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Collaboration on new brewing innovation centre

Emerson (NYSE: EMR) announced on 9 April 2019 a collaboration with Colorado State University (CSU), USA, to build the Emerson Brewing Innovation Centre, where students will get hands-on experience using the latest automation technologies. Funded by a joint investment, the centre will serve as the main educational hub for the Fermentation Sciences and Technology programme and will reinforce advanced competencies for digital transformation as the Industrial Internet of Things (IIoT) era continues to evolve the industry.

BrewingScience receives quality label

Shortly before the end of 2017 we received great news: the scientific journal BrewingScience (the former „Monatsschrift für Brauwissenschaft“), published by Fachverlag Hans Carl, Nuremberg, has been selected for coverage in the Emerging Sources Citation Index (ESCI). ESCI is a new database within Clarivate Analytics, a Thomson Reuters spin-off which has been in charge of the journal selection process since 2016. Thus, BrewingScience has reached the preliminary stage to receiving the Thomson Reuters Impact Factor, which is highly sought after in the scientific community, and has been represented in the Web of Science since the first edition of 2017, when coverage begun.

70 Years of EBC (Part 1)

The Early Years | The European Brewery Convention celebrates its 70th anniversary this year. Before World War II there was no international organisation looking after brewers, brewing and beer. In those days, there was a clear dichotomy of brewing practices – the Anglo-Saxon and Irish top fermented beers on one hand, the Bohemian-Czech, German-Austrian and Danish bottom fermentation systems on the other. Brewing practices were often a mix of time-honoured recipes and continuous improvements tying up tradition and observation.

EU rules on listing ingredients and nutrition information should apply to all alcoholic drinks

The Brewers of Europe welcomes the European Commission’s call of 13 March 2017 for alcoholic drinks to list ingredients and nutrition information, matching the requirement for non-alcoholic beverages that came into force in December 2016. EU rules oblige producers of beverages below 1.2 per cent ABV to list ingredients and provide the seven nutritional values per 100 ml. The EU Regulation also requires companies voluntarily providing ingredients and calorie information for alcoholic beverages above 1.2 per cent ABV to do so per 100 ml.

2nd Ludwig Narziss Award bestowed

The 2nd Ludwig Narziss Award was bestowed at BrauBeviale 2016 in Nuremberg on November 10th. The award, valued at 2500 EUR, went to Dr. Konrad Müller-Auffermann, Krones AG, Neutraubling, Germany, Prof. Fritz Jacob, Dr. Mathias Hutzler, TU Munich, Research Centre Weihenstephan for Brewing and Food Quality, Freising-Weihenstephan, Germany, and Alirio Caldera MSc, Polar Brewery C.A., Caracas, Venezuela, for research: “Characterization of Different Bottom Fermenting Saccharomyces pastorianus Brewing Yeast Strains“ (BrewingScience, vol. 68 (March/April 2015), pp.46-57).

Brewing scientists meet in Denver

This year’s World Brewing Congress (WBC) was held in Denver, Colorado, USA from August 13th to 17th. As in the past, it never fails to deliver an impressive program of events and educational opportunities. There was never a dull moment for the attendees during the two general sessions, twenty technical sessions, 70 lectures and nine workshops, along with 180+ posters, various technical excursions, pre-congress courses and sessions hosted by suppliers, not to mention the individual symposia held by the European Brewery Convention (EBC), Brewery Convention of Japan (BCoJ) and the Institute of Brewing and Distilling (IBD).

“We hope brewing will continue to hold its fascination”

As of the end of November 2015, the European Brewery Convention has a new President: Tiago M. Brandão, Portugal, succeeded Dr. Stefan Lustig, Germany. Brandão brilliantly got through his first baptism of fire for the EBC in May 2015. He chaired the Local Organising Committee that set the course in Porto for a successful EBC Congress. Brandão will now be at the helm of the prestigious EBC for years to come. In an interview with BRAUWELT International, the EBC President talks about his interesting career, his expectations and plans for the future of the EBC.

