Main-Programme 24.04.09

PROGRAMME
CCH – CONGRESS CENTER HAMBURG
Railway / S-Bahn
Station
“Dammtor“
Internet-Café & Plenary Session &

WiFi-Hotspot Media
Parallel Session Cloak Room Check
HALL 4
Exhibition Registration Desk
HALL 3 Radisson
SAS Hotel
Exhibition & Poster

Foyer ENTRANCE HALL
HALL 3
ENTRANCE
Parallel U-Bahn
Session “Stephansplatz“
HALL 6
Park “Planten un Blomen“
EBC Definition
“EBC is the scientific and technical arm of
The Brewers of Europe”
EBC Mission Statement

“ To f a c i l i t a t e k n o w l e d g e c r e a t i o n a n d t r a n s f e r,
and collaboration, between industrial and
academic organisations, for the benefit of the
brewing industry, consumers and the community”
program as of 20 April 2009, subject to change
2
32nd EBC CONGRESS · Hamburg 10 – 14 May 2009
INDEX
The Brewers of Europe / European Brewery Convention ........................................................................................................ 4

Committees ...................................................................................................................................................................... 4
Welcome Message from the EBC President .......................................................................................................................... 5
Welcome Message from the host country ............................................................................................................................ 5
Social Programme / Partner Programme / Technical Tours ...................................................................................................... 6
General Information / Some suggestions for … .................................................................................................................... 7
Scientific Programme ......................................................................................................................................................... 8
Poster List / Poster Sessions ............................................................................................................................................... 14
Abstracts Lectures ............................................................................................................................................................. 20
Abstracts Posters ............................................................................................................................................................... 40
Congress Supporting Documentation .................................................................................................................................. 84
List of Exhibitors and Sponsors ........................................................................................................................................... 86
Exhibition Plan .................................................................................................................................................................. 87
Exhibitor / Sponsor Guide .................................................................................................................................................. 88
3
The European Brewery Composition of the
Convention (EBC) in 2009 EBC Executive Committee:
At the end of 2007, EBC merged with The Brewers of Europe, the umbrella Christian von der Heide, President, Diageo Global Beer (IE)
organisation for the brewing sector in Europe. EBC therefore defines itself Hans-Georg Eils, Vice-president, Karlsberg Brauerei (DE)
as the scientific and technological arm of The Brewers of Europe. EBC enjoys John Brauer, Executive Officer, EBC / The Brewers of Europe (EU)
autonomy status and is responsible for the congress, the committees and Han van der Veen, Advisory Treasurer, Bavaria Lieshout (NL)
groups, technical symposia and for its own budget within the organisational Patrick Boivin, IFBM (FR)
framework of The Brewers of Europe. EBC is a world-class brand synonymous Christopher Burghardt, AB-InBev Western Europe (BE)
with technical excellence in brewing and quality assurance of raw materials, Roberto Cavalli, Birra Peroni, SABMiller (IT)
process and product. Wiggert Deelen, Heineken Nederland Supply (NL)
Frank Lynch, Guinness, St. James’s Gates Dublin (IE)
The merger was marked by the physical move in January 2008 of the EBC Jan Niewodniczanski, Bitburger Braugruppe (DE)
secretariat from their Zoeterwoude offices in The Netherlands, to Brussels. Esko Pajunen, Carlsberg Research (DK)
EBC’s budget is made up largely by subscriptions paid by the national trade José Fernando Vidal, Mahou-San Miguel (ES)
organisations. In order to reflect the merger which had gone hand-in-hand Jan Vesel , esk Svaz Pivovar a Sladoven (CZ)
with a reduction in staff and rental expenses, EBC has reduced its operating
There are 4 “Associate Members” from North and South America, Japan and
budget by over 9% for 2008 and a further 24.5% for 2009, passing on signi-
Australia with observer status on the EBC Executive Committee. These are:
ficant savings to the European brewing sector.
Kenkichi Aoki, Asahi Breweries (JP)
The governance of EBC used to rest on the Council and Board, headed by the Peter Rogers, Fosters AAP (AU)
EBC president and 4 vice-presidents. In order to reflect the new EBC, both David Ryder, Miller Brewing Co. (US)
these bodies were disbanded and replaced by the EBC Executive Committee, Carsten Zufall, Cervecería Polar (VE)
with the EBC president and only one vice-president. The Executive Committee
is composed of members of the major brewers, non-major brewers, academic
institutes and trade organisations. Its membership currently stands at 13.
The EBC Selection
Committee
The Brewers of Europe This committee was tasked with reviewing the scientific and technical
and EBC: Structure contributions for the EBC congress. This programme reflects the collective
input of the selection committee. Members of this committee were drawn
from the Executive Committee, as well as the chairpersons of the three EBC
committees and groups – Analysis Committee, Barley & Malt Committee and
National
General Assembly Associations the Brewing Science Group.
Brewing
Board companies
President + 4 MB + 5 NMB
EBC Secretaries-
National
Associations
The EBC Organising
Executive Commitee General
President + 1VP
1 EO
Committee Committee:
4 MB + 4 NMB National
Executive Committee Associations
Hans-Georg Eils (Chairman), Karlsberg Brauerei
EBC President + 1 VP + 4 MB + 5 SG Brewing
Analysis Co companies John Brauer, EBC / The Brewers of Europe
Barley & Malt Co
Brewing
Thomas Bühler, GEA Brewery Systems
National
Science Group Issue Management Associations Peter Hahn, Deutscher Brauer-Bund
Teams / WG Brewing
companies Erika Hinzmann, Deutscher Brauer-Bund
Jan Niewodniczanski, Bitburger Braugruppe
Claudia Zügler-Hingst, Carlsberg Deutschland
Organigram of The Brewers of Europe and EBC Structure

Key: VP = Vice-President, MB = Major Brewer, NMB = Non-Major Brewer,
SG = Secretaries-General, EO = Executive Officer
4
Welcome Message from Welcome Message from

the EBC President the host country
In my capacity as the recently elected President On behalf of the organising committee for the EBC
of EBC, I cordially invite you to Hamburg and to congress I hereby welcome you to Hamburg and
Germany in general for the 32nd EBC Congress the 32nd EBC congress. The organising commit-
10-14 May 2009. This marks the third time an tee, composed of representatives of the German
EBC Congress has been held in this country: Brewers’ Association – Deutscher Brauer-Bund
In 1955 the congress was organised in Baden- – as well as members of the German brewing
Baden and, in 1979, in Berlin-West. industry and EBC, have worked hard over the last
1 years to make this congress a success.
Hamburg has a long and proud past, from its
century-long association with the Hanseatic It has become an open secret that the concept
League, arguably one of the most successful trade associations in history to of ‘value-for-money’ has been one of the deciding key-factors when drawing
its rise as one of the great port cities of Europe, to its almost total destruction up the congress budget. The registration fees have been significantly reduced,
in the second world war, to its rise from the ashes to become a truly dynamic, the management structure has been kept flat and, last but not least, we have
modern and international city in tune with its North-German roots. I hope you striven for a more integrated involvement of the supplier industries. At the
will take the opportunity to experience and enjoy some of the architectural and same time, however, we believe that the scientific and technical programme is
cultural gems that this city has to offer during the congress. one of the best, ever. All this, however, would not have been possible without
the dedicated input from the members of the local organising committee, or
The organising committee is determined to ensure that the 32nd EBC the support offered by sponsors and exhibitors alike. A heartfelt vote of thanks
congress will be a memorable event for you: is hereby offered to all parties concerned.
– memorable for the learning experiences afforded by the sharing of Hamburg is often referred to as Germany’s gateway to the world. It’s century-
technical knowledge and expertise through the presentations, posters, exhi- old history is intimately intertwined with seafaring, maritime trade and – of
bition and technical visits programmes course – an early forerunner of the European Union, the Hanseatic League.
– for the opportunities to gain insight into the non-technical issues Hamburg, together with other port cities such as Lübeck, Danzig, Riga, Kopen-
pertaining to our industry hagen, Bergen (and even London at some stage) ruled the waves of the Baltic
– for the unparalleled exposure to networking and friendship building, and and the North-Sea. Its architecture and focus on all things maritime still bear
– for the significant enjoyment and camaraderie afforded by the social tours, testimony to those days. Not surprisingly, people for Hamburg are renowned
the technical tours and simply, the beer for their openness and tolerance. It is perhaps a lesser-known fact that this
city also has a great history of beer-brewing: With so many international trade
Participants in previous EBC Congresses have asked for more discussion and a connections, beer from Hamburg became famous all over northern Europe.
somewhat less hurried pace to encourage better networking and scientific
exchange. In response, the local organising committee has reduced the number I hope you have allowed for some extra time before, during or after the
of both the presentations (15% less than at the previous congress in Venice) congress to take in the sights and sounds of this wonderfully vibrant city.
and number of parallel sessions. As in preceeding congresses we have grouped
presentations, both oral and posters, into a number of functional categories Wishing you a good congress with many opportunities for renewing old friend-
which should appeal to everyone in the brewing industry, the allied industries ships and extending your knowledge and expertise of the world of brewing,
and academic institutions. I remain with kind regards,
We have taken your constructive criticism regarding the trade exhibition at

Venice 2007 to heart. Not only has the local organising committee worked
hard in collaboration with our partners Interplan AG to allay fears of the
supplier industries having to play second fiddle, we have also made the trade Hans-Georg Eils
exhibition area a real centre piece of the whole congress. (Technical Director Karlsberg Brauerei)
Chairman Local Organising Committee EBC 2009 Hamburg
We hope that you are planning to stay over on the evening of Wednesday 13
May to allow you to attend the Farewell Party at the Kultur und Gewerbe-
speicher situated in the spectacularly preserved warehouse district by the
docks. There you have the opportunity to live it up on the last night of the
congress, in the company of old friends and new acquaintances. Also, make
sure you’re on one of the exciting technical tours that the committee has been
able to line up for you on Thursday 14 May.
Christian von der Heide

(Technical Director Global Beer DIAGEO plc.)
EBC President
5
SOCIAL PROGRAMME TECHNICAL TOURS
S U N D A Y, 1 0 M a y 2 0 0 9 T H U R S D A Y, 1 4 M a y 2 0 0 9
Hafengeburtstag Hamburg - Harbour Birthday Detailed information can be found on the congress website
Visit the “World’s greatest port festival“ in Hamburg at the port promenade. www.ebc2009hamburg.org
At 17.00 hrs you can watch the “Grand departure parade“. All tours start and finish at CCH – Congress Center Hamburg.
Opening Ceremony and Welcome Party TOUR 1

18.30 – 23.00 h
Holsten-Brauerei / Carlsberg Germany Group, Hamburg
Location: CCH – Congress Center Hamburg – Hall 4, exhibition Hall 3 & Foyer
price per person: € 30.00
Hall 3
A variety of German beers will be offered together with a combination Tour 1a 07.30 – 13.15 h [arrival Hamburg airport: 12.45 h]
of regional and international specialities. Tour 1b 11.30 – 16.15 h [arrival Hamburg airport: 15.45 h]
www.holsten.de and www.carlsberg.de
M O N D A Y, 1 1 M a y 2 0 0 9
Pub Night TOUR 2
GlobalMalt GmbH & Co. KG offers a pub night in Hamburg’s bars to the GlobalMalt GmbH & Co. KG, Hamburg
registered participants. Please note that number of tickets is limited. price per person: € 30.00
Tickets can be ordered on a first-come first-served base.
Tour 2a 09.00 – 12.30 h [arrival Hamburg airport: 12.00 h]
www.globalmalt.com
W E D N E S D A Y, 1 3 M a y 2 0 0 9
Farewell Party sponsored by GEA TOUR 4
18.00 – 23.00 h
GEA Tuchenhagen, Tuchenhagen Brewery Systems GmbH,
Location: Kultur- und Gewerbespeicher in the warehouse district of
Büchen
Hamburg
Enjoy the last evening of the congress in a typical maritime location of
Hamburg with delicious food and German beer. Dress Code: business casual. 08.30 – 14.00 h [arrival Hamburg airport: 13.30 h]
A bus transfer from the Congress Center to the event location will be provided. www.gea-brewery.com
TOUR 5
PARTNER PROGRAMME Flensburger Brauerei, Flensburg – and – KRONES AG’s
All tours start and finish at CCH – Congress Center Hamburg. Flensburg facility
M O N D A Y, 1 1 M a y 2 0 0 9 a combined visit: 08.00 – 18.30 h [arrival Hamburg airport: 18.00 h]

Old Hanseatic Town Lübeck www.krones.com
08.30 – 17.00 h
The old and proud Hanseatic city of Lübeck, near the Baltic Sea, offers an at- TOUR 6
mosphere of Thomas Mann’s literature with its famous Buddenbrook family Brauerei Beck & Co InBev Deutschland, Bremen
story. Step right into the story by visiting the Buddenbrook house with an price per person: € 45.00
accompanying exhibition. Marzipan is a sweet delight for which Lübeck is fa-
08.00 – 17.30 h [arrival Hamburg airport: 17.00 h]
mous for all over the world. Get a taste of fresh marzipan in the Niederegger
www.inbev-deutschland.de and www.beckundco.de
marzipan shop, and enjoy the rich history of this picturesque town.
Complimentary for registered partners

Incl. bus, guide (English), fees, lunch in a traditional Lübeck
restaurant
T U E S D A Y, 1 2 M a y 2 0 0 9
Guided Bicycle Tour
10.00 – 14.00 h
Bicycles will be supplied to the CCH. Your city guide will show you the most
interesting sights of the city. You will learn about curiosities and personalities
of Hamburg’s history, as well as lots of interesting background stories. The
tour is 16 km long. Refreshments will be offered during the tour.
Price per person € 40.00

Incl. bicycles, guide (English), refreshments
6
GENERAL INFORMATION SOME SUGGESTIONS FOR …

Exhibition R E S TAU R A N T S i n H a m b u r g
The exhibition will be located in Hall 3 & Foyer Hall 3. The Welcome Party,
coffee breaks and lunch breaks will also take place in this area. The internet Ta r a n t e l l a
pub is located in here as well. The Bistro Restaurant located in the building of the “Casino” offers a modern
cuisine. In the summer you can also wine and dine on the terrace.
The exhibition opening hours are:
Stephansplatz 10· 20354 Hamburg · Phone: 040 – 650 677 90
Sunday, 10 May 2009: during Welcome Party
Monday, 11 May 2009: 10.00 – 19.15 Hofbräuhaus
Tuesday, 12 May 2009: 08.00 – 19.00 A traditional Bavarian Restaurant located close to the Lake Alster.
Wednesday, 13 May 2009: 08.00 – 16.30 A fresh beer and sausages are just one “must have”.
Esplanade 6 · 20354 Hamburg · Phone: 040 – 34 99 38 38
Congress Language
The congress language is English. Simultaneous translations will not be Restaurant Maral
provided. The restaurant offers a variety of Asian food and Sushi as well as Euro-Asian
food.
Dress Code Grosse Bleichen 21 · 20354 Hamburg · Phone: 040 - 34 01 51
The dress code is business casual for the evening events.
Restaurant Bacco
C o n g r e s s Ve n u e / C o n g r e s s S e c r e t a r i a t A stylish Italian Restaurant with a touch of modern cuisine.
The conference will take place at the Poolstrasse 20 · 20355 Hamburg · Phone: 040 – 350 184 30
CCH - Congress Center Hamburg
Am Dammtor / Marseiller Straße Restaurant Parlament
D – 20355 Hamburg This traditional restaurant located in the cellar of the Town Hall offers typical
Phone: +49 (0)40 / 35 69 - 0 German cuisine. It offers a terrace situated in the inner courtyard of
Fax: +49 (0)40 / 35 69 - 21 83 the Town Hall.
The registration desk in the CCH – Congress Center Hamburg will Rathausmarkt 1 · 20095 Hamburg · Phone: 040 – 70 38 33 99
be open as follows:
Sunday, 10 May 2009: 14.00 – 20.00 BARS around the CCH
Monday, 11 May 2009: 07.30 – 18.00
Tuesday, 12 May 2009: 07.30 – 18.00 Fusion Bar
Wednesday, 13 May 2009: 07.30 – 17.30 This stylish and trendy bar is located in the SIDE Hotel.
Drehbahn 49 · 20354 Hamburg · Phone: 040 – 30 99 90
Contact details during the congress are as follows:
Phone: +49 40 35 69 50 32
Cave Bar
Fax: +49 40 35 69 52 99
This lifestyle bar is located in an ancient water tower, which is now a 5star
Email: [email protected]
hotel – The Mövenpick Hotel.
The CCH is a non-smoking building. Sternschanze 6 · 20357 Hamburg · Phone: 040 – 33 44 110
Notice board Café de Paris

Congress announcements and messages for delegates will be posted on a The most beautiful Bar and Brasserie located in a former butchery one can
notice board near the registration desk. No announcements will be made enjoy wine, beer and traditional French snacks.
during the sessions unless absolutely necessary. Please check the board Rathausstrasse 4 · 20099 Hamburg · Phone: 040 – 32 52 77 77
regularly.
Riverlounge in the Alster-Pavillion
Lunch / Refreshment The informal bar “Alex” located at the Jungfernstieg offers cocktails, beer and
Lunches will be served to all delegates from Monday through to Wednesday wine while enjoying the look over the Lake Alster.
in the exhibition area. Lunches for partners are not foreseen; these are inclu- Jungfernstieg 54 · 20354 Hamburg · Phone: 040 – 35 01 87 15
ded in the tours where indicated. By courtesy of the hosts, beer and mineral
water are available throughout the congress in the exhibition area as well. Ciu’ Die Bar
Enjoy the fantastic view over the Lake Alster while choosing from more than
Tr a n s p o r t a t i o n i n H a m b u r g 1000 spirituous beverages
After picking up their name badge at the CCH, all delegates and partners are Ballindamm 14-15 · 20095 Hamburg · Phone: 040 – 32 50 60 60
entitled to use the public transport system in Hamburg for free from Sunday –
Wednesday. No shuttle service will be available.
Please take your name badge with you when using the public
Th e R e e p e r b a h n , a f a m o u s s t r e e t ,
transport system – it is your ticket! o f f e r s a va r i e t y o f b a r s, b i s t r o s a n d
Insurance
a m u s e m e n t s f o r e v e r y b o d y.
Registration fees do not include insurance of any kind. It is strongly recom-
mended that all delegates take out their own travel and medical insurance
prior to coming to the congress. The organisers will not take any responsibility
for any participant failing to insure.
7
SCIENTIFIC PROGRAMME:
S U N D AY, 1 0 M a y 2 0 0 9
14.00 - 20.00 Registration
18.30 - 23.00 Opening Ceremony in Hall 4 and Welcome Party in the Exhibition in Hall 3 & Foyer Hall 3
1. Holsten Brewery Choir

2. Wolfgang Burgard, President of Deutscher Brauer-Bund (German Brewers Association)
3. Senator Axel Gedaschko, Member of the Senate of the Free and Hanseatic City of Hamburg
4. Christian von der Heide, President EBC
5. Holsten Brewery Choir
Introductions by the EBC Executive Officer John M. Brauer
8
M O N D AY, 1 1 M a y 2 0 0 9 PLENARY SESSION – HALL 4

10.00 - 19.15 Exhibition
C O N G R E S S O P E N I N G A N D K E Y- N O T E S E S S I O N
Chair: Hilary Jones, former President EBC, United Kingdom
08.30 - 09.00 L1 Challenges facing the German and European Brewers
Wolfgang Burgard, President of the German Brewers Association, Hamburg, Germany
09.00 - 09.30 L2 The Brewers of Europe and EBC: Teamed up to shape a beer-friendly business environment
Alberto da Ponte, President of The Brewers of Europe, Vialonga, Portugal
09.30 - 10.00 L3 Progress in German barley and hop breeding
Horst-Gevert Bellmer, former Vice-President EBC, Bremen, Germany
10.00 - 10.30 COFFEE BREAK
M E D I A , M A N A G E M E N T A N D I N D U S T RY I S S U E S
Chair: Christopher Burghardt, AB-InBev, Belgium
10.30 - 11.00 L4 Thinking beyond grey pinstripes – sustainable development and the limits of “greenwashing”
Ina Verstl, Communications, Germering, Germany
11.00 - 11.30 L5 Continous improvement (CI) concepts and brewery management
Axel G. Kristiansen, Scandinavian School of Brewing, Copenhagen, Denmark
11.30 - 12.00 L6 Fear not the messenger!
R. Laurence Nelson, Advantage Publishing Ltd., Reigate / Surrey, United Kingdom
12.00 - 12.30 L7 Enabling the technical future of today‘s brewery
Alastair Pringle, AB-Inbev, St. Louis MO, USA
12.30 - 14.00 LUNCH BREAK, EXHIBITION, POSTERS
13.00 - 14.00 POSTER SESSION P001 – P045 (see page 14/15)
R AW M AT E R I A L S & F O O D S A F E T Y
Chair: Annika Wilhelmson, VTT, Finland
14.00 - 14.30 L8 Fusarium langsethiae on brewing barley: infection in the field and survival during the malting process
Régis Fournier, IFBM, Nancy, France
14.30 - 15.00 L9 Are free and masked Fusarium mycotoxins only safety issue for brewers and maltsters?
Jana Hajslova, Inst. Chem. Technol., Prague, Czech Republic
15.00 - 15.30 L10 Can amine profiles be a discriminant parameter of brewing products?
Maria Daria Fumi, Univ. Cattolica del Sacro Cuore, Piacenza, Italy
15.30 - 16.00 L11 Barley-associated microbial biofilms in malting
Arja Laitila, VTT, Finland
R AW M AT E R I A L S & F O O D S A F E T Y
Chair: Dietrich Mönch, GlobalMalt GmbH & Co. KG, Germany
16.30 - 17.00 L12 Development of molecular markers linked to powdery mildew resistance genes in Hop
(Humulus lupulus L.) to support breeding for resistance
Stefan Seefelder, Bay. LfL, Wolnzach, Germany
17.00 - 17.30 L13 Prediction of barley and Fusarium activities during malting using transcriptional profiling
Annika Wilhelmson, VTT, Finland
GUSHING SESSION
17.30 - 18.15 L14 Fungal hydrophobins as a beer gushing factor – current knowledge and future aspects
Tuija Sarlin, VTT, Finland
Gushing phenomenon – new findings regarding the causes and the possibility of technological controlling measures
Frank Rath, VLB, Berlin, Germany
Identification of new gushing producer fungi
Patrick Boivin, IFBM, Nancy, France
Subject to change
9
T U E S D AY, 1 2 M a y 2 0 0 9 PA R A L L E L S E S S I O N – H A L L 4

S E N S O RY & Q U A L I T Y I
Chair: Behnam Taidi, Brasseries Kronenbourg, France
08.00 - 08.30 L15 The influence of radical reactions on the haze formation in stabilized beer
Thomas Kunz, Technical University Berlin, Berlin, Germany
08.30 - 09.00 L16 An examination of binary foam stabilizer systems in lager beer
Thomas H. Shellhammer, Oregon State Univ., Corvalis OR, USA
09.00 - 09.30 L17 The relationship between matrix foaming potential, beer composition and foam stability
Petr Kosin, Pivovar Budejovicky Budvar, Czech Republic
09.30 - 10.00 L18 Improvement of tap hygiene and draught beer quality with “a flush a day”
Heinz Dauth, TUM, Freising-Weihenstephan, Germany
S E N S O RY & Q U A L I T Y I
Chair: Patrick Boivin, IFBM, France
10.30 - 11.00 L19 Sensory evaluation of body and mouthfeel – a panel training!
Martina Ingeborg Gastl, TUM, Freising-Weihenstephan, Germany
11.00 - 11.30 L20 Sensory and chemical characterization of lagers of the Italian market
Gianluca Donadini, Univ. Cattolica del Sacro Cuore, Piacenza, Italy
11.30 - 12.00 L21 Synergistic and suppression effects of flavour compounds in beer
Stefan Hanke, TUM, Freising-Weihenstephan, Germany
S E N S O RY & Q U A L I T Y I I
Chair: Martina Gastl, TUM Weihenstephan, Germany
14.00 - 14.30 L29 The (in)stability of the beer’s bitter taste – Elucidation of the mechanisms involved in trans-iso-alpha-acid
degradation and formation of bitter off-taste compounds upon beer storage
Thomas Hofmann, TUM, Freising-Weihenstephan, Germany
14.30 - 15.00 L30 The influence of dark specialty malts on beer flavour stability
Sem M.G. Vandecan, K.U. Leuven, Belgium
15.00 - 15.30 L31 Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents
Andrés Furukawa, ICBD, Heriot-Watt Univ., Edinburgh, United Kingdom
15.30 - 16.00 L32 Stay or swap? The decision is yours
Deborah K Parker, BRI, Nutfield / Surrey, United Kingdom
S E N S O RY & Q U A L I T Y I I
Chair: Guido Aerts, KaHo St. Lieven, Belgium
16.30 - 17.00 L33 An enzymatic solution to improve the oxidative stability of wort and beer flavour stability
– the role of catalase
Anne Mette Frederiksen, Novozymes, Bagsværd, Denmark
17.00 - 18.00 Exhibition and Posters
Subject to change
10
T U E S D AY, 1 2 M a y 2 0 0 9 PA R A L L E L S E S S I O N – H A L L 6

E D U C AT I O N A L R E V I E W S
Chair: Richard Sharpe, BRI, United Kingdom
08.00 - 08.30 L22 Cardboard or Bread? The relative importance of oxidative and Maillard pathways of beer ageing
Carsten Zufall, Cervecería Polar CA, Caracas, Venezuela
08.30 - 09.00 L23 The potential of plant breeding for improvement of quality traits in barley and the benefits
for the processing industry demonstrated by long term evaluation of barley varieties
Markus Herz, Bay. LfL, Freising, Germany
09.00 - 09.30 L24 Volatile phenols in beer: Formation of 4-vinylguaiacol during wort fermentation and its
fate during beer ageing
Nele Vanbeneden, K.U. Leuven, Belgium
09.30 - 10.00 L25 Flavour, froth and finesse - the legacy of hops to beer (a review)
Paul Hughes, ICBD, Heriot-Watt Univ., Edinburgh, United Kingdom
E D U C AT I O N A L R E V I E W S
Chair: Jan Niewodniczanski, Bitburger Braugruppe, Germany
10.30 - 11.00 L26 Fusel alcohol formation by yeast
Richard Dickinson, Cardiff University, United Kingdom
11.00 - 11.30 L27 The origin of beer-spoilage lactic acid bacteria and its implications in micro quality control in breweries – A review
Koji Suzuki, Asahi Breweries Ltd., Ibaraki, Japan
11.30 - 12.00 L28 A critical review of the design of large capacity fermentation vessels and the methods used for their management.
Christopher A Boulton, Univ. Nottingham, Loughborough, United Kingdom
E N V I R O N M E N T / S U S TA I N A B I L I T Y
Chair: Lex Ronteltap, Heineken, The Netherlands
14.00 - 14.30 L34 The Brewers of Europe – securing our future
Pjotr van Oeveren, Heineken, Zoeterwoude, The Netherlands
14.30 - 15.00 L35 Use of ionized air for reducing odour emissions in brewhouse vapours
Alexander Hofmann, GEA Brewery Systems, Kitzingen, Germany
15.00 - 15.30 L36 Sustainable energy supply in brewing industry
Ludwig Scheller, GEA Brewery Systems, Kitzingen, Germany
15.30 - 16.00 L37 Developing a corporate climate strategy
Johnnie Rask Jensen, Danfoss Solutions A/S, Kolding, Denmark
PROCESS & PACKAGING EFFICIENCY I

Chair: Simon Wade, SABMiller, United Kingdom
16.30 - 17.00 L38 Large mash filters – improved results from new generation mash filter systems in practice
Jens Voigt, TUM, Freising-Weihenstephan, Germany
17.00 - 17.30 L39 Efficient formation and stripping of DMS during a brewing process without “boiling”
Gert De Rouck, KaHo St.-Lieven, Gent, Belgium
17.30 - 18.00 L40 Capacity increase and energy savings with a proline-specific endo protease
Jeroen L van Roon, DSM Food Specialities, Delft, The Netherlands
Subject to change
11
W E D N E S D AY, 1 3 M a y 2 0 0 9 PA R A L L E L S E S S I O N – H A L L 4

PROCESS & PACKAGING EFFICIENCY II

Chair: Roland Folz, VLB Berlin, Germany
08.00 - 08.30 L41 A new approach to control bottle conveyors
André Sorgatz, TUM, Freising-Weihenstephan, Germany
08.30 - 09.00 L42 Model based diagnosis - a new approach for the downtime analysis in complex bottling plants
Tobias Voigt, TUM, Freising-Weihenstephan, Germany
09.00 - 09.30 L43 On-site produced disinfectants in the brewery – analytics, monitoring and technological aspects
Christoph Kunzmann, VLB, Berlin, Germany
09.30 - 10.00 L44 Procedural aspects for a better lautering performance
Johannes Tippmann, TUM, Freising-Weihenstephan, Germany
PROCESS & PACKAGING EFFICIENCY II

Chair: Guido Aerts, KaHo St. Lieven, Belgium
10.30 - 11.00 L45 Modern process engineering for fermentation and storage cellars
Peter Gattermeyer, Krones AG (Steinecker), Freising, Germany
11.00 - 11.30 L46 Extending approaches for production planning, process simulation and optimization
Martin Nagel, TUM, Freising, Germany
11.30 - 12.00 Exhibition and Posters
W E D N E S D AY, 1 3 M a y 2 0 0 9 PLENARY SESSION – HALL 4
FUTURE PERSPECTIVES
Chair: Hilary Jones, former President EBC, United Kingdom
14.00 - 14.30 L54 Nutritional changes of barley, rye and buckwheat during malting
Elke Arendt, Univ. College Cork, Republic of Ireland
14.30 - 15.00 L55 Evaporation of unwanted wort flavour components in the cold section of the brewery
Michael Dillenburger, Hertel GmbH, Salzburg, Austria
15.00 - 15.30 L56 Beer shades to match your lipstick and other adventures in new product development
Caroline Walker, BRI, Nutfield / Surrey, United Kingdom
15.30 - 16.00 L57 Maltose syrup production from barley in an standard brewhouse
Patrick Bahns, GEA Brewery Systems, Kitzingen, Germany
FUTURE PERSPECTIVES
Chair: Christian von der Heide, President EBC, Diageo, Ireland
16.30 - 17.00 L58 Evaluation of the amino acid composition and fermentation performance of barley worts
Stefan Kreisz, Novozymes, Bagsværd, Denmark
17.00 - 17.30 L59 Closing Session
18.00 - 23.00 Farewell Party in the Kultur- und Gewerbespeicher
Subject to change
12
W E D N E S D AY, 1 3 M a y 2 0 0 9 PA R A L L E L S E S S I O N – H A L L 6

Y E A S T, F E R M E N TAT I O N & M I C R O B I O L O G Y
Chair: Tomás Brányik, Institute of Chemical Technology Prague, Czech Republic
08.00 - 08.30 L47 The rate of uptake and release of Ca, Mg and Zn ions by serially repitched yeast slurry during industrial
fermentation process
Aleksander Poreda, Univ. Agriculture, Krakow, Poland
08.30 - 09.00 L48 The effect of the timing of wort aeration on ester formation
Taku Irie, Asahi Breweries Ltd., Ibaraki, Japan
09.00 - 09.30 L49 Feast or famine: how yeast manage amino acid metabolism during the aerobic to anaerobic transition:
left to themselves, or with a little help from their friends
Peter John Rogers, Foster‘s Group Ltd., Abbotsford, NSW, Australia
09.30 - 10.00 L50 Sulphite production by lager yeast in high gravity glucose rich worts: Clarifying the role of cloudy worts
Eric J Samp, Miller Coors Brewing Co., Golden CO, USA
Y E A S T, F E R M E N TAT I O N & M I C R O B I O L O G Y
Chair: Katherine Smart, University of Nottingham, United Kingdom
10.30 - 11.00 L51 Microbial T-RFLP screening as a solution for premature yeast flocculation (PYF) assurance for malt
Evan Evans, Univ. Tasmania, Australia
11.00 - 11.30 L52 Towards an understanding of hop resistance in beer spoiling Lactobacillus brevis
Rudi F. Vogel, TUM, Freising-Weihenstephan, Germany
11.30 - 12.00 L53 Phenotype MicroArrays - a new method for yeast characterization and measuring yeast metabolism?
Samantha Louise Walker, BRI, Nutfield / Surrey, United Kingdom
W E D N E S D AY, 1 3 M a y 2 0 0 9 PLENARY SESSION – HALL 4
Subject to change
see programme page 12
13
POSTER LIST / POSTER SESSIONS:
Poster presenters will be available at their posters during the respective sessions.
M O N D AY, 1 1 M a y 2 0 0 9 · 1 3 . 0 0 – 1 4 . 0 0 p . m . · F O Y E R H A L L 3
Abstract title First author Institute / company
Session name / topic: Analysis (raw materials, process, product, safety)

