages over a number of years in order to provide a basis for contracts covering future supplies.e. ...

Two spring malting barley varieties, Barke (1996) and Scarlett (1995), which were approved in Germany in the mid 90’s, have rapidly captured the national and international markets and are set to hold their position in the markets beyond the current cultivation year of 2005. The reasons for this success are many and are described in detail in the following. One which stands out, however, is the ability of Scarlett to adapt to almost all the climate zones where malting barley is cultivated. The characteristics which are unique to Barke are the year-on-year consistency of processing quality, irrespective of the location and weather.
Scarlett and Barke were both bred by Saatzucht Breun breeding station (Herzogenaurach bei Nürnberg, Germany). ...

In keeping with its position as a global player, Ziemann Group presents a new image at drinktec 2005. The extensive Ziemann stand provides a suitable setting for the international brewing sector to obtain specialist information on technical developments and new concepts focusing on three main topics: turn-key complete plants, new details pertaining to the lauter process and the almost environmentally neutral energy saving brewery.
The new Ziemann Group exhibition stand is designed to make an impression and reflect the elegance and sophistication of Ziemann plants. Sweeping lines in the company corporate design colours underscore this image. It also includes a VIP lounge for discussions about specific projects. Petersburg. ...

When we talk about hops today we recognize a broad diversity not only in regard to hop products but also to the possible different applications in the brewing process. Developments of the last years generated a considerable new range of special hop products. This article is to give an insight about the flavour potential of Pure Hop Aromas for the finishing and enrichment of beer, especially alcohol-free beers. Throughout the last three years we collected sensory data gained with tasting sessions conducted at the Interbrau/Drinktec and Braubeviale.

The postitive physiologigal benefits of beer are in the meantime beyond dispute and when we talk about alcohol free beer those benefits are even more significant (1). Hop aroma products are produced from CO2 extract of hops. ...

In the Middle Ages, oats was regarded as the malting cereal of choice. It disappeared from view almost completely as a brewing raw material over the centuries that followed. Current discussions about the effects on health of some ingredients of oats and a possible contribution to a gluten-free diet for patients with celiac disease seem to have given oats a new lease of life. In this context, the present article examines possibilities of using oat malt in beer production.

In addition to moderate protein con- tent and the highest possible starch content, a malting cereal nowadays should be well supplied with enzymes and be low in b-glucans. Oats had a very mixed history as malting grain in the course of the centuries (2, 3, 4, 5).g. barley, rye, triticale (10)). ...

Raw Grain Beers - The world beer production was conducted with the usage of up to 90 % malt surrogates where also rice belongs to. By using rice an autonomous beer type originates that can open up a market niche due to its flavour based specifics. The usage of rice as malt surrogate is a challenge from a technical and technological point of view being researched analytically by the Chair for Brewing Technology I. The following article reports about results and fundamental findings at the production of raw grain beers.

The world beer production is being conducted by using up to 85 to 90 percent malt surrogates (1). One of the most used "raw" raw materials is rice in the quality of broken rice. In doing so, some breweries have opened up their own market segment. report about 6.

Malt quality - Compared to 2003, evaluation of barley quality showed the expected decrease in crude protein as well as excellent grading data. Based on data obtained by the authors, a year with good maltability and exceptional malt quality can be expected.

Barley quality - As reported in Brauwelt No. 48 (2004), after a cool and wet May and a long kernel filling period in July, the 2004 crop was harvested showing good to very good quality and high yields. Evaluation of the barley quality of 82 samples submitted for early malting showed the expected decrease in crude protein as well as excellent grading data, compared to the previous year. According to market reports, the whole of Central Europe experienced a good barley harvest.85 and 2 million t was expected in Germany.g....

Hop Flavour - For a long time, knowledge about odour-active compounds in beer associated with hop aroma remained incomplete. A project sponsored by Wifö (Registered German Organisation for the Promotion of Scientific Research by the German Brewing Industry), involving a systematic investigation, succeeded for the first time in providing a comprehensive explanation of hop aroma in beer and made it possible to formulate a technological process for brewing beers with a noble hop flavour.

For Hop Aroma in Beer, in recent decades numerous compounds such as humulene epoxide I and II, citronellol, and geraniol were suggested as indicators. Much attention was given to these compounds because their presence in beer could be analytically demonstrated.

Environmental contaminants in hops include substances such as metals, radionuclides and fungal toxins. Other substances are, for example, nitrate and zinc reaching the plant from soil fertilisers. This paper deals with the levels of selected metals, Cs 137 and Cs 134 radionuclides as well as a number of mycotoxins.

Hops contributes groups of substances vital for brewing. Bitter substances, aroma substances and polyphenols make a significant contribution to the character of a beer. In addition to these three substance groups, hops contains components which are not necessarily desirable. It is well known that hops is a natural product and thus exposed to environmental influences during the vegetation phase. This may result in contaminations. Forster et al. ...

According to a listing in the Barth Report 2003/2004 by Joh. Barth & Sohn, Nuremberg and Germain Hansmaennel, Strasbourg the top 50 beer producing countries achieve a share of 95 percent of the world beer market totalling 1,478 billion hl. In the top 20 countries the beer markets present themselves as follows: "Table"