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Fermentation/Maturation

SES expert Bismark wants to pass on his knowledge

Senior Experten Service – Passing on knowledge

RESTLESS RETIREMENT | After a rewarding professional life, those who still want to remain active in retirement do, in fact, have alternatives. In Bonn, Germany, there is an organization called “Senior Experten Service” (SES) which finds retirees work assignments in foreign countries lasting several weeks. There, the seniors are able to apply the knowledge and experience they have gained over the years of practicing their professions to aid those who require these services – a win-win situation. Brewer Horst Ernst Bismark has been deployed by SES almost 30 times.

Do branched chain fatty acids invariably produce off-flavours?

Sensory research | Branched chain fatty acids (isobutyric acid, isovaleric acid, and 2-methylbutyric acid) are major metabolites that originate from various metabolic pathways. Thus, these compounds are contained in various foods and beverages. These compounds in beer have their origins in malts, hops, and also from yeast metabolism. It is well accepted that these fatty acids may give rise to some rancid off-flavours. However, an effect of these compounds on overall beer flavour has not yet been fully elucidated. The following article summarises a part of the research results which have already been published in BrewingScience, 2019, issue 6: November/December.

Bottom-fermenting yeasts: influence of β-lyase activity on beer aroma

Enzyme activity | Under the German Purity Law 40 different types of malt, over 200 strains of yeast, more than 250 hop varieties and the way in which the brewing process is performed alone provide many ways of developing styles of beer [1]. Besides water and malt, yeast and hops are the key factors in determining the flavour and aroma of a beer. Research has shown that not only do the quantity and timing of the hop dosage play an important role here but also the biochemical interaction with the strain of yeast used.

Fermentability ratios, attenuation scores and drinkability

Testing the rule of thumb | The average beer drinker is still usually not familiar with the concept of original gravity or original extract. It is a common rule of thumb though that the ratio of 2½ (original extract, OE divided by the alcohol, as ABV) would be “about right” in most bottled beers. The authors have decided to find out in what way the rule of thumb factor of 2½ holds true and have, during the course of this investigation, discovered links to attenuation and inferred drinkability especially in lager type beers. These concepts were also checked against the portfolio of beers produced by Schilling Beer Co., a craft brewery situated in the northern part of New Hampshire, USA.

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