You can prevent the collection of data by activating the Do-Not-Track option in your browser or object per mouse-click. If you check the box below, an opt-in cookie will be set to allow data collection. Please note that you must reset the cookie if you delete the cookies in your browser.
Further informations about cookies and your possibility to decline the usage you can find in our Privacy Policy (Cap. A.i)).


Home > Topics > Raw materials

Raw materials

Advances in hop extraction with supercritical carbon dioxide

Advances in hop extraction with supercritical carbon dioxide

Sustainable solution | In the past, hops have been extracted with supercritical carbon dioxide up to a maximum pressure of 300 bar. This year, an extraction plant will be commissioned that will operate at 500 bar of pressure. The primary motivation behind increasing the pressure to 500 bar is the energy savings gained due to the enhanced properties of CO2 as a solvent at this pressure along with the greater contribution to sustainability. The hop extracts obtained at 500 bar are only slightly different than those extracted at 300 bar of pressure, which is the focus of this report.

Biofactory yeast: Protein standard for measurement of gluten in beer

Gluten analysis | The methylotrophic yeast Pichia pastoris is a widely used organism for industrial production of a multitude of recombinant proteins. It is used in the project, presented here, for biosynthesis (gene expression) of gluten from wheat, barley and rye. Individual proteins produced in this way could, as reference material, make gluten analysis in the beverage sector more reliable, with a focus on the beer product. At the same time, it leads to a deeper understanding of P. pastoris as a production platform.

Local hop varieties from Patagonia

Argentinian hops | In the 1980s, Quilmes Brewing and Malting Company started its own hop breeding program in Argentina with the aim of developing new varieties adapted to the local agro-climatic environment and obtaining better yields. As a result, in the 1990s, the Mapuche and Traful varieties were registered, and another cultivar followed under the name of Nahuel in 2018. Due to the greater demand from craft breweries interested in hops with different aroma profiles, the growing areas and the yields of these varieties have been increasing over the last ten years.

The underappreciated influence of base malts on the taste of beer

Session beers | The most overlooked flavor contribution to beer comes, perhaps surprisingly, from the largest portion of the mash, the base malt. Brewers often purchase their pale base malt in bulk and then use it for all of their beers as if the nature and character of the pale foundation grist had little effect on the taste of the final beer – at least compared to the specialty malts and the hops in the recipes. In reality, however, this is not the case.

On the fate of branched chain fatty acids in beers

New hypothesis | Isobutyric acid, isovaleric acid, and 2-methylbutyric acid, so-called branched chain fatty acids, originate from malts, hops, and yeast fermentation. Their origin and behaviour during the beer brewing process is very complex. Ethyl esters of branched chain fatty acids (ethyl isobutyrate, ethyl isovalerate, and ethyl 2-methylbutyrate) are formed during fermentation. It is assumed that these esters simply originate from corresponding fatty acids by esterification with ethanol. This study proposes a new hypothesis for a potential biotransformation pathway of these esters in beer. The following article summarises parts of the research results that have already been published in BrewingScience, 2019, issue 6: November/December.

Current issue

BRAUWELT International 5

Editorial
Table of contents

Brauwelt International Newsletter

Newsletter archive and information

Advert

myBeviale.com

NEWS

Podcast

Beer monopoly podcast No. 2: Is Brewing beer an essential industry?

Brauwelt International is hosting a new series of podcasts, which will feature the award-winning authors Ina Verstl and Ernst Faltermeier, whose book The Beer Monopoly was published by Hans Carl in 2016.
In their short podcasts the two will provide sound reasoning on economic and strategic issues affecting the brewing industry.
You can listen here free of charge.