P001 A rapid and simple method for analysis of bitterness Helmut Klein Brau Union Österreich AG, Quality Assurance & Development, Linz,
in beer by FTIR spectroscopy Austria
P002 Cryoscopy as an analytic tool in lactic acid Moritz Krahl TU München, Lehrstuhl für Technologie der Brauerei I, Center of Life
fermentation and Food Sciences Weihenstephan, Freising, Germany
P003 Loop-mediated isothermal amplification to detect and Nobuyuki Hayashi Kirin Brewery Company, Limited, Research Laboratories for Brewing,
identify beer spoilage Lactobacillus sp. bacteria Yokohama, Japan
P004 A rapid non-destructive method for quantification of Sabrina Bodevin Carlsberg A/S, Carlsberg Research Laboratory, Valby, Denmark
fungal infection on barley and malt kernels
P005 New oxidation destructive analysis (NODA) Jan Savel Budweiser Budvar, N.C., R&D, Ceske Budejovice, Czech Republic
P006 Sorghum: An underestimated source of antioxidants Meike Bröhan Université catholique de Louvain, Unité de Brasserie et des Industries
and healthy polyphenols for gluten-free beer Alimentaires, Louvain-la-Neuve, Belgium
production
P007 Characterization of volatile compounds in beer by Emanuele Boselli Università Politecnica delle Marche, SAIFET, Ancona, Italy
means of comprehensive 2D-gaschromatography mass
spectrometry
P008 Practical brewerës approach to near infrared Adam Broz Budweiser Budvar, N.C., Production, Ceske Budejovice, Czech Republic,
spectroscopy
P009 New cognitions on the gushing phenomenon Manuel Christian Technische Universität München, Research Center Weihenstephan for
Brewing and Food Quality, Freising-Weihenstephan, Germany
P010 Effect of the redox potential modification using Dominique Ibarra AIR LIQUIDE, CRCD - Bioresources Group, Jouy-en-Josas, France
gases, on the wort oxidation and quality
P011 New method for characterizing high-molecular Jean Titze Technische Universität München, Research Center Weihenstephan for
protein fractions in wort using a charge analyzing Brewing and Food Quality, Freising-Weihenstephan, Germany
system
P012 Multi-parametric sensor (MEMs) for brewing control Axel Kather Rockwell Automation, Unterschleissheim, Germany
and quality assessment
P013 A straightforward method for the determination of Jürg Obrecht Novozymes Switzerland AG, Customer Solution Brewing, Dittingen,
viscosity-inducing arabinoxylans in wort and beer Switzerland
P014 Survey of emergent mycotoxins on malting barley Benjamin Neugnot IFBM, R&D, Vandoeuvre, France
P015 Intrinsic antifungal properties of (9S,12S,13S)- Leif A Garbe TU Berlin / VLB, Analytics, Berlin, Germany
9,12,13-trihydroxy-10E-octadecenoic acid (THOE)
- formation induced by mechanical stress in barley
and malt
P016 Malting process parameters evaluation by near- Valeria Sileoni University of Perugia, Department of Economic and Food Sciences,
infrared spectroscopy in reflectance (NIR) Perugia, Italy
P017 Evaluation of malt quality by near-infrared Ombretta Marconi University of Perugia, Italian Brewing Research Center, Perugia, Italy
spectroscopy in reflectance
P018 Correlation study between β-glucans and viscosity Giuseppe Perretti University of Perugia, Italian Brewing Research Center, Perugia, Italy
during wort production in a pilot-scale brewhouse
P019 Predictability and optimization of PVPP-stabilization Steffen Hanusch Karlsberg Brauerei GmbH, Technology & Development, Homburg,
in beer using anthocyanogenes, polyphenols and total Germany
oxygen content figures by means of a neural network
P020 Meura‘s laboratory mash filtration test Ariane Dewulf Meura sa, Research and Development, Péruwelz, Belgium
P021 Use of a copper coil as a faster alternative to Luís Moreira Gonçalves Faculty of Sciences, University of Porto, Department of Chemistry, Porto,
traditional conversion of vicinal diketones precursors Portugal
P022 Application of ATP bioluminiscence based methods in Ondrej Koucky Drinks Union (Heineken Czech Rep.), Usti nad Labem, Czech Republic
brewing and beer tapping
P023 Particle measurement in beverages - a new tool for a Christopher Nüter Versuchs- und Lehranstalt für Brauerei in Berlin (VLB Berlin), Central
statement on Gushing Laboratory, Berlin, Germany
P024 Possible use of advanced microscopical techniques to Alexander Mauch University College Cork, Food and Nutritional Sciences, Cork City,
evaluate the ultra structure of grain Ireland
14
M O N D AY, 1 1 M a y 2 0 0 9 · 1 3 . 0 0 – 1 4 . 0 0 p . m . · F O Y E R H A L L 3
Session name / topic: Analysis (raw materials, process, product, safety)

P025 Contamination of barley with Fusarium species Michael Heß Technische Universität München, Phytopathologie, Freising, Germany
related to the occurrence of discoloured kernels,
mycotoxin content and consequences for the brewing
process
P026 Analytical profiling of varietal floral and spicy Filip Van Opstaele KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing
hop essences by SPME in combination with Technology/M2S, KUL Association, Leuven Food Science and Nutrition
Research Centre (LFoRCe), K.U.Leuven, Gent, Belgium
monodimensional and comprehensive two-
dimensional GC
P027 Characterization of reductones by 13C-NMR Leif A Garbe TU Berlin / VLB, Special Analysis, Berlin, Germany
spectroscopy
P028 A novel method for the detection of arabinoxylans Frank Rath VLB Berlin, Research Institute for Raw Materials, Berlin, Germany
P029 Fuchsin Index (FI) Josef Dvo ák Research Institute of Brewing and Malting, Plc., Analytical Testing
Laboratory, Prague, Czech Republic
P030 Determination of sulphur dioxide by flow-through Pavel Dostálek Institute of Chemical Technology Prague, Department of Fermentation
chronopotentiometry and its importance for brewing Chemistry and Bioengineering, Prague, Czech Republic
practice
P031 Development of a FMEA (failure mode and effect Garlef Tietje Karlsberg Brauerei GmbH, Homburg/Saar, Germany
analysis) as an instrument of weak-point analysis in a
brewery; using the example of the keg filling plant at
Karlsberg Brewery, Germany
P032 Modified Gushing Test - Reproducible gushing Frank Rath VLB Berlin, Research Institute for Raw Materials, Berlin, Germany
analysis through optimised and harmonised analytical
conditions
P033 Novel proteomic studies performed with UPLC Fabienne Decker Brauerei C & A. Veltins, Meschede, Germany
chromatography and nano ESI-QTOF-MS/SMSMS:
Comparison of the protein content in unhoped wort,
cold wort and bright beer
P034 A new method of sensory evaluation Hans Scheuren Technische Universität München (TUM); Lehrstuhl Maschinen- u. Appa-
ratekunde (MAK), Freising, Germany
P035 Improvement of the evaluation of the mashing Jan Schneider University of Applied Sciences Ostwestfalen-Lippe, Beverage Technology,
conversion yield and the sparging efficiency Lemgo, Germany
P036 Spoilage yeasts in breweries and their detection by Jutta Schönling GEN-IAL GmbH, Troisdorf, Germany
realtime multiplex PCR
Session name / topic: Beer quality: Foam & haze

P037 Carragenean - an effective tool for wort clarification Piotr Antkiewicz University of Agriculture in Krakow, Fermentation Technology and
in the brewhouse (laboratory vs industrial trials) Technical Microbiology, Krakow, Poland
P038 Haze-related phenolic structures generated through Julie Laille Université catholique de Louvain, Unité de Brasserie et des Industries
beer aging. Proposal of a sensitive colloidal instability Alimentaires, Louvain-la-neuve, Belgium
assay using microwells
P039 Relationship of temperature, particle size and Cem Schwarz Lehrstuhl für Technologie der Brauerei I, TU München-Weihenstephan,
clarification - an investigation in haze stability of Freising, Germany
wheat beer
P040 Gushing malt leads it to gushing beer? Mbaka Malanda IFBM, Vandoeuvre, France
P041 Upstream beer stabilisation during wort boiling by Hannes Withouck KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing
addition of gallotannins and/or PVPP Technology/M2S, KUL Association, Leuven Food Science and Nutrition
Research Centre (LFoRCe), K.U.Leuven, Ghent, Belgium
P042 Effect of surfactants on beer foam stability and Martin Baszczy ski Institute of Chemical Technology, Department of Fermentation
collapse Chemistry and Bioengineering and, Institute of Chemical Process
Fundamentals ASCR, Department of Multiphase Reaktors, Prague,
Czech Republic
P043 High-speed imaging of beer foam formation: Pavel Novak Institute of Chemical Process Fundamentals of the ASCR, v. v. i., De-
Effect of surfactants partment of Multiphase Reactors and, Institute of Chemical Technology
Prague, Department of Fermentation Chemistry and Bioengineering,
Prague, Czech Republic
P044 Expression of the hydrophobin FcHyd5p from Georg Lutterschmid TU-München - Lehrstuhl für Technische Mikrobiologie, Freising,
Fusarium culmorum in Pichia pastoris and evaluation Germany
of its contribution to gushing
P045 New best practise approach to traditional Mika Unting ISP, Cologne, Germany
stabilisation
15
T U E S D AY, 1 2 M a y 2 0 0 9 · 1 3 . 0 0 – 1 4 . 0 0 p . m . · F O Y E R H A L L 3
Session name / topic: Beer quality: In-package and dispense
P046 Gushing suppressing effects of hop constituents Stefan Hanke TU München, Lehrstuhl für Technologie der Brauerei I, Freising,
Germany
P047 Updated research results on the flavour stability of Roland Folz VLB-Berlin, Research Institute for engineering and packaging, Berlin,
beer in plastic packagings Germany
P048 Assuring the microbiology of draught beer David Quain Heriot-Watt University, International Centre for Brewing and Distilling,
Edinburgh, United Kingdom
P049 Decomposition of the iso-α-acids in bottle Stefano Buiatti University of Udine, Department of Food Science, Udine, Italy
conditioned and pasteurised beers
P050 Should brazen-equipment still be used in beer Heinz Dauth TU München, Lehrstuhl für Maschinen- und Apparatekunde, Freising-
dispensing systems these days? Weihenstephan, Germany
P051 A novel method for measuring total package oxygen Frank Verkoelen Haffmans BV, Sales, Venlo, Netherlands
Session name / topic: Beer quality: Sensory & flavour

P052 Beer categorization: A new way to understand beer Maud Lelièvre ISA, Lille, France
expertise
P052a The influences of membrane filtration on taste Dick Meijer Norit Process Technology BV, Enschede, Netherlands
stability and haze formation
P053 Beer bioflavouring by refermentation: a sensorial Stefano Buiatti University of Udine, Food Science, Udine, Italy
comparison between bottle conditioned and
industrial beers
P054 Occurrence of thiols in beer: Impact of bottle Sabrina Nizet Université catholique de Louvain, Unité de Brasserie et des Industries
refermentation Alimentaires, Louvain-la-Neuve, Belgium
P055 Quantitative analysis of the content of aromatic Ji í ulík Research Institute of Brewing and Malting, AZL, Praha, Czech Republic
alcohols in Czech beer using SPE and GC-MS
P056 Impact of organic practices on organoleptic Laurent Mélotte Université catholique de Louvain, Unité de Brasserie et des Industries
properties of beer Alimentaires, Louvain-la-Neuve, Belgium
P057 Development of light beers with improved fullness Koen Goiris KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing
and prolonged flavour stability Technology/M2S, KUL Association, Leuven Food Science and Nutrition
Research Centre (LFoRCe), K.U.Leuven, Ghent, Belgium
P058 Screening of different enzymes able to hydrolyse Jacques Gros Université Catholique de Louvain, Unité de Brasserie et des Industries
cystein adducts, a new source of hop flavours Alimentaires, Louvain-la-Neuve, Belgium
P059 Identification of a new off-flavour in "light stable" Jacques Gros Université Catholique de Louvain, Unité de Brasserie et des Industries
beers Alimentaires, Louvain-la-Neuve, Belgium
P060 The sorting task: Another method to obtain beer Sylvie Chollet Institut Supérieur d'Agriculture, Food Department, Lille, France
sensory descriptions
P061 Relevance of non-thermal process steps on Strecker Andreas Stephan Bitburger Braugruppe GmbH, Bitburg, Germany
aldehyde formation after wort boiling
P062 Thermal influence on Strecker aldehyde formation Andreas Brandl Bitburger Braugruppe GmbH, Bitburg, Germany
during wort boiling
P063 Contribution of staling compounds to various types Daan Saison Centre for Malting and Brewing Science, Microbial and Molecular
of aged flavours occuring in lager beer by studying Systems - KULeuven, Heverlee, Belgium
their concentration evolutions and flavour thresholds
P064 Sensory properties of iso-α-acids and their derivatives Nicole Schulze TU Braunschweig, Institute of Food Chemistry, Braunschweig, Germany
P065 LC-MS/MS studies on the influence of the pH value Annika Brock Bitburger Braugruppe GmbH, Bitburg, Germany
on the formation of novel iso-α-acid degradation
products in beer
P066 Interactions in beer flavour release and perception Rebecca Clark Division of Food Sciences, University of Nottingham, Sutton Bonington,
Loughborough, Leicester, United Kingdom
P067 Determination of flavour active monophenols in beer Femke L. Sterckx KULeuven, Centre for Malting and Brewing Science, Heverlee, Belgium
using liquid-liquid extraction with pH adjustment and
GC-MS
P068 Identification of novel unique flavor compounds Kiyoshi Takoi Sapporo Breweries Ltd., Frontier Laboratories of Value Creation, Yaizu,
derived from Nelson Sauvin hop and synergy of these Japan
compounds
16
T U E S D AY, 1 2 M a y 2 0 0 9 · 1 3 . 0 0 – 1 4 . 0 0 p . m . · F O Y E R H A L L 3
Session name / topic: Beer quality: Sensory & flavour
P069 Masking solution for off-flavours In alcoholic Catrienus de Jong NIZO Food Research, Flavour, Ede, Netherlands
beverages: The Olfactoscan®
P070 Improving flavour stability of the final beer through Nicolas Declercq AEB GROUP, R&D Beverage Division, San Polo, Italy
the use of innovative natural antioxidant
P071 Laboratory- and pilot plant-scale study on the Marcel Karabín Institute of Chemical Technology Prague, Department of Fermentation
creation of carbonyl compound-sulphur dioxide Chemistry and Bioingineering, Prague, Czech Republic
adducts
P072 Quantification of flavour active cis- and trans-(4,5)- Konrad Neumann TU Berlin / VLB, Special Analysis, Berlin, Germany
epoxy-2E-decenals in beer by GC-NCI MS with isotope
standards
P073 Comprehensive chemical-analytical profiling and Jessika De Clippeleer KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing
characterisation of Belgian ‘kriek‘ beers Technology/M2S, KUL Association, Leuven Food Science and Nutrition
P074 The effect of CO2 extracted malt on flavour and foam Ralf Mezger NATECO2 GmbH & Co. KG, Wolnzach, Germany
stability
Session name / topic: Brewing and malting microbiology
P075 Decision maker tool for evaluation of T2 and HT2 Julie Toussaint IFBM, Molecular Biology, Vandoeuvre-les-Nancy, France
toxins contaminated malting barley
P076 Rapid detection of yeast in brewery rinse water Chris D Powell Lallemand Inc, Genetic Identification Laboratory, Montreal, Canada
P077 Moulds presence management for a better Gushing Carol Verheecke ECCLOR, Research & Development, Betheny, France
risk control
P078 Anti-bacterial activity of lysozyme in pitching yeast Maarten de Groot FORDRAS S.A., Lugano, Switzerland
and effect of lysozyme on yeast fermentation
P079 A new method to determine yeast viability by phase Alexandre Godoy Fermentec, Piracicaba, Brazil
contrast microscopy
P080 Culture-independent PCR-DHPLC technique for Riikka Juvonen VTT Technical Research Centre of Finland, Biotechnology, Espoo, Finland
profiling of microbial communities in malting and
brewing process
P081 The survival of pathogens in wort and beer - the Garry Menz University of Ballarat, Institute of Food and Crop Science, School of
ethanol and pH hurdles Science & Engineering, Ballarat, Australia
P082 The antifungal protein from Aspergillus giganteus Anja Spielvogel University of Technology Berlin, Microbiology and Genetics, Berlin,
fights filamentous fungi on barley Germany
Session name / topic: End of beer processing, including auxiliary and process aids
P083 Polymer pipelines for beer and softrink - an economic Stefan Buchner Polymer Consult Buchner GmbH, Hamburg, Germany
alternative to stainless steel
P084 Fluxcalcination of Kieselguhr - influence of the Thomas Schleicher Technische Universität München, Institute of Resource and Energy
fluxing agent on formation of crystalline phases, Technology, Freising, Germany
permeability, colour and suitability as filter aid
P085 Technological and economical reconsideration of Alfons Witte Begerow, E: GmbH & Co., Langenlonsheim, Germany
depth filtration - Becopad
P086 Simultaneous filtration and stabilisation of the beer: Laurence Van Nedervelde Institut Meurice, Brewing Sciences, Brussels, Belgium
Potentiality of Oxidised High Density Polyethylene
(PEox) as filter aid
P087 Using microalgae for breweries for CO2 mitigation and Laurenz Thomsen Jacobs University Bremen, Geoscience, Bremen, Germany
biomass production
P088 Beer stabilisation by polyamide sorbents Zbyn k erný Katchem Ltd., Prague, Czech Republic
17
W E D N E S D AY, 1 3 M a y 2 0 0 9 · 1 3 . 0 0 – 1 4 . 0 0 p . m . · F O Y E R H A L L 3
Session name / topic: Environmental: General / Utilities and co-products
P089 Reduction of beer value chain‘s environmental impact Ron Duszanskyj DSM Food Specialties, Delft, Netherlands
with the use of proline specific endo-protease (PSEP)
demonstrated by a comparative Life Cycle
Analysis (LCA) screening of PSEP in beer production
P090 Change from a pilot plant brewery to a competence Hans-Joerg Menger Ziemann Group, Ludwigsburg, Germany
center of brewing and environment technology
P091 Microbial and enzymatic hydrolysis of brewer´s spent Thomas Herfellner TU München, Institute of Resource and Energy Technology, Freising,
grains Germany
P092 Marketing co-products to the feed industry Michael B Spandern Spandern Agribusiness Consulting, Bordesholm, Germany
P093 Protect the environment, safe energy and work Michel Brueren Haffmans BV, Sales Department, Venlo, Netherlands
towards a sustainable future!
Session name / topic: Hops, hop chemistry and analysis
P094 The cis-resveratrol/cis-piceid ratio is proposed as a Vesna Jerkovic Université catholique de Louvain, Laboratoire de brasserie et des
industries alimentaires, Louvain-la-neuve, Belgium
new indicator of the hop freshness
P095 Origin of hops - determination by isotope ratio mass Roland Schmidt NATECO2 GmbH & Co. KG, Wolnzach, Germany
spectrometry (IRMS)
P096 A new approach to the production of isomerized hop Martin Biendl Hopsteiner HHV GmbH, Mainburg, Germany
extracts
P097 Radical scavenging capacity of hop-derived products Arne Heyerick Ghent University, Laboratory of Pharmacognosy and Phytochemistry,
in view of health and brewing applications Ghent, Belgium
P098 Effect of Bordeaux mixture (copper sulfate) on 4- Masahito Morimoto Asahi Breweries, Department of Flavor and Chemical Analysis Research
Mercapto-4-methylpentan-2-one content in hop cones Laboratories of Brewing Technology, Moriya, Japan
P099 Scanning electron microscope (SEM) examination of Frithjof Thiele University College Cork, Department of Food & Nutritional Science,
lupulin glands of different hop varieties Cork, Ireland
Session name / topic: Malt production & quality
P100 Contribution of free phenolic acids and flavanols to Marta Fontana University of Udine, Department of Agriculture and Environmental
Sciences, Udine, Italy
antioxidant activity in malting process of barley
P101 T2 and HT2 toxins elimination by GRAS micro- Emmanuel Jean Rondags Chemical Engineering Sciences Laboratory, National Center for Scien-
organisms in steeping waters tific Research, Biotechnological Processes Engineering, Vandoeuvre lès
Nancy, France
P102 Effect of interactions existing between barley Josef Prokes Research Institute of Brewing and Malting Prague, RIBM Brno, Brno,
dormancy and exogenous conditions of germination Czech Republic
on some selected parameters of malt quality
P103 Behaviour of organic radicals in different malt types Frank-Jürgen Methner Technische Universität Berlin, Institute of Biotechnology, Berlin,
during the malting and mashing process Germany
P104 Impact of the steeping process on the modifications Jean-Luc Runavot IFBM-Qualtec, Vandoeuvre les Nancy, France
of lipid transfer protein (LTP) from malt
P105 Protein fractions in two-row barleys as malt quality Stefano Buiatti University of Udine, Department of Food Science, Udine, Italy
index
P106 Chasing the premature yeast flocculation factor from Gillian M Fisher BRI, Nutfield, United Kingdom
barley to beer
P107 Studies of flavour development during malt roasting David John Cook University of Nottingham, Division of Food Sciences, Loughborough,
processes United Kingdom
P108 CANCELLED
Session name / topic: Management, training, maintenance and financials
P109 Demand response and dispatchable industrial loads Jochen Lambauer Institut für Energiewirtschaft und Rationelle Energieanwendung,
Universität Stuttgart, Stuttgart, Germany
for the use in virtual power plants
P110 Development of a demonstrator application for the Stefan Flad TU München, Lehrstuhl für Lebensmittelverpackungstechnik, Freising,
model based weak point analysis of bottling plants Germany
18
W E D N E S D AY, 1 3 M a y 2 0 0 9 · 1 3 . 0 0 – 1 4 . 0 0 p . m . · F O Y E R H A L L 3
Session name / topic: Microbial physiology and genetics

P111 Quorum sensing of brewery biofilm microbes Outi Priha VTT Technical Research Centre of Finland, Espoo, Finland
P112 Prediction of flocculation ability of brewing yeast Franziska Heine Helmholtz Centre for Environmental Research - UFZ, Environmental
inoculates by flow cytometry, proteome analysis and Microbiology, Leipzig, Germany
mRNA profiling
P113 Differences in growth behaviour of Pectinatus Inge Suiker Heineken Supply Chain, Research & Innovation, Brewing Science,
frisingensis isolates in beer Zoeterwoude, Netherlands
P114 Analysis of metabolic activities of beer-spoilage lactic Fei Qian Lehrstuhl für Technologie der Brauerei I, TUM-Weihenstephan, Freising,
acid bacteria in chinese beer Germany
P115 Methods for rapid authentication and differentiation Tithira Tirangika Wimalasena University of Nottingham, Division of Food Sciences, Loughborough,
of brewing yeast strains United Kingdom
Session name / topic: New Packaging Development / New Process Development
P116 New insights in label removal Georg Wenk Research and Teaching Institute for Brewing (VLB), Research Institute
for Engineering and Packaging (FMV), Berlin, Germany
P117 Practical experiences on the use of UVC-lights as a Kaisa Tapani Oy Sinebrychoff Ab, Laboratory, Kerava, Finland
part of disinfection in filling process
P118 Filtration and stabilization results from a brewery Nikolaj Schmid BASF SE, EMN-EB, Ludwigshafen, Germany
using a kieselguhr free filter aid
P119 New apparatus and procedure to enhance the Marcus Hertel HERTEL GmbH, Salzburg, Austria
utilisation of bitter-acids
P120 Novel malt-based isotonic beverages Moritz Krahl TU München, Lehrstuhl für Technologie der Brauerei I, Center of Life
and Food Sciences Weihenstephan, Freising, Germany
P121 Industrial results of precoat filtration on a candle Juerg P. Zuber FILTROX AG, CTO, St. Gallen, Switzerland
filter with regenerable filter aid
P122 Kvass - a Russian fermented cereal based beverage Martin Zarnkow TU München, Lehrstuhl für Technologie der Brauerei I, Freising,
Germany
Session name / topic: Novel raw materials for beer production
P123 Advances in the production of gluten free malt and Elke Arendt University College Cork, Department of Food & Nutritional Science,
Cork, Ireland
beer
P124 Development of a hops kettle addition extract to Michael Babb Kalsec Inc, Kalamazoo, United States
replace aroma hop pellets
P125 Ganoderma lucidum - medical mashroom as a raw Ida J Lesko ek- ukalovi Faculty of Agriculture, Food Technology and Biochemistry, Belgrade,
material for beer with excellent sensorial and Serbia
pharmacodynamic properties
Session name / topic: Wort production
P126 Critical factors at mashing-in influencing lipid Sofie Malfliet KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing
oxidation Technology/M2S, KUL Association, Leuven Food Science and Nutrition
P127 Influence of mashing diagramme on arabinoxylan Marc Schmitt IFBM, R&D, Vandoeuvre, France
hydrolysis
Session name / topic: Yeast and fermentation
P128 Impact of cell wall mannoproteins on flocculation of Trevor P Cowley University of Nottingham, Biosciences, Loughborough, United Kingdom
S. cerevisiae and S. pastorianus
P129 Zinc supplementation to multi-brew fermentations Behnam Taidi Carlsberg, Technical and Development, Strasbourg, France
and zinc toxicity
P130 Yeast vitality determination based on intracellular Tomá Brányik Institute of Chemical Technology Prague, Department of Fermentation
NAD(P)H fluorescence measurement Chemistry and Bioengineering, Prague, Czech Republic
P131 Predicting lager yeast petite formation Katherine A Smart University of Nottingham, School of Biosciences, Loughborough, United
Kingdom
P132 Dry yeast - myths and facts Chris Powell Lallemand Inc., Research and Development, Montreal, Canada
19
ABSTRACTS LECTURES:
L 01 L 02 L 03
Challenges facing the German and The Brewers of Europe and EBC: Progress in German barley and
European Brewers Teamed up to shape a beer- hop breeding
friendly business environment
Wolfgang Burgard1 Alberto da Ponte1 Horst-Gevert Bellmer1

1 1 1
President of Deutscher Brauer-Bund, Berlin, Germany President of The Brewers of Europe, Vialonga, Portugal former Vice-President EBC, Bremen, Germany
DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC:

In comparison/contrast to the European and World We, at the Brewers of Europe, are the voice of the The remarkable progress achieved in hop breeding in
brewing industry the scenery of the German brewers European brewing sector. And with over 50 years of Huell, one of the world leading hop research centers,
is still characterised by a high number of independent, experience and presence in the heart of Europe, liai- is based on the wide variability of genetic resources
mostly local acting, small and medium sized breweries, sing daily with the various EU institutions and other available including worldwide wild hop germplasm.
although a strong movement towards concentration European and international organisations, our 27 na- The new Huell hop cultivars are characterised by their
has taken place over the past years. tional member associations have entrusted us to get improved, broad resistance/tolerance to the most
the positive message on beer out there in the open. common diseases with low application of pesticides,
Despite the different structures the main challenges 2008 was both an eventful and transitional year for their fine aroma and/or high alpha acid contents and
facing the brewing industry worldwide affect us all. The Brewers of Europe - firstly with the association increased yield. New breeding programs focus on hops
These incorporate economic, technological, environ- celebrating its 50th anniversary, then with the election adapted to low trellis systems or plants with a high
mental as well as political, social and consumer issues. of a new president and finally when we adopted a content of e.g. specific health-promoting or anti-oxi-
Some approaches, how the brewing industry, the bre- new strategy and operational plan for the years going dative polyphenols. The “Berlin Program” of the Ger-
wers associations and the brewing scientific commu- forward 2009-2011. The overarching vision for the man Brewing Barley Association offers the opportunity
nity can act and work together in order to meet these strategy is that within the next couple of years this to select the best new varieties at an early stage for
challenges will be presented and discussed during the organisation and its Members will have teamed up to their agricultural, malting and brewing criteria by me-
present EBC-Conference, but some more activities are shape a beer friendly EU business environment. ans of field trials, micromalting and –brewing and pilot
needed. The association that has emerged from this review brews in an industrial scale. Thus, the introduction of
process is now stronger operationally, better profiled new promising varieties could be reduced by approx.
vis-à vis the EU institutions and international organi- 2 years, an economic advantage for breeders and far-
sations and is also more focused on a set of strategic mers as well as for the industry. In the last decade the
business priorities with clear policy objectives, or what most successful German brewing barley varieties were
we like to call, “must win battles.” cultivated in more than 11 European countries. They
I look forward to telling you more about The Brewers allow considerable cost saving malting and mashing
of Europe and the collaboration with EBC when we technics due to their faster modification and higher
meet in Hamburg in May. enzymatic power. It has to be pointed out that this
progress in hop and barley breeding has been achie-
ved without the application of genetic engineering. In
the near future, innovative selection techniques using
molecular markers for quality and resistance will sup-
port and speed up breeding of even more competitive
varieties in hop and barley.
Wolfgang Burgard Alberto da Ponte Horst-Gevert Bellmer
Born in 1948. Studied at the Universities of Freiburg Alberto da Ponte, Managing Director, 56 years old, is a Studies: Brewing Science at the Technical University of
and Mannheim, diploma in economics (Diplom- graduate in Finance from the Instituto Superior Ciên- Munich (Weihenstephan), Graduate Engineer (1969).
Volkswirt). Professional career: Marketing and Sales, cias Económicas e Financeiras, has a Senior Finance Taking Doctorate at Technical University of Munich;
Binding Brauerei AG Frankfurt (1972-1980); Export Course from Harvard Business School and a Proficien- academic supervisor: Prof.Dr. L. Narziß; subject: stu-
Manager, Dortmunder Actien Brauerei, (1980-1984), cy Degree from Instituto Britânico. Before joining SCC dy of polyphenoles and their polymerisation index
Sales Director, Dortmunder Actien Brauerei (1984- in May 2004 he was Managing Director of Unilever (1975). Appointments: 1962-1964: apprenticeship
1989), Executive Board Chairman, Dortmunder Acti- Bestfoods and Lever Elida Portugal, CEO of Cadbury as Brewer and Maltster at Förster & Brecke, Hameln;
en Brauerei (1990-2001); Chairman of Management Shweppes Portugal and Member of the Euroboard of 1969, Head of Laboratory at Haake-Beck Brauerei AG,
Board, Carlsberg Deutschland GmbH, Mönchenglad- Schweppes Beverages, CEO of Jerónimo Martins Distri- Bremen; 1977, Assistant to Technical Director at Beck
bach (2001-2008); Executive Board Chairman, Hols- buição, Marketing and Sales Director of Elida Fabergé & Co., Bremen; 1980 Technical Director of Beck & Co.;
ten-Brauerei AG (2004-2008); since 2008 Member of and had a “Special Appointment” for reorganization 1991 Deputy Managing Director; 1993: Managing
Management Board, Holsten-Brauerei AG and Member of Sales Department of Unilever Malaysia as well as a Director. May 2002: Beck & Co. becomes Interbrew
of Management Board, Carlsberg Deutschland GmbH, 5 year period in Unilever Belgium and Spain. Deutschland. Vice President Operation and Planning.
Mönchengladbach At the present he is the President of the Portuguese He was a member of Committees of the Versuchs- und
Beer Association (APCV), Member of the Board of The Lehranstalt in Berlin, of the Technical University of
Fladgate Partnership, Member of the Consultive Coun- Munich and of the Deutscher Brauer-Bund in Bonn.
cil of ISCTE (Lisbon University of Management Appli- Retired in Juli 2004. Board member of the Society for
cation) and President of Brewers of Europe. Hop Research since 1993.
20
L 04 L 05 L 06
Thinking beyond grey pinstripes - Continous improvement (CI) Fear not the messenger!
sustainable development and the concepts and brewery
limits of “greenwashing” management
Ina Verstl1 Axel G. Kristiansen1 R Laurence Nelson1

1 1 1
Communications, Germering, Germany Scandinavian School of Brewing, Valby, Denmark Advantage Publishing Ltd, Reigate, United Kingdom

The economist Milton Friedman famously argued that Statistical tools have been used in breweries since As the industry consolidates there is a clear distinc-
the business of business is business, and that com- approx. year 1900 successfully. After 1945 use of CI tion emerging amongst leading multinational brewers
panies keen on philanthropy should maximise share- has gained momentum, and since 2000 have been in their interactions with the media. One approach is
holder returns and let those individual shareholders intensively used at large brewing groups to achieve characterised by those who remain pro-active, viewing
decide which philanthropies are the worthiest. competitiveness. contacts with journalists as beneficial and as a means
However, what is the business of business in the age Results: Without increasing manning, leading bre- to push out positive stories from behind the mash tun
of globalisation? How can multinational brewing com- weries are now achieving lower manufacturing costs, and into the public domain. The other, increasingly
panies operate in cultures with different laws, norms less waste, less energy - and electrity consumption, evident, approach is to keep media contacts to the
and values, with investors scrutinizing their every mea- higher extract yields and speedier processes. minimum as with market-required financial announce-
sure in case it (negatively) impacts the bottom line, ments. It is easier to control the message than ever
all the while stakeholders want to see action and not before, what with pseudo-interviews with corporate
just words? leaders on web-based services such as Cantos in
Results: This paper will show that for almost a de- London, and phone-in presentations that remove the
cade now brewing companies have grappled with the journalist from the subject. There is a case to be made
issue of corporate social responsibility - which aims to that despite occasional journalistic sensationalism the
define what businesses are responsible for and what brewing industry by-and-large has a positive story to
they should do to secure long-term growth (read: tell and more to gain from a proactive attitude than
“sustainable development”). More driven by circum- fear from being open and honest with journalists.
stance than being drivers of change, brewers have had Think of work with indigenous barley farmers in In-
to realise that even if they do more than what the law dia and sub-Saharan Africa, work with alcohol abuse
requires, society’s expectations of their social respon- prevention community programmes worldwide, and
sibilities have increased. efforts to upgrade environmental performances - the-
re are hundreds, thousands, of story possibilities for
each and every brewing concern. This paper would
review examples of best practice, and suggest fruitful
avenues of story developments working both indepen-
dently and in co-operation with journalists. It would
also review the rise of new internet journalism, the
cult of the amateur writer turned pundit thanks to
blogs, home websites, etc.
I n a Ve r s t l Axel G. Kristiansen R Laurence Nelson
Ina Verstl is a free-lance journalist specialising in ex- MSc. Food Science 1979 Diploma Master Brewer 1984 The presenter, Larry Nelson, is well known in the glo-
ploring the modern trends and dynamics in the global Master Brewer Carlsberg Copenhagen 1984 - 87 Pro- bal brewing industry as the editor of Brewers Guardi-
brewing industry. She lives and works near Munich / cess Manager Carlsberg UK 1987 - 90 Packaging Ma- an, the international brewing industry magazine. Larry,
Germany nager Carlsberg Copenhagen 1990 - 91 Brewhouse a Canadian who has resided in the UK outside London
manager Carlsberg Copenhagen 1991 - 93 Brewery for many years, boasts more than two decades of jour-
consultant Carlsberg Int. 1993 - 97 Technical Director nalistic experience. He has been awarded a Masters in
Carlsberg Italy 1997 - 99 Regional Technical Mana- Journalism by the University of Westminster in London
ger Carlsberg Int. 1999 - 2004 Director Scandinavian and a BA in Economics from Dalhousie University, Ha-
School of Brewing 2004 - lifax, Nova Scotia.
21
L 07 L 08 L 09
Enabling the technical future of Fusarium langsethiae on brewing Are free and masked Fusarium
today‘s brewery barley: infection in the field and mycotoxins only safety issue for
survival during the malting process brewers and maltsters?
Alastair T. Pringle1 Régis Fournier1 Jana Hajslova1, Milena Zachariasova1, Marta

1 1
Kostelanska1, Alexandr Mikyska2, Jaromir Fiala3
AB-InBev, St. Louis MO, USA IFBM, Molecular Biology, Vandoeuvre les Nancy, France
1
Institute of Chemical Technology Prague, Department of Food
Chemistry and Analysis, Prague, Czech Republic, 2Research Institute
of Brewing and Malting, Prague, Czech Republic, 3Institute of Che-
mical Technology Prague, Department of Fermentation Chemistry
and Bioengineering, Prague, Czech Republic