Patented design for open fermentation

Through the development of a unique design, Christian Gresser Behälter- und Anlagenbau GmbH of Regensburg was able to fulfill the wish of brewmaster Axel Kiesbye by realizing his idea for an open, cylindroconical fermenter for the transparent fermentation cellar at Trumer Pils in Austria. From this singular notion, a concept that is now in demand in the United States was born. Despite the challenges inherent in the design, a system for automated cleaning and removal of the contents and of the carbon dioxide produced during fermentation was developed – a first for open tanks.

Utilization of Chlorine dioxide to Reduce Fusarium sp Growth on Malt

One of the long term issues the malt producers and brewers deal with is contamination of barley and malt with Fusarium mould. Fusarium sp. contributes to beer gushing, formation of red grains, production of several carcinogenic toxins and other negative phenomenons. Different methods are used to reduce Fusarium sp. growth but none of them is fully effective. This presentation describes a concept with Chlorine dioxide (ClO2) added during steeping and germination of barley. Laboratory, semi industrial as well as industrial trial proved functionality of ClO2 application on malt during steeping and germination to push back Fusarium sp..

On the Transfer Rate of Geraniol with Dry Hopping

When calculating the transfer rate of geraniol in dry hopped beers based solely on the initial value in hops, there are tremendous fluctuations of between about 40% and over 200%. Some varieties, including Cascade, Hallertau Blanc and Polaris, contain considerable amounts of geranyl acetate in addition to geraniol. However, since no trace of geranyl acetate can be found in the beer, even at high dosages, it can be concluded that at least under these conditions (dry hopping before maturation and storage) geranyl acetate is hydrolyzed and geraniol is released. Including the dosage of geranyl acetate into the calculation of the transfer rates, this yields values of 36 % to 62%, a variation clearly within the limits of error analysis.

Evaluation of the Influence of Antifoam Products on Yeast, Tank Cleaning and the Chemical/Physical Properties of Beer

Although foam in the finished beer is an important quality characteristic, foam formation during the manufacturing process can lead to a variety of problems, such as the fouling of machine parts and the losses of valuable compounds in the beer. In addition to numerous methods for processing, technological application of antifoam products can help to control foam formation or to reduce it. Therefore, the focus of this research was to test an antifoam product based on silicone, as well as two hop-based products and compare them with regard to their effects on various parameters, like cleanability and their effect on the resulting product.

Aroma Active Monocarboxylic Acids – Origin and Analytical Characterization in Fresh and Aged Hops

During hop storage secondary metabolites, primarily bitter acids, terpene hydrocarbons and terpenoids, undergo qualitative and quantitative changes. One reaction that influences both – bitter properties and aroma – is the release of extremely flavour active short chain monocarboxylic acids by cleavage of the acyl-side chain of bitter substances. Short chain acids exhibit very intense unpleasant cheesy, sweaty, and rancid smells, however they are key precursors of highly positive flavourings of late hopped beer.

Variation of the Steeping Regime for Optimising the Cytolytic Modification using an Accelerated Malting Procedure

Producing high-modified malt within short malting procedures due to higher temperatures can be a major advantage for the malting industry. At this, the malt kernel’s cytolytic and proteolytic modifications are the most important quality parameters. In literature, steeping and germination regimes with low temperatures between 12 and 17 °C during long process times up to 8 days including kilning are recommended. The majority of these recommendations were given decades ago. Economical reasons have led to studies for

Transfer of Nitrate and various Pesticides into Beer during Dry Hopping

We describe the transfer of nitrate and the pesticides azoxystrobin, dimethomorph, myclobutanil and quinoxyfen from contaminated hops to the beer during wort production and dry hopping. The experiments reported comprise of two experiment series conducted in a 20 hL pilot plant. First, the substance transfer was investigated by dry hopping different base beers with different amounts of various hop varieties and products. Secondly, a beer was brewed and dry hopped exclusively with a hop that had a high load of the four

Evaluation of the Acidic Sucrose Hydrolysis as Time-Temperature Integrator in Flash Pasteurizers

In the practice of flash pasteurization, the applied heat load is not exactly known. It is rather estimated by measuring the holding tube outlet temperature and the flow rate (theoretical mean holding time). Microbiological methods, such as the Count Reduction Test (CRT), include certain disadvantages and basic unavoidable inaccuracies. A chemical reaction, the acidic sucrose hydrolysis, was investigated as a Time-Temperature Integrator (TTI) for the determination of the heat load expressed as Pasteurization Units (PU). For this purpose, the reaction was already calibrated as reported in a prior article [1]. Here the application and verification in terms of a comparative plausibility test of the TTI in a semi-technical scale are presented.75 min and a z-value of 5.4 °C..

