Brewing liquor treatment

The composition of brewing liquor is of decisive relevance for the quality of the beer to be produced. However, not everywhere water is available with the desired brewing liquor quality. For the production of pilsner style beers treatment very often is necessary. For this purpose, various methods are available. Depending on the water composition the treatment is conducted in different ways. It is possible to produce water almost everywhere that suffices the requirements.

The HPLC method coupled with eight-channel coulometric detector (CoulArray) was used for determination of polyphenolic compounds in Pilsner beer and hops cultivated in the Czech Republic. Some important flavonoids and isoflavonoids as well as some phenolic acids were analysed. The CoulArray detector is characterized by its high sensitivity and enables determination in very low concentration. Calibration ranged from 0,001 mg/L to 1 mg/L of each analytes without any clean‑up procedure before analysis. The two HPLC gradients with different content of acetonitrile as an organic modifier were used. Specific oxidative potencial of each phenolic compound enables higher degree of selectivity of these chromatographic methods..

Flavour contribution to beer from the floral fraction of hop oil

The summary of the tastings conducted by Joh. Barth & Sohn from 2001 - 2003 was published in Brauwelt International (3/05 Vol. 23) . Reviewing the results it became clear that the floral fraction of the hop aroma was preferred by far the most, so it was decided to focus on that specific fraction for the tasting at the Drinktec 2005.

Thermal recycling of spent grains as environmentally friendly energy source

Prices for combustibles like oil and gas for energy production have risen significantly in recent years. There is no end to be seen. Despite new energetically efficient brewing

On the relevance of surface active proteins of plants and fungi during the formation of gushing and possible exertion of influence

According to a survey

Production of light stable beers on a commercial scale

About 15 years ago, breweries first started to fill beer into transparent bottles for marketing reasons. Traditional beer drinkers regarded this with some scepticism, though this concept seems to appeal to young people. It became a fashion that is still successful and is even becoming more widespread. The possible product damage caused by UV radiation is a problem that has to be resolved. This article is limited to some practical aspects of using hydrogenated extracts, especially to rho- and tetrahydroiso-alpha acids that are used in the vast majority of cases [1].

Independent audit ensures AUKM still leads the world

Brewers and distillers that rely on the Assured UK Malt scheme for brand protection can be totally confident that the scheme is independently audited. This job falls to Product Authentication International (PAI), which is one of the leading Approved Certifiers of food products, food authenticity, labelling claims and food chain traceability in Europe. It operates particularly in the agricultural and food manufacturing sectors.

“Beer – bitter and healthy“

The xanthohumol hop component in particular has been a focus of interest for some time. It has an extraordinarily wide spectrum of pharmacologically positive action, above all highly promising cancer chemo-preventive potential. The compound 8-prenylnaringenine found in hops in traces only is also becoming increasingly important due to its estrogenic properties.

Fully-automated EUR4-million logistics centre

Specialty malts: From humble beginnings in a tarp-covered shack in 1879, the Weyermann Malting Company of Bamberg, Germany, has gone on to become a world market leader in specialty malts. The most recent milestone in the Company’s extraordinary development has been the comissioning of a brand new logistics center right across from the main office grounds. The new facility offers a work area of roughly 3,600 square meters (38,750 square feet) on two levels, having a remarkable packaging capacity of 700 bags per hour.

With many Latin American countries enjoying an economic recovery, the synergies from the alliance of operations between Quinsa and AmBev (part of InBev) have become apparent from Quinsa’s latest financial reports. Most recently, AmBev increased its ownership of Quinsa to 91 percent, an acquisition involving about USD 1.2 billion, and now effectively controls the company. Analysts at the investment bank Zacks believe that, ultimately, public shareholders will be bought out.

New HACCP Protocol and Japanese Website for AUKM

The Assured UK Malt (AUKM) Scheme has announced two important initiatives: a new Japanese version of its website and an update of the Maltsters Association of Great Britain (MAGB) HACCP Guide, which forms an important part of the scheme. The Japanese website is the first foreign language version to be introduced and reflects the importance attached to this market by the maltsters in the scheme. Version 3.0 of the HACCP guide, now known as the “HACCP Protocol”, represents the latest step in the scheme’s quest to ensure that AUKM continues to lead the world....