The nature of the brewing industry continues to The goal of this work is to better understand and ma- Fusarium mycotoxins are the toxic secondary metabo-
change in the first decade of the 21st century. The nage the appearance and establishment of Fusarium lites produced by fibrous fungi of the Fusarium ge-
challenge for the brewery laboratory is not only to langsethiae on brewing barley. We have acquired data nus. They can contaminate a wide spectrum of cereals
foresee the future, but to enable the company’s tech- concerning this mould, on the basis of complementary (wheat, barley, maize, rice), cereal-based products
nical future. Approaches that have involved basic re- competence (epidemiology, etiology, toxicology, mole- (malt, beer, bread, breakfast cereals) and also feed-
search and an instrument focus were successful in the cular biology), from barley culture (study of the growth stuffs. They can be detected in free form, but nowadays
past. However, these approaches are less appropriate and the etiology of the contamination to the field) to also as altered masked form. Little is known about the
in the new business environment, where a greater em- the finished products. occurrence, bioavailability and further transformations
phasis is placed on cost and timeliness. In response to Results: Symptoms and T2/HT2 toxins appeared du- of some of these bound compounds, which additio-
the changing environment, a solution-focus approach ring the culture at the stages around flowering. Win- nally also escape usual analytical detection techniques
is needed, where efforts are evaluated on their me- thin the spikelets, some seeds stopped their growth used for routine control. This issue is not only brewers
rit to produce practical, robust solutions. To achieve and turned black. We have shown that these seeds and maltsters issue, but responsibility has all cereal
this, the laboratory needs to be staffed with personnel contains high amount of T2/HT2 toxins. sector and future limits can influence all of us.
who are not only technically skilled, but can act as During the malting process, most of Fusarium DNA Masked mycotoxins (especially deoxynivalenol-3-glu-
business-savvy knowledge-brokers capable of direc- and T2/HT2 toxins are washed out at the steeping coside) have been largely discussed recently, because
ting problem solving efforts. Therefore, the role of the step, but an increase of DNA during the germination they can influence possible EU mycotoxin limits for
organization, people, and the use of outside resources step is the proof that viable fungi can be a threat be- cereals and cereal-based product.
needs to be re-evaluated. In the future the approach cause of subsequent toxin production. Results: Free and masked Fusarium mycotoxins were
to problems will rely more heavily on treating brewing monitored in beer production chain. Cross-reactivity of
processes as black boxes, using a solution focus and deoxynivalenol-3-glucoside of commercial ELISA test
sharing knowledge. Examples of the traditional and kits was found.
solution-based approach for yeast performance and
beer freshness will be discussed. Another important
function of the laboratory is to capture institutional
knowledge and make it readily available. This can be
achieved through web-based tools that aid in trouble-
shooting production issues. Ultimately the technical
future will be enabled by quickly generating simple,
cost effective solutions.
A l a s t a i r T. P r i n g l e Régis Fournier Jana Hajslova
Alastair began working in the retail trade of brewing Studies Professor - Institute of Chemical Technology Prague
industry in the North of England when he was 18 years PhD in Molecular Biology, University Henri Poincaré Head of research team - Food quality and chemical sa-
old. He obtained biology degrees from Trent Polytech- (Nancy, France), 1997. fety and Testing laboratory of the Department of Food
nic, Nottingham and a doctorate in microbiology from Chemistry and analysis which is accredited according
the University of Bath, U.K. Subsequently, he was a Appointment to the International standard ISO/IEC 17025:2005
post-doctoral fellow at the University of Kansas and 1998-2000: Post doctoral position in the Molecular by the CAI, signatory of the ILAC-MRA and partici-
Virginia Tech, and an adjunct assistant professor in the Immunology Division of the Medical Research Foun- pates regularly in proficiency testing (FAPAS, EU PT,
Department of Microbiology at UCLA. Alastair joined dation (Royal Perth Hospital, Perth, Australia). Study IRMM, IAEA, etc.) Research - aimed at the develop-
Anheuser-Busch, St. Louis, MO in 1984 as a research of the regulation of the human Interleukin-5 transcrip- ment, optimization and implementation of analytical
manager in the Corporate Research and Development tion. techniques involves almost all classes of hazardous
Department. Since 1989 he held the position of Di- Since mid-2000: Molecular Biology Division Mana- organic compounds related to food processing chain:
rector of Brewing Research in both Corporate R& D ger. In charge of the development of the Molecular Persistent environmental contaminants (POPs); Resi-
and in the Brewing Technical Center. In this position Biology Division at the Institut Français des Boissons, dues of modern pesticides, veterinary drugs, etc.; My-
Alastair directed research to solve issues in malting, de la Brasserie et de la Malterie (French Institute for cotoxins; Phytoestrogens; Natural toxins; Processing
brewing, fermentation, finishing, beer freshness, and Beverage, Brewery and Maltery, Vandoeuvre lès Nancy, contaminants.
new products. Today he is a consultant to the food France).
and beverage industry. Alastair is a member of, MBAA,
ASBC, IBD, and the EBC brewing science sub-group.
22
L 10 L 11 L 12
Can amine profiles be a Barley-associated microbial Development of molecular markers
descriminant parameter of biofilms in malting linked to powdery mildew resistance
brewing products? genes in Hop (Humulus Lupulus L.)
to support breeding for resistance
Maria Daria Fumi1, Arja Laitila1, Mari Raulio2, Annika Stefan Seefelder1, Rebecca Seidenberger1,
Gianluca Donadini1 Wilhelmson1, Mirja Salkinoja-Salonen2 Anton Lutz1, Elisabeth Seigner1
1 1 1
Università Cattolica del Sacro Cuore, Piacenza, Italy VTT Technical Research Centre of Finland, Biotechnology, Espoo, Bavarian State Research Center for Agriculture, Hop Research
Finland, 2University of Helsinki, Department of Applied Chemistry Center Hüll, Freising, Germany
and Microbiology, Helsinki, Finland

Amines play important physiological roles: they are Barley grains are always rich in microbes. The mul- With this research funded by the European Hop Re-
essential for cell proliferation and growth; they have titude of microbes actively interacts with the barley search Council (EHRC) and Scientific Fund of the Ger-
psychoactive and vasoactive functions, however a high kernels, and thus has great effects on the properties man brewing industry (Wifö) new efforts have been
amine level within the blood is an hazard for human of the final malt and beer. Although the knowledge of started to support powdery mildew (PM) resistance
health and some of them have a sensory impact on microbes associated with barley and malting ecosys- breeding in hop.
foods and beverages. tem is increasing, only little is known about the struc- Results: The analysis of expressed genes in PM resis-
In beer the presence of amines is affected by several tures of complex microbial communities in the barley tant and susceptible plants revealed specific fragments
factors such as the raw material, the brewing techno- tissue. This study investigated the formation and the of genes (TDFs= transcript-derived fragments) which
logy and the presence of decarboxylase -positive mi- ultratructure of microbial biofilms in malting. were only expressed in resistant hops several hours
croorganisms. Our purpose is to verify whether amines Results: Microbial cells and fungal hyphae were loca- after contact with PM. Thus, it was assumed that these
can be considered as chemical descriptors to differen- ted between the testa and outer epidermis of the bar- newly expressed fragments are involved in the defence
tiate the brewing products. ley kernels. The soaking of barley during the steeping reaction to powdery mildew which starts 4 to 24 hours
The content of amines in all-malt and adjunct worts phase invigorated microbial growth and production of after contact with the pathogen. These TDFs were iso-
with different hops products was detected before and exocellular polymeric substances (EPS). The EPS matrix lated and finally sequenced. This sequences were com-
after high gravity bottom fermentation in industrial covered up to 90% of the surfaces in the outer lay- pared with already known resistance genes in other
scale processe ers of barley. Several microbes expressed appendages crops. Based on detected sequence similarities it was
Results: The highest total amine levels were detected anchoring the cells to the kernel tissues and to each deduced that several TDFs in this studies are involved
in adjunct worts . Differences in single amine were other, resulting in dense networks underneath the in the defence or resistance reaction to PM. From se-
found in all malt and adjunct worts. In comparing fer- outer epidermis. The production of an amorphous EPS veral differentially expressed TDFs sequence homology
mented and non fermented worts no significant chan- matrix was greatly reduced by application of Lactoba- to genes involved in the resistance reactions of other
ges in biogenic amine was found except for 2 samples cillus plantarum as a starter culture. The high-gravity crops to various fungi could be identified.
in which 40 - 50% increases ware detected. mashing and Büchner-filtration tests showed that the
The PCA discriminates the adjunct from all-malt pro- wort separation was 30% more efficient when L. plan-
ducts and links the adjunct worts to putrescine, cada- tarum was applied. Suppression of EPS-producing bac-
verine, histamine, tyramine. teria by L. plantarum during the steeping could partly
The all-malt samples were separated in correlation to explain this difference.
the different hop products.
Maria Daria Fumi Arja Laitila Stefan Seefelder
Maria Daria Fumi graduated in biology. She is a re- Dr. Arja Laitila studied Food Microbiology at the Uni- Born 1967; Graduated 1995 in Biology at the Univer-
search scientist at the Institute of Oenology and versity of Helsinki. She holds a PhD in Food Sciences. sity of Regensburg; Since 1995 research worker at the
Food Engineering - Faculty of Agriculture _ Catho- Joined VTT Technical Research Centre of Finland in hop research centre at the LfL. Responsible for the
lic University - Piacenza _ Italy. She is a lecturer of 1993. She has participated in several national and genome analytical work; 1999 PhD in Biology at the
Food Biotechnology, Wine Microbiology at the Faculty international projects related to microbes in plant- Technical University of Dresden; Thesis: _Identification
of Agriculture. Her main research activities concern based bioprocesses. Since January 2008, she has been of molecular markers in hop (Humulus lupulus L.);
biotechnological application in fermented beverages a team leader of Microbes and Cereal Processing at Principal investigator in projects focusing on the deve-
( wine, beer and vinegar) to optimize the fermentati- VTT. Her particular expertise is malting and brewing lopment of disease resistance markers and the identi-
on process, to reduce mycotoxin contamination, and microbiology. fication of quality markers (QTLs). Activities: Molecular
to improve chemical and sensorial characters. She is marker development, differential display,linkage-map-
also involved in studies on indoor air quality in food- ping, QTL-mapping; diversity studies; Molecular cha-
compatible environment. racterisation of hop varieties The hop research centre
dedicates its scientific and agronomic work on the
sake of the brewing and hop industry.
23
L 13 L 14 L 14
Prediction of barley and Fusarium Fungal hydrophobins as a beer Gushing phenomenon - new
activities during malting using gushing factor - current know- findings regarding the causes and
transcriptional profiling ledge and future aspects the possibility of technological
controlling measures
Annika Wilhelmson1, Jari J. Rautio2, Tuija Sarlin1, Markus Linder1, Frank Rath1
Meri Kokkonen3, Marika Jestoi3, Arja Laitila1 Tiina Nakari-Setälä1, Silja Home1, Arja Laitila1 1
VLB Berlin, Research Institute for Raw Materials, Berlin, Germany
1 1
VTT Technical Research Centre of Finland, Espoo, Finland, VTT Technical Research Centre of Finland, Espoo, Finland
2
PlexPress, Helsinki, Finland, 3Finnish Food Safety Authority Evira,
Helsinki, Finland

The malting process can be defined as an ecosystem Gushing is a term used to describe spontaneous over- Gushing, the spontaneous overfoaming of beer, is a
consisting of barley and the diverse microbial commu- foaming of beer on opening of the packaged product, very grave quality problem for the breweries concer-
nity associated with the grain. Recent developments and it is often associated with heavy Fusarium infec- ned. Especially problematical is the primary gushing
in molecular biology have opened new possibilities tion of barley and malt. Our studies have indicated resulting from the raw materials since it cannot secu-
for monitoring this complex ecosystem. Traditionally, that fungal proteins called hydrophobins act as the rely be prevented by technological procedures. Despite
biological events related to malting have been moni- gushing factors of beer, although other mechanism intensive efforts, research has not yet been able to ful-
tored by analysing enzymes or metabolites. In many maybe involved in the gushing phenomenon. Hydro- ly clarify the complex interrelationships involved in the
cases malting could also be monitored by analysing phobins are small, moderately hydrophobic proteins gushing phenomenon. Above all, the affect of tech-
the expression of the genes that control these events. that are produced and secreted by filamentous fungi. nological parameters during the malting and brewing
VTT has developed a high-throughput method TRAC This presentation gives a critical review of the current processes has been insufficiently investigated.
(transcriptional profiling with affinity capture) that can knowledge on hydrophobins and their relation to gus- Results: Malts with a high gushing risk have a grea-
be used to monitor the expression of tens of genes hing. Furthermore, the fate of hydrophobins in the tly increased Fusarium contamination. Heavy gushing
simultaneously. The method was applied to simulta- malting and brewing process will be discussed. New could be induced using otherwise inconspicuous con-
neously analyse the activities of barley and microbes data on characterisation of hydrophobins from F. gra- trol malts spiked with low quantities of contaminated
during malting. minearum and the related species are presented. material. Large changes to the gushing potential could
Results: The gene expression of both barley and Fusa- Results: Fungi produced hydrophobins in the field be observed during the malting process. Especially cri-
rium fungi were detectable during malting. Strong ex- and during malting. Mashing process released hydro- tical phases are steeping and withering. Possibilities to
pression of Fusarium genes was detected in steeping. phobins from the malt and some of the hydrophobins reduce the gushing risk by technological means during
The expression pattern of genes related to both fungal survived the brewing process to end up in the beer. We malting are discussed. In brewing trials the gushing
growth and trichothecene biosynthesis changed when found five hypothetical proteins with high sequence potential of the beers could be influenced, amongst
fusaria were inactivated before malting. similarity to hydrophobins in the F. graminearum ge- others, by high temperature boiling, lowering the pH,
nome database. One putative hydrophobin gene was pasteurisation or the use of proteolytic enzymes.
expressed in T. reesei and a hydrophobin was isolated
from the culture filtrate of the transformant. Highly
similar hydrophobin genes were also found from the
genomes of the other Fusarium species.
Annika Wilhelmson Tu i j a S a r l i n Frank Rath
Annika Wilhelmson (Doctor of Science in Technology) Tuija Sarlin received a MSc (Tech.) in Chemical En- PROF. RATH, Frank (born in 1957) Studies: 1980-1986:
works as Senior Research Scientist at VTT Technical Re- gineering with a major in microbiology and biotech- Agricultural Science at the Rheinische Friedrich-Wil-
search Centre of Finland. She graduated from Helsinki nology from the Helsinki University of Technology in helms-University of Bonn; 1993: phD. Appointments:
University of Technology in 1992. Since then, she has 1995. She began employment with Technical Research 1986: Scientific Collaborator at the Research Depart-
been working in projects related to malting, brewing Centre of Finland in 1995 as a research scientist in ment/Plant Production and Physiology, Weissheimer
and plant biotechnology at VTT. In 1994-95, she spent the Microbiology research field. She was focusing on Malzfabrik, Andernach; 1986-1990: Scientific Collabo-
6 months at the ICBD at Heriot-Watt University as a cereal microbiology, mainly Fusarium and its metabo- rator at the Research Institut of Raw-Materials within
visiting research student. Her research topics have in- lites in malting and brewing processes. Since then, she the Research an Teaching Institute of Brewing in Berlin
cluded genetic engineering of plants, barley and malt has participated in several national and international (VLB); 1990-1998: Head of the Research Department/
quality, and the biochemistry of malting and mashing. projects. She is currently working on her PhD degree Plant Production and Physiology, Weissheimer Malz-
She is currently chairman of the Malting Barley Ge- whose subject is characterization and detection of hy- fabrik, Andernach; since 1999: Head of the Research
netics and Physiology Subgroup of the EBC Brewing drophobins responsible for beer gushing. Institut of Raw-Materials within the Research an
Science Group. Teaching Institute of Brewing in Berlin (VLB), since
2006: Professor at the TU of Berlin, Member of various
national and European panels of experts.
24
L 14 L 15 L 16
Identification of new gushing The influence of radical reactions An examination of binary foam
producer fungi on the haze formation in stabilizer systems in lager beer
stabilized beer
Patrick Boivin1 Thomas Kunz1, Frank-Jürgen Methner1 Thomas H. Shellhammer1, Takeshi Kunimune1
1 1 1
IFBM, Vandoeuvre, France Technische Universität Berlin, Institut für Biotechnologie, Fachge- Oregon State University, Dept. of Food Science and Technology,
biet Brauwesen, Berlin, Germany Corvallis, United States

Gushing has been a concern in the european malting The interactions between polyphenols and proteins Foam stability studies have often examined hop acids
and brewing industry in 2007/2008 . Fungal infection have been identified as the main reaction system for singly for their foam stabilizing effect, however many
of barley, in particular by species of Fusarium, was haze formation in beer. Nevertheless chill haze or per- brewers utilize dual systems of foam stabilizers. In this
known to cause beer gushing. Malting barley from manent haze formation can be observed in stabilized study, foam stabilizing properties and cling formation
harvest 2007 gave a high number of malt positive beer (PVPP / silica gel) after a certain storage time. It patterns of lager beer to which iso-alpha-acid (Iso),
gushing and beer gushing without correlation with is also well known that the presence of oxygen, high- tetrahydro-iso-alpha-acid (Tetra), hexahydro-iso-al-
mycotoxins content. The aim of this investigation was er temperature, light, metallic ions and mechanical pha-acid (Hexa), and propylene glycol alginate (PGA)
to isolate and identify the main fungi that contamina- influences accelerate the haze formation during sto- were added were investigated.
ted malting barley and malt, and to test their gushing rage, but the responsible reaction mechanism could Results: The magnitude of foam stabilizing power of
and mycotoxin potential. not be enlightened satisfactorily up to now. Also the each compound was dependent on the test employed,
Results: Different fungi strains that contamined mal- described approach according to an oxidation reaction especially in the case of PGA. The foam stabilizing ef-
ting barley from harvest 2007 were isolated and iden- which activates polyphenols by generating ortho-chi- fects of these compounds were found to be additive
tifiy. The main fungi were F. graminearum, F. culmorum, nons is not able to explain haze formation in stabilized for both NIBEM and Steinfurth measurements, though
F. paoe, F. Langsethiae, F. avenaceum, F. tricintum, F. beer completely. FSF results showed somewhat hyperbolic tendency. In
moniliformine, Miccrodochium nivale, Alternaria ssp. Results: Our investigations on detached haze by so- identifying equi-foam stability concentrations among
Gushing potential and mycotoxins production were lid measurements using ESR at 77 K have shown ESR the 4 compounds, the substitution of 1 ppm of Tetra or
carried out with several strains of each species isola- signals in haze, which can not be found in filtrate. The Hexa yielded the same improvement of foam stability
ted from malting barley. different ESR-signals are caused by stabilized organic as adding 28 ppm PGA. Using Steinfurth FSF values
All strains of each Fusarium species produced diffe- radicals and ions like Fe3+. These results indicate an this substitution equality changed to 1 ppm of Tetra or
rent kind of mycotoxins but were not gushing posi- interrelation of haze formation with the Fenton reac- Hexa in place of 4.8 ppm of PGA. NIBEM-CLM mea-
tive. Alternaria gave slightly gushing sample positive tion system. The comparison of the “Endogenous Anti- surements revealed that PGA had a minimal effect on
on other and all strains of Miccrodochium nivale that oxidant Potential (EAP)” decrease and haze formation cling formation while Tetra and Hexa concentrations
produced no mycotoxins gave highly gushing positive during shelf life showed an important coherence. At as low as 1 ppm showed significant improvement to
samples. the achievement of the EAP zero value the formation foam cling adherence.
of radicals and Fe3+, Cu+ ions from the Fenton- and
Haber-Weiss reaction system are extremely increasing
and chill haze formation in beer starts with a dece-
leration of 1-2 warm (40°C) and cold days changes.
With higher oxygen and iron content in beer the EAP
decreases faster and haze formation starts earlier.
Patrick Boivin Thomas Kunz Thomas H. Shellhammer
He is Scientific Director at IFBM. He has been Visiting After qualifying as a certified technician in preserva- Dr. Shellhammer is the Nor’Wester Professor of Fer-
Professor at Nancy Food Engineer School. He received tion engineering (1991-1993), Thomas Kunz comple- mentation Science and Associate Professor in the De-
BSc in Biology and Biochemistry from Rouen Univer- ted his basic studies in chemistry at Isny University of partment of Food Science and Technology at Oregon
sity (1983), MSc in Biotechnology from Compiègne applied science (1994-1995) and his basic studies in State University where he leads the brewing science
Technology University (1984) and PhD in Microbio- food chemistry at Wuppertal University (1995-1998), education and research programs. During the 2008-
logy, Enzymology and Bioconversion from Compiègne before starting to study food technology at Trier Uni- 2009 academic year he is on sabbatical leave from
University (1987). He was Post-Doctoral Fellow at Bay- versity of applied science (1998-2002). After gradua- OSU and is working at the Technische Universität
lor University, Texas, U.S.A., 1987-1989. He received ting, he worked as a chartered engineer in the field Berlin and the Versuchs- und Lehranstalt für Braue-
Master in Business and Administration in 1998 from of ESR spectroscopy at the Institute of Bio Physics at rei (VLB) as a Fulbright Scholar and Alexander von
French Institute of Management. Since 1989 he has Saarland University (2002-2004). Since January 2005, Humboldt Fellow. His brewing research examines pro-
been working at IFBM. He is a member of the EBC he has been employed as a PhD student at the Re- cessing and raw material interactions on beer quality
board and Brewing Science Group, Chairman of the search Institute for the Technology of Brewing and along with novel processing techniques. A significant
contaminants Sub-group and a member of the French Malting at VLB and Technische Universität Berlin. His portion of his research activities are directed towards
Barley-Malt-Beer Committee. He has published several main research focus lies in analyzing radical reaction the investigation of hops and beer quality. Dr. Shell-
papers, reviews and patents. mechanisms in beer and other beverages using ESR hammer received his Ph.D. in Food Engineering from
spectroscopy. University of California, Davis in 1996 and worked as
Assistant Professor of Food Science at The Ohio State
University for four years prior to his move to Oregon
in 2001.
25
L 17 L 18 L 19
The relationship between Improvement of tap hygiene and Sensory evaluation of body and
matrix foaming potential, beer draught beer quality with “a flush mouthfeel - a panel training!
composition and foam stability a day”
Petr Kosin1, Jan Savel1, Adam Broz2 Heinz Dauth1, Johannes Tippmann1, Martina Ingeborg Gastl1, Anke Kiesslich1,
1
Albert Bauch2 Alexander Quadt2, Joachim Tretzel2
Budweiser Budvar, N.C., R&D, Ceske Budejovice, Czech Republic,
2
Budweiser Budvar, N.C., Production Department, Ceske Budejo- 1
TU München, Lehrstuhl für Maschinen- und Apparatekunde, 1
Technische Universität München; Lehrstuhl für Technologie der
vice, Czech Republic Freising-Weihenstephan, Germany, 2Brouwerij Nacional Balashi, Brauerei I, Freising, Germany, 2DöhlerGroup, Darmstadt, Germany
Santa Cruz, Aruba

Foam stability is, beside the sensory stability, one The understanding of the necessity of cleaning but The balance and harmony of the beverage matrix seems
of the hottest topics of today brewery research. The lack of practice is a quite common game in selling to be the basis of good Drinkability, therewith mouth-
usual approach to improve beer head is to look for draft beer. Without any doubt, hygiene is a crucial pa- feel and body of a beverage. Mouthfeel is a product’s
its components, describe them, design a test to asses rameter for sales success in the draft beer scene. But physical and chemical interaction in the mouth. The
them, conclude which raw materials are richer in these the obvious question is, how much care is essentially term is used in many areas related to the testing and
components and can bring more of them to the beer. needed and furthermore which kind of care is leading evaluating of foodstuffs (beer-tasting, non- alkoholik
Although these results are usually very interesting, the to a sufficient level of quality? Instead of an unveri- beverages, rheology). By the sensory evaluation of
real usability of such results is quite limited, because fied assumption, scientific investigations are needed beer the impressions of beer´s smell, taste, body, car-
it is a number one priority of any brewery to keep all to answer these questions. This presentation discusses bonisation taste and bitterness were evaluated mostly
other quality parameters of the beer unchanged. the impact of tap cleaning on the microbiological si- in a score system from 1 to 5. The importance of beer-
Results: Twelve different beer samples from the mar- tuation for the tap itself and for the whole dispensing tasters achieving a common understanding of terms
ket were tested for basic analytical composition and system. In other words - is tap care worth the effort? describing beers mouthfeel is important. For this rea-
foam stability. Although lower in proteins, higher foam Results: The first sample indicated the microbiolo- son the beer industry has a standardised terminology
stability of non-alcoholic beers compared to lagers in- gical situation at the tap and the following sample wheel of mouthfeel and taste terms, but nevertheless
dicate that the key to stable foam doesn’t necessarily represented the beer line behind the tap or rather the the description and characterisation of the attributes
have to be only in the high content of foam positive situation of the dispensing system. body, mouthfeel or smoothness in sensory evaluation
proteins. is mostly not very specific.
Results: The elaboration of terms and concepts for
panel training with regard to the attributes body and
mouthfeel is described.
The successes of panel training and the practicability
of the taste schema were checked in different matrix
compositions.
Petr Kosin Heinz Dauth Martina Ingeborg Gastl
Petr Kosin received an engineering (M.S. equivalent) Graduated as an Engineer for Food Technology and Born in 1974. Technical graduation as brewer and
degree in brewing and malting at the Institute of Che- Biotechnology at the TU München - Weihenstephan in maltster in Klosterbrauerei Andechs, Germany (1994-
mical Technology Prague, Faculty of Food and Bioche- 1993. Afterwards appointed as a Scientific Researcher 1996); study of brewing science and beverage techno-
mical Technology, Department of Fermentation Che- at the Chair of Process Engineering (Prof. Sommer) in logy at TU München-Weihenstephan, Germany (1996-
mistry and Bioengineering, Prague, Czech Republic, in Weihenstephan. Doctoral thesis completed in 1999 2002). From 2002 till 2006 doctoral thesis on the
2006. He worked on his diploma thesis, _Application in the field of mechanical process engineering. Since chair for brewing technology Lehrstuhl für Technologie
of Modern Methods for Yeast Activity Control in Bre- 2003, Scientific Assistant and University Lecturer at der Brauerei I (TU München-Weihenstephan) about
wery,_ at Budweiser Budvar, N.C. in Ceske Budejovice. the Chair of Process Engineering, TU München. His Technological influence on lipid degradation in terms
He has been working in research and development at main interests of research are bulk solids technolo- of improvement of beer flavour stability. Since 2002
Budweiser Budvar, N.C. since his graduation. He also gy, dispensing technology, process engineering for scientific employee and since 2005 scientific assistant
has been studying for his Ph.D. degree at the Institute specific problems in the food and beverage industry. and head of the GC/HPLC laboratory at Lehrstuhl für
of Chemical Technology, Prague, Czech Republic, since He is also responsible for the industrial cooperation Technologie der Brauerei I (TU München-Weihenste-
2007. His dissertation deals with customer perception programme of the institute. Furthermore he is wor- phan), since 2007 head of the malt laboratory (TU
of beer quality parameters. king as an Assistant Professor at the Weihenstephan München-Weihenstephan).
University of Applied Sciences lecturing about process
engineering.
26
L 20 L 21 L 22
Sensory and chemical Synergistic and suppression Cardboard or Bread? The
characterization of lagers effects of flavour compounds in relative importance of oxidative
of the Italian market beer and Maillard pathways of beer
ageing
Gianluca Donadini1, Maria Daria Fumi2 Stefan Hanke1, Markus Herrmann1, Werner Back1 Carsten Zufall1
1 1 1
Università Cattolica del Sacro Cuore, Institute of Entomology and TU München, Lehrstuhl für Technologie der Brauerei I, Freising, Cervecería Polar CA, Caracas, Venezuela
Plant Pathology, Piacenza, Italy, 2Università Cattolica del Sacro Germany
Cuore, Institute of Oenology and Food Engeneering, Piacenza, Italy

The Italian beer market is dominated by bottom fer- The noticeable beer flavour is the result of complex in- There are two fundamental chemical pathways invol-
mented lager beers which have 97% market share. teractions of different aroma compounds. On one side ved in beer staling, namely:
Sensory descriptions of beer are usually self-highligh- there are pleasant flavour impressions from hops and a) the oxidation of fatty acids and their derivatives
ted by producers, and beer descriptions are most of desired fermentation by products. On the other hand and
the time subjective in nature and biased by the effort Off-flavours (stale flavours, diacetyl, DMS) can be pre- b) the Maillard reaction.
to catch consumers’ attention and favour marketing sent in beer and result in an undesired flavour. Esters Both pathways are characterized each by a specific set
purposes. Sensory profiling techniques in turn are produce a fruity flavour which can mask other flavours. of stale flavour descriptors attributed to them. While
effective in objectifying these descriptions. This study Another positive flavour compound is the hop derived pathway a) is considered as being linked to rancid,
extensively investigated the sensory profile of lagers linalool. It is known to be a good indicator and main papery or cardboard notes, reaction scheme b) is re-
of the Italian market to map out its structures. Then contributor to the hoppy flower-like flavour. Beers with garded as the origin of burnt, caramel- and bread-like
it explored the chemio-physical properties and the a hoppy flavour show a better flavour stability. notes. The relative importance of the two stale flavour
flavour active compounds generated during fermen- Results: Additive flavour effects are a widespread types is assessed by examining aroma characteristics
tation of a subset of 10 samples chosen on the base phenomenon and have been reported repeatedly. The of force-aged industrial beer samples.
of their market share. Flavour compounds included threshold of some stale flavour compounds if com- Results: Force-aged industrial beer samples have
higher alcohols, short-chain fatty acids and esters. bined can be 80% lower than that of single substan- been examined over a period of almost four years
These compounds are usually present in trace and in ces in beer. We tested typical stale flavour compounds and their flavour characteristics compared. In a gene-
lagers with a% ABV from 4 to 5.5 they seldom reach like 2- and 3- methylbutanal, gamma-nonalactone and ral overview of all beers studied, no clear tendencies
their threshold level, most of the time reaching levels others pure and in combination with chemical similar become visible. However, although most beers show
around the threshold value. However they can affect stale flavours. There was an increase in intensity of the a blend of flavour characteristics attributable to both
the flavour profile due to a synergistic effect on indi- combinations compared to the single compounds. Be- pathways, some can be characterized predominantly
vidual flavour. side the stale flavours some hop volatile compounds, by the descriptors belonging to only one of the two
Results: Lagers were discriminated (P<0.05) with like geraniol, linalool, beta-caryophyllene, were in reaction schemes. More detailed studies reveal that
sensory profile techniques. Cardboard-like, metallic the focus of our experiments. They were tested single hopping with conventional products versus light-
and estery flavours were the most discriminating de- and combined with other hop compounds as well as stable (reduced) isohumulone extracts marks a diffe-
scriptors. Likewise flavour active compounds discrimi- 2-phenylethanol. Because of the huge chemical diver- rence in the type of stale flavour which emerges du-
nated (P<0.05) our samples. Relationships between sity of the hop compounds additive effects could not ring forced ageing. In our experience, conventionally
sensory and analytical data were mixed. be observed between the hop compounds in the same hopped beers tended to show mostly cardboard and
extend as between stale flavours. We also tested the similar flavours linked to pathway a) while so-called
influence of esters on the threshold of diacetyl, DMS light-stable beers hopped with reduced isohumulone
and 3-methylbutanoic acid. The positive esters masked extracts gave primarily burnt, bread- and caramel-like
the negative off-flavours. stale flavours attributable to scheme b).
Gianluca Donadini Stefan Hanke Carsten Zufall
Gianluca Donadini obtained a degree in biology from Stefan Hanke was born in 1980. From November 1999 Carsten Zufall is Corporate Manager for Quality, In-
the University of Parma. He received two Master de- to July 2004 he studied brewing science and beverage novation and Development at Cervecería Polar, C. A.,
grees in Food Security and in Oenology and Sommel- technology at Munich Technical University (Weihen- Caracas (Venezuela), leading quality management,
lerie from the Università Cattolica del Sacro Cuore, stephan), graduating as an engineer with a Dipl.-Ing. brewery-related research and new product design. He
Piacenza, Italy. As secretary of AIDASA, at the Insti- degree. During his studies he worked for and recei- graduated in Brewing Science from Berlin University
tute of Entomology and Plant Pathology, Università ved practical training at different German brewing of Technology in 1990 and subsequently completed a
Cattolica del Sacro Cuore, he was responsible for the and malting companies. Since September 2004 he Ph. D. (Dr.-Ing.). Following postdoctoral lecture qua-
articulation, development and administration of sci- has been a scientific employee at the Lehrstuhl fuer lification, he was awarded Associate Professorship
entific research projects focused on biogenic amines, Technologie der Brauerei I, Freising-Weihenstephan, (Priv.-Doz.) in Brewing Science in 2001. Carsten is a
mycotoxins, heavy metals and pests in beer. He under- Germany (Professor Back). From December 2006 until member of the EBC Brewing Science Group, the EBC
took researches that concerned consumer science and May 2007 he headed the institute’s Small Scale and Executive Board, the Editorial Board of the Journal of
sensory analysis of food and beverages. He presented Pilot Scale Brewery Department. Since May 2007 he the Institute of Brewing, ASBC, MBAA, the German
poster and oral communications at the 2004 WBC, has been responsible for the HPLC and GC Labora- Brewmasters’ and Maltmasters’ Association (DBMB)
2005 ASBC, 2005 EBC of Prague, 2006 IBD of Hobart, tory of the institute. His main research topics are the and the VLB Alumni Association, and the Cerveceros
2007 EBC of Venice and 2008 IBD of Auckland. influence of hops on beer drinkability, as well as the Latinoamericanos association. His current research ac-
influence of beer matrix on bitter taste. tivities include beer flavour stability, flavour chemistry,
sensory analysis and environmental topics.
27
L 23 L 24 L 25
The potential of plant breeding Volatile phenols in beer: Flavour, froth and finesse - the
for improvement of quality traits Formation of 4-vinylguaiacol legacy of hops to beer (a review)
in barley and the benefits for the during wort fermentation and its
processing industry demonstrated fate during beer ageing
by long term evaluation of barley
varieties
Markus Herz1, Kerstin Krumnacker1, Nele Vanbeneden1, Freddy R. Delvaux2 Paul Hughes1
Sabine Mikolajewski2, Guenther Schweizer1, 1
Guenter Henkelmann2, Max Baumer1 Katholieke Universiteit Leuven, Heverlee, Belgium, 2Katholieke 1
Heriot-Watt University, Edinburgh, United Kingdom
Universiteit Leuven, Leuven, Belgium
1
Bavarian State Research Center for Agriculture, Institute for Crop
Science and Plant Breeding, Freising, Germany, 2Bavarian State
Research Center for Agriculture, Department for Quality Assurance
and Analysing, Freising, Germany

