BRAUWELT International 5-2020
FERMENTATION AND MATURATION
EDITORIAL - Stay in Touch!
For months, one issue has gripped the entire world: Covid-19 and its consequences. And there is no end in sight. This means that, in spite of social distancing, we have to find ways to continue disseminating knowledge and to stay abreast of the latest information. It is very helpful that we can at least remain in close contact in the digital realm, as the World Brewing Congress taking place as I write this editorial has shown. You will be able to read about the latest from the WBC 2020 in the next edition of BRAUWELT International.
Stoking anticipation – As a subscriber to BRAUWELT International, by now you would have ordinarily received our BRAUWELT mainstay, the BrauBeviale Preview, in preparation for the trade fair in Nuremberg, Germany. However, like much in the world at the moment, the preview issue has been lost to the aftermath of Covid-19. We have, therefore, given companies the opportunity to keep in touch with their customers concerning information on new products and the latest developments in the form of advertorials. See for yourself, starting on p. 78.
“A Particular Challenge” – This year has been an especially onerous one for everybody. So, in times like these, how can a beer competition possibly be held? Luc de Raedemaeker, the organizer of the Brussels Beer Challenge, reveals in an interview how, even in these times, he plans to make the tasting competition a reality. He professes to being well-prepared for every eventuality and is certain that medals will be awarded to the winners of this year’s competition as well (p. 70).
Mapuche, Traful and Nahuel – Moving on to the technical and scientific topics, there is likewise a fair amount of news to report. First, we turn to the raw materials used in beer production. Since the 1980s, Argentina has had its own hop breeding program which has yielded three varieties thus far: Mapuche, Traful and Nahuel. These varieties have been acclimatized to the idiosyncrasies of the climate in Argentina’s hop cultivation region. They also impart a distinctive aroma to beer, yet they are almost completely unknown outside of Argentina. We introduce them on p. 16.
Critical Thinking – In order to save energy in the process of hop extraction using supercritical CO2, the pressure can be increased up to 500 bar. The properties of the hop products extracted at 300 and 500 bar differ only slightly; however, the yield at the higher pressure is somewhat better. For more on these innovations in hop extraction, turn to the article written by Dr. Adrian Forster on p. 32.
These are merely two of the contributions on a multitude of technical and scientific topics. Do not pass up the interview with EBC President Tiago Brandão (p. 66), the profile of the internationally active Senior Expert Service (p. 75) and much more. Stay in touch, since we’re never far away – simply open the most recent issue of BRAUWELT…