The Influence of Hop Acid Components on the Phenomenon of Gushing in Various Standard and Non-Alcoholic Beers – Evaluation of Advanced Hop Products under Induced Gushing Conditions

Clearly the occurrence and control of gushing is a critically important quality factor for many brewers. A large number of studies, publications, and presentations have addressed this topic in the past. Efforts to identify gushing promoters have focused on species generated from barley degradation and infestation, and, to a lesser extent hop constituents, among others. The use by brewers of pre-isomerized hop acid products, including isohumulones and reduced forms such as di-, tetra-, and hexa-hydroisohumulones, continues to increase. To date, a comprehensive study to evaluate the potential for these advanced hop products to either promote or suppress the gushing phenomenon has not been reported..

Characterization of the terpenoids composition of beers made with the French hop varieties: Strisselspalt, Aramis, Triskel and Bouclier

Among the various compounds brought in to beer by hop, mono- and sesqui- terpenoids are the most studied and contribute to a certain extent to the hoppy aroma of beer. Previous studies have indicated that the concentration of these compounds in beer depends on the hop variety. The impact of new hop varieties created by the French hop growers association and their cooperative in comparison to the old variety Strisselspalt on the terpenoid content in beer has been analyzed by Stir-Bar Sorptive-Extraction-Gas-

Next Generation Sequencing for a Plant of Great Tradition: Application of NGS to SNP Detection and Validation in Hops (Humulus lupulus L.)

Application of next generation DNA sequencing technology to hops yielded an unprecedented, large number of novel single nucleotide polymorphisms (17, 128 SNPs). The markers were detected and then validated for use in genotyping and control of quality for hops. By using genotyping-by-sequencing (GBS) and a universal network-enabled analysis kit (UNEAK) designed for species with no “reference genome”, we generated a set of molecular markers with a genome-wide distribution. Validation of the markers was accomplished by observation of metrics of sequencing quality, by marker behavior in genetic segregation and by application to genetic distance and hierarchical cluster analyses across a set of commonly known cultivars. The SNPs were characterized by average read depth of 3.82.5, 0.75 and 0..

Starting hop lipidomics – Isolation and characterization of non-polar, neutral and polar hop lipids

Lipids are very diverse in chemical structure and properties. They are spread over a wide polarity range, thus comprehensive lipid analysis (lipidomics) from biological samples such as hops is challenging. The current study presents a straightforward route for extraction, classification and quantification of hop lipids. Offline LC-GC-MS enables separation of polar, neutral and non-polar lipids, as well as the individual analysis of fatty acid type and content. Unambiguous identification and precise quantification of C14-C22 fatty acids was

Investigation of the impact of the hop variety and the hopping technology on the analytical volatile profile of single-hopped worts and beers

Beer is one of the most consumed beverages in the world due to its alluring taste and aroma, and much effort has been made to reveal the structures responsible for the sensory sensation. However, the precise contribution of hop-derived volatiles towards the hoppy aroma of beer is far from being understood. For a long time, the aroma of fresh beer was believed to be mainly imparted by a few single compounds. Yet, studies

The Analysis of Dimethyl Sulfoxide in Malt, Wort and Beer using Headspace Gas Chromatography combined with Pulsed Flame Photometric Detection (HS-GC-PFPD) - Methodology and Applications

Besides S-methyl methionine (SMM) as the thermal precursor for the unpleasant aroma compound dimethyl sulfide (DMS) in the brewhouse dimethyl sulfoxide (DMSO) is a further potent precursor during fermentation. In this paper a short and sensitive method for its analysis is introduced. In the first step DMSO is reduced

Sensory descriptive analysis and consumer acceptance of non-alcoholic beer

The purpose of this research on non-alcoholic beer was to identify the most important acceptance-causing sensory attributes for this product category. Sensory descriptive analysis was conducted on five non-alcoholic beers produced by ethanol removal and seven non-alcoholic beers produced by limiting alcohol formation or hybrid methods. Acceptance tests measured the popularity of nine samples, which were chosen for their sensory properties. The data of the descriptive analysis were combined with consumer test results and significant sensory attributes that are responsible for acceptance were detected. Subsequently, split analyses were carried out based on gender, age, consumption volume, consumers' motives and sensory expectations.