A part of the quality parameters of barley is deter- 4-vinylguaiacol (4VG) is known to be an essential The properties of the iso-alpha-acids mean that the-
mined by the genetic disposition of the raw material. contributor to the aroma of many top-fermented beers se compounds are able to support beer foam, elicit
This means that besides environmental conditions the (especially german and belgian wheat beers). In this bitterness and act as potent antimicrobials against
barley variety is responsible for a large part of the study, we identify critical control points to optimize its Gram-positive bacteria. In this paper, we review the
processability. During the parallel development of concentration in beer. Secondly, since already several state-of-the art for each of these quality issues, em-
processing technology and quality potential of barley authors reported appreciable temperature dependent phasising recent developments in areas such as the
varieties, plant breeding represents the major part. losses of 4VG during the storage of beer leading to identification of the so-called T2R bitterness receptors,
Results: Results of official variety trials confirm the a steady decline of the phenolic flavor impression, and the application of molecular dynamics for the ex-
improvement of all important quality parameters by we examined its degradation patterns during beer ploration of hop acid-protein binding.
plant breeding. ageing. Results: Around 40 T2R (bitterness) receptors have
Results of comparative field trials in the context of Results: The effect of the yeast strain, temperature, been tentatively identified. This variation can help to
GABI MALT show uniquely how quality and processa- pH, pitching rate and initial precursor level were inves- explain why there is so much structural diversity of
bility of barley was improved. During this time all tigated. Clearly, the first means for optimizing the final bitter compounds. These G-protein coupled receptors
important parameters were adapted to the needs of content in beer is by controlling the release of precur- bind bitter compounds to the outside of the receptor
the processing industry. Malt extract could be incre- sors in the brewhouse and the choice of a suitable which triggers a cascade ultimately resulting in bitter-
ased by two percent. Friabilimeter grew from 70% to yeast strain. It was also shown that current practices ness perception. There is still the possibility that the
over 90%, Kolbach index was increased from 37% to like top-cropping and applying counter-pressure, can ability of hop acids to partition into lipid bilayer mem-
45%. The major part of this improvement is due to severly affect 4VG formation and may affect the ratio branes might enable them to by-pass the T2R recep-
the efforts of plant breeding. Increased extract yield, between 4VG and esters leading to an unbalanced tors and interact directly with receptor cells. Molecular
improved cytolytic and proteolytic performance of the beer. Finally, the decrease of 4VG during beer ageing dynamics simulations have clearly demonstrated that
malt result in optimal supply of yeast with nutrients, was examined. A new vanilla-like compound in beer, hop acids not only associate with proteins, but also
optimisation of the duration of attenuation, mainte- apocynol, was identified as the main degradation pro- with themselves.
nance of foam and taste stability and improvement of duct. In the presence of oxygen, substantial amounts
the usage time of the filters. of vanillin were also detected.
Markus Herz N e l e Va n b e n e d e n Paul Hughes
Graduated 1995 at the Technical Universitiy of Munich In 2002, Nele Vanbeneden graduated at the Catho- Paul has a PhD in chemistry and joined the Brewing
(TUM); PhD in Agricultural Sciences at TUM; Thesis: lic University of Leuven (Belgium) as M.Sc. in Applied Research Foundation in 1990, before joining Heineken
„Genetic mapping of QTLs including agronomic cha- Biological Sciences and Engineering. After graduation, in 1999. He has worked intensively on quality- and
racters and malting quality of barley using molecular she started working as scientific researcher at the safety-related research projects. In 2005 Paul was
markers“. Since 2000; principal investigator of a sub- Department of Industrial Sciences at the Hogeschool appointed Professor of Brewing at Heriot-Watt Uni-
project of the German national plant genome pro- Gent. In January 2004, Nele returned to the Centre versity, and in 2006, assumed the position of Director
ject GABI, analysing functional genomics of malting for Malting and Brewing Science to start a PhD on of the International Centre for Brewing and Distilling.
quality in barley. Since April 2006 Head of the Barley the subject ‚Release of hydroxycinnamic acids and for- Paul holds several positions within the world‘s brew-
breeding group at the LfL. Interests: Barley Breeding, mation of volatile phenols during the beer production ing organisations, including International Director of
malting quality molecular marker development, linka- process‘. For this research, she was granted financial the ASBC and chair of the EBC brewing science sub-
ge-mapping. The institute for plant breeding focuses support by IWT Vlaanderen. In 2007, she received her group on modelling in brewing.
on development of adapted plant material as basis for PhD-degree in Bioscience and Engineering after which
plant breeders, molecular markers and their applica- she started on an industrial research project concer-
tion in plant breeding. ning mixed fermentation systems in collaboration with
an industrial partner brewery.
28
L 26 L 27 L 28
Fusel alcohol formation by yeast The origin of beer-spoilage lactic A critical review of the design
acid bacteria and its implications of large capacity fermentation
in micro quality control in vessels and the methods used for
breweries - a review their management
Lucie A Hazelwood1, Jean-Marc Daran1, Koji Suzuki1 Christopher A Boulton1, Mikkel Nordkvist2
Antonius J. A. van Maris1, Jack T. Pronk1, 1 1
J Richard Dickinson2 Asahi Breweries, Ltd., Research Laboratories of Brewing Technolo- University of Nottingham, Division of Food Sciences, Loughbo-
gy, Moriya-shi, Japan rough, United Kingdom, 2ISO-mix A/S, Copenhagen, Denmark
1
Delft University of Technology, Biotechnology, Delft, Netherlands,
2
Cardiff University, Cardiff School of Biosciences, Cardiff, United
Kingdom

Fusel alcohols and the esters derived therefrom are Lactic acid bacteria (LAB) have been recognized as The majority of the world’s major international beer
important flavour and aroma constituents in beers. major spoilage microorganisms in the brewing indus- brands are produced via high gravity fermentations
Consistent batch-to-batch maintenance of the desired try. These spoilage LAB exhibit strong hop resistance performed in large capacity cylindroconical fermen-
concentrations of these compounds is essential. The and grow in beer, a harsh environment where ordinary ters. In order to maximize productivity large batch si-
aims have been (1) to define the steps of the bioche- LAB cannot survive. It has been also known that beer- zes, high wort concentration and elevated temperatu-
mical pathway (the ‘Ehrlich pathway’), (2) to identify spoilage LAB strains are rare in nature and almost res are used. This exposes yeast to hostile conditions.
the enzymes involved and the genes which encode exclusively isolated from brewery environments. How- It is relatively common to encounter a lack of balance
them, and (3) to understand the biochemical and ever, questions remained in a state of mystery as to between brewhouse and fermentation and protracted
genetic regulation associated with changes in yeast’s how these spoilage LAB have emerged in the brewing fermenter fill times are common. This requires deci-
growth and environmental conditions. history and acquired beer-spoilage ability in the evolu- sions as to when and at what rate should pitching
Results: Leucine, isoleucine, valine, phenylalanine, ty- tion of these bacteria. and oxygenation be made. Typically these decisions
rosine, tryptophan and methionine that are present in Results: Recent studies increasingly suggest that are empirical. At previous EBC congresses it has
wort serve as the starting materials for the formation beer-spoilage LAB emerged as brewers began the cul- shown that management of fermentation can result
of isoamyl alcohol, ‘active’ amyl alcohol, isobutanol, tivation of hop for brewing. Since then, beer-spoilage in heterogeneities that persist throughout most of fer-
2-phenylethanol, tyrosol, tryptophol and methionol LAB presumably chose brewing environments for their mentation. The conclusions that may be drawn from
(respectively). The steps of the Ehrlich pathway are habitats, and progressively developed intricately com- these factors are that precise regulation of parameters
transamination in which the amino acid is converted plex mechanisms to survive in beer. Therefore, the ad- such as pitching rate, temperature and oxygenation
into an alpha-keto acid, then decarboxylation in which aptation of beer-spoilage LAB to beer environments are not sufficient to ensure predictable fermentation
the alpha-keto acid is converted to an aldehyde. The appears to be quite a long process, which most likely performance, high crop viability and consistent beer
aldehyde is then reduced in a NADH-linked reaction can be traced back over a thousand years. Strikingly, quality. Here a review is presented of current best
resulting in formation of the appropriate fusel alcohol. deep association of spoilage LAB with beer environ- practice of the control of fundamental fermentation
In aerobic conditions (not found in beer production), ments led to the acquisitions of hard-to-cultivate cha- control parameters. This is extended to discuss how
the aldehyde could be oxidized to the corresponding racteristics on ordinary culture media and the accumu- these fermentation variables can be manipulated to
fusel acid. Four transaminases, 5 TPP-dependent decar- lation of common resistance genes among different provide a predictable outcome. Results are presented
boxylases, 16 alcohol dehydrogenases and 8 aldehyde species of beer-spoilage LAB. These phenomena are which illustrate the problems that may be encountered
dehydrogenases have roles in the pathway depending significantly relevant for micro quality control (QC) with some current control regimes together with those
mainly upon the amino acid, growth phase of the tests in breweries, such as detection and identification where ameliorative actions have been put into place. A
yeast and other cultivation conditions. Transcriptional of beer-spoilage LAB. simplified fermenter design is presented which seeks
regulation of the structural genes explains most, but to address some of the problems described here.
not all of the regulation observed. Posttranslational Results: The results of fermentations performed at
modification(s) of enzymes remain to be discovered. several commercial breweries are presented.
J Richard Dickinson Koji Suzuki Christopher A Boulton
J Richard Dickinson is Reader in Yeast Metabolism at Koji Suzuki received an M.S. degree in agricultural A degree, in microbiology, and doctorate, in bioche-
Cardiff University and Professor of Molecular Biology chemistry from Tokyo University, Japan. He joined mistry, were obtained at the University of Hull. After
at Salzburg University. He is the author of over 170 pu- Asahi Breweries, Ltd. in 1992 as a microbiologist. a number of post-doctoral fellowships at the same
blications and co-editor of ‘The Metabolism and Mole- Since 2003, he has functioned as chief researcher in establishment this was followed, in 1984, by employ-
cular Physiology of Saccharomyces cerevisiae’. He has the Research Laboratories of Brewing Technology and ment as Fermentation Microbiologist in the R&D De-
researched yeast metabolism for more than 30 years. principally studied beer-spoilage bacteria. He received partment of Bass Brewers. Since that time a variety
His special interest is the catabolism of amino acids a Ph.D. degree from Tokyo University in 2004 and an of technical roles within Bass Brewers and latterly
to fusel alcohols and the role of these compounds in award from the Brewing Society of Japan in 2007 for Coors Brewers were undertaken in which an interest
yeast development. He enjoys collaborations with bre- his work concerning the hop resistance in beer-spoila- was further developed in studying brewing yeast and
wers and distillers on projects great and small. ge lactic acid bacteria. He is currently a vice-chairman fermentation. In 2006, appointed Special Professor in
of BCOJ Analysis Committee and serves on an editorial Brewing Science and in August, 2007, Teaching Fellow
board of Journal of the Institute of Brewing. He is also at the University of Nottingham. Author of more than
appointed as a visiting lecturer for brewing microbio- 60 original papers and review articles. Co-author with
logy at Tokyo University and has published many peer- David Quain of Brewing Yeast and Fermentation and
reviewed articles and book chapters in this field. with Dennis Briggs, Peter Brookes and Roger Stevens
of Brewing Science and Practice.
29
L 29 L 30 L 31
The (in)stability of the beer’s The influence of dark specialty Impact of colour adjustment on
bitter taste - elucidation of the malts on beer flavour stability flavour stability of pale lager
mechanisms involved in trans- beers with a range of distinct
iso-alpha-acid degradation and colouring agents
formation of bitter off-taste
compounds upon beer storage Sem M.G. Vandecan1, Pieter De Nève1, Andrés Furukawa1, Paul Hughes1
Niels Daems1, Daan Saison1, Freddy R Delvaux1 1
Thomas Hofmann1, Daniel Intelmann2, Heriot-Watt University, International Centre for Brewing and
1
Katholieke Universiteit Leuven, Centre for Malting and Brewing Distilling (I.C.B.D.), Edinburgh, United Kingdom
Gesa Haseleu2 Science, Leuven, Belgium
1
Technische Universität München, Lehrstuhl für Lebensmittelchemie
und molekulare Sensorik, Freising, Germany, 2Technische Universi-
tät München, Freising, Germany

Although it is long known that the typical bitterness of Dark specialty malts can have a tremendous impact, The research aimed to investigate the influence and
fresh beer is mainly imparted by the cis/trans-iso-a-acids, not only on flavour and colour but also on beer flavour improvement of flavour stability of pale lager beer
the bitter taste induced by these compounds is not stable stability. The influence of these malts on the latter ge- products by using ten selected colouring agents such
and a significant decrease in intensity as well as a change nerates contradictory evidence. Therefore, reducing as specialty malts, beer colour extract and artificial ca-
in bitter quality is observed with increasing age of the be- power assays were combined with a sensory and ana- ramel colorant. Likewise, it was determined whether
verage. Various studies showed evidence that the amount lytical approach to investigate the influence of diffe- the adjustment of colour by using the colouring agents
of trans-iso-a-acids in beer decreases during aging, whe- rent types of specialty malts on flavour stability. mentioned could be a relevant tool for improving the
reas the cis-iso-a-acids seem to be rather stable. As scien- Results: DPPH and Fe-dipyridyl values remained beer flavour stability; either by means of chemical
tific data on these degradation are lacking, the objective constant during ageing in the colour malt beer. The effects or by psychophysical responses as colour ap-
of the present study was to elucidate the mechanisms severe drop in reducing power of caramel malt beer pearance.
involved in storage-induced iso-a-acid degradation and was accompanied by a spectacular decrease of sen- Results: The colour appearance attributes (lightness,
formation of unpleasant and harsh bitter compounds in sory appreciation. However, the fresh and aged beer colourfulness, hue, opacity and clarity) of the locally-
aged beer. Results: Aqueous solutions of purified trans- still scored significantly higher during sensory analysis brewed beers either by psychophysical assessment or
iso-a-acids were incubated, the reaction products formed than its colour malt counterpart. Staling compounds physical measurements did not match with the cor-
were isolated, and their structures determined by means such as the Strecker aldehydes, furfural, HMF and li- responding EBC values. This may indicate EBC me-
of NMR and LC-MS. Based on the chemical structures pid oxidation products were more abundant in aged thod does not allow understanding the true colour
of these previously unknown degradation products and colour malt beer. By contrast, furfurylethylether was perception of the beers by the consumers. Likewise,
guided by stable isotope labeling experiments, a novel higher in the caramel malt beer. The evolution of mal- it was found that apparently using a specific group of
conclusive reaction pathway was proposed explaining tol and furaneol was monitored to explain the drop of specialty malts for colour adjustment can improve the
why and how the trans-a-acids are degraded via a non- caramel notes in aged caramel malt beer. beer flavour stability.
oxidative mechanism, whereas the cis-iso-a-acids stay
rather stable during beer storage. By means of HPLC-MS/
MS, all previously unknown compounds were identified
and quantified in various beers and were demonstrated
as the predominant degradation products accounting
for almost 100% of the loss of trans-iso-a-acids in aged
beer. Furthermore, sensory studies revealed a change
of bitter quality for some degradation products as well
as somewhat higher bitter recognition thresholds when
compared to the data obtained for the trans-iso-a-acids.
Thomas Hofmann S e m M . G . Va n d e c a n Andrés Furukawa
Ph.D. at Technical University of Munich (1995),, habili- Sem graduated in Bio-Engineering in Chemistry, op- Andrés Furukawa is currently conducting research
tation (1998), Deputy director of the German Research tion Food Technology. He carried out his master‘s for his Ph.D. degree in Brewing at the International
Centre for Food Chemistry (DFA) (1999-2002), Full thesis at the Laboratory for Molecular Cell Biology in Centre for Brewing and Distilling (I.C.B.D.), Heriot-
professor (C4) and director of the Institute for Food cooperation with the Centre for Malting and Brewing Watt University, Edinburgh, Scotland. He received his
Chemistry, University of Münster (2002-2006), Full Science (K.U.Leuven) on the ethyl ester production Brewmaster Diploma from Versuchs- und Lehranstalt
professor and chair of Food Chemistry and Molecular during fermentation. After graduation, he joined the für Brauerei (V.L.B.) Technische Universität Berlin
Sensory Science at the Center of Life and Food Sci- Centre for Malting and Brewing Science to start a (T.U.B.), Berlin, Germany in 2003. In 2002, he received
ences Weihenstephan, Technical University of Munich Ph.D. Sem investigates the flavour in specialty malts his Bachelor of Science Diploma in Food Chemistry
(since 2007) and the formation of flavour and colour during the at the Universidad Nacional Autonoma de México
roasting process. (U.N.A.M.). He has worked in production department
as for Lemke Brauerei GmbH, Berlin, Germany, Cer-
vecería Modelo S.A. de C.V. (Corona), Santa Fe Beer
Factory S.A. de C.V., Mexico City. He has carried out
a professional internship in production and quality
assurance for Warsteiner Brauerei Haus Cramer KG,
Warstein, Germany.
30
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Stay or swap? An enzymatic solution to improve The Brewers of Europe - securing
The decision is yours the oxidative stability of wort and our future
beer flavour stability - the role of
catalase
Deborah K Parker1 Anne Mette Frederiksen1, Thomas Kunz2 P.W. van Oeveren1
1 1 1
BRI, Flavour & Innovation, Nutfield, United Kingdom Novozymes A/S, Brewing and Alcoholic Beverages, Bagsvaerd, Heineken, Zoeterwoude, The Netherlands
Denmark, 2Technical University of Berlin, Berlin, Germany

This paper describes the validation of a new method Oxidative processes with radicals as important inter- Currently a lot of EU legislation is being developed
for measuring drinkability without asking consumers mediates have a significant impact on the quality and or revised under the umbrella of the Sustainable
to drink large volumes of beer. The technique mea- stability (shelf life) of beer. The oxidative reactions in Consumption and Production (SCP) Action Plan and
sures changes in consumer liking and those factors beer are well studied, whereas the extent and impact the EU Action Plan for Energy Efficiency. Examples of
which influence the desire to stay with or swap to ano- of oxidative reactions, occurring during early stages proposed measures are Ecolabel Regulation and the
ther beer or different drink. A consumer study com- of brewing, are not fully explored. Mashing has been Ecodesign Directive being part of SCP Action Plan.
pleted in July 2008 was successful in demonstrating identified as a critical step of oxidative events during The CO2 Emission Trading Scheme is an instrument to
significant differences in the drinkability of two beers the beer production, which is likely due to the lack of reduce emissions under the Action Plan for Energy Ef-
and provided detailed information on factors influen- reducing power to quench reactive radicals such as ficiency. Other relevant legislation is the recast of the
cing consumer liking. the hydroxyl radical formed by the Fenton reaction: Integrated Pollution and Prevention Directive (IPPC),
Results: Using this method we were able to show Fe2+ + H2O2 -> Fe3+ + •OH + OH-H2O2 is thus an the recently adopted Waste Framework Directive
that the technique was successful in measuring dif- important intermediate of the oxidative processes ini- (WFD) with the 5 step waste hierarchy and the REACH
ferences in the drinkability of the two beers. Analysis tiated during mashing. Regulation (Registration, Evaluation Assessment and
of the consumer data showed that there were signifi- Results: In a laboratory scale mashing system, cata- Restriction of Chemicals).
cant differences in overall liking and flavour between lase treatment demonstrated a significant decrease of The Brewers of Europe are following developments in
the beers. The method demonstrated that there were the initial rates of radical formation (p<0.05) of wort, this area in order to protect the interests of the bre-
significant differences in ratings between glasses of accounting for a 20% reduction. In lager beer pilot wers. The Issue Management Team (IMT) Environment
the same beer and in responses due to gender. The scale trials at VLB, Berlin, catalase significantly impro- of the Brewers of Europe works together with the CIAA
technique highlighted which sensory attributes were ved the endogenous antioxidative potential (EAP) and (Confederation of Food and Drink Industries in Euro-
related to consumer liking. Using the method, we reduced the amount of radicals formed in the resulting pe), especially by participation in the Environmental
could identify factors which affected the desire to con- beer. Consistently, catalase treatment during mashing Committee of the CIAA. The presentation deals with
tinue drinking a beer or prompted a desire to change resulted in a significantly improved beer flavour sta- several issues that have been or are on the agenda.
to another beer or different drink. In-depth analysis bility as evaluated by a professionally trained sensory For the future, it is important to stay involved in the
of the data identified a target group which would be panel. legislative processes in Brussels. It is also important to
useful as a marketing strategy for this brand. realize that the brewers are part of the supply chain
from farmer to consumer. Cooperation with all actors
in the chain is important to enable further environ-
mental improvements.
Deborah K Parker Anne M. Frederiksen Pjotr van Oeveren
Debbie is a Sensory Scientist with an Honours_ Degree Pjotr van Oeveren studied Chemical Engineering at
in Biochemistry and a Doctorate in Brewing Science. the Technical University Delft (The Netherlands). He
Debbie manages and trains the BRI Expert, Technical worked as Process Engineer for an American Enginee-
and QDA panels. Debbie is experienced at combining ring / Construction Company and carried out projects
consumer work with sensory science to provide a com- for petrochemical and chemical industries in Europe
plete understanding of brands. This work has included and Saudi Arabia. He joined Heineken in 1983 and
beer, wine, spirits and RTD_s. Debbie is an accredited worked in various functions in Projects, R&D and
trainer, lecturing at the Siebels Institute, EBC Conven- Quality Management. Areas of expertise are: project
tions and she is a member of EBC Analysis Sensory management, utility installations, water and waste-
Sub-group committee. A professional beer taster, De- water treatment, quality systems, auxiliary materials,
bbie has judged at the Great British Beer Festival, has environmental management, energy saving and safety.
led tutored tastings at the British Embassy in Stock- Since 1999 he holds the function of Environment &
holm and the European Parliament and presented at Safety Policy Manager at Heineken Supply Chain. He
the Cheltenham Festival of Science and given inter- is Chairman of the Issue Management Team Environ-
views for BBC Radio 4 Food Programme and World ment of the Brewers of Europe
Service.
31
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Use of ionized air for reducing Sustainable energy supply in Developing a corporate climate
odour emissions in brewhouse brewing industry strategy
vapours
Alexander Hofmann1, Rudolf Michel1 Ludwig Scheller1, Rudolf Michel1 Johnnie Rask Jensen1
1 1 1
GEA Brewery Systems GmbH, Technology / Research + Develop- GEA Brewery Systems GmbH, Technology, R & D, Kitzingen, Danfoss Solutions A/S, Kolding, Denmark
ment, Kitzingen, Germany Germany

Often brewing facilities that were once planned and The price development of fossil fuel has a huge impact Creating a climate strategy may challenge your com-
built on the outskirts of a city have over the years be- on the opinion-making process in the brewing industry pany much more than energy efficiency programmes
come surrounded by residential buildings. Very often, regarding the use of renewable energy sources. ever did, although they are naturally linked. What are
odour emissions from wort boiling are perceived as It is important that breweries are increasingly conside- the main differences between energy efficiency and
unpleasant by many residents, particularly if vapours ring the use of spent grains or other energy rich waste climate strategy? What are the financial costs and
are emitted through the vapour stack throughout the of breweries to replace fossil fuel. benefits of a climate strategy? How du you set up
whole year. When residents are then complaining, the Results: The applied combustion box technique can realistic targets and implement them in your climate
brewery must take action and has to find a remedy. be used for burning the spent grains of lauter tuns strategy? These are some of the questions which will
So far, most measures for the reduction of odour and mash filters. Even the combustion of DDGS, the be answered in this presentation. Industry can reduce
emissions have required extensive upgrades and high by-product of bio-ethanol production, is possible wi- CO2 emissions by means of strategic climate invest-
maintenance efforts. The aim was to find a simple and thout major changes in technique or applied process ments and/or energy efficiency projects. You will get
cost- effective method for lowering the odour emissi- parameters. In addition other waste like yeast can be an overview of the challenges and benefits involved
ons from brewhouse vapours. burned together with spent grains. Used labels of the with both alternatives, and learn how they can work
Results: With the installation of an ionization system bottle cleaning machine or the sludge of the waste together. A look into economics will present the cash
at Vereinsbrauerei Apolda, the original intensity of water treatment plant should be considered as alter- flow impact involved with various initiatives relating
odour emissions from wort boiling could be reduced native fuel. to energy. Performance measurements are important
by at least 70%. This was confirmed by a TÜV report. The results showed that standard exhaust gas cleaning but you will be questioned whether KPI´s are sufficient
Since the installation of the ionization system, the systems with flue gas recirculation, electric filters and measures?
brewery has not received any more odour nuisance bag filters are sufficient. Results: Understanding the difference between cli-
complaints from residents. The technique of the combustion box and the applied mate strategy and energy efficiency, and economics
process technology allow, that emissions of CO, NOx, thereof. Learning how energy efficiency programmes
HCl and SO2 could be kept within the requested limits can support or even finance a climate strategy. Kno-
of the German Technical Instructions on Air Quality wing which challenges will be part of this. Knowing
Control. why the most cost-effective CO2 reduction initiative is
to reduce utility consumption at industrial plants.
Alexander Hofmann Ludwig Scheller Johnnie Rask Jensen
Alexander Hofmann received his diploma degree from Curriculum Vitae Born March 30., 1955 at Neustadt Educational: Bsc. E.E. (1987) and MBA (1993) from
the Technical University of Berlin at the VLB. Alexander an der Aisch, Germany Education Qualified Engineer South Denmark University Career: 2004 - present:
Hofmann started his industrial experience with an ap- of Brewing- and Beverage Technology Professional President, Danfoss Solutions A/S, located in Kolding
prenticeship as brewer & maltster at Sternquell Braue- career since April 2007 at GEA Huppmann GmbH, R Denmark 2000 - 2004: Vice President, Danfoss Water
rei Plauen, then with the Brewery Landsberg as brew- & D departement, technology and energymanagement & Wastewater _ NA Division, located in Milwaukee,
master and with Sternquell Brauerei on the field of a 1994 _ 2006 Managing Director of Albadomu Malata WI., USA 1998 - 2000: Director of Marketing, Danfoss
computer based personnel training system in coopera- Bt. (Szalki Sziget, H - 2400 Dunaujvaros) 1984 _ 1994 Drives Water & Wastewater Business Area, located in
tion with a German automotive manufacturer and on at König-Brauerei, Duisburg-Beeck, Germany, final re- Rockford, Ill., USA 1993 - 1998: Manager, Strategic
reducing energy costs. He joint Huppmann GmbH in sponsibility technical and production manager Studies Business Area, HVAC, Danfoss Drives Division, located
January 2007 as part of the research & development 1974 - 79 TU München - Weihenstephan professional in Graasten, Denmark 1987 - 1993: Strategic Buyer,
team dealing with improvements of brewing technolo- field technology of brewing and beverages Doctora- Semiconductors, Danfoss Drives, located in Graasten,
gy and environmental aspects of brewing industry. He te March 1981 to December 1983 at the institute of Denmark
is a member of DBMB. Technologie der Brauerei I, TU München - Weihenste-
phan, Prof. Dr. Ludwig Narziß
32
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Large mash filters - improved Efficient formation and stripping Capacity increase and energy
results from new generation mash of DMS during a brewing process savings with a proline-specific
filter systems in practice without “boiling” endo protease
Jens Voigt1, Hans-Joerg Menger2 Gert De Rouck1, Guido Aerts1 Jeroen L van Roon1, Minh-Tam Nguyen1
1 1 1
Technische Universität München, Weihenstephan, Freising-Wei- KaHo St.-Lieven, Industrial Engineering - Biochemistry, Gent, DSM Food Specialties, Business Unit Enzymes and Dairy Ingre-
henstephan, Germany, 2Ziemann Group, Ludwigsburg, Germany Belgium dients, Delft, Netherlands

Mashfilters are gaining importance in the technology At the EBC congress in Venice (2007), Aerts presen- Previous studies demonstrated that proline-specific
of wort separation with growing brewhouse capacities ted a new approach of wort production. Classic boi- endo protease (PSEP), commercial name Brewers
and unit sizes. In proven technology which has been ling might be eliminated. Fine milling, mashing-in Clarex™, enables brewers to efficiently stabilize beer
in place for several decades the unit size was limited conditions whereby oxidative reactions are blocked, by specifically hydrolyzing haze active proteins there-
to approximately 12 tons of grist charge for many ye- mashing-off at 95°C to improve an early protein/poly- by preventing complex formation with polyphenols.
ars. High gravity brewing, faster turnaround times and phenol flocculation and degradation of pDMS, can de- Here, new results demonstrate that PSEP also enables
higher utilisation of brewing lines made it necessary liver a wort with a high stripping need without boiling maturation capacity increase, energy costs reduction
to develop mash filter units of larger size. The new ge- need. In this lecture the concentrations of pDMS, DMS, and lower carbon footprint while maintaining beer
neration size of mash filters is beyond 26 tons of grist. DMSO and aldehydes during innovative wort produc- quality.
They are now in operation for several years. The paper tion are compared with classic brewing. Results: IFBM results demonstrate that with PSEP
shows new construction details and the differences Results: Classic brewing under the mentioned condi- cold-stabilization time could be shorthened from 9 to
as well as and process performance compared to pre- tions delivers already a wort with low amounts of al- 3 days without compromising beer shelf life; after 8
vious constructions. Several details lead to improved dehydes. pDMS degradation is according to literature. months of storage, beers were still visually clear at
technical performance. Technologically the new filter Total process time was 6 hours. 0ºC. When omitting cold stabilization completely a
generation gives very good results in yield, occupation Innovative produced wort had comparable aldehyde clear beer was produced with approximately 5 months
time and overall capacity. The wort quality compares profiles. Also the free DMS concentration was very shelf life.
very well with previous systems. The paper describes small. Residual amounts of pDMS in pitching wort was In addition, PSEP treated beers cold stabilized at either
technical improvements supported by technological slightly lower and the DMSO content is comparable 0°C or at 7°C feature same colloidal stability leading
effects. The central rail support system allows fast with classic anti-oxidative brewing. Total process time to significant energy savings hence reducing CO2 foot-
mechanical movements and a smooth and even mash for innovative brewing was 4.5 hours. print of beer manufacturing. Moreover no differences
transfer and distribution. Efficiency provides yields were found in other quality attributes such as foam
above laboratory values, while solids are low in ge- and taste, between PSEP stabilized beers and control.
neral accompanied by good turbidity. All quality para- The trials at VLB further demonstrated the excellent
meters were measured during commissioning of new flavor stability (based on VLB ‘s 10 indicator chemi-
full size filters equipped with this technique. . Within cals) of PSEP treated beers with short stabilization
selected brewhouse designs, the unit is quite flexible process at elevated temperature. Since natural anti-
regarding the variation of raw material quality. oxidants remained in beer after PSEP stabilization,
Results: The results were taken from practical large both endogeneous antioxidant potential (EAP) and
scale industrial brewhouse installations. The analyses beverage antioxidant index (BAX) were high.
were done by TUM.
J e n s Vo i g t Gert De Rouck Jeroen L van Roon
Jens Voigt received degree as Diploma Engineer Born in 1974. Studies: Academic degree in Industri- After finishing an MSc in Bioprocess Engineering, Dr.
(MSc) in Brewing and Beverage Technology from TU al Engineering - Biochemistry at the KaHo St.-Lieven, Jeroen van Roon graduated (honors) in Biocatalysis of
München-Weihenstephan, Germany in 1985. He held Gent, Belgium (1996). Appointments: 1997- present: Wageningen University, The Netherlands. In 2005, he
positions with Steinecker as an engineer in brewhouse responsible for the pilot brewing plants (2-5 hl) of the joined DSM Food Specialties in Delft, The Netherlands,
and fermentation and filtration equipment. He recei- KaHo St.-Lieven; practical and theoretical courses in where he worked three years as Scientist Biochemistry
ved a PhD in brewing technology from with Prof. Dr. malting and brewing science; practical courses in bio- and Application for brewing enzymes. He has played
Narziß. In 1997 he joined Huppmann, Kitzingen. Since chemical engineering technics. Assistant Scientist in a major role in the development of DSM_s innova-
early 2004 he is a research associate and assistant Malting and Brewing Science. Research topics: flavour tive concept for beer stabilization, Brewers Clarex.
professor at the Chair for Mechanical Engineering stability, mixed fermentation, foam stability, high tech Currently, he is Product and Application Development
& Process Technology at the Center of Life Science, hopping, new milling and mash separation techniques. Manager for brewing enzymes, involved in the further
Weihenstephan. He is member of the MBAA & IBD, Since 2008 PhD student at KU Leuven. development of DSM_s brewing enzyme portfolio and
member of the editorial board and referee for papers of DSM_s application knowledge in the field of brew-
in the Journal of the Institute of Brewing. He lectures ing enzymes.
at Weihenstephan and regularly selected seminars and
international brewing conferences on brewing techno-
logy subjects.
33
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A new approach to control bottle Model based diagnosis - a new On-site produced disinfectants
conveyors approach for the downtime analysis in the brewery - analytics,
in complex bottling plants monitoring and technological
aspects
André Sorgatz1, Tobias Voigt1, Axel Kather2, Tobias Voigt1, Axel Kather2, Peter Struss3, Christoph Kunzmann1, Alfons Ahrens1,
Horst-Christian Langowski1 Horst-Christian Langowski1 Frank Jürgen Methner2
1 1 1
TU München, Lehrstuhl für Lebensmittelverpackungstechnik, TU München, Lehrstuhl für Lebensmittelverpackungstechnik, Frei- VLB Berlin, Research Institute for Water- and Waste Water
Freising, Germany, 2Rockwell Automation GmbH, Freising, Germany sing, Germany, 2Rockwell Automation GmbH, Freising, Germany, Technology, Berlin, Germany, 2VLB Berlin / Technical University of
3
TU München, Lehrstuhl für Informatik IX, Garching b. München, Berlin, Berlin, Germany
Germany

