09 December 2019
The new BRAUWELT International
What? BRAUWELT International is new? Don’t worry. Everything is not topsy-turvy, but a lot has changed. While the printed edition of BRAUWELT has remained the same, the online version has been streamlined considerably. BRAUWELT International now has a new face online, meaning that the content has been updated, reorganized and optimized for mobile devices.
Relaunch – Our website has been completely revamped. The new BRAUWELT International website (www.brauwelt.com/en) is more up-to-date and better designed than ever before. We restructured it, substantially changing its overall look, in part, by accentuating certain visual features. We set the bar very high for ourselves: navigation had to be simplified and made much more intuitive. For this reason, the topics are arranged according to the brewing process itself – a logical sequence for brewers. We made the search for articles and posts more convenient with a new tagging system for keywords. Another significant benefit of the redesigned website is that our subscribers are able to read the full text of the articles online – not only on their computers, but also on their smartphones and tablets. Even for non-subscribers there are advantages: in the future, they will be able to read abstracts of the articles (and get an idea of what they are missing by not subscribing).
International brewing world – We also offer our readers thought-provoking articles in the printed edition from around the world of brewing, and thus live up to our name. In this issue, we look, for example, at the beer market in Poland, where there have been dramatic developments recently. Revenues rose by a (most likely) record-breaking 7.1 percent in 2018. Non-alcoholic beer sales increased by an incredible 79.8 percent. Details about the current Polish market and its history can be found starting on p. 399. Next, we take you to Norway: in 1877, Ludwig Markus Mack founded the brewery bearing his name in Tromsø. Today, it is one of the four largest breweries in Norway and produces over 20 different beers. 90 percent of its production is sold in cans. Krones serves as the brewery’s partner for technology. Starting on p. 434, Jan Hoven provides an account of the equipment that made its way from Neutraubling all the way to Tromsø.
Raw materials, engineering and technology – These content areas will continue to take priority in BRAUWELT International, simply because they are the tools every brewer employs to produce beer. On p. 412, hop specialist Adrian Forster explains how sensitive hops are to climate change and rising average temperatures. Yeast expert Marco Eigenfeld describes how the effects of nutrient deficiency, temperature shock and other stresses strongly influence the physiology of yeast cells and consequently their behavior during fermentation (p. 425). And for those seeking answers regarding why – despite having apparently adjusted the dispensing system correctly – pouring beer can turn into a foam party should turn to p. 437. Joe Tippmann clarifies the causes of fobbing dispensing systems and how to deal with them...
We hope you enjoy our new website as well as, of course, the printed edition of BRAUWELT International.
BRAUWELT International 6, 2019, page 391