Alternative, Biological Methods in the Flow Profile: Characterization of Bioreactors

In order to determine the flow profile in continuously and batch operated bioreactors, alternative methods were evaluated, using microorganisms (yeasts) as tracer material whose fermentation kinetics were similar to those of the starter cultures. The Modified Raffinose Test thereby proved to be an efficient method when dealing with larger quantitative differences of bottom- and top fermenting yeasts, whereas the IGS2 314 PCR-Capillary Gel Electrophoresis Test delivered trustful results when utilizing mixtures of two strains of top-top, or alternatively two strains of bottom-bottom fermenting yeasts. Both methods are therefore suitable in order to evaluate the flow profile via a step function test, in which the fermentation strain is substituted by a different (tracer) strain..

On the Fate of Certain Hop Substances during Dry Hopping

Dry hopping is becoming increasingly popular especially in small breweries. It is a complex and sophisticated method, but it is exactly those qualities which make it a highly efficient method for craft brewers to stand out among the mass of other beers. Empirical experience is the key factor here in the choice of hops and type of application. There is still little known about the transfer rates of hop substances during dry hopping which can provide a great variability of application.

Relationships between the Chemical-Physical Composition and the Sensory Evaluation of Bavarian Wheat Beer

In order to be able to determine which chemical and physical components contribute in any quantity to a high level of user acceptance, sensory descriptive analysis and the identification of consumer acceptance of 16 wheat beers was conducted in addition to instrumental analyses. By linking the profile test and the acceptance values, significant attributes that are responsible for acceptance could be detected.

Screening of Brewery Yeast Strains Regarding Organic Acid Profile in Order to Find Low Succinic Acid Producer

The yeast collection of VLB Berlin provides with more than 80 strains a broad range of top and bottom fermenting yeasts for the use in beer and wine production. As organic acids in alcoholic fermentation become more and more of interest regarding health and drinkability [1, 2, 3, 4, 5, 6], a screening was carried out to select strains with a reduced production rate of succinic acid. It was possible to show, that with the right selection of yeast, beer with considerable lower amount of succinic acid can be produced. Additionally this work gives an overview on yeast strain impact on other organic acids. Furthermore scale-up conditions between laboratory and pilot scale fermentations are discussed.

The Influence of Elevated Steeping Temperatures on the Resulting Malt Homogeneity and Malt Quality

Achieving a homogenous malt quality within industrial scale malt batches of up to 300 tons is a major goal for the malt industry. Malt analyses represent only small samples and merely give a rough mean score over thousands of kernels. Cytolytically badly modified or even ungerminated kernels may occur consequently leading to lautering and filtration problems e.g. due to high remaining unhydrolysed â-glucan fractions. Published findings claim that relatively low temperatures during steeping and germination (12–17 °C) are required to produce high quality malts, however, these processes consequently take 5 to 7 days excluding the kilning. Most of these studies were carried out several decades ago and new barley varieties with improved malting properties are available now.

Formation of Aldehydes by Direct Oxidative Degradation of Amino Acids via Hydroxyl and Ethoxy Radical Attack in Buffered Model Solutions

The formation of aldehydes in bottled beer is promoted by the presence of oxygen and transition metal ions. In this paper, a so far unrevealed pathway to explain this phenomenon is presented. Leucine, isoleucine, and phenylalanine were oxidized by H2O2-Fe2+ in ‘beer-like’ buffered model solutions (pH 4.5; 5 % (v/v) ethanol) at room temperature thereby yielding 3-methylbutanal, 2-methylbutanal, phenylacetaldehyde, and benzaldehyde, respectively, as measured and identified by solvent extraction and HRGC-MS. Further trials revealed that the aldehydes formed were significantly correlated with radical concentration as determined by electron spin resonance (ESR) spectroscopy indicating that hydroxyl radicals (•OH) and ethoxy radicals (EtO•) are involved in the pathway..

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