Conveyors in bottling plants are not only used for the Bottling plants are complex lines consisting of several Disinfection processes are basic in drink and food
transportation of bottles. To compensate downtimes linked machines. To increase their today’s efficienci- producing industries to guarantee a hygienic and safe
of single machines they are required as buffers that es between 50 and 75 percent downtime originating production. In times of an increasing cost pressure in
need to be controlled with reference to their filling components need to be identified. For this pupose breweries and increasing energy costs, the use of ef-
level. Nowadays the filling level can only be detec- brewers desire automatic systems. Due to interdepen- ficient and economic disinfectants gets more and more
ted stepwise with inductive or capacitive switches. To dencies along the different material flows within the to the fore.
calculate the exact filling level, bottles that enter or line for this is a difficult task . The presented interdis- Beside common on-site produced disinfectants like
exit the buffer need to be counted. To this day sensors ciplinary research project aspired to a solution, which ozone, chlorine dioxide and partly ionized air espe-
for this counting task are missing for multi-lane in- or saves resources by avoiding the establishment of a cially electro chemical activated (ECA) disinfectants
outlets of machines (e. g. bottle washers, packers). tailored system for each plant and is cheaply adap- based on the membrane cell electrolysis are coming
Results: The exact control of the conveyor speed table to changes. up in a broad range of applications from the classi-
increased the downtime the buffer can compensate. Results: The validation through simulation and its cal water disinfection up to CIP processes of tanks,
This improves the buffers efficiency and may increase use in analyzing real data from two different plants lines and machines as well as rinsing and showering
the efficiency of complete plants up to 5 per cent, as has provided evidence that the models really capture steps of bottles, packaging materials and full packs,
simulation studies verified. Additionally the collision the essential features of plant behavior. Diagnosis replacing cost intensive thermal disinfection steps or
speed of the bottles could be reduced. This resulted in algorithms based on the model components were converted disinfectants.
reduced bottle scuffing and considerable lower sound implemented in a softwaretool. It allows the auto- Results: The formation of by-products is strongly de-
emissions. Overall the continuous conveyor control matic localization of plant components, which caused pendend to the water quality. The use in diffrent parts
enables a more evenly operation and reduces the me- downtimes of the filling machine. Technical downtime of the breweries demands diffrent approaches.
chanical wear of a bottling plant. reasons could be identified with an accuracy of 89 per
cent (status quo of September 2008).
André Sorgatz To b i a s Vo i g t Christoph Kunzmann
André Sorgatz (born 1980), trained as brewer and Tobias Voigt (born in 1973) graduated as an engineer Born 1973 Ruppaner Brewery, Konstanz, Germany
maltster from 09/2001 till 06/2003 at the Paulaner for brewing and beverage technology in Weihenste- 1996 - 1997 Graduated as Dipl.- Ing. at TU Berlin
brewery in Munich. In June 2003 he graduated and phan in 1999. After practical experiences (Privatbrau- 2003 Since 2004 Scientific Assistent VLB Berlin. Since
became Munich Master of young brewers and Mas- erei Gentner, Wolframseschenbach; Spaten-Franzis- 2007 Division Manager Water & Energy Management,
ter of the South Bavarian Brewers Championchip. Af- kaner-Bräu GmbH, Munich; Gordon Biersch Brewing Cleaning and Disinfection at VLB Berlin Working at
ter that he studied from 10/2003 till 11/2007 at the Company, San Jose(CA) USA; Syskron GmbH, Freising) PhD in the thematic of Disinfection under the direction
Technische Universität München / Weihenstephan. In he worked as a research associate at the chair of of Dr. A. Ahrens and Prof.-Dr. F.-J. Methner.
November 2007 he graduated as an engineer (Dipl.- brewery installations and food packaging technology
Ing.) for Brewing Science and Beverage Technology. (Prof. Weisser) and earned a PhD in 2004. His current
In 12/2007 he started working as doctoral candidate position is assistant professor at the chair of food pa-
and research associate at the Chair of Food Packaging ckaging technology (Univ.-Prof. Horst-Christian Lan-
Technology, Technische Universität München. His gowski) with activities in data acquisition, simulation
fields of activity at the university are: development and optimisation of bottling plants. He is qualifying
of a new sensor to control bottle conveyors, control for a postdoctoral lecturer in the field of information
of conveyors at bottling plants, reduction of noise at technology for the food and beverage production.
bottling plants.
34
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Procedural aspects for a better Modern process engineering for Extending approaches for
lautering performance fermentation and storage cellars production planning, process
simulation and optimization
Johannes Tippmann1, Jens Voigt1, Karl Sommer1 Peter Gattermeyer1 Martin Nagel1
1 1 1
TU München, Lehrstuhl für Maschinen- und Apparatekunde, Krones AG - Steinecker plant, Freising, Germany Technische Universität München, Informationstechnologie Weihen-
Freising, Germany stephan, Freising, Germany

The lautering process in the lauter tun is still a very From the experiences of numerous finished fermenta- The fast progress in information technologies provides
time consuming process. But for that all, the procedu- tion and storage cellars, Krones has developed a new large computing power at low cost ratios. That makes
ral knowledge about the exact behaviour of the filter cellar concept. In this abstract, the latest findings and it possible to extend and combine - despite the linked
cake is still quite unexplored. the development of this concept are presented. increase in required processing power - current mo-
Current investigations on the institute show, that a Results: The new cellar concept is based on an exe- delling approaches in production planning as well as
deeper understanding of the behaviour of the partic- cution in separate filling and discharging blocks with process simulation and optimization.These extended
les, of the filter cake and the behaviour of them on double seat (ds-) valves. Several tanks can be put approaches allow for a new evaluation of optmisati-
each other bring faster and better lautering results. on one common pipeline. The number of aggregated on problems in the fields of energy management and
Results: The results show the behaviour of the tech- tanks can be defined individually. The gas side is desi- capacity planning.
nological factors in dependence on the development gned fully automatical with ds-valves or, alternatively, Results: The example simulation environment was
of the particle size distribution during the mashing semiautomatic with tilting bends. applied to a hypothetic brewery in a production pl-
process. The tests in the lauter tun prove a better pro- The cellar can be extended independent on tank num- anning preliminary test case.Currently it is in use for
cedural characterisation of the filtration process and ber and pipe length and therefore is more flexible. The the optimisation of steam supply in a medium sized
subsequently a basis for better process control of this clearly arranged and easily accessible construction brewery.The simulation environment showed full re-
step. facilitates the handling and maintenance. Due to the poductivity and adaption of the targeted problem.A
use of ds-valves directly at the tank outlet, the pro- statistical sensitivity analysis suggest (98% confiden-
duct content in the not-cooled pipes is reduced to a tiality) full parametric interaction between the model-
minimum. ling modules. Heuristic - tabu and genetic - search al-
With regard to product safety, the product and CIP- gorithms show good convergence and reproductivity.
lines are separated leak safely. Product related di- Both tested algorithms find solutions of the best 5%
scharging pipes are equipped with a D/A-water supply of the the complete solution field with a approximate
in order to minimize the oxygen uptake. searchtime reduction of 1/40.
Johannes Tippmann Peter Gattermeyer Martin Nagel
Johannes Tippmann graduated from university in 2004 Since 2008 Head of Technology Department, Krones Born in 1979. Is a Research Assistant and Systems Ad-
as a degreed engineer for brewing sciences and be- AG Steinecker Plant, Freising 2007 - 2008 Head of ministrator at the Information Technology Weihenste-
verage technology. In 2005 he started with his doc- hot- and cold area, Krones AG Steinecker Plant, Frei- phan (ITW) of the Technische Universität München. His
toral thesis with Prof. Sommer about solid handling sing 2003 - 2007 Head of hot area / brewhouse, Kro- research specialising in process analysis, modelling, si-
in the brew house. He collected many experiences in nes AG Steinecker Plant, Freising 1996 - 2003 Tech- mulation and optimisation was funded and supported
the procedural knowledge in beer production during nologist, Anton Steinecker Maschinenfabrik GmbH, by several scholarships including the Weihenstephaner
his studies, making student research projects and his Freising 1991 - 1996 Academic studies at the Techni- Jubiläumsstiftung and the Fleischmann Fonds. Additi-
diploma thesis in this topic. cal University Munich/Weihenstephan, graduation as onally he is managing the IT Rooms for students at
degreed engineer the Campus Weihenstephan as well as organising and
giving exercise classes in higher mathematics and in-
formation technology. He started working at the ITW
in November 2004 directly after finishing his studies in
brewing science and beverage technologies.
35
L 47 L 48 L 49
The rate of uptake and release of The effect of the timing of wort Feast or famine: how yeast
Ca, Mg and Zn ions by serially aeration on ester formation manage amino acid metabolism
repitched yeast slurry during during the aerobic to anaerobic
industrial fermentation process transition: left to themselves, or
with a little help from their friends
Aleksander Poreda1, Piotr Antkiewicz1 Taku Irie1, Yuichi Nakamura2
Peter John Rogers1, Victoria Lyons2, Vincent
1
University of Agriculture in Krakow, Fermentation Technology and 1
Asahi Breweries, Ltd., Ibaraki R&D Promotion Office, Production Higgins3, Bonny M Tsoi4, Anthony Beckhouse5,
Technical Microbiology, Krakow, Poland Technology Center, Moriya, Japan, 2Asahi Breweries, Ltd., Ian Dawes4
Nishinomiya R&D Promotion Office, Production Technology Center,
Nishinomiya, Japan
1
Foster‘s Group Ltd, Consumer and Category Solutions, Abbotsford,
Australia, 2University of Western Sydney, School of Science, Food
and Horticulture, Sydney, Australia, 3University of Western Sydney,
College of Science, Technology and Environment, Sydney, Australia,
4
University of New South Wales, School of Biotechnology and
DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC: Molecular Biosciences, Sydney, Australia, 5Griffith University,
The industrial conditions, mainly high hydrostatic In this study, we investigated the effect of the amount The Eskitis Institute for Cell and Molecular Therapies, Brisbane,
Australia
pressure, shear forces, etc. may have a great influence and timing of aeration on ester formation. From test
on the dynamics of uptake and release of metal ions brews under various wort aeration conditions, we DESCRIPTION OF TOPIC:
by yeast. We analysed the ionic content of yeast used found that oxygen has both a positive and negative Gene array analyses show aerobically grown yeast
many times and also of the relevant worts, during se- effect on ester formation, which depended on the ti- switch off amino acid (aa) biosynthesis and rely so-
rial repitching into next fermentation cycles performed ming of wort aeration. We assumed that those con- lely on amino acid uptake. Anaerobically it’s opposite;
at industrial scale, comparing the results with those flicting effects reflected the two roles of oxygen for amino acid uptake is switched off and yeast depend
obtained in laboratory scale experiments. yeast growth. This result could be a clue to control the on biosynthesis. One-C metabolism (serine, glycine)
Results: Intracellular level of zinc was relatively high ester formation with the wort aeration process at a becomes critical for yeast growth and vitality. It also
at the beginning of the logarithmic phase, reaching commercial scale. affects production of flavour actives. But simple wort
the same level of ca. 0,5 mg/g d.m. regardless of the Results: The TDOC in the brew with a flotation process manipulation can overcome aa exclusion anaerobically
initial value present in yeast at the begining of each was higher than the brew without a flotation process, which in turn profoundly affects ester production.
fermentation. Whereas calcium, being required in fl- in spite of the flow rate of injected air being the same. Results: Gcn4p is a transcriptional activator of more
occulation, was absorbed by yeast towards the end The amount of esters had a negative correlation with than 30 amino acid (aa) biosynthetic genes. We have
of fermentation - but only in the case of industrial TDOC, and consequently a smaller amount of acetate investigated the role of amino acids and Gcn4p in the
fermentations. esters was produced with a flotation process. Whereas shift of yeast from aerobic to anaerobic conditions and
when air was added after the filling of the fermentati- found that the gcn4 mutant has an extended lag under
on tank, ester production significantly increased. anaerobic conditions. This delay is rescued by adding
serine or glycine to the medium. Most added serine
accumulates in the cell wall mannoprotein. Serine and
glycine both act as donors for the one-carbon unit in
one-carbon metabolism, which is required for biosyn-
thesis of purines, some amino acids, dTMP and some
cofactors. Cell wall structure is a critical adaptation for
anaerobiosis. The mannoprotein Cwp2p is essential for
aerobic cell wall synthesis. It is replaced by a family
of mannoproteins including Tir3 anaerobically. Cwp2p
has 10% serine, whereas Tir3p has 23%. This may ex-
plain the serine requirement. This is relevant to stuck
fermentations and a check-point for commitment to
flocculation.
Aleksander Poreda Ta k u I r i e Peter John Rogers
Graduted from The University of Agriculture in Krakow Born in 1975. He received a M.S. degree in enginee- Peter studied chemistry then a PhD in yeast genetics
in 2000 - Department of Carbohydrates Technology. ring from the University of Tokyo in 2000 and began (ANU); he worked at the Max Planck Institute Experi-
PhD in 2006 - The influence of selected metal ions on working for Asahi Breweries, Ltd.. He worked in the mental Medicine before a lecturing position at Griffith
brewers wort fermentation performance Packaging Section Suita brewery from 2000 to 2001 University. But his early biochemical grounding was
and Hukushima brewery from 2001 to 2005. Since Oc- from his father a cheese maker in country Victoria. He
tober 2005, he has been working at the Ibaraki R&D combined academia with consulting jobs in extractive
Promotion Office, Production Technology Center, and biochemistry in Queensland. He worked for BHP on
since 2007, he has been in charge of the technological new products, even rip-top steel cans. He is past Presi-
development of brewing. dent of the Australian Biotechnology Association; with
colleagues he received the ASBC Eric Kneen award
from the ASBC, and the Presidential Award MBAA.
He is an adjunct professor at RMIT and Griffith Uni-
versities. Some of his recent projects: a plant-based
beer finings, _age-proof beer_, manipulation of amino
acid metabolism, bentonite-free stabilisation of white
wine.
36
L 50 L 51 L 52
Sulphite production by lager yeast Microbial T-RFLP screening as Towards an understanding of
in high gravity glucose rich worts: a solution for premature yeast hop resistance in beer spoiling
Clarifying the role of cloudy flocculation (PYF) assurance for lactobacillus brevis
worts malt
Eric J Samp1, Paul Hughes2 Evan Evans1, Mandeep Kaur1, Doug Stewart2, Rudi F. Vogel1, Jürgen Behr1
1
Megan Sheehy2, Alex Speers3, Joseph Lake3,
MillerCoors LLC, Quality Assurance, Golden, United States, 2Heriot- John Bowman1
1
Technische Universität München, Technische Mikrobiologie,
Watt University, International Centre for Brewing and Distilling, Freising, Germany
Edinburgh, United Kingdom
1
University of Tasmania, TIAR, Hobart, Australia, 2Joe White
Maltings Pty Ltd, Adelaide, Australia, 3Dalhousie University, Dept of
Food Science and Technology, Halifax, Canada

During fermentations with lager yeast in High Gravi- Premature yeast flocculation (PYF) is an intermittent Lactobacillus brevis comprises strains with diverse me-
ty Glucose Rich (HGGR) worts, high levels of sulphite brewing fermentation problem that results in incom- tabolic capabilities. Some specialized strains can grow
production can occur. Cloudy worts, or worts rich in plete wort fermentation, and is a significant problem even in highly hopped pils beers without the need of
trub solids, have been known to diminish the levels for some breweries. When PYF occurs it can cause long term adaptation. Other strains develop tolerance
of sulphite produced with these fermentations, even significant losses in out of specification beer (incom- upon prolonged hop exposition or remain sensitive.
under hypoxic conditions, yet it is still a contentious pletely fermented beer) to the brewer. The occurrence This work sheds light on the molecular mechanisms
topic in brewing as to exactly what role solids play in of PYF appears to be related to certain malt batches, behind these differences and provides clues for diffe-
regulating sulphite production. however detection of these problem batches by way rentiation of „harmless“ versus „critical“ strains for
Results: It was clear from the data that the lipid rich of a fermentation test that is problematic and time the brewer.
solids influenced sulphite production (p-val < 0.05). It consuming. Results: Beyond previously described transmembra-
was found that three lipids played a role in reducing Results: We have made a significant breakthrough ne transport-based hop resistance mechanisms, hop
sulphite (p-val < 0.10) in this experiment: linoleic acid, with the T-RFLP approach and concept. Very striking adaptation in L. brevis TMW 1.465 is a multifactorial
lecithin, and campesterol. differences in the microbial DNA finger print patterns, process, which results in changes in metabolism, pro-
particularly for the fungal PCR primers, between PYF tein profile, membrane and cell wall composition and
+ve/-ve malts are obvious by using the T-RFLP tech- intracellular manganese levels. It involves mechanisms
nique. We are currently screening further confirmed to cope with intracellular acidification and divalent ca-
PYF +ve/ -ve batches of malt to validate our disco- tion limitation, redox imbalance and oxidative damage
very. and mechanisms for energy generation and economy,
genetic information fidelity and enzyme functionality,
and as a result enables beer spoilage.
Eric J Samp Evan Evans R u d i F. V o g e l
Eric Samp holds a Ph.D. in Applied Statistics from the Evan Evans graduated with a B. Agr. Sc. (Hons) in 1986, Prof. Dr. Rudi F. Vogel is a biochemist interested in food
University of Northern Colorado and is currently com- followed by a Ph.D. in 1990, both at the University of microbiology and biotechnology. As head of Technische
pleting a M.Sc. in Brewing and Distilling from Heriot Melbourne. In 1992, he joined the University of Ade- Mikrobiologie at the technische Universität München
Watt University. Eric has held the positions of brewing laide where he developed his interest in malting barley he conducts research on starter culture development,
quality engineer, technical brewer, and brewing qua- and brewing. Recently he relocated to the University high pressure in food and biosciences as well as con-
lity assurance manager for Coors Brewing Company of Tasmania where his brewing research interests control of unwanted microbes in food. A clear focus is
over the past decade. He is currently serving the role tinue to be in improving malt quality to improve beer on lactic acid bacteria, their metabolism and genetics,
as a corporate statistician for MillerCoors, LLC in the quality and the efficiency of the brewing process. Dr pre- and probiotic functionality and mechanisms of
manufacturing quality department. and has published Evans is currently serving on the IBD Awards Commit- stress response and adaptation. In this context beer
papers in the Journal of the Institute of Brewing, Jour- tee and is a member of the editorial board for the spoiling lactobacilli are used as models to understand
nal of the American Society of Brewing Chemists, and Journal of the ASBC. In 2005, Evan was made a Fellow molecular mechanisms of hop resistance.
the MBAA Technical Quarterly. He is a recipient of the of the Institute of Brewing and Distilling.
Eric Kneed Award (2001) and serves on the editorial
review board for the Master Brewers Association of
the Americas. His main research topics are in sulphur
dioxide production by yeast and the role of lipids in
brewing.
37
L 53 L 54 L 55
Phenotype MicroArrays - a new Nutritional changes of barley, rye Evaporation of unwanted wort
method for yeast characterization and buckwheat during malting flavour components in the cold
and measuring yeast metabolism? section of the brewery
Samantha Louise Walker1, Laura Alonso1, Florian Hübner1, Frithjof Thiele1, Elke Arendt1 Michael Dillenburger1, Marcus Hertel1,
Stephen Livens1, Nick J Brain2 1
Hans Scheuren2
University College Cork, Department of Food & Nutritional
1
BRI, Nutfield, United Kingdom, 2Technopath, Limerick, Ireland Science, Cork, Ireland 1
HERTEL GmbH, Salzburg, Austria, 2TU München, Lehrstuhl für
Maschinen- und Apparatekunde, Freising, Germany

This paper is to our knowledge the first to use the The market of functional food and beverages is fast Evaporation of unwanted flavours out of wort is only
newly developed Phenotype Microarray (PM) techno- developing due to the changing lifestyle of the consu- performed in the hot section (brewhouse) of a brewery
logy to characterize brewery yeasts and to identify nu- mer and a growing dietary awareness. Malted cereals until today. It is known from many fields of process
trient deficiencies. The Phenotype MicroArray platform and pseudo cereals are becoming more and more in- engineering that an evaporation at lower temperatu-
(PM) that was developed by BIOLOG Inc. was used to teresting as ingredients for these kinds of functional res can have many advantages. On the one side the
study yeast metabolism and sensitivity to stresses. The foods. The aim of this study was to determinate the thermal stress can drastically be reduced. On the other
ability of commercial strains to grow under controlled general levels of relevant substances like phenols, an- side it is in some cases possible that the separation
gas conditions and under hundreds of different me- tioxidants, beta-glucans etc in various grains and to factor of components between steam and liquid incre-
tabolic conditions was measured by colorimetric dye determine how their levels change during malting. To ases at lower temperatures. Because of these facts it
chemistry. The rate of growth was measured kinetically be able to optimize the content of these substances was researched if an evaporation in the cold section
in the OmniLog kinetic reader and the resulting data during malting a statistical design of experiments ap- of the brewery brings advantages in the field of wort/
gave detailed information on the metabolic characte- proach was used. beer production.
ristics of the cells as well as their sensitivity to stresses Results: Compounds with potentially health promo- Results: The results show that the separation factor
such as salts and pH and chemical inhibitors. ting substances are present in all four investigated of many unwanted flavour components drastically
Results: BRI have worked with Biolog to investigate grains. However, the impact of malting on the grains increases with decreasing temperature. For example,
the potential to characterise brewing yeast isolates differs. Beta-glucan was quickly degraded during mal- the separation factor of dimethylsulfide is about 75
and to identify phenotypic changes or utilisation of ting in barley. In contrast, arabinoxylans in rye were at atmospheric boiling conditions, while at 30-35°C
key nutrients that occur during serial re-pitching and accumulated and became increasingly extractable its value is more than 3000. Thus, it is obvious that
storage. We have demonstrated that there are clear with longer germination times. The average molecular clearly less wort has to be evaporated in the cold sec-
changes in yeast phenotype during serial re-pitching. weight decreased due to enzymatic breakdown. Mal- tion of a brewery to reach a desired flavour profile
We can characterise individual brewery strains and ting of buckwheat did increase the content of pheno- in wort. As also the Henry`s law constant is higher at
can identify deficiencies in biochemical pathways for lics. For the other two grains, the extracts of the malts lower temperatures, no high vacuum is needed for an
nutrient uptake and utilisation. contained more phenolics then the unmalted grain. evaporation at low temperatures. This can also be per-
Similar results were found for the antioxidant activity. formed by a desorption. The results were proven with
an evaporation at a pilot plant in a brewery.
Samantha L. Walker Elke Arendt Michael Dillenburger
Samantha holds a degree in Agricultural and Food Sci- Dr Elke Arendt is a senior lecturer in the Department After his studies he worked in the destilling
ences from Nottingham University. She was awarded a of Food and Nutritional Sciences, University College industry. Since January 2008 Michael Dillenburger be-
doctorate from the University of Wales, Cardiff for her Cork since 1993. She lectures and carries out research came the head of the sales departement of HERTEL
work on food microbiology. Samantha subsequently in the area cereals, malting and brewing science spe- GmbH / Salzburg.
worked as a Higher Scientific Officer in the Molecular cific focussing on gluten free foods and beverages,
Genetics Unit at the Veterinary Laboratories Agency, starter cultures, functional beverages, rheology and
Weighbridge. She joined BRI in 1998 to work on the food structure. Prof. Dr. Arendts research programme
development of molecular biology methods for the de- at UCC, to date, has resulted in over 120 peer-revie-
tection of beer spoilage organisms and has been pro- wed research papers, 1 book, 25 book chapters, and
ject manager for a number of grant funded research approximately 350 additional published articles and
and contract service projects in brewing, molecular abstracts. Her current research group comprises of 26
biology and microbiology. This work has been pub- researchers (post docs and PhD students).
lished in both peer reviewed academic journals and
trade magazines.
38
L 56 L 57 L 58
Beer shades to match your Maltose syrup production from Evaluation of the amino acid
lipstick and other adventures in barley in an standard brewhouse composition and fermentation
new product development performance of barley worts
Caroline Walker1, Laura Alonso1, Chris Booer1, Patrick Bahns1, Rudolf Michel1 Stefan Kreisz1, Niels Elvig1,
Andy Faulkner1, Debbie Parker1, Samantha Walker1 1
Hans-Peter Heldt-Hansen1
GEA Brewery Systems GmbH, Technology, R&D, Kitzingen,
1
BRI, Nutfield, United Kingdom Germany 1
Novozymes A/S, Brewing and alcoholic Beverage, Bagsværd,
Denmark

Beer has never been just about barley. Over the history Due to cost pressure for purchase of High Liquid Mal- Yeast fermentation performance is influenced by ami-
of brewing, many different starch sources have been tose (HLM) a customer wants to modify his existing no acids. The amount of amino acid of all malt wort is
used to add flavour and character to beer. With the brewhouse for the production of maltose syrup made determined by the malting procedure and adjustments
rapid rise in malt prices, the possibility of barley shor- from barley. The paper will highlight the planning and at lower mashing temperatures. A tool to influence the
tages and consumer demands for natural products, the process development based on the use of the exis- amino acid composition is not established. As unmal-
we believe that the time is right to explore brewing ting lauter tun for syrup filtration. ted barley is used world wide as brewing raw mate-
with some novel adjuncts. With the philosophy that Results: The existing lauter tun defines the milling rial the aim of this paper was to show which amino
‘anything goes’ we selected raw materials to provide technique. Under these conditions pilot plant trails acid contribution barley can add to the wort profile.
natural colour, flavour and potential economical be- were made to work out an infusion mashing regime In a system of barley and exogenous enzymes one
nefits for brewing. This presentation will discuss the of less than 4 hours allowing 12 brews/day and re- can imagine that not only the amount but as well the
successes and failures of these brews, and the lessons aching the project goals regarding sugar composition composition can be influenced by the choice of speci-
learned, while exploring these Alternative raw mate- and turbidity. We achieved a stable industrial process fic enzymes and therefore provides a tool to design a
rials. using a mixture of 85% barley, 15% malt and a taylor favorable amino acid composition.
Results: Initially, a wide range of raw materials were made enzyme complex. Results: The results show that wort derived from
compared for extract, filtration performance and for The lauter tun delivers wort with final gravity of 13 °P. 100% barley has a lower amount of amino acids but
flavour on the laboratory scale. Based on these data, Based on these findings the falling film evaporation also a different amino acid profile. By applying the
we selected 5 raw materials for brewing trials. To plant was designed for a final concentration of the right exogenous proteases the amount can be enhan-
produce a red hue, beetroot was added at 5% to the syrup at 77 °Brix. To standardize the group-wide use ced to 80% of all malt wort. According to the absorp-
grist. For extract, carrot, butternut squash, chickpeas of this maltose syrup the variation of the inlet gravity tion ranking from Jones the barley wort profile has
and cassava were included as 20% adjuncts. These from the brewhouse must be compensated by using 30% more amino acids in group 1 and 2 but only a
brews gave us surprises in terms of their brewing per- a ‘finisher’ unit after the 4-stage-falling film evapo- small content of prolin. It was shown that for the same
formance and flavour, and this talk will describe some ration. fermentation performance a lower amount of amino
of the challenges faced using these raw materials. acid was necessary and it was found that the amount
of residual amino acids can be reduced within barley
wort fermentation significantly. The paper will show
the influence of the different profiles on cell growth
and ethanol yield. Pilot trials in 10 hl scale with taste
panel results will show the effect on flavour stability
and the antioxidative potential.
Caroline Walker Patrick Bahns Stefan Kreisz
Caroline holds a doctorate in Biochemistry and has BAHNS, Patrick (32): Industrial experience 1996 - Dr. Stefan Kreisz studied Brewing and Beverage Tech-
wide international research experience from her work 1998 apprenticeship as brewer & maltster at Brauerei nology at the TUM-Weihenstephan, Germany. He gra-
in the UK, USA and also at the Carlsberg Laboratories. Beck&Co, Bremen; 1999 employed brewer at Brauerei duated as engineer 1997. From 1997 until 2002 he
Caroline is the Operations Director at BRI, and her Beck&Co, Bremen; since 2004 engineer at Huppmann completeted his Docotoral thesis at the Institute for
teams are responsible for Membership, information GmbH, Kitzingen at technical quotations department, brewing technology I in Weihenstephan. From 2000
services, training, pilot plant work, flavour & inno- later in Project engineering; currently in research & until 2002 he worked as a Scientific Employee and
vation, research and development and microbiology. development team. Studies: 1999 - 2004 Brewing and Assistant at the malt laboratory at the Institute for
Caroline is also Manager of the Health Programme. In Beverage Technology at Technical University of Munich Brewing technology I. From 2002 until 2007 he was
this role she manages research projects on aspects of at Weihenstephan; diploma engineering degree an assitant professor and head of the malt laboratory.
beer and health, as well as running an e-mail network His main interest of research has been cereals, enzy-
alerting breweries to new issues that arise in the me- mes, malting technology and beer filtration. He also
dical literature. worked as a consultant for malteries and breweries.
Since May 2007 he works as a science manager for
Novozymes A/S in the Department for Brewing and
alcoholic Beverage in Copenhagen, Denmark.
39
ABSTRACTS POSTERS:
P 001 P 002 P 003
A rapid and simple method for Cryoscopy as an analytic tool in Loop-mediated isothermal
analysis of bitterness in beer by lactic acid fermentation amplification to detect and
FTIR spectroscopy identify beer spoilage
Lactobacillus sp. bacteria
Helmut Klein1, Clemens Forster1, Moritz Krahl1, Katharina Bakic1, Werner Back1 Hiroyuki Murakami1, Nobuyuki Hayashi2
Wolfgang Märzinger2, Michael Haberkorn2 1 1
TU München, Lehrstuhl für Technologie der Brauerei I, Center of Kirin Holdings Company, Limited, Centeral Laboratories for
1
Brau Union Österreich AG, Quality Assurance & Development, Life and Food Sciences Weihenstephan, Freising, Germany Frontier Technology, Center for Food Safety Science, Takasaki,
Linz, Austria, 2Upper Austrian Research GmbH, Contactless Sensor Japan, 2Kirin Brewery Company, Limited, Research Laboratories for
Technology, Linz, Austria Brewing, Yokohama, Japan

Many consumer related quality attributes of beer like Lactic acid is often used in breweries for wort and Contamination of beer by lactic acid bacteria e.g. the
colour, gravity, alcohol content and turbidity can no- mash acidification. Natural derived lactic acid is com- genus Lactobacillus is a major concern in the brewing
wadays be quickly assessed by inline measurement monly utilized. Especially breweries operating in ac- industry. However, detection using culturing, conven-
allowing rapid and precise control of these parame- cordance to the German purity law are only allowed tional taxonomic tests, and existing molecular tech-
ters before product release. For bitterness of beer no to use the so called „sauergut“ obtained by lactic acid niques are time consuming and/or costly. Recently,
reliable method exists to date that is suitable for rou- fermentation. To obtain optimum acidification results loop-mediated isothermal amplification (LAMP) has
tine inline measurement. The aim of the project was it is important to know the concentration of lactic been reported as a simple, rapid, specific and cost-
to develop an infrared spectroscopic measurement acid. The decrease of the pH-value is depended on the effective nucleic acid amplification method. We ap-
system for rapid and simple measurement of bitter- buffer capacity of the fermented wort and thus the plied LAMP to detect and identify the beer spoilage
ness in beer. original gravity. So the pH-measurement is no quan- Lactobacillus sp bacteria.
Results: NIR spectroscopy and mid infrared ATR tech- titative analysis. Lactic acid can be measured quan- Results: The LAMP primers distinguished the target
nology showed too low sensitivity for the determinati- tifiable by titration and enzymatic, but also the use species or beer spoilage strains from other lactic acid
on of bitterness or iso-alpha acids in a precision ran- of cryoscopy could be a useful approach. Cryoscopy bacteria in 40 - 60 min. Moreover, the LAMP method
ge which has practical relevance. Mid infrared (MIR) measures the freezing point depression. During lactic with these primer sets could detect about 1 x 102 cfu
spectroscopic measurements performed with a liquid acid fermentation one mole of glucose is metabolized of lactic acid bacteria from suspensions in distilled wa-
flow cell with a path length of 25 µm showed the best to two moles of lactic acid. Due to the resulting incre- ter and beer that contained large amounts of bottom
correlations with iso-alpha acid concentration and ase in solutes per kg of solvent the freezing point in fermenting yeast cells.
photometric determined EBU. By applying multivariate the “sauergut” is lowered.
data analysis, the mean deviation of MIR spectrosco- Results: The pH-value correlated excellent with the
pic measurement method to HPLC-method is below amount of lactic acid produced by the lactobacilli. If
1.3 mg/l iso-alpha-acids. The mean deviation of MIR the original gravity of the fermented wort changed
spectroscopic measurement method to the photomet- the pH-value was no good indicator for the produced
ric method is below 0.9 EBU. amount of lactic acid. Only the fermentation progress
could be monitored by the pH-value, lactobacilli stop-
ped fermenting at a pH of 3.0. The freezing point
depression correlated with the amount of lactic acid
measured by titration. This correlation was indepen-
dent of the original gravity at the beginning of the
fermentation process.
Helmut Klein Moritz Krahl Nobuyuki Hayashi
Corresponding author Helmut Klein is laboratory Moritz Krahl was born in 1980 in Schwetzingen/ Nobuyuki Hayashi is a researcher at the Research La-
manager of the centrallaboratory of Brau Union Oe- Germany. After attaining the German Abitur (A-level boratories for Brewing, Kirin Brewery Company, Limi-
sterreich AG. He worked over 30 years primarily with certificate) in 2000, he started studying brewing and ted. He graduated from Yamanashi University in 1990
chromatographic and spectrometric analytical systems. beverage technology at the Technische Universität with an M.S. in fermentation technology and joined
Emphasis of his analytical activity are the develoment München in Weihenstephan. In 2005 he graduated Kirin Brewery. He has been involved with yeast tech-
of automatic analyses systems, determination of off- with a Dipl.-Ing. degree and has since then been wor- nology and brewery microbiology since 1990. From
flavours and investigations in taste stability. king as a Ph.D. student at the Chair for Technology of 2002 to 2004 he had worked on yeast technology as
Brewing 1 in Weihenstephan. a guest researcher in the Lehrstuhl für Technologie der
Brauerei I, at Munich TU. He received his Ph.D. degree
(agriculture) from Tokyo University in 2007.
40
P 004 P 005 P 006

