BrewingScience’s Post

Unlock the latest in brewing science! From understanding how beer foam enhances aroma, to discovering how malt contributes tropical flavors through thiols, and exploring cutting-edge DART-MS technology for hop quality analysis—these new insights are shaping the future of brewing. 🍻 Curious to learn more about these innovations? 👉 Read the full blog article here: https://lnkd.in/eHjCuGvh #BrewingScience #BarthHaas

Did you know that enzymes make your beer clearer and more stable?? 🍻 During the brewing process, proteases are added to break down proteins that can cause haze in beer. These proteins, if not degraded, can react with polyphenols and form complexes that make the beer appear cloudy. By adding proteases, brewers can ensure their beer has a bright, clear appearance, which is often preferred by consumers. This enzyme addition also helps in stabilizing the beer, extending its shelf life and maintaining its quality over time. This application of proteases shows how enzymes can enhance both the aesthetic and practical qualities of everyday products like beer. For a deeper understanding of enzymes and their industrial applications, consider joining our Industrial Enzymes course in March 2025 in Copenhagen. #Industrialenzymes #seydlitzcourses #Copenhagen

Join Our Exclusive Webinar 🍻 Discover the latest research on the sustainable potential of Ale and Lager yeast, led by CruzCampo. Joan Montasell, Regional Sales Manager at Lallemand Brewing, will host Santiago Sanchez, Brewmaster from CruzCampo. Santiago will provide valuable context and share the results of his comparison between several Ale and Lager strains, focusing on fermentation temperatures and the study’s conclusions. He’ll also explain how different yeast strains impact the sensory profiles of beers. 📅 Register through this link: https://ow.ly/4LY550UcKpX and mark your calendar! #LallemandBrewing #WeBrewWithYou #BrewingYeast #SustainableFermentation #CraftBeer

𝐘𝐞𝐚𝐬𝐭 𝐢𝐬 𝐠𝐨𝐢𝐧𝐠 𝐍𝐮𝐫𝐞𝐦𝐛𝐞𝐫𝐠 #BrauBeviale is the leading trade show for the beverage industry. Exhibitors include raw material suppliers, production and bottling machines as well as logistics. Fermentation is the crucial part of brewing, and yeast monitoring is the critical activity for developing and maintaining efficient processes as well as consistency in taste and quality. Monitoring of yeast cell activity during the propagation and fermentation process as well as during storage of the harvested yeast is of utmost importance. Amphasys offers a technology to easily monitor viability and cell count, but also to determine whether yeast cells are still in a dormant stage or active. If you are interested in how to improve beer quality and make your brewing more efficient, contact Furkan Gökçe or watch the video: https://lnkd.in/ekWeWwGD #PrecisionCellCultureMonitoring #Fermentation #Yeast #AmphaX30

Monitoring #fermentation processes in breweries is crucial for ensuring the quality and #consistency of beer. It involves #real-time tracking of various #parameters such as #temperature, #pH, and #alcoholcontent, which are vital for achieving the desired flavor and characteristics of the beer. Advanced solution from #endresshauser like #QWX43 allow #brewers to #monitor these processes #remotely, enhancing #efficiency and product #quality. #endresshauser #Myanmar #Nepal #SriLanka #beer #fermentationmonitor #quality #QWX43

What is chitosan? 😯 In today’s winemaking landscape, producers face increasing challenges, from microbial contamination to oxidative reactions. Chitosan steps in as a powerful solution. Read our newsletter to discover the applications of chitosan in must and wine 👇 https://lnkd.in/dMEQHciB

Interested into further insights how to reduce the “worty” characteristics in non-alcoholic beers right from the start? Unmalted rice might be the answer. In the paper "The Role of Adjunct Milled Rice, Barley Malt, and different Koji Variations in Alcoholic and Non-Alcoholic Beer Production Utilizing Different Yeast Strains" by Christian Schubert, Matthew Aitkens, Andrew Maust, Rahul Sen, Mitsuhiro Kono, and Scott Lafontaine you will learn how rice and techniques from Asian fermentation culture could help to design NABs with reduced wort impressions.   https://lnkd.in/dYbaKk85 #BrewingScience, 77, Sep/Oct 2024, pp. 107-117

Learning about the Rich Heritage of German Beer 🍺🇩🇪 Did you know? Germany's beer culture is legendary, rooted in centuries of brewing excellence. Here’s an overview of its rich history: 📖 Historical reference: It all started with the Beer Purity Law of 1516, ensuring that only water, barley, hops, and yeast make it into your brew. Quality guaranteed! This Law is still regulating the production of beer today in Germany. 👫 Community Vibes: From beer gardens to lively Oktoberfest celebrations, beer brings people together in Germany. ♻ Innovative Brews: At ProteinDistillery, we take beer’s byproduct, brewer's yeast, and upcycle it into sustainable protein. It's our way of blending tradition with innovation for a greener future. 💻 Learn more in our latest blog post (link in comments) Prost! 🌍🍻 #ProteinDistillery #Beer #Prewtein #Circularity *Alcohol should be consumed in moderation

What is chitosan? 😯 In today’s winemaking landscape, producers face increasing challenges, from microbial contamination to oxidative reactions. Chitosan steps in as a powerful solution. Read our newsletter to discover the applications of chitosan in must and wine 👇 https://lnkd.in/dMyZcF7B

The production of hoppy beer requires the use of late hop additions, usually during fermentation or maturation of the beer. The aim of this article - this week's #EditorsPick - is to introduce a method for transferring hop aroma compounds into beer in the cold stage without directly adding hops to the beer. The method presented here allows for recipe-specific, flexible dry-hopping of beers without the ingress of unwanted particles, thereby avoiding many disadvantages associated with conventional dry-hopping. https://lnkd.in/e-jDzGwu