A rapid non-destructive method New oxidation destructive Sorghum: An underestimated
for quantification of fungal analysis (NODA) source of antioxidants and
infection on barley and malt healthy polyphenols for
kernels gluten-free beer production
Sabrina Bodevin1, Glarborg Larsen Tone1, Finn Jan Savel1, Petr Kosin1, Adam Broz2 Meike Bröhan1, Vesna Jerkovic1, Sonia Collin1
Lok1, Carstensen Jens Michael2, Jørgensen Kim3, 1 1
Skadhauge Birgitte1 Budweiser Budvar, N.C., R&D, Ceske Budejovice, Czech Republic, Université catholique de Louvain, Unité de Brasserie et des
2
Budweiser Budvar, N.C., Production, Ceske Budejovice, Czech Industries Alimentaires, Louvain-la-Neuve, Belgium
Republic
1
Carlsberg A/S, Carlsberg Research Laboratory, Valby, Denmark,
2
Videometer A/S, Hørsholm, Denmark, 3Danish Malting Group A/S,
Vordingborg, Denmark

Barley harvest 2007 in Europe has seen the resur- Beer color changes during storage are explained by The increasing interest of using sorghum by European
gence of crops highly infected by filamentous fungi. various mechanisms. Usually, enzymatic as well as brewers is due to its advantage of being gluten-free.
Hence the evaluation of fungal infection on barley and non-enzymatic oxidations of polyphenols and/or for- For a long time, sorghum is also known to contain very
malt kernels by conventional optical measurement me- mation of melanoidin substances are considered. The high levels of several polyphenols (1), allowing main-
thods lacks accuracy and can be tedious. Here we are color is described through beer absorption spectrum taining low trans-2-nonenal concentrations in aged
presenting a new vision system to rapidly perform this in visible region. On the other hand reducing environ- beers. Moreover, two stilbenes were recently identified
task using the VideometerLab®. This system provides a ment is typical for beer but it cannot explain why beer in red sorghum in our laboratory (2).
rapid colour, shape and texture measurement, ideal to undergoes oxidation under anaerobic condition. The The aim of this work was to investigate various red
analyze kernels surfaces. The principle employed is a explanation of the paradox is the aim of this poster. and white sorghums from different regions of Burkina
high-intensity sphere illuminated by light emitting di- Results: Yellow and brown pigments were formed Faso. In order to select the most promising samples
odes together with a high-resolution black and white by air oxidation of single polyphenols as well as by for brewers, we have compared their stilbenes, flavan-
camera. The digital image is acquired in less than 10 thermal degradation or alkaline decomposition of su- 3-ols and procyanidins content, as well as their anti-
seconds, over an 18 bands spanning ranging from the gars. The formation of pigments derived from sugars oxidant activity and their ability to prevent cardboard
ultra-blue (430 nm) to the near-infrared (970 nm) and continues at anaerobic ageing while their degradation off-flavour in aged beers.
then analyzed by the VideometerLab® statistical ana- starts under aerobic condition. The pigments repre- Results: Red sorghum samples revealed to exhibit
lysis software. sented typical acid/alkaline indicators that gradually 5-15 times higher antioxidant activity than pale malt
Results: A good correlation between competitive became irreversible by various mechanisms. The natu- and only 2-5 times lower antioxidant activity than hop
ELISA tests, real-time PCR experiments and Videome- ral changes of beer absorption spectra were similar to pellets (6).
terLab® prediction was found (R2=0.75). The results those obtained by physical and chemical activators. Some red sorghum samples also revealed exceptional
obtained indicate that the videometerlab® equipment in terms of stilbene concentrations, bringing more res-
can accurately evaluate the percentage of global fun- veratrol and piceid to wort than hop.
gal infection in kernels.
Sabrina Bodevin Jan Savel Meike Bröhan
1999 PhD Protein engeniering, Paris, France 2000- Dr. Jan Savel was born in 1944 in Ceske Budejovice In 2007, she got her diploma as a chemical engineer
2003 post-doc Protein catalysis, Stockholm Sweden (Budweis), Czech Republic. He studied at the Institute at the University of Applied Sciences in Lübeck (Ger-
2004-2007 post-doc Glycoamminoglycans, Uppsala, of Chemical Technology, Prague, graduating in 1967 many). After that she started to work as a researcher
Sweden 2008 Research scientist, Carlsberg, Copenha- with a Ph.D. degree. Currently, Dr. Savel is an external at the University of Louvain-la-Neuve (Belgium) in the
gen, Denmark associate professor at the Institute of Chemical Tech- department of Brewery and Industrial Food. Under the
nology, Prague, as well as head of the Research De- supervision of Prof. Sonia Collin, she is analyzing poly-
partment at Budejovicky Budvar Brewery, N.C., Czech phenols in food (e.g. chocolate and sorghum) by using
Republic. Dr. Savel has been a member of the EBC mainly HPLC-MS.
Brewing Science Group since 1994. He has published
more than 100 articles in Czech and foreign professi-
onal magazines, as well as a monograph dealing with
brewing microbiology.
41
P 007 P 008 P 009
Characterization of volatile Practical brewer’s approach to New cognitions on the gushing
compounds in beer by means of near infrared spectroscopy phenomenon
comprehensive 2D-gaschromato-
graphy mass spectrometry
Emanuele Boselli1, Paolo Lucci1, Giuseppe Di Adam Broz1, Petr Kosin2, Jan Savel2, Josef Prokes3 Manuel Christian1, Vladimír Ilberg1, Jean Titze1,
Lecce1, Andrea Giomo1, Natale G. Frega1 1
Ahmet Alper Aydin2, Fritz Jacob1, Harun Parlar3
Budweiser Budvar, N.C., Production, Ceske Budejovice, Czech
1
Università Politecnica delle Marche, SAIFET, Ancona, Italy Republic, 2Budweiser Budvar, N.C., Research and Developement, 1
Technische Universität München, Research Center Weihenste-
Ceske Budejovice, Czech Republic, 3Research Institute of Brewing phan for Brewing and Food Quality, Freising-Weihenstephan,
and Malting, Brno, Czech Republic Germany, 2Istanbul Technical University, Department of Chemical
Engineering, Faculty of Chemical and Metallurgical Engineering,
Istanbul, Turkey, 3Technische Universität München, Department
for Chemical-Technical Analysis and Chemical Food Technology,
Freising-Weihenstephan, Germany

Comprehensive bidimensional gas-chromatography Near infrared spectroscopy (NIRS) is an instrumental As the brewing industry is permanently facing prob-
(2D-GC) coupled on-line with quadrupole mass spec- method used in agriculture and food industry for many lems with gushing, this research focused on the appli-
trometry (qMS) is an innovative technique which was applications. A lot of papers describe also its usage in cation of two acknowledged gushing tests (MEBAK) in
applied for the unambiguous characterization of the breweries, mostly for malt analysis. Laboratory of an order to cope with this problem and to better under-
volatile profile of beers sampled using Dynamic Head- industrial brewery has been equipped with FT-NIR de- stand gushing as a mechanism in general.
space Solid Phase Microextraction (DH-SPME). vice, calibration models for malt and hops were built Results: After heating the mash up to ca. 80°C, wi-
Results: The 2D-GC trace shows a clear distribution and the method has been used for three years with thout boiling but filtration afterwards, one malt sam-
of the volatiles due to the non-polar/medium polar various crops of barley and hops. Current experience ple that according to Weihenstephaner test exhibited
phase combination. More polar compounds, such as revealed several necessary items to be done for correct a high gushing potential showed no overfoaming of
sulphur, aromatic and heterocyclic compounds, were work of the calibration models. This paper discusses the carbonized wort. Although the wort sample pro-
more retained in the second dimension and were thus the appropriate approach to this method to be fully duced thereby was boiled afterwards, gushing was not
located in the upper part of the 2D plot with respect functional. observed either. When the mash was heated above
to the less polar compounds (aliphatic esters, alcohols, Results: Experiments showed strong correlation bet- 80°C, gushing of the produced wort was increasin-
organic acids, ethers, hydrocarbons). The spelt beers ween NIR spectra and many important quality charac- gly induced in dependence of increased heating time.
showed higher levels of aliphatic esters (ethyl hexano- teristics of malt and hops. Easy handling, low sample Reduced amounts of ground malt grain down to 10%
ate, ethyl octanoate, ethyl decanoate and ethyl dode- preparation requirements and fast quality prediction did not cause gushing any more. After extended boi-
canoate) and lower contents of monoterpenes (linalol, of raw materials incoming into the industrial brewery ling applied for this 10%-standard malt, overfoaming
terpineol, citronellol and nerol) and damascenone with made NIRS usable in everyday brewery routine. In amount did also not increase. Therefore a formation of
respect to Pils and double bock beers. This profile was spite of lower accuracy when compared to reference substances relevant for gushing could not be confir-
related to the sensory analysis showing that Pils and methods were the results satisfactory if the calibration med. Gushing amount reduced significantly by indu-
double bock beers were bitter, while the spelt beers models were maintained properly. The maintenance cing CO2 bubbles in gushing wort and may be effective
had a fruity and honey flavour. This was presumably of model was tested in long-term period. Our work to reduce gushing. After bubbling CO2 through gus-
due to the typical fruity aroma of the ethyl esters. revealed a need of continuous update of models, not hing wort and apple spritzer, a lower surface tension
only in case of new crops, and pointed out the most of the upper liquid/foam segment than of the middle
important rules to reach long-term models efficiency. was observed. A higher number of minimal particles
Several other applications in brewery are shown such (> 1 nm) were detected in non-alcoholic gushing sy-
as quick monitoring of main fermentation, changes of rups compared with the non gushing ones. Hydropho-
mash spectrum during mashing. bins (from Fusarium
Emanuele Boselli Adam Broz Manuel Christian
Professor of Enology and Food Industries at the Uni- Adam Broz received Ing. (MSc. equivalent) degree in Manuel CHRISTIAN finished his study in Brewing Sci-
versità Politecnica delle Marche, Ancona, Italy; PhD in brewing and malting from Institute of Chemical Tech- ence and Beverage Technology (Dipl.-Ing.) at the Tech-
Food Biotechnology; Co-author of over 80 publications nology Prague, Department of Fermentation Chemistry nical University of Munich in 2006 and since then he is
in the field of food technology and food analysis. and Bioengineering, Prague, Czech Republic in 1999. doing his PhD at the Research Center Weihenstephan
He has been employed for Budweiser Budvar N.C. in for Brewing and Food Quality under the supervision
Ceske Budejovice, Czech Republic since his graduati- of Prof. Dr. Dr. Harun Parlar (Chair for the Department
on. He worked as a technician in 1999-2001, than as a for Chemical-Technical Analysis and Chemical Food
chief of brewhouse in 2001-2004, as a plant technolo- Technology). His research focuses on the gushing phe-
gist in 2004-2006 and a deputy brewmaster in 2006- nomenon as mechanism in general in order to propose
2008. Since 1st January 2009, he has been working as counter-measures that help the brewing and beverage
a technical and production director. He has also been industry to cope with this problem.
studying as a Ph.D. student in biotechnology at Ins-
titute of Chemical Technology Prague, Department of
Fermentation Chemistry and Bioengineering, Prague,
Czech Republic since 2005.
42
P 010 P 011 P 012

Effect of the redox potential New method for characterizing Multi-parametric sensor (MEMs)
modification using gases, on the high-molecular protein fractions for brewing control and quality
wort oxidation and quality in wort using a charge analyzing assessment
system
Dominique Ibarra1, Guiseppe Pigorini1, Jean- Jean Titze1, Vladimír Ilberg1, Albrecht Friess1, Discenzo M. Fred1, Axel Kather2, Kenneth A.
Marc Rabillier1, Patrick Boivin2, Mbaka Malanda2 Fritz Jacob1, Harun Parlar2 Loparo3, Chang Chiun Liu3, Laurie Dudik3
1 1 1
AIR LIQUIDE, CRCD - Bioresources Group, Jouy-en-Josas, France, Technische Universität München, Research Center Weihenstephan Rockwell Automation, Advanced Technology, Mayfield Hts., Ohio,
2
IFBM, Vandoeuvre les Nancy, France for Brewing and Food Quality, Freising-Weihenstephan, Germany, United States, 2Rockwell Automation, Unterschleissheim, Germany,
2 3
Technische Universität München, Department of Chemical- Case Western Reserve University, Cleveland, Ohio, United States
Technical Analysis and Chemical Food Technology, Freising-
Weihenstephan, Germany

Gases, such as hydrogen can be used to reduce the For analyzing coagulable nitrogen in wort, high mo- Complex biochemical processes such as found in the
redox potential (ORP) of the mash and the wort during lecular protein fractions need to be determined. The brewing industry are a challenge for traditional con-
brewing. Trials have been carried out with the IFBM exact knowledge of the content of coagulable ni- trol techniques. Linear techniques are limited in their
to assess their effect on the oxidation degree and the trogen is of importance at wort boiling in order to ability to respond to system dynamics and non-linear
quality of the wort. predict the colloidal protein stability. Currently there techniques often lack high fidelity models or real-
Results: In the Tepral test, after the mashing step, exist methods for this such as the Kjeldahl which are time state information for adaptive control. A multi-
the average ORP of the control, N2 and N2/H2 trials however time consuming. In this work a new method parameter sensor has been developed and tested in
were +406 mV, +191 mV and -366 mV respectively. (charge titration) was developed and applied for the the laboratory that can provide unique and useful in-
The corresponding average T2N values of the wort af- determination and description of coagulable nitrogen formation for brewing processes. The sensor is small,
ter the filtration step were 3.4 µg/L, 2.4 µg/L and 1.7 in wort. low cost, and can provide continuous measurement of
µg/L. At the semi industrial scale, for the control, N2 Results: Different trails for boiling a standardized critical fluid properties.
and N2/H2 trials, the ORP of the mash before brew- wort were conducted to describe the precipitation Results: In general sensed fluid parameters are cou-
ing were +81 mV, +18 mV and -403 mV respectively. (coagulation) of nitrogen using the charge titration pled. For example, some contaminants or chemical
Whatever the gas condition, dissolved oxygen at 45°C method. The streaming potential as well as the sur- changes such as an increased level of oxidation change
before brewing was approximately the same for all the face net charge of the particles in wort could be re- the fluid dielectric response and cause a change in
trials (0.4 to 0.6 ppm). Average T2N values after boi- producibly measured. It was found that a distinct rela- pH. Combining the response from multiple sensor ele-
ling were 4.9 µg/L for N2/H2 trials instead of 6.8 µg/L tionship exists between the high molecular protein on ments permits obtaining a more accurate estimate of
and 7 µg/L for the control and the N2 trials. The use of one hand and the streaming potential, or the titratable fluid parameters and process reactions. This sensor has
gas didn’t alter sensory properties of the beer. charge, on the other hand. By this new method, the also been used to monitor change in food products
influence of hop on the coagulation could be figured due to microbial activity. Several laboratory studies
out. As a result, a significant reduction of the high- are in progress to pursue bio-process control using the
molecular protein content was observed. fluid sensor such as for a yeast reaction. These efforts
are directed at generating real-time state information
for use in model-based control.
Dominique Ibarra Jean Titze Axel Kather
Dominique IBARRA is graduated of the Universtity Jean Titze studied Technology and Biotechnology of Axel Kather (born 1978) studied from 11/1998 till
of Technology of Compiègne (France), with a specia- Food at the Technical University of Munich until 2004. 06/2003 at the TU München/Weihenstephan. In
lization in food and biological products. She started From 2005 to 2008, he worked as a scientist at the June 2003, he graduated as an engineer (Dipl.-Ing.)
her career working in research and development for Research Center Weihenstephan for Brewing and for Brewing Science and Beverage Technology. From
Nestlé, in the domains of petfood and fermented dairy Food Quality, by focusing his research, together with 09/2003 till 09/2006 he made additional studies in
products. Then, she joined the Claude and Delorme his partner Dr. Vladimír Ilberg, on physical chemistry Practical Informatics and in September 2007 he gradu-
Research Center of Air Liquide in 2004 where she has and particle analysis. In 2006, he took courses at the ated as a Master of Computer Science at the FernUni-
handled different projects related to the impact of ga- Academy of Food Law (Philipps-University, Marburg) versität Hagen. From 07/2003 till 03/2008 he worked
ses on food quality. She is now in charge of a research with specialization on national and European food as a doctoral candidate at the Chair of Food Packaging
project dedicated to the beverages domain. The objec- law. Under the supervision of Prof. Dr. Dr. Harun Par- Technology, TU München. His fields of activity were:
tive of this project is to improve final products’ quality lar, Chair for the Department for Chemical-Technical computer-aided production data acquisition and auto-
and develop new processes / gas applications in the Analysis and Chemical Food Technology, he is cur- matic fault diagnosis in bottling plants. His graduation
area of beer, as well as other beverages like soft drinks rently completing his PhD in the area of beer analysis. as a Dr.-Ing. is planned in winter 2008. Since April
(plain or fizzy), wine etc. From 2009 onwards he will be working for Deloitte 2008 he works as a Global Industry Technical Consul-
Consulting, Food & Beverage Center of Expertise in tant in the Competence Centre for Food and Beverage
Weihenstephan. at Rockwell Automation.
43
P 013 P 014 P 015
A straightforward method for Survey of emergent mycotoxins Intrinsic antifungal properties of
the determination of viscosity- on malting barley (9S,12S,13S)-9,12,13-trihydroxy-
inducing arabinoxylans in wort 10E-octadecenoic acid (THOE) -
and beer formation induced by mechanical
stress in barley and malt
Jürg Obrecht1 Benjamin Neugnot1, Patrick Boivin2 Leif A Garbe1
1 1
Novozymes Switzerland AG, Customer Solution Brewing, Dittin- IFBM, R&D, Vandoeuvre, France, 2IFBM, Vandoeuvre, France 1
TU Berlin / VLB, Analytics, Berlin, Germany
gen, Switzerland

In addition of the known β-glucan influence on wort Contaminants, particularly mycotoxins are one of the Plants are able to defend themselves by different
and beer filtrability, high-molecular Arabinoxylans im- most serious problems in food because consumers strategies like physical barriers as the cuticle or they
part similar negative effects on each, wort and beer want to eat or drink a safe product. Getting a beer release toxic compounds against mechanical damage,
filtrability. A method for the measurement of these with a content of contaminant as low as possible is pathogens etc. The 9-Lipoxygenase (LOX) pathway
high-molecular arabinoxylans has been developed to the greatest challenge facing brewers today. leads to the formation of a 9-hydroperoxide of lino-
help elucidate filter problems. Malting barley is naturally contaminated by a large leic acid - a precursor of flavor active 2E-nonenal. In
Results: A very close correlation of mash filtrability, number of microorganisms among them toxigenic fun- addition, LOX pathways lead to the formation of anti-
beer filtrability and arabinoxylan-content could be gi. OTA and Deoxynivalenol that have been or will be fungal active agents.
shown, by using exogenous β-glucanases to eliminate regulated in cereal and malt by European Union have Results: (9S,12S,13S)-Trihydroxy-10-(E)-octadecenoic
influence by variable β-glucan content. been studied. acid (THOE) inhibited the growth of Fusarium poae,
The standard deviation of the method is 4.3% Several Fusarium-species from barley are capable of Fusarium tric. and Alternaria alternata. Cladosporon
producing emerging mycotoxins Beauvericin, Eniatin B sp. was effectively inhibited already at 0.5mM. No in-
and Monoliformin. hibition on vegetative growth of Penicillium sp. and
We developed an HPLC MS/MS method to determi- Epicoccum sp. was detectable, THOE shows only weak
ne these emerging mycotoxins on malting barley and inhibition on Trichothezium sp. The antifungal proper-
malt. ties of THOE on Magnaporthe grisea, the rice blast
Analytical methods and the occurrence of these emer- fungus was tested by agar-diffusion-test, by inhibiti-
gent field mycotoxins in malting barley will be pre- on of appressorium formation and germination tests.
sented. THOE did neither inhibit the vegetative growth of M.
Results: A sensitive and reliable analytical HPLC MS/ grisea, F. graminearum and N. coryli, nor the germina-
MS methods have been developed to determine Beau- tion of M. grisea in complete media. Surprisingly, THOE
vericin, Eniatin B and moniliformin in barley and malt. showed an effect on the formation of an infection cell
The natural occurence of these emerging mycotoxins (appressorium) at concentrations as low as 0.075 mM
in malting barley has been studied. Among these my- (90%) decreasing with higher concentration.
cotoxins, Eniatin B was detected at the highest level.
Samples from Harvest 2007 were more contaminated
than harvest 2006 and 2007.
Jürg Obrecht Benjamin Neugnot Leif A Garbe
1979: Dipl. Chem, Ingenieurschule Burgdorf, 1980- NEUGNOT Benjamin was born in 1976. Studies: 2000: Leif-Alexander Garbe is Professor and the head of the
1983: Universität Lausanne, Pheromon-Forschung, Engineer Degree, European School of Chemistry Poly- TU Berlin chair for molecular analysis / bio-analytics
1983-1986: Teaching Assistant, San Diego State Uni- mers and Materials (ECPM, Strasbourg, France). and also the head of the VLB research institute for
versity, 1986: Master of Chemistry, San Dieg State 2005: PhD in Organic Chemistry, University Paris special analyses. Leif graduated at the TU Berlin (TUB),
University, 1986: Practical Training, University of Ca- XI-Orsay / Atomic Energy Commission (CEA, Saclay, Germany, with a diploma in chemistry in 1996. Then
lifornia, San Diego (UCSD), 1986 – 1990: Hoffmann France). Appointments: 2005: Pharmacokinetic De- he worked at the “Research and Teaching Institute for
La-Roche Antibiotika und anti-Malaria Forschung, bis velopment Manager (Pierre Fabre Research Institute, Brewing in Berlin” (VLB). From 1997-2002 he perfor-
1994: Centre Horticole de Lullier, In-Vitro Pflanzen- Castres, France). Since June 2006: R&D Manager for med his Ph.D. thesis and received his Dr. rer. nat. in
propagation / selektion, 1995 bis heute: Novozymes Analytical Chemistry at IFBM (Institute for Brewing April 2002 from the Institute of Biotechnology at TUB.
Switzerland AG, Customer Solutions and Malting, Vandoeuvre-lès-Nancy, France). His work included the supervision of students of bio-
technology and brewery. In 2002 he established a new
research group at the TUB focusing on biotransforma-
tion, isotope dilution technique and Maillard reaction
of peptides / proteins. Since July 2008 he is the head
of the TUB chair for molecular analysis / bio-analytics.
44
P 016 P 017 P 018

Malting process parameters Evaluation of malt quality by Correlation study between
evaluation by near-infrared near-infrared spectroscopy in β-glucans and viscosity during
spectroscopy in reflectance (NIR) reflectance wort production in a pilot-scale
brewhouse
Valeria Sileoni1, Rolando Della Sera2, Ombretta Valeria Sileoni1, Giuseppe Perretti2, Ombretta Luisa Marte1, Giuseppe Perretti2, Michele
Marconi2, Giuseppe Perretti2, Paolo Fantozzi2 Marconi2, Paolo Fantozzi2 Sensidoni1, Marta Fontana3, Paolo Fantozzi2
1 1 1
University of Perugia, Department of Economic and Food Sciences, University of Perugia, Department of Economic and Food Sciences, University of Perugia, Department of Economic and Food Sciences,
Perugia, Italy, 2University of Perugia, Italian Brewing Research Perugia, Italy, 2University of Perugia, Italian Brewing Research Perugia, Italy, 2University of Perugia, Italian Brewing Research Cen-
Center, Perugia, Italy Center, Perugia, Italy ter, Perugia, Italy, 3University of Udine, Department of Agriculture
and Environmental Sciences, Udine, Italy

The aim of this study is the development of a rapid The purpose of this study is the development of NIR The non-starch polysaccharides of barley consist
method to control on-line several parameters during calibrations to allow a rapid and easy evaluation of primarily of arabinoxylan, β-glucans, and cellulose.
malting process for the prediction of the moment in some important chemical and physical parameters for β-glucan polymers originating from barley endo-
which stopping the germination process and therefore the evaluation of the malt quality that is useful for sperm cell walls are still present in barley malt used
the beginning of the kilning. The near-infrared spect- breweries. The near-infrared spectroscopy in reflec- for beer production. β-glucans have been recognized
roscopy in reflectance (NIR) is a non-destructive and tance (NIR) is a non-destructive, low cost, rapid and to contribute to wort and beer viscosity, foam stabi-
rapid technique applied increasingly for food quality effective technology for predicting simultaneously lity, body and fullness, haze formation. The presence
evaluation in recent years. This analytical method is multiple components in food products. This analytical of β-glucans in malt affects wort and beer viscosity
widely used in brewery industry as a quality assurance technique is considered suitable to be applied to beer and brewhouse extract yield. Undegraded cell wall po-
for raw materials, intermediate and end products. production chain, in particular, for analysis of raw ma- lysaccharides have been connected by many authors
Results: Various correlations were found between terials, intermediates and end products, and in process with lautering and beer filtration problems. These be-
NIR spectra and the corresponding analytical data. The control. haviour have been attributed to the ability of these
calibration models developed were valued with cross- Results: The calibration models were verified with polymers to form viscous solutions and gels.
validation (leave-one-out) and considered satisfactory. cross-validation (leave-one-out) and valued as satis- Results: The results obtained shown a wide range of
In particular, it was possible to evaluate with a low er- factory, considering their low values of Root Mean β-glucan concentration, with a range from 78 to 240
ror of prediction (aprox. 5%) moisture, total nitrogen, Square Error of Cross Validation (RMSECV). In fact, it mg/l. The highest concentrations were found in the
extract, Kolbach Index, friability, and a-free-amino ni- is possible to evaluate various parameters on different first wort and decreased during the following phases.
trogen (FAN) in green malt, giving the opportunity to types of malts with a low error of prediction with these Viscosity was determined at 20°C, with a range from
control on-line these important malting parameters. calibrations curves with a low RMSECV, less than 1% 1.63 to 1.94. β-glucans content was correlated with
for extract, coarse extract and fermentability, and less viscosity for each wort sample.
than 5% for soluble proteins, Hartong extract at 45°C,
Kolbach Index, friability, and FAN.
Va l e r i a S i l e o n i Ombretta Marconi Giuseppe Perretti
Valeria Sileoni was born in San Severino Marche (MC) Ombretta Marconi was born in Perugia (Italy) in 1971. Giuseppe Perretti was born in 1968. Degree in Agricul-
in 1983. Degree in Chemical Biotechnologies in 2007. Master-degree in Chemistry (1997) and Doctorate in tural Sciences (1997) and Doctorate in Food Biotech-
The degree thesis was „Analytical determinations in Food Biotechnology (2005). From 2000 to 2008 Post- nology (2003). Experiences c/o University of Perugia
the beer production chain by NIR spectroscopy (Near graduate Fellowship on “Safeguard of the Nutritional (1991-2004): graduate researcher, graduate technici-
Infra-Red)”, carried out at the Italian Brewing Re- Property and Product Innovation of Fermented Drinks” an, and fellowships on different topics of food science
search Centre (CERB). Final Mark: 110/110 with dis- c/o Faculty of Agriculture, Dept. of Economic and Food and technology. Assistant Professor (since 2005) in
tinction. Since 2008 PhD course in Food Sciences Tech- Sciences, Div. of Food Technology and Biotechnology. Food Science and Technology. Experiences c/o Italian
nology and Biotechnology at the University of Perugia, Research Manager of the Italian Brewing Research Brewers‘ Association (Rome): freelance researcher
Department of Economic and Food Sciences and CERB Centre (CERB). Her main research activities deal with: for studies on minor components in beers. Author of
, with Dott. G. Perretti as a tutor, on the following brewing science and technology; mild technologies; more than 40 printed publications on international
topic “Study of innovative methods of control in the quality control and management systems. She is au- and national journals and congress proceedings. 30
cereal productive chain for the production of beer and thor of about 30 scientific publications in international participations for the oral or poster presentation in
spirits”. Main professional interests are Food Science and national journals and congress proceedings. international or national congresses since 1997. Vice
and Technology research, knowledge of industrial food Director and Scientific Responsible of the Italian Brew-
and beverages processes (beer, dairy products, cereals, ing Research Centre (CERB) since October 2007.
oils and fats, wine, etc.) and knowledge of analytical
approach to quality assessment in food and beverage
factories and academic laboratories.
45
P 019 P 020 P 021
Predictability and optimization of Meura’s laboratory mash Use of a copper coil as a faster
PVPP-stabilization in beer using filtration test alternative to traditional
anthocyanogenes, polyphenols conversion of vicinal diketones
and total oxygen content figures precursors
by means of a neural network
Ariane Dewulf1, Frédérique Harmegnies1 Luís Moreira Gonçalves1,
Steffen Hanusch1, Gerd Bender2, 1
João Grosso Pacheco1, José Maia Rodrigues1,
Mathias Krämer3, Bernd Lindemann3 Meura sa, Research and Development, Péruwelz, Belgium Aquiles Araújo Barros1
1 1
Karlsberg Brauerei GmbH, Technology & Development, Homburg, Faculty of Sciences, University of Porto, Department of Chemistry,
Germany, 2Karlsberg Brauerei GmbH, Homburg, Germany, 3Univer- Porto, Portugal
sity of Applied Sciences Wiesbaden, Geisenheim, Germany

The optimal utilization of filter runtimes is an impor- Conventional analysis are universally used for malt The diacetyl content is an important parameter to eva-
tant cost factor of beer filtration. A limiting factor purchasing specifications, these cover qualitative pa- luate wort fermentation. When it lowers to a prede-
of filtration batches is the capacity of the following rameters but do not allow prediction of process ability terminated value - the „diacetyl rest“ - yeast should
PVPP-stabilization. The number of cold days out of and real brewhouse performances, especially for mash be progressively removed starting the clarification
the forcing test (used at Karlsberg Brewery) determine filtration, which stay a critical step of beer production. process.
the minimal dosage of PVPP. The results of these tests The Meura’s laboratory mash filtration test allows pre- During the fermentation of beer, vicinal diketones
last up to 3 weeks, which limits immediate and quick dicting the industrial mash filterability and calculating (mainly diacetyl and pentane-2,3-dione) are essenti-
reactions. the throw for the scale up in industrial 2001 filters. ally in the form of precursors (α-acetolactic and α-
The aim was to adapt the PVPP dosage as far and Results: Years ago, Meura developed its own labora- acetohydroxybutyric acids). Therefore any analytical
quick as possible using the existing analyses methods. tory method for evaluation of mash filterability on a methodology aiming all potential vicinal diketones
For this purpose a neural network was fed with the Meura 2001 mash filter. Many trials demonstrated a should include a preliminary step of conversion of
analytical data and compared with the results of the good correlation between lab and industrial results. such precursors. Traditional conversion step consists of
forcing test. an aeration and treatment at 60ºC for 90 minutes. We
Results: The results showed, that the number of an- present a faster alternative by means of a Copper (Cu)
ticipated cold days out of the neural network correla- Coil. Beer passes through the coil while Cu acts as
tes with the measured cold days with a deviation of catalyst significantly speeding the conversion process.
9.18% on average. At this step only the anthocyano- Results: Our results show that the conversion with
genes and the polyphenols content was considered. the copper coil has similar results to traditional me-
Looking at the results including the total oxygen con- thodology. Furthermore, obtained results show a si-
tent no improvement of the statistical accuracy was gnal increase with temperature and the length of the
cognizable. copper coil. Taking this into account is preferable to
use a long coil with low temperatures to avoid Mail-
lard reactions. A good choice seems to be is an 1 me-
ter coil at the constant temperature of 60ºC.
Steffen Hanusch Ariane Dewulf Luís M. Gonçalves
Date of Birth: 1973, May 8th Ariane Dewulf graduated in 2007 as a brewing en- Luís F.M. Gonçalves was born in 1985 near Porto.
Employment gineer. In 2007, she joined Meura as engineer in the Has a degree in Chemistry (2003-07) by the Faculty
Since November 2001 Assistant to the Technology Research and Development departement. of Sciences, University of Porto (FCUP). Researcher in
and Development Department, Project Management, the “Beervolt” project (2005-07), concerning on flow
Karlsberg Brauerei GmbH, Homburg / Saar voltammetric analysis of volatile compounds in beer.
May 2000 - October 2001 Technical Trainee, Karlsberg Later researcher in the area of dye-sensitized solar
Brauerei GmbH, Homburg / Saar cells (2007-08) in the Faculty of Engineering, Univer-
November 1998 – March 2000 Research Assistant at sity of Porto (FEUP) and is currently undergoing PhD
the Research Institute for Technology of Brewing and studies in Analytical Chemistry at the FCUP. He has
Malting, VLB Berlin won several prizes including the “Eng. António de Al-
meida” prize in 2008.
Education
1992 – 1998 Studies at the Technical University Ber-
lin / VLB, Graduation: Graduate Engineer for Brewing
Technology
46
P 022 P 023 P 024

Application of ATP bioluminis- Particle measurement in beverages Possible use of advanced micro-
cence based methods in brewing - a new tool for a statement on scopical techniques to evaluate
and beer tapping Gushing the ultra structure of grain
Ondrej Koucky1, Jaromir Fiala2, Michal Rouc1 Christopher Nüter1, Diedrich Harms1 Alexander Mauch1, Frithjof Thiele1,
1 1
Christina Klose1, Martin Zarnkow2, Joerg Helbig2,
Drinks Union (Heineken Czech Rep.), Usti nad Labem, Czech Versuchs- und Lehranstalt für Brauerei in Berlin (VLB Berlin), Werner Back2, Elke K Arendt1
Republic, 2Institute of Chemical Technology Prague, Prague, Czech Central Laboratory, Berlin, Germany
Republic
1
University College Cork, Food and Nutritional Sciences, Cork City,
Ireland, 2Technische Universität München, Lehrstuhl für Technolo-
gie der Brauerei I, Freising-Weihenstephan, Germany

This work is aimed on application posibilities of an Particle measurement can become a new tool in stan- Starch, proteins and cell wall material are the main
ATP-bioluminiscence based method for detection of dard quality evaluation of beverages, because it may components of grains and they determine the value
beer spoilage microorganisms in a brewing process show a significant correlation to the phenomenon of and the processability of these grains for certain pro-
and beer tapping. Gushing. Further improvement of the predictability cesses and products. In general these components are
Results: Results show a good correlation between of Gushing can be considered very desirable for daily analyzed using chemical methods and this offers usu-
classical plates cultivation and this new method. Po- praxis. A measurement of particles is highly selective, ally sufficient information. But especially if the aim is
sibilities of using the ATP bioluminiscence for yeast has a broad spectrum and can be implemented as a to understand the modifications in the grain e.g. du-
physiological condition assay has been comparised to close-to-process analysis. ring malting it is important to visualize this ultra struc-
results from a flow-cytometry. In the future it could allow the production facility to ture and its changes. Scanning electron microscopy
take appropriate countermeasures in early stages of (SEM) and Confocal scanning laser microscopy (CLSM)
the process (if possible) and/or help to decide on the are useful tools to determine these changes.
type of packaging container. Results: SEM makes it possible to distinguish bet-
The first aim of the research work should be to verify a ween different types of starch granules. Furthermore,
significant correlation of Gushing and certain particle certain degradation processes of cell wall material
sizes and finally to differentiate between Gushing-po- and of starch granules by amylolytic enzymes can be
sitive (G-pos) and Gushing-negative (G-neg) samples. visualized.
Results: The distribution of the different particle sizes With CLSM it is possible to use specific fluorescent
of filtrated beer correlates to G-pos samples. In the dyes which bind to certain components and therefore
particle size measuring area of approx. 5 nm G-pos show their distribution. To a certain extent it is even
beer samples show a peak, whereas G-neg beer samp- possible to quantify these substances.
les do not show any particles of that size. Furthermore
the particle count-analysis method showed distinctive
differences between G-pos and G-neg samples of app-
le juice with mineral water and mineral water in diffe-
rent packaging containers (glass- and PET-bottles).
Ondrej Koucky Christopher Nüter Alexander Mauch
Born in 1981. Studies: graduated in Malting and Brew- Since 2008: Scientific assistant at the VLB Berlin, main Alexander Mauch completed an apprenticeship as a
ing Technology (2005) at Institute of Chemical Techno- activities: brewery consultant (technology, microbiolo- brewer and maltster in 2000 and worked in a German
logy Prague, actually PhD student at the Department gy), development of new applications for laboratory and Swedish breweries until 2002. He then studied
of Fermentation Chemistry and Bioengineering in to- analysis (CTA), teaching 2001-2007: Engineering de- at the Technische Universitaet Muenchen-Weihenste-
pic: Application of Rapid Microbiological Methods in gree in Biotechnology, specializing in brewing science phan and received a M.Sc. degree in brewing- and
Brewing Industry, cuttently head of technological de- and technology at the VLB Berlin / TU Berlin 2000- beverage-technology in 2007. During his master thesis
partment in Drinks Union Company (part of Heineken 2001: Brewmaster course (Diploma) at the VLB Berlin / he worked in the field of malting with minor cereals.
Czech Republic). TU Berlin 1998-2000: Apprenticeship as a beer brewer In June 2007, Alexander began working on his PhD
and maltster with the Privatbrauerei Moritz Fiege in thesis which investigates the impact of different lacto-
Bochum, Germany 1997-1998: Compulsory national bacillus strains as starter cultures in malting in terms
service 1997: Abitur Date of birth: 05.04.1978 of inhibition of rootlet- and mould growth. Furthermo-
re he is jointly responsible for the microbrewery plant
of UCC and involved in the brewing research which is
carried out there. Alexander is member of the ASBC
and Verband ehemaliger Weihenstephaner (VEW).
47
P 025 P 026 P 027
Contamination of barley with Analytical profiling of varietal Characterization of reductones by
Fusarium species related to the floral and spicy hop essences by 13C-NMR spectroscopy
occurrence of discoloured kernels, SPME in combination with mon-
mycotoxin content and conse- odimensional and comprehensive
quences for the brewing process two-dimensional GC
Michael Heß1, Josef Winkler1, Dieter Hecht1, Filip Van Opstaele1, Joeri Vercammen2, Leif A Garbe1, Alexander Würtz1
Martina Gastl2, Michael Rychlik3 Guido Aerts1, Luc De Cooman1 1
TU Berlin / VLB, Special Analysis, Berlin, Germany
1 1
Technische Universität München, Phytopathologie, Freising, Ger- KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing
many, 2Technische Universität München; Lehrstuhl für Technologie Technology/M2S, KUL Association, Leuven Food Science and
der Brauerei I, Freising, Germany, 3Technische Universität München, Nutrition Research Centre (LFoRCe), K.U.Leuven, Gent, Belgium,
2
Bioanalytik Weihenstephan, Freising, Germany Interscience bvba, Interscience Expert Center, Louvain-la-Neuve,
Belgium

The contamination of barley with moulds is one of the The objective of the present study is detailed charac- Norfuraneol (1), glucose reductone (2) and maltol (3)
most critical quality criteria. Fungal metabolites can terisation of the volatile profile of novel varietal flo- are important Maillard reaction derived reductones. In
compromise processing and consumption. Especially ral and spicy hop essences. This research is part of a the past, their formation was investigated from seve-
the occurrence of Fusarium species in the raw material PhD study focusing on determination of flavour-active ral sugar / amino acid reactions; however, unequivo-
is associated with mycotoxin contamination and the compounds in highly enriched hop oil fractions and on cal pathways leading to 1, 2 and 3 are still not fully
gushing phenomenon. The Fusarium contamination is evaluation of these essences in brewing. understood.
often assessed only by visual inspection for discolou- Results: As demonstrated by SPME-GC-MS floral es- Results: The 13C label position of norfuranol (1) and
red kernels (red/black). Our investigations relate the sences mainly consist of b-myrcene, and further com- glucose reductone (2) can be estimated by electron im-
occurrence of discoloured kernels to the contaminati- prise a series of esters and ketones. Spicy essences are pact MS spectra, the position of 13C labelling in mal-
on with Fusarium species, mycotoxin content and ob- mainly composed of sesquiterpene epoxides and alco- tol (3) must be determined by NMR. In addition, the
servations during and after the malting and brewing hols. When compared with commercial floral and spicy interpretation of EI-MS fragmentations is sometimes
process. hop essences, significantly different and much more difficult and has to be supported by 13C-NMR data.
Results: In our investigation the results from the vi- specific analytical fingerprints are observed for the in- The labelling pattern of 1, 2 and 3 dramatically chan-
sual inspection for discoloured kernels could not be house essences, due to highly improved fractionation ges with the nature of the amine reaction partners of
related to the contamination with Fusarium species, of hop oil. Profound characterisation of the essences the sugar. gamma-Aminobutyric acid, a heptapeptide
mycotoxin content and the occurrence of gushing. was performed by two-dimensional comprehensive with high lysine content and b-casein led to differently
GC, revealing previously undetected components in labelled reductones after Maillard reaction with 13C
both hop oil fractions. sugars (unpublished data). Therefore, formation pa-
thways were elucidated by analyzing isotopomers of
reductones 1, 2 and 3 by 13C-NMR and EI-GC/MS.
Michael Heß F i l i p Va n O p s t a e l e Leif A Garbe
Plant pathologist, project leader epidemiology, disease Born in 1970. Studies: Academic degree in Industri- Leif-Alexander Garbe is Professor and the head of the
survey, development and implementation of integrated al Engineering Biochemistry at the KaHo St.-Lieven, TU Berlin chair for molecular analysis / bio-analytics
pest control systems in cereal production Gent, Belgium (1993). Appointments: 1994-2001: and also the head of the VLB research institute for
Researcher at the Chemical and Biochemical Research special analyses. Leif graduated at the TU Berlin (TUB),
Centre (CBOK) of the KaHo St.-Lieven; 2001-present: Germany, with a diploma in chemistry in 1996. Then
Research-assistant at the Biochemistry department he worked at the “Research and Teaching Institute for
of the KaHo St.-Lieven Technical University, practical Brewing in Berlin” (VLB). From 1997-2002 he perfor-
courses in chemistry and chromatography; theoretical med his Ph.D. thesis and received his Dr. rer. nat. in
courses in spectroscopic techniques, mass spectro- April 2002 from the Institute of Biotechnology at TUB.
metry; Doctoral researcher on the characterisation of His work included the supervision of students of bio-
flavour-active compounds in hops; assistant scientist technology and brewery. In 2002 he established a new
in Malting and Brewing science at the Laboratory of research group at the TUB focusing on biotransforma-
Enzyme, Fermentation and Brewing Technology of tion, isotope dilution technique and Maillard reaction
KaHo St.-Lieven. Research topics: (beer)flavour, high of peptides / proteins. Since July 2008 he is the head
tech hopping, of the TUB chair for molecular analysis / bio-analytics.
48
P 028 P 029 P 030

A novel method for the detection Fuchsin Index (FI) Determination of sulphur dioxide
of arabinoxylans by flow-through chronopoten-
tiometry and its importance for
brewing practice
Frank Rath1, Iris Fechter1, Christina Quandt2 Josef Dvo ák1, Vladimír Kellner1, Pavel ejka1, Pavel Dostálek1, Josef Dvo ák1, Karel t rba1,
1
Ji í ulík1, Tomá Horák1, Marie Jurková1, Pavel ejka2, Vladimír Kellner2, ulík Ji í2,
VLB Berlin, Research Institute for Raw Materials, Berlin, Germany, Pavek Dostálek2 Beinrohr Ernest3
2
NovaBiotec Dr. Fechter GmbH, Quality Assurance, Berlin, Germany
1 1
Research Institute of Brewing and Malting, Plc., Analytical Institute of Chemical Technology Prague, Department of Fermen-
Testing Laboratory, Prague, Czech Republic, 2Institute of Chemical tation Chemistry and Bioengineering, Prague, Czech Republic,
2
Technology Prague, Department of Fermentation Chemistry and Research Institute of Brewing and Malting Prague, Prague, Czech
Bioengineering, Prague, Czech Republic Republic, 3Slovak University of Technology, Department of Analyti-
cal Chemistry, Bratislava, Slovakia

While the effects of high molecular beta-glucans on The flavour stability of beer is an essential quality There are many methods for the determination of to-
the processability of malt have been extensively stu- characteristic. For prognosis and analytical evaluation tal sulphur dioxide in beer. The most frequently used
died, comparable studies on the impact of arabino- of flavour stability various analysis methods have al- are the three methods recommended by the European
xylans (AX) on the brewing process have yet to be per- ready been established (e.g. thiobarbituric acid index, Brewery Convention (EBC): EBC methods, 9.25.1. -
formed. AX are considered a main cause for filtration absorption integral and aniline index). We present our Total Sulphur Dioxide in Beer: Distillation Method,
and other problems in the brewhouse. new method. 9.25.2 - Total Sulphur Dioxide in Beer: Enzymatic
Until now, an easy-to-use and reliable detection me- Results: The FI correlates with ageing-related aroma Method and 9.25.3 - Total Sulphur Dioxide in Beer:
thod for AX was not available. Our project therefore substances or their precursors, formed as a result of p-Rosaniline. Very good alternative to these methods
focuses on the development of such a method, making thermal stressing of malt and wort and coming to the are electrochemical methods and namely flow-through
it possible to distinguish between water-soluble and fore in beer ageing. For that reason, this index is im- chronopotentiometry.
water-insoluble fractions or high and low molecular portant for assessment of malt and wort in terms of Results: In order to assess the quality of the propo-
weight fractions, respectively. taste stability of beer. sed method, determination of total SO2 in a set of 15
Results: The polyclonal antibodies proved to be spe- beer samples was carried out by the electrochemical
cific for AX, showing no cross reaction with other po- method and by the EBC recommended methods men-
lysaccharides present in wort and beer. The AX were tioned above. The values of the standard deviation and
effectively separated from other substances in malt, repeatability limit obtained with the electrochemical
wort and beer by immunoaffinity chromatography. method were similar to the results measured with dis-
Cleaned eluates could be quantified using a fluores- tillation method and lower than those obtained by the
cent dye whose fluorescence increases linearly with enzymatic and spectrophotometric methods.
AX concentrations. Quantification of AX was also pos-
sible using a refractometer.
Frank Rath Josef Dvo ák Pavel Dostálek
PROF. RATH, Frank (born in 1957) Studies: 1980-1986: Education/Training/Work: Institute of Chemical Tech- Pavel Dostálek was born in 1963. He studied as a gra-
Agricultural Science at the Rheinische Friedrich-Wil- nology in Prague (qualification: Brewing and Malting). duate engineer at the Faculty of Food and Biochemical
helms-University of Bonn; 1993: phD. Appointments: Graduation: 2006, Postgraduate study: 2006 present Technology of the Institute of Chemical Technology
1986: Scientific Collaborator at the Research Depart- Institute of Chemical Technology in Prague (qualifica- Prague, Czech Republic (1985). He holds a Ph.D. de-
ment/Plant Production and Physiology, Weissheimer tion: Management of food and chemical companies), gree in fermentation chemistry and technology from
Malzfabrik, Andernach; 1986-1990: Scientific Collabo- 2007 present (graduation: 2009) Converse Internati- the same institute (1991). In 1987 he was an assistant
rator at the Research Institut of Raw-Materials within onal School of Languages in San Francisco, Jun 2007 scientist in food technology. In 1990 he became an
the Research an Teaching Institute of Brewing in Berlin Sep 200 The Research Institute of Brewing and Malting assistant professor for brewing science, and in 1993
(VLB); 1990-1998: Head of the Research Department/ in Prague, 2005 - present, research worker Attendance he stayed in the Dublin City University. In 1996 he fi-
Plant Production and Physiology, Weissheimer Malz- at EBC (The European Brewery Convention) congress nished postgraduate course on food technology at He-
fabrik, Andernach; since 1999: Head of the Research in Prague (2005) and in Venice (2007) brew University, Agricultural Faculty, Rehovot, Israel,
Institut of Raw-Materials within the Research an and in 1997 was became a lecturer in the Department
Teaching Institute of Brewing in Berlin (VLB), since of Fermentation Chemistry and Bioengineering, Insti-
2006: Professor at the TU of Berlin, Member of various tute of Chemical Technology Prague. He is Associated
national and European panels of experts. Professor in biotechnology from 2007.
49
P 031 P 032 P 033
Development of a FMEA (failure Modified Gushing Test - Novel proteomic studies performed
mode and effect analysis) as an Reproducible gushing analysis with UPLC chromatography and
instrument of weak-point analysis through optimised and harmo- nano ESI-QTOF-MS/SMSMS:
in a brewery; using the example nised analytical conditions Comparison of the protein content
of the keg filling plant at Karls- in unhoped wort, cold wort and
berg Brewery, Germany bright beer
Garlef Tietje1, Gerd Bender2, Sebastian Gutting3, Frank Rath1, Frank Homann2 Fabienne Decker1, Sascha Robbert1,
Bernd Linemann3 1
Stefan Loch-Ahring1, Fabian Schulte2
VLB Berlin, Research Institute for Raw Materials, Berlin, Germany,
2
1
Karlsberg Brauerei GmbH, Homburg/Saar, Germany, 2Karlsberg Warsteiner Brauerei Haus Cramer KG, Quality Assurance, Warstein, 1
Brauerei C & A. Veltins, Meschede, Germany, 2Universität Bielefeld,
Brauerei GmbH, Production, Homburg/Saar, Germany, 3University of Germany Bielefeld, Germany
Applied Sciences Wiesbaden, Geisenheim, Germany

New plant components have been installed in an exis- The gushing problems, which arose after the 2007 During the brewing process the protein content dra-
ting keg filling plant. harvest and are still ongoing, have led to animated matically changes: wort boiling, the addition of hop,
The standard tool FMEA was adapted to the brewery discussions about suitable methods to determine the fermentation, filtration procedure and in some cases
requirements. The interaction between the units were risk potential of the raw materials. Generally speaking, flash pasteurization exert influences, which configure
examined and possible weak-points were detected. the “Modified Carlsberg Test”, on the basis of mineral the protein pattern in the botteled beer.
Target was to optimize the filling process and to water, has proven its usefulness as a tool for risk as- The protein diversity strongly decreases till the end
improve the productivity by minimizing unexpected sessment and handling of malts in this critical situati- product. Major proteins discussed with topics like
breaks. on. However, the insufficient reproducibility of results foam stability, gushing or haze formation are LTP
Results: The execution of the FMEA led to a detailed from different laboratories gave cause for criticism. and protein Z. Tracing them throughout the brewing
documentation of the keg filling plant and the filling Results: The results of gushing analysis of malts with process and illucidation of modifications are of great
process. a very different risk potential showed a good repeata- interest.
Based on the risk priority figures a catalogue of neces- bility within a laboratory. However, in the inter-labo- In generell proteomic studies are performed with gel
sary measures were determined, separated into four ratory tests, the results were sometimes contradictory. electrophoresis and additional MALDI-analysis. Here
categories: The insufficient reproducibility of the results between we present a new way to do proteomic analysis irres-
– Easy and fast implementations laboratories was attributed to variations in the sam- pectively operating from gel separations.
– Urgent implementations with costs ple preparation, the water-matrix used and, above Results: The results of this study present proteins
– Difficult implementations all, the way and the intensity of the shaking during identified in unhoped wort, cold wort and beer.
– Unrealistic solutions the incubation. After an alignment of the laboratory
Even the realization of the easy and fast implementa- equipment and a rigorous adherence to the detailed
tions led to a significant improvement of key process modified analysis procedure, significant improvements
indicators. were achieved in the reproducibility of the results from
further round-robin tests.
Garlef Tietje Frank Rath Fabienne Decker
Date of birth: 1973, February 26th PROF. RATH, Frank (born in 1957) Studies: 1980-1986: 2006: Diplom Molekulare Biotechnologie, Technische
Employment Agricultural Science at the Rheinische Friedrich-Wil- Fakultät der Universität Bielefeld Diplomarbeit bei der
since December 2002 Department Manager Brewhouse, helms-University of Bonn; 1993: phD. Appointments: Brauerei Veltins im Bereich Proteomics mit Massen-
Fermentation and Keg-Filling, Karlsberg Brauerei GmbH, 1986: Scientific Collaborator at the Research Depart- spektrometrie Seit 2007 Diplomarbeit im Bereich der
Homburg / Saar · June 2000 – November 2002 Assistant ment/Plant Production and Physiology, Weissheimer Instrumentellen Analytik der Brauerei Veltins: Schwer-
to the Technology and Development Department, Project Malzfabrik, Andernach; 1986-1990: Scientific Collabo- punkt Proteomics mit HPLC/UPLC MS und MSMS
Management, Karlsberg Brauerei GmbH, Homburg / Saar rator at the Research Institut of Raw-Materials within
· November 1998 – May 2000 Technical Trainee, Karls- the Research an Teaching Institute of Brewing in Berlin
berg Brauerei GmbH, Homburg / Saar · June 1998 – Oc- (VLB); 1990-1998: Head of the Research Department/
tober 1998 Research Assistant at the Research Institute Plant Production and Physiology, Weissheimer Malz-
for Technology of Brewing and Malting, VLB Berlin · April fabrik, Andernach; since 1999: Head of the Research
1998 – May 1998 Training at Beverage Consulting Ham- Institut of Raw-Materials within the Research an
burg GmbH & Co. (BCI), Hamburg Teaching Institute of Brewing in Berlin (VLB), since
2006: Professor at the TU of Berlin, Member of various
Education national and European panels of experts.
October 1999 – June 2002 Night School (beside the job),
Graduation: Business Economist (VWA) · October 1995
– March 1998 Studies at the VLB Berlin, Graduation: Dip-
loma Brewmaster · September 1993 – May 1995 Appren-
ticeship as Brewer and Maltster, Privatbrauerei Wittingen
& Mälzerei Heine, Peine 50
P 034 P 035 P 036

A new method of sensory Improvement of the evaluation of Spoilage yeasts in breweries
evaluation the mashing conversion yield and and their detection by realtime
the sparging efficiency multiplex PCR
Hans Scheuren1, Jens Voigt1, Jan Schneider1, Geatan Schmid1 Jutta Schönling1, Henning Kötke2,
Benjamin Haeffner1, Karl Sommer1 1
Mareike Wenning3, Mathias Hutzler4
University of Applied Sciences Ostwestfalen-Lippe, Beverage
1
Technische Universität München (TUM); Lehrstuhl Maschinen- u. Technology, Lemgo, Germany 1
GEN-IAL GmbH, Troisdorf, Germany, 2Lehrstuhls für Technologie
Apparatekunde (MAK), Freising, Germany der Brauerei II der TU München in Weihenstephan, Freising
Weihenstephan, Germany, 3Lehrstuhl für Mikrobielle Ökologie,
Freising, Germany, 4Forschungszentrum Weihenstephan für Brau-
und Lebensmittelqualität (BLQ) TU München, Germany

Flavor is the significant criterion of evaluation in beer Conventional methods of the determination of extract Spoilage yeastsare a everlasting danger for beer and
tasting, which depends on many primary and seconda- losses in the form of spent grain extraction are not beer mixed beverages and the hygiene of their produc-
ry causes. This includes desirable and undesirable aro- suitable in many cases. Both (percental) numbers are tion surroundings. Saccharomyces belong to the most
matic compounds, but also haptic and physical issues related to the absolute amount of spent grains, which dangerous spoilage yeasts e.g. S. diastaticus. Most
like viscosity CO2-level and color. Taste as a subjective is not known in practice. The mass of the spent grains non-Saccharomyces spoilage show lower fermentati-
matter is valued individually quite different. Influences can differ considerably. The new method determines on capacity. Most of them are only able to grow if
of process changes are difficult to evaluate. In order to the spent grain amount by a mass balance of the ex- fermentable sugars and oxygen are available in the
get representative and fast results, a new sensory test tract. Laboratory mashing equipment simulates the beer or beer mixed beverage. A recent study shows
was developed, which can be realized with reasonable large scale process. A model describes the fate of the that the non-Saccharomyces species Pichia anomala
resources, and takes statistical methods into account. extract during mashing and lautering. Herewith it is is a dominating contaminant in the filling area and is
The relative number of test persons, who can detect possible to determine the conversion yield of mashing biofilm forming. In this study the yeast distribution in
a difference in change, remains almost constant in a and the mass of the spent grains. The model was ve- 106 contaminated beer samples was observed with a
group and more or less independent from external in- rified by gravimetric measurement of the spent grains focus on Saccharomyces spp. and Pichia anomala and
fluences. Individual errors follow statistic behavior and amount. With the knowledge of the spent grains mass a specific multiplex realtime PCR kit was used for the
can be assessed if the number of tasters is big enough. the soluble and convertible spent grain extract can be analysis.
The significance of results from a smaller group of ex- converted into the actual absolute losses of extract. Results: In this study 106 yeasts strains were isola-
perienced tasters in a sensory panel can be improved Results: ted from beer and identified on species level by 26S
by increasing the number of test persons even if they – Depending on the process parameters (malt, grist, rDNA-sequenzing. The percentage of the Saccharo-
are less experienced. The results of this work are based mashing) remarkable differences in the conversion myces sp. was 14,2% and the percentage of Pichia
on differentiation trials with beer of different concen- yield, justified by convertible spent grain extract. anomala was 17,9%. The strains of Saccharomyces
trations of Benzaldehyde as a typical off-flavor aroma – Improvement of conventional spent grain extract sp. and Pichia anomala were inoculated in beer and
compound. In a group of inexperienced tasters, mainly analyses can be improved with the knowledge of alcohol-free beer and incubated for 14 days at 28°. All
young food technology students, qualified differentia- the spent grains mass. strains showed beer spoilage potential after 14 days.
tion showed high conformance and significance. – With the new method the spent grain mass can be All strains of Saccharomyces sp. grew within 4 days.
Results: The results are very good. It can be seen that estimated quite precise. On genetic level the yeasts are detected and differen-
the results describe a probability distribution and that – Conversion yield is a new size to distinguish con- tiated by multiplex realtime PCR.
the number of correctly tasting persons for every conversion yield from sparging efficiency and it corre-
centration can be calculated. lates with the convertible spent grain extract.
Hans Scheuren Jan Schneider Jutta Schönling
Hans Scheuren graduated from university in 2006 as a 1991-1996 Studies in Weihenstephan Education:
degreed engineer for brewing sciences and beverage 1991-1995 internships and jobs (Euler Brauerei, Licher 1990 Diploma thesis at Institute of Medical
technology. In 2006 he started with his doctoral thesis Privatbrauerei, Staatsbrauerei Weihen- Microbiology of RWTH Aachen
with Prof. Sommer about kinetic processes of mashing stephan, Mälzerei Sulzbach-Rosenberg, 1995 Dissertation at Institute of Human Genetics
procedure. The aim consists in designing a mathemati- Gordon Biersch Brewing Company) of University Bonn
cal model for predicting the success of mashing accor- 1997 TU München-Weihenstephan ph.d. student 1995-1998 Postdoc at Institute of Human Genetics of
ding to the content of important aromatic components 1997-2001 TU München-Weihenstephan, chair of University Bonn
and the enzymatic activity. brewery plants, Scientific Assistant 1998 Foundation of the company GEN-IAL
2001-2002 Pall Corporation, Dreieich (Germany), Sales, GmbH
key account 2000 Winner of the innovation price of NRW
2002-2003 Sandoz GmbH (Novartis), Kundl (Austria), 2005-2007 Patents in DNA-detection and microbial
project manager plant erection capturing methods
2003-2006 VLB, Berlin (Germany), head of the institute
of brewery equipment and packaging tech-
nology
2006 University of applied sciences Ostwestfalen-
Lippe, Professor for beverage technology,
head of laboratories
51
P 037 P 038 P 039
Carragenean - an effective tool Haze-related phenolic structures Relationship of temperature,
for wort clarification in the generated through beer aging. particle size and clarification - an
brewhouse (laboratory vs Proposal of a sensitive colloidal investigation in haze stability of
industrial trials) instability assay using microwells wheat beer
Piotr Antkiewicz1, Aleksander Poreda1, Julie Laille1, Vesna Jerkovic1, Meike Brohan1, Cem Schwarz1, Martin Zarnkow1, Werner Back1
Mateusz Liszka2, Marcin Smaza2 Sonia Collin1 1
Lehrstuhl für Technologie der Brauerei I, TU München-Weihen-
1
University of Agriculture in Krakow, Fermentation Technology and 1
Université catholique de Louvain, Unité de Brasserie et des stephan, Freising, Germany
Technical Microbiology, Krakow, Poland, 2University of Agriculture Industries Alimentaires, Louvain-la-neuve, Belgium
in Krakow, Scientific Circle of Fermentation Technology (MSc
2007), Krakow, Poland

Carrageenean makes an effective tool allowing to ob- Beer composition (flavour, colour, haze…) changes Stable haze is an important quality aspect of German
tain a clear wort in the brewhouse. It enhances natural through storage, thereby altering the quality of the “Hefe-Weizenbier” (top fermented wheat malt beer).
sedimemnation of haze particles present in wort. It´s product. Beer flavour is known to be deteriorated due Haze in this beer is caused primary by yeast and col-
addition causes a rapid clarification of wort on coo- to the release of compounds like T2N (1), DMTS (2) or loids. The progress of haze according to different sto-
ling, giving a better start to stabilize beer right at the 4-VG (3). Recently Dehydrodicatechin A with a yellow rage temperatures (4°C and 20°C) were monitored
begininng of the production process. brown colour has been identified as responsible for nephelometrically and by detecting the particle size
Results: The clarity of wort significantly increased, beer colour modification through aging (4). Very little distribution in the supernatant of 0.5 L bottles at a
propotionally to the amount of carr. added, as well accurate information is available regarding the phe- measurement temperature of 12°C over 8 weeks.
as the amount of precipitate (photos presented). The nolic structures involved in haze formation. Yet these Results: The results show a high sedimentation rate
optimal value seems to be 50 ppm of carr. (minimum data are required to propose new colloidal stability of yeast in cold and warm stored samples, due to its
amount of precipitate with a satisfactory level of assays giving better prediction for brewers. diameter x > 3 µm over the time of 8 weeks. The avai-
haze). Protein content dropped by ca. 25% when 100 Results: Various model media of catechin and pro- lability of colloids as haze effecting particles (at 12°C)
ppm carr. was added, while further increase of its ad- cyanidins were monitored in order to mimic beer sto- was strongly influenced by the storage temperature
dition did not influence the protein content. The use of rage. After isolation of the degradation products and and the resulting physical phase due to the tempe-
carr. does not influence the analysed microelements identification by RP-HPLC-ESI(-)-MS/MS, their haze rature. Both samples showed a bimodal distributi-
concentration in wort. The influence of carr. addition potential was measured. New compouds derived from on. The cold stored samples show a high amount of
on wort clarity is wort density dependent - for the dimmer oxidation revealed very potent to interact with precipitated colloids, accompanying a sedimentation
weak wort (9P) the highest value of carr. (200 ppm) proline-rich proteins. A new assay using microwells is characteristic like solid particles, the residual particles
caused an increase of haze as compared to the con- therefore proposed to accurately quantify the haze po- have had a diameter of 1 µm. Samples stored at 20°C
trol. Whereas in the case of stroneger wort (18P) such lyphenolic fraction of a beer. showed almost no precipitation and have had a similar
influence was not noted. intensity of turbidity and particle size distribution (x <
4 µm) at the point of measurement as initial.
Piotr Antkiewicz Julie Laille Cem Schwarz
A lecturer at the Department of Fermentation Tech- She is postgraduated in analytical chemistry from 1998-2004: Studies of Brewing and Beverage Techno-
nology and Technical Microbiology, University of Ag- France. She obtained her analytical knowledge thanks logy at TU München-Weihenstephan. Since 2005: Ph.
riculture in Krakow, Poland. For over 30 years he has to 6 years of learning and several training periods. For D. student and scientific worker at the chair of Brew-
been involved in the education and scientific research example, she worked in the national institute of agro- ing Technology (Prof. Back)in Weihenstephan, with
regarding brewing technology, working close with nomical research (INRA) and in the veterinary national focus on haze stability of wheat beer and cross flow
polish brewing industry. Dr Antkiewicz has taken part school of Nantes, especially in ‘LABERCA‘ which is membrane filtration. Since 2008 head of the beer lab.
in many research projects, conducted in cooperation the national reference laboratory of steroids analyses.
with industrial sites, regarding both malting as well Since November 2007, she started a PhD thesis at UCL
as brewing technology. He is one of the initiators of under the supervision of Prof. S. Collin. She will pre-
a very famous conference of polish brewers called sent you the work done in the department of brewery
School of Fermentation Technology – which gathers and industrial food (INBR) about the polyphenols res-
the representatives of the breweries, malthouses, uni- ponsible for the beer colour instability.
versities, and supporting companies every year.
52
P 040 P 041 P 042

Gushing malt leads it to gushing Upstream beer stabilisation Effect of surfactants on beer foam
beer? during wort boiling by addition stability and collapse
of gallotannins and/or PVPP
Mbaka Malanda1, Patrick Boivin1, Hannes Withouck1, Annick Boeykens1, Martin Baszczy ski1, Pavel Novák1, Tomas
Erwan Troalen1 Gert De Rouck1 Branyik2, Maria Zednikova3, Marek C. Ruzicka3,
1 1
Jiri Drahos3
IFBM, Vandoeuvre, France KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing
Technology/M2S, KUL Association, Leuven Food Science and Nutri- 1
Institute of Chemical Technology, Department of Fermentation
tion Research Centre (LFoRCe), K.U.Leuven, Ghent, Belgium Chemistry and Bioengineering and, Institute of Chemical Process
Fundamentals ASCR, Department of Multiphase Reaktors, Prague,
Czech Republic, 2Institute of Chemical Technology, Department of
Fermentation Chemistry and Bioengineering, Prague, Czech Repub-
DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC: lic, 3Institute of Chemical Process Fundamentals ASCR, Department
of Multiphase Reaktors, Prague, Czech Republic
Gushing is one of the most serious beer faults. Gus- Haze development in beer during the shelf life is a
hing tests have been carried out directly on malt by persistent problem in the brewing industry. Pilot-scale
extracting gushing factors from malt followed by brewing trials (12°P) were conducted to study the ef- DESCRIPTION OF TOPIC:
introducing the factors to a beer or sparkling water. fect of gallotannins and PVPP addition in the boiling Beers of different composition were tested experi-
An ELISA method to detected Hydrophobins, a small kettle on colloidal and flavour stability, this in combi- mentally, as for the effect of organic compounds with
surface active proteins produced by filamentous, was nation with pH control. surface activity on the dynamics of beer foam stability
also developed to predict the gushing risk of malt. The Results: Brewing trials in the presence of gallotan- and collapse. The high-speed imaging system was used
importance of these methods on malt to predict the nins showed an efficient removal of sensitive proteins to monitor the foam behaviour, at high resolution.
gushing risk of beer is controversially. The aim of this with only a small increase of the gallic acid content Results: The temporal pattern of the beer foam beha-
investigation was to study at the 20 hl brewing scale, and a positive influence on taste and reducing ca- viour was obtained in terms of the kinetic parameters
the impact of gushing malt to gushing beer. pacity of the fresh beer. The evolution of chill haze and their relation to the character of the surface active
Results: The present study at 20 Hl brewing scale related to the aging process showed that beers sta- compound.
showed that gushing positively malt have no led to bilised with 10 g/hL gallotannins in combination with
gushing beer. Gushing inducers were followed during pH correction gave the best results. The addition of
brewing process to know at what steps, these were 10 g/hL PVPP has an explicit effect on the amounts
loosed. of polyphenols, which results in an improvement of
the colloidal stability. The use of both stabilisation
agents during wort boiling showed a decrease of the
sensitive proteins and the haze-forming polyphenols.
This in combination with an increase of the reducing
capacity.
Mbaka Malanda Hannes Withouck Martin Baszczy ski
Dr Mbaka MALANDA is Master in sciences and tech- Finished my Bachelor in Biochemistry in 2005 at KaHo Baszczy ski Martin holds an MSc degree in Fermenta-
niques of food industries from Brest University. He Sint Lieven. Career: 2005 - present: responsible for tion Chemistry and Bioengineering from the Institute
has a PhD in Nutrition, food sciences and Applied the pico brewing plant (50 L) of the KaHo Sint Lieven; of Chemical Technology (ICT) in Prague. Currently he is
biochemistry at Nancy University: Study of beer col- practical courses in analytical chemistry; reasearch in involved in Postgraduate (PhD) studies at the Depart-
loidal stability (Prof CHAPON). He has worked for 5 brewing science. Research topic: colloidal stability ment of Fermentation Chemistry and Bioengineering
years in the industrial brewery (UNIBRA – Kinshasa (ICT) and also working at the Department of Multi-
– Congo). Since 1991, he is at the French Institute of phase Reactors of the Institute of Chemical Process
Brewing and Malting (I.F.B.M.) as Pilot Plant Manager Fundamentals, Academy of Sciences of the Czech Re-
and teacher. public. He is mainly interested in the area of beer foam
research with emphasis on the stability and structure.
53
P 043 P 044 P 045
High-speed imaging of beer foam Expression of the hydrophobin New best practise approach to
formation: Effect of surfactants FcHyd5p from Fusarium traditional stabilisation
culmorum in Pichia pastoris and
evaluation of its contribution to
gushing
Pavel Novák1, Martin Baszczy ski1, Georg Lutterschmid1, Matthias Stübner1, Mika Unting1, Sonya Broderick2
Tomas Branyik2, Maria Zednikova3, Rudi F. Vogel1, Ludwig Niessen1 1
Marek C. Ruzicka3, Jiri Drahos3 ISP, Cologne, Germany, 2ISP, Warrington, United Kingdom
1
TU-München - Lehrstuhl für Technische Mikrobiologie, Freising,
1
Institute of Chemical Process Fundamentals of the ASCR, v. v. Germany
i., Department of Multiphase Reactors and, Institute of Chemical
Technology Prague, Department of Fermentation Chemistry and
Bioengineering, Prague, Czech Republic, 2Institute of Chemical DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC:
Technology Prague, Department of Fermentation Chemistry and
Bioengineering, Prague, Czech Republic, 3Institute of Chemical Pro- Hydrophobins are small proteins of about 10 kDa pro- Colloidal instability in beer is caused by the interaction
cess Fundamentals of the ASCR, v. v. i., Department of Multiphase duced by filamentous fungi with a remarkable surface of haze sensitive proteins and haze active polyphenols
Reactors, Prague, Czech Republic
activity promoting the formation of self-assembled (tannoids) present in the beer. Haze formation can be
structures known as rodlets. They are important for controlled through the management of these haze
DESCRIPTION OF TOPIC: fungal growth and the interaction of fungi with their precursors. Process aids such as PVPP and silica are
In this experimental study we developed a visualization environment. Recent studies suggested, that hydro- employed in the brewing process to achieve the desi-
method based on the high-speed imaging technique. phobins act as factors inducing gushing for beer, the red haze precursor levels and allow the beer to attain
The method consists of application of high-speed digi- uncontrolled burst out when a beer bottle is opened. its predicted shelf-life.
tal camera and image analyzing software. The method Problems of primary (biologically caused) gushing Inefficient practises in stabilisation can result in un-
is suitable for investigating the mechanism of bubble correlate with the quality of barley used in malting justified cost waste through over stabilisation of the
formation (heterogeneous nucleation) and collision of and occur in particular in those years when barley has beer.
bubbles with liquid surface. The supression of bubble been infected by fungal pathogens such as Fusarium. Implementation of Best Practise through achieving the
coalescence, whence foam formation, was tested on Results: It could be shown that amounts > 0,5 mg of correct dosage rate and accurate dosing can deliver
different samples of model liquids and beers differing lyophilisate induced gushing, whereas lyophilisate of optimum stabilisation while reducing the cost base to
in surfactant content. the P. pastoris wild type strain X33 caused no gushing. the brewery. This is a possibility with the use of the
Results: We obtained interesting relations between The gushing inducing property could also be observed right equipment, namely the Haze Tester and the ISO-
the flexibility of the liquid film surrounding the gas in non-alcoholic carbonated beverages. The addition mix system.
bubbles and the composition of the liquid phase. The of lyophilisate to the brewing process at the begin- Results: Results demonstrate that the combination of
influence of surfactants on mechanism of bubble for- ning of mashing was also demonstrated to result in targetted dosing and accurate, even distribution allow
mation and their collision with gas-liquid interface gushing beer. lower dose rates of Polyclar 10 to be employed in the
was studied. stabilisation regime without compromising quality.
Pavel Novák Georg Lutterschmid Mika Unting
Pavel Novák holds an MSc degree in Fermentation 1999-2004 Study of Foodtechnology (Dipl.-Ing. (FH)) 2 years with Diessel, Brewing Engineer VLB, last 10
Chemistry and Bioengineering from the Institute of at TU München, Diploma thesis Influence of different years with ISP, today head of beverage department
Chemical Technology (ICT) in Prague. Currently he is pre-treatments on the crosslinking of casein by trans- Europe
involved in Postgraduate (PhD) studies at the Depart- glutaminase; 2004-2006 Study of Technology and Bio-
ment of Fermentation Chemistry and Bioengineering technology of Food (M. Sc.) at TU München, Master
(ICT) and also at the Department of Multiphase Re- thesis Identification of new alcoholdehydrogenases
actors of the Institute of Chemical Process Funda- from Lactobacilli; since 2006 PhD student at the Lehr-
mentals, Academy of Sciences of the Czech Republic. stuhl für Technische Mikrobiologie at TU München.
His research interests are in the area of foams with
emphasis on the beer foam formation and interaction
with solid phase.
54
P 046 P 047 P 048

Gushing suppressing effects of Updated research results on the Assuring the microbiology of
hop constituents flavour stability of beer in plastic draught beer
packagings
Stefan Hanke1, Markus Herrmann1, Roland Folz1 David Quain1, Abhishek Banik1, Paul Hughes1
Werner Back1 1 1
VLB-Berlin, Research Institute for engineering and packaging, Heriot-Watt University, International Centre for Brewing and
1
TU München, Lehrstuhl für Technologie der Brauerei I, Freising, Berlin, Germany Distilling, Edinburgh, United Kingdom
Germany

Gushing is one of the most unsolved problems in Plastic containers and closures have taken on an im- A number of factors influence the quality of drau-
brewing. This phenomenon of bottled beer has been portant role as packaging materials for the brewing ght beers. Notably, hygiene standards impact on the
known for a long time and spontaneous foaming is industry. Alongside the many well-known advantages microbiological loading of beer. Elevated levels of
caused by an imbalance of gushing promoting and there is the problem of plastic’s inherent permeability microorganisms distort product quality and have a
preventing factors contained in beer. Despite the high to gases (O2 and CO2). To enhance the barrier pro- deleterious effect on attributes such as taste, aroma
diversity of gushing factors reported it is widely ac- perties of plastic material different bottle systems for and clarity. Key to the assurance of good hygiene is
cepted that barley and malt contaminated by moulds example Multilayer, internal coatings and blends were regular and effective line cleaning that manages the
represent the most significant inducing factor. They are developed. The quality of these various systems can be regrowth of attached microorganisms (biofilm) within
designated as primary gushing factors and nearly all evaluated through the measurement of permeation. dispense tubing. We report here the implications on
research in the last years focused on these malt and Since the demand of permeation measurement has product microbiology of weekly line cleaning and what
microorganism derived factors. An influence of hop reached the market novel methods for measurement happens when this stops. Also a novel ´magnetic field´
is often neglected. Older reports say that hops can are proposed and offered. The diversity of systems led technology that reportedly allows the relaxation of
have an influence on the gushing tendency of beer. to a situation in which measurement results from dif- weekly line cleaning was evaluated in terms of micro-
Beside polyphenols and bitter acids hops contain oils ferent sources can not be compared which each other. bial loading in the beer.
that give a pleasant hoppy flavour when added at late The lecture contains a comparison of existing methods Results: Weekly line cleaning supported beers of ex-
stage of wort boiling. with novel methods and at the same time an evalu- cellent product quality with microbial loadings of 958
Results: These experiments showed that a concent- ation of the latest development in barrier enhanced colony forming units (cfu)/ml (aerobes) and 665 cfu/
ration of 50 µg/l Linalool reduced the gushing volume plastic bottles and closures. ml (anaerobes) (average for three brands monitored
by 25%. With increasing linalool content the gushing Results: Deviations in the results of different permea- weekly for 12 weeks). Stopping line cleaning for four
volume decreased even more. Also hop oil significantly tion measurement methods that are not working with weeks increased the average counts ca. 5-fold (aero-
reduced the gushing tendency of beer. Activated car- the real kinetic exist and must be an essential part of bes) and ca.7-fold (anaerobes). The ´magnetic field´
bon induced gushing which could be reduced by by discussion about barrier effects. technology - on lines which were not cleaned for 9
linalool and alpha acids. Our results were comparable weeks - delivered average microbial counts which
with the gushing reduction obtained with a commer- were 52% (aerobes) and 32% (anaerobes) of the con-
cial hop based gushing inhibitor. trol beers.
Stefan Hanke Roland Folz David Quain
I was born in 1980. From November 1999 to July 2004 Roland Folz attended an apprenticeship as a brewer After 24 years at Bass/Coors, David is part-time Pro-
I studied brewing science and beverage technology at and maltster at the Beck´s Brewery in Bremen, Germa- fessor in Brewing at ICBD and also founder/Director of
Technische Universitaet Muenchen (Weihenstephan), ny. After working another year for the Beck´s brewery, red-ts Ltd, a technical consultancy.
graduating as an engineer with a Dipl.-Ing. degree. he started his studies in Berlin and received a diplo-
During my studies I worked for and received practical ma engineer degree in brewing technology from the
training at different German brewing and malting com- Technical University, Berlin. After the graduation, he
panies. Since September 2004 I has been a scientific was head of the technical department/production at
employee at the Lehrstuhl fuer Technologie der Brau- the Preussen Pils brewery in Pritzwalk, Germany for
erei I, Freising-Weihenstephan, Germany (Prof. Back). two years. In October 2006, he returned to the VLB-
From December 2006 until May 2007 I headed the Berlin as a global consultant for brewing technology
institutes Small Scale and Pilot Scale Brewery Depart- and now works for the Engineering and Packaging
ment. Since May 2007 I‘m responsible for the HPLC Department as the specialist for the filling department
and GC Laboratory of the institute. My main research and PET topics. Furthermore to his consulting practice,
topics are the influence of hops on beer drinkability, as he is involved in teaching and in research projects and
well as the influence of beer matrix on bitter taste. manages the internationalisation of the VLB.
55
P 049 P 050 P 051
Decomposition of the iso-α-acids Should brazen-equipment still be A novel method for measuring
in bottle conditioned and used in beer dispensing systems total package oxygen
pasteurised beers these days?
Nerina Sebastianutto1, Stefano Buiatti1, Heinz Dauth1, Johannes Tippmann1, Frank Verkoelen1
Andrea Pavsler1 Klaus Dörsam2 1
Haffmans BV, Sales, Venlo, Netherlands
1 1
University of Udine, Department of Food Science, Udine, Italy TU München, Lehrstuhl für Maschinen- und Apparatekunde,
Freising-Weihenstephan, Germany, 2Berufsgenossenschaft Nah-
rungsmittel und Gaststätten BGN, Mannheim, Germany

Decomposition of iso-α-acids (IAA) was evaluated For more than ten years different committees and When it comes to product life and flavor stability of
comparing bottle conditioned with pasteurised beers. boards are discussing the usage of brazen-equipment beer and beverages, oxygen remains detrimental. Pre-
In addition, the influence of the yeast strain used in in beer dispensing systems very controversial. The venting (even low) oxygen pick-ups during the entire
the conditioning step was studied. repeated efforts of the “Arbeitskreis Getränkeschank- production and packaging process is of paramount
Results: The pasteurised beer was analysed before anlagen des Deutschen Brauer-Bundes” to use solely importance to brewers and beverage manufacturers.
and after pasteurization. Both the IBUs and the IAA equipment of stainless steel have not yet penetrated As a result, beer and beverages are produced with very
content did not change. During the refermentation into the awareness of all persons in charge. Due to the low dissolved oxygen (DO) levels, achieving consistent
step, the IAA showed an average decrease of 13%, need for scientific action investigations have been car- quality and high flavor stability during their complete
the trans-isomers decreased more than the cis-isomers ried out to determine the release of lead from brazen- shelf life. Through a TPO measurement the brewery is
and the yeast strains did not prove different. During equipment which stands in contact with beer. able to determine the critical parameter for the susta-
ageing the pasteurised beer showed a decrease in IAA Results: During the whole investigation period one inability of beer quality.
by 17% and the other beers by 18% on average. The could measure different lead concentrations released Directly after filling, packages are prepared for TPO
yeast strains did not prove different during ageing from the nozzles due to longer contact time with beer. measurement that should be performed as quickly as
even if the highest pitching rate showed a strongest The lead concentration appeared non-systematic and possible to avoid product oxidation and consumpti-
decrease in IAA. The T/C ratio decreased by 33% and independent from age and condition of the nozzles. on of oxygen. A quick determination, without sample
37% for pasteurised and conditioned beers respec- preparation, requires separate measurement of the O2
tively. The isocohumulone, isohumulone and isoadhu- content in the headspace and dissolved oxygen. This
mulone showed a decrease during ageing by 17, 20 results in the total package oxygen and enables to de-
and 16% for pasteurised beer and 14, 18 and 19% termine whether the O2 is coming from the headspace
for the other beers. or from the liquid.
Results: A new measuring method for calculating To-
tal Package Oxygen (TPO) out of the oxygen content
in the headspace and the dissolved oxygen. The total
oxygen is equal to the total oxygen calculated with the
traditional z-method of Uhlig.
Stefano Buiatti Heinz Dauth F r a n k Ve r k o e l e n
He got a degree in Agricultural Science at University of Graduated as an Engineer for Food Technology and Studied Mechanical Engineer at HTS Venlo and fini-
Bologna, Italy. He is researcher at University of Udine Biotechnology at the TU München - Weihenstephan in shed in 1982 Since 1984 working for Haffmans B.V.
1985 present. He worked as Quality Control Technici- 1993. Afterwards appointed as a Scientific Researcher - Started as a project engineer for CO2 recovery. - After
an at Moretti Brewery in Udine, Italy in 1985. Research at the Chair of Process Engineering (Prof. Sommer) in Project Management changed to R&D in 1987 - Beca-
secondment to Brewing Research International, Nut- Weihenstephan. Doctoral thesis completed in 1999 me the R&D manager - Since approx. 2001 changed to
field (UK) in 1997 and 1998 (6 months) and in 1999 in the field of mechanical process engineering. Since Product Manager QC, - Became Sr. PM responsible for
(3 months). Expert as project evaluator for EU since 2003, Scientific Assistant and University Lecturer at sales of QC equipment and in-line equipment
1999. In charge of the pilot brewery at the Univer- the Chair of Process Engineering, TU München. His
sity of Udine, Italy. Professor at University of Udine main interests of research are bulk solids technolo-
on Brewing science and Cleaning and Disinfection of gy, dispensing technology, process engineering for
Food Plants: He has been teaching Brewing Science specific problems in the food and beverage industry.
since 1994 and Cleaning and Disinfection of Food He is also responsible for the industrial cooperation
Plants since 1999. He works on optimization of ana- programme of the institute. Furthermore he is wor-
lytical methods, chemical and microbiological quality king as an Assistant Professor at the Weihenstephan
assessment of craft and industrial beers. University of Applied Sciences lecturing about process
engineering.
56
P 052 P 052a P 053

Beer categorization: A new way The influences of membrane Beer bioflavouring by
to understand beer expertise filtration on taste stability and refermentation: a sensorial
haze formation comparison between bottle
conditioned and industrial beers
Maud Lelièvre1, Sylvie Chollet1, Dick Meijer1 Andrea Pavsler1, Stefano Buiatti1,
Dominique Valentin2 1
Stefano Micolini1
Norit Process Technology BV, Enschede, Netherlands
1
ISA, Lille, France, 2Université de Bourgogne - CESG, Dijon, France 1
University of Udine, Food Science, Udine, Italy

A beer sensory panel is a very useful tool to describe An independent study has shown that Norit Process Sensorial comparison between bottle conditioning and
and compare beers. But training beer experts require Technology’s Beer Membrane Filtration has a positive isobaric bottling methods. Evaluation of the effects on
important investments. So expertise is an important effect to the taste and colloidal stability of the filtered the final quality product using alternative extracts for
field of research in sensory analysis. Whereas effect beer. In this test – a modern Cross Flow Membrane refermentation process in lager beer style.
of expertise on discrimination and description of food Filter has been compared with a state-of-the-art Kie- Results: Bottling conditioning can be a suitable me-
products has been widely studied, little is known selguhr Filter. The Kieselguhr that has been used as a thod to obtain good quality products, even for lager
about how sensory experts categorize their percep- filter aid had an extremely low FE-content and as re- beers like American lager, classic American Pilsner and
tions and their knowledge. By understanding how search methods EPA/ ESR/ EPR and standard chemical German or Bohemian Pilsner beers style.
sensory experts organize their perceptions, we could analysis of aging components have been used. One of
develop new sensory training methods. The objective the tests has been executed in a brewery with a full-
of this study was to understand how people categorize scale Beer Membrane Filter. The test results indicated
beers depending on their expertise level. a higher FE-level in Kieselguhr filtered beer, implica-
Results: Globally, there is no difference in discrimi- ting a higher oxidative level of the beer.
native performance but it seems that discrimination
criteria are not the same for the two groups of ex-
perts. We found that sensory beer experts and brewers
globally categorize beers in the same way, when they
taste beers or when they see beer pictures.
Maud Lelièvre Dick Meijer Stefano Buiatti
Master‘s degree in Sensory Analysis PhD project: A Brewer with 17 years experience in different posi- Date of Birth: 24.4.58, single Degree in Agricultural
‚Effect of expertise on representation and categoriza- tions at the Grolsch Breweries in the Netherlands. In Science, University of Bologna, 1984. Lecturer/Resear-
tion of beers.‘ 1997 started as Technical Director within the Norit cher University of Udine 1985 present Quality Control
organization. The last 4 years responsible for marke- Technician Moretti Brewery, 1985 Research second-
ting and sales of turn-key breweries and membrane ment to Brewing Research International, Nutfield (UK)
applications in breweries. Target is to implement kie- September 1997 to March 1998 and July 1999 to Oc-
selguhr-free beer membrane filtration and Membrane tober 1999 Expert as project evaluator for EU since
Bioreactors, where effluent of the treated waste water 1999 (in FP 5,6 and 7) In charge of the experimental
will be re-used as Process water, as the standard ap- microbrewery at the University of Udine Preparation
plications. and delivery of lecture course at University of Udine
on Brewing science and Cleaning and Disinfection of
Food Plants Optimization of analytical methods, che-
mical and microbiological quality assessment of craft
beers.
57
P 054 P 055 P 056
Occurrence of thiols in beer: Quantitative analysis of the Impact of organic practices on
Impact of bottle refermentation content of aromatic alcohols in organoleptic properties of beer
Czech beer using SPE and GC-MS
Sabrina Nizet1, Jacques Gros1, Laurent Mélotte1, Ji í ulík1, Tomá Horák1, Vladimír Kellner1, Laurent Mélotte1, Sabrina Nizet1,
Sonia Collin1 Jurková Marie1, Pavel ejka1, Josef Dvo ák1 Etienne Bodart1, Sonia Collin1
1 1 1
Université catholique de Louvain, Unité de Brasserie et des Research Institute of Brewing and Malting, AZL, Praha, Czech Université catholique de Louvain, Unité de Brasserie et des
Industries Alimentaires, Louvain-la-Neuve, Belgium Republic Industries Alimentaires, Louvain-la-Neuve, Belgium

Thiols are known to have a strong impact on the ove- The content of aromatic alcohols o-phenylethanol, Consumers are more and more sensitive to the pre-
rall aroma of fermented beverages. For fresh beers, eugenol, guaiacol, 4-ethyl and 4-vinylguaiacol, tyrosol sence of pesticide residues in their products as to the
twelve polyfunctional thiols were detected (1). All of and tryptofol considerably influence the senzoric pro- negative impact of conventional agriculture on the
them were absent from wort, suggesting a key role of file of beer. As literature data concerning their content environment. Some brewers are currently proposing
fermentation (1). Thiols can be also generated through in beer in many cases differ significantly, our aim was organic versions of their beer to fulfill this increasing
ageing, inducing roasted/burned (2-mercaptoethyl to develop an accurate, sensitive and reproducible me- demand. However, even when an identical process
acetate and 3-mercaptopropyl acetate) or onion-like thod for the analysis of aromatic alcohols in beer. is applied, organic and conventional versions of the
(2-mercapto-3-methylbutanol) off-flavours (2). In Results: The extraction conditions were optimized same beer always taste differently. The aim of the
some breweries, a cold storage is applied just after re- and the proposed method was validated on real sam- present work was to point out these differences and
fermentation to avoid milk-like defects, most probably ples of beer. The recovery of aromatic alcohols ran- start tracing their origin in the raw materials (hops
brought by polyfunctional thiols. ged from 78% to 98% and the koeficient of variation and malt).
As no scientific data were available on the impact of ranged from 1,22% to 10,96%. The limit of detection Results: Differences were evidenced between the two
bottle refermentation on these compounds, this was (LOD) varied from 0,001 to 0,01 mg/l. beers. The former, already more coloured, displayed a
the aim of the present work. more complex profile, with more spicy, grainy and
Results: XAD extractions were performed on bottle malty aromas, whereas the conventional one contai-
refermented and unrefermented beers. Some fruity es- ned more sulphur and stale flavours. XAD extraction
ters and acids revealed detected with a higher dilution was performed on both samples. Significant variations
factor after refermentation. However, the biggest dif- were recorded among acids, esters, volatile phenols
ferences between both beers were their thiol profile. and sulphur compounds, partially explaining tasting
Eight polyfunctional thiols emerged as specific of the profile differences. Sulphur composition was tenta-
refermented beer. Their chemical structure and synthe- tively linked to organic practices in hop culture, espe-
sis pathway will be discussed. cially the use of copper sulphate.
Sabrina Nizet Ji í ulík Laurent Mélotte
Sabrina Nizet received her bachelor in food in che- ulík, Ji í was born in 1952. Studies: MSc, Institute Laurent is graduated in agronomy and in brewing from
mistry in 2004 from the Institut Paul Lambin (Bruxel- of Chemical Technology - Prague, CZ, Faculty of Food UCL (Belgium). After working in a Gueuze Brewery, he
les, Belgium). Since then, she joined the team of Pro- Preservation and Meat Technology (1975); PhD, Ins- started extensive research on sorghum malting and
fessor Sonia Collin (Université catholqiue de Louvain, titute of Chemical Technology - Prague, Faculty of brewing for 4 years. In 1993 he joined Inbev as Raw
Brewery and industrial food department) where she is Fermentation Chemistry and Bioingeneering (1987). Material Specialist, than Analytical and Sensory Ser-
involved in researches focused on hop and beer aro- Appointments: 1975-1980, technologists and re- vices Manager, Senior Malting Scientist, and recently
ma. She is also specialized in organic chemistry and search and development worker (fermentation and be- Global Brewing Chemistry Manager. Laurent is now
involved in beer quality control. werages technology); since 1980: Research worker at visiting lecturer (biochemistry of malting and brewing)
the Research Institute of Brewing and Malting Prague at the UCL and active in research in the laboratory of
(RIBM); since 2001: Technical Head of Accredited Ana- Professor Collin. His research focuses mainly on the
lytical Testing Laboratory; since 1997: Member of the aroma characteristics of special beers and their fate
MEBAK Committee. Research topics: gas and liquid along ageing, and the quality of raw materials.
chromatography, trace analysis of cancerogenic and
sensoric-active compounds in beer and releated raw
materials, flavour stability of beer.
58
P 057 P 058 P 059

Development of light beers with Screening of different enzymes Identification of a new off-flavour
improved fullness and prolonged able to hydrolyse cystein adducts, in “light stable” beers
flavour stability a new source of hop flavours
Koen Goiris1, Sofie Malfliet1, Jan De Cock1, Jacques Gros1, Sabrina Nizet1, Vesna Jerkovic1, Jacques Gros1, Sabrina Nizet1, Laurent Mélotte1,
Gert De Rouck1, Guido Aerts1, Luc De Cooman1 Laurent Mélotte1, Sonia Collin1 Sonia Collin1
1 1 1
KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing Université Catholique de Louvain, Unité de Brasserie et des Université Catholique de Louvain, Unité de Brasserie et des
Technology/M2S, KUL Association, Leuven Food Science and Nutri- Industries Alimentaires, Louvain-la-Neuve, Belgium Industries Alimentaires, Louvain-la-Neuve, Belgium
tion Research Centre (LFoRCe), K.U.Leuven, Ghent, Belgium

Compared to the US, consumption of light beers in Eu- 4-Sulfanyl-4-methylpentan-2-one (4SMP) and 3-sul- MBT (3-methyl-2-butenethiol) is responsible of the
rope is marginal. Although cultural and health-related fanylhexanol (3SH), two Sauvignon-like flavours (1), famous lightstruck off-flavour in beer (1). Reduced
aspects may largely explain this differential consumer have been detected in various lager beers and in some hop extracts can be used to avoid iso α-acid photo-
behaviour, in this work we aimed at unravelling po- hop varieties (2,3,4). In wine, these polyfunctional thi- degradation (2). If it clearly improves the taste of fresh
tential flavour deficiencies of light beers and to deve- ols are released from S-cysteine conjugates, thanks to beer bottled in clear glass, some off-flavours are still
lop a fully-flavoured product with prolonged flavour yeast β-lyase activity (5). The aim of the present work detected after ageing. The aim of the present work
stability. was to investigate how brewing enzymes could incre- was to investigate the pathways leading to these com-
Results: The fresh commercial beers could be differen- ase the hydrolysis of such conjugates, most probably pounds.
tiated based on their origin (US or European) and beer present in hop. Results: Whereas no MBT flavour was detected by
style (light or pilsner). A lack of bitterness, too much Results: Sensorial analyses evidenced strong differen- the panel, comparative sensorial analysis evidenced
sweetness, and especially low fullness were identified ces before and after hop enzymatic digestions. GC-O, a strong “onion-like” off-flavour in “light stable”
as potential flavour deficiencies of fresh light beers. GC-PFPD and GC-MS allowed us to identify the main beer exposed to light. GC-O and GC-MS applied on
Upon ageing, light beers were generally less flavour polyfunctional thiols derived from S-cysteine conjuga- the aroma extracts allowed to identify 2-sulfanyl-3-
stable than their pilsner counterparts, mainly due to tes. The most efficient enzymes were selected. pH and methylbutanol (2S3MB) as the key-compound (AEDA
increased sensory perception of cardboard and ribes temperature were optimized in order to increase the Dilution Factor = 32-1024 for 2S3MB while only 8-16
staling flavours. polyfunctional thiols recovery. for MBT). 2S3MB revealed to be synthesized from
3-methyl-2-butenol (3MBOH) found in hop extracts.
The involved radicalar mechanism is strongly enhan-
ced by light.
Koen Goiris Jacques Gros Jacques Gros
Goiris, Koen Born in 1976. Studies: Academic degree EDUCATION: 10/2007 PhD Student in Agronomy EDUCATION: 10/2007 PhD Student in Agronomy
in Industrial Engineering Biochemistry at the KaHo and Biological Engineering carried out in the Brewery and Biological Engineering carried out in the Brewery
St.- Lieven, Ghent, Belgium (2000). Appointments: and Food Industries laboratory, Catholic University of and Food Industries laboratory, Catholic University of
2000-present: Assistant Scientist in Malting and Brew- Louvain-la-Neuve (Belgium). (Advisor Prof S. Collin) Louvain-la-Neuve (Belgium). (Advisor Prof S. Collin)
ing Science at the Laboratory of Enzyme, Fermentation 06/2007: Research Master in Microbiologie Immu- 06/2007: Research Master in Microbiologie Immu-
and Brewing Technology of KaHo St.-Lieven. Research nologie - University of Bordeaux II (France). EXPERI- nologie - University of Bordeaux II (France). EXPERI-
topics: high tech hopping: advanced bittering, novel ENCE - INTERNSHIPS 2007: Research project leader ENCE - INTERNSHIPS 2007: Research project leader
hop aroma technology and hop polyphenols; beer in Mycology and Alimentary Security (MYCSA) INRA in Mycology and Alimentary Security (MYCSA) INRA
flavour and flavour stability; mixed fermentation and Bordeaux (France) (7 months) 2006: Research project Bordeaux (France) (7 months) 2006: Research project
light beers. assistant in Laboratoire de Functional genomics of assistant in Laboratoire de Functional genomics of
Trypanosomatides, University Bordeaux II (2 months) Trypanosomatides, University Bordeaux II (2 months)
2004: Research project assistant in Oenology Faculty, 2004: Research project assistant in Oenology Faculty,
UMR nologie-Ampélologie, University of Bordeaux II UMR nologie-Ampélologie, University of Bordeaux II
(2 months) (2 months)
59
P 060 P 061 P 062
The sorting task: Another Relevance of non-thermal process Thermal influence on Strecker
method to obtain beer sensory steps on Strecker aldehyde aldehyde formation during wort
descriptions formation after wort boiling boiling
Sylvie Chollet1, Maud Lelièvre1, Hervé Abdi2, Andreas Stephan1, Andreas Brandl1, Andreas Brandl1, Andreas Stephan1,
Dominique Valentin3 Georg Stettner1 Georg Stettner1
1 1 1
Institut Supérieur d‘Agriculture, Food Department, Lille, France, Bitburger Braugruppe GmbH, Bitburg, Germany Bitburger Braugruppe GmbH, Bitburg, Germany
2
University of Texas, Dallas, United States, 3Université de Bourgog-
ne, UMR CSG 5170 CNRS, INRA, Dijon, France

In sensory evaluation, the method commonly used to In previous publications we pointed out the correla- In previous publications we pointed out the correlati-
characterise and describe beers is the conventional tion between high soluble nitrogen contents in malt on between high soluble nitrogen contents in malt and
profile. This method is very efficient but requires a lot and wort and the increased susceptibility of the re- wort and the increased susceptibility of the resulting
of time to train subjects and to teach them to quantify sulting beers towards beer aging. The aging process beers towards beer aging. The aging process is close-
all the relevant sensory characteristics. Recently, new is closely linked to the Strecker degradation of the ly linked to the Strecker degradation of the precursor
faster and less restricting methods have been deve- precursor amino acids. Apart from the wort boiling we amino acids. Currently mainly thermal processes (e.g.
loped, such as free choice profiles or profile flash. In elucidated further formation origins throughout the wort boiling) are said to be responsible for the de-
both these methods, subjects are free to choose their following non-thermal process steps. velopment of Strecker aldehydes (SA). Different wort
own vocabulary to describe beers. More recently, the Results: In accordance to our previous results we boiling times and intensities were examined to check
sorting task (which is a method based on similarity found an increase in methional for the BoB-beer. Sur- the influences on beer aging intensity during storage.
between products) has been studied in food and non- prisingly this increase was also evident for the BoF- Results: Worts 1-5 showed a slightly increased level
food fields. The aim of the present study is to see whe- beer. This indicated that there is a non-thermal pa- of SA for the brew with 120 min boiling time whereas
ther the sorting task can be useful to obtain relevant thway to Strecker aldehydes (SA) during fermentation the amount of SA was equal for all fresh beers and af-
sensory information about beers. that is dependent on the level of the corresponding ter 3 months. Hence the tasting panel could not point
Results: Results showed that sensory maps obtained precursor amino acid. More interestingly we also saw out a significant difference in aging flavour for these
with sorting tasks are close to those obtained with the an increased formation of SA in the BB-beer. Having beers. Interestingly the brew without boiling (BwB)
conventional profile. Moreover, sorting tasks could be an identical amount of SA in fresh condition compared showed a slightly higher level of SA in the fresh beer
used with trained as well as untrained subjects. Using to the standard the addition of amino acids intensified than the standard beer (SB; 70 min boiling). It became
of a list of terms helped, whereas providing the num- the amount of SA and consequently the stale flavour obvious that the levels of SA for BwB and SB vary si-
ber of beer groups did not. Finally, to obtain relevant after 3 and 6 months significantly. gnificantly throughout wort production. However the
results, the number of beers to classify should not be final beers show a nearly identical SA amount.
more than twenty.
Sylvie Chollet Andreas Stephan Andreas Brandl
Professor in Food department of Institut Supérieur Since 2007: Head of central laboratory of the Bitbur- Born in 1973. 1993-1995: Technical graduation as a
d‘Agriculture de Lille-France (Since 2000) - PhD in ger Braugruppe GmbH, Bitburg, Germany. 2000-2006: brewer at the brewery Aldersbach. 1995-2001: stu-
Food Sciences (2000) Head of the laboratory of the Bitburger Brauerei Th. dy of Brewing and Beverage Technology at the TU
Simon GmbH. 1999: PhD in Food Chemistry at the Munich-Weihenstephan. 2001-2005: PhD thesis in
University of Hamburg (Thesis: development and ma- Weihenstephan on the development and the imple-
neouvrability of the flavor of soybean lecithins). 1997- mentation of PCR-based methods into brewery quality
1999: Scientific collaborator at the Institute of Food assurance. 2005-2007: Project engineer for aseptic
Chemistry, Hamburg. Appointments:1996: Hygiene filling lines at Krones AG in Neutraubling. Since 2007:
Institut Hamburg; 1995: GBA Gesellschaft für Bio- Head of the Bitburg brewery pilot plant. Responsible
analytik Hamburg mbH. 1990-1995: Studies of Food for the organisation and documentation of brewing
Chemistry at the University of Hamburg technology trials.
60
P 063 P 064 P 065

Contribution of staling compounds Sensory properties of iso-α-acids LC-MS/MS studies on the in-
to various types of aged flavours and their derivatives fluence of the pH value on the
occuring in lager beer by studying formation of novel iso-α-acid
their concentration evolutions and degradation products in beer
flavour thresholds
Daan Saison1, David P. De Schutter1, Nicole Schulze1, Ines Böker2, Berthold Weber2, Annika Brock1, Andreas Stephan1,
Sem M. Vandecan1, Bregt Uyttenhove1, Christa Runge2, Andreas Degenhardt2, Daniel Intelmann2, Thomas Hofmann2,
Filip Delvaux1, Freddy R. Delvaux1 Gerhard Krammer2, Peter Winterhalter1 Georg Stettner1
1 1 1
Centre for Malting and Brewing Science, Microbial and Molecular TU Braunschweig, Institute of Food Chemistry, Braunschweig, Bitburger Braugruppe GmbH, Bitburg, Germany, 2Lehrstuhl für
Systems - KULeuven, Heverlee, Belgium Germany, 2Symrise GmbH & Ko KG, Holzminden, Germany Lebensmittelchemie und Molekulare Sensorik, Freising, Germany

Beer flavour is the result of a complex interaction bet- The bitterness plays an important role as hop-derived The flavour of beer is heavily dependent on time of
ween hundreds of compounds and even more taste beer flavour attribute and is caused by the iso-α-acids storage. The typical bitterness of fresh beer is well-
and olfactory receptors. During storage, various che- which result from isomerisation process of the α-acids known to slightly decrease in intensity and to change
mical reactions occur in beer which result in the de- during the wort boiling process. Also tetrahydro-iso- in quality with increasing age of the beverage. Non-
terioration of the fresh flavour. It is however unclear α-acids, hexahydro-iso-α-acids and rho-iso-α-acids volatile bitter compounds of beer have been investiga-
which compounds are responsible for the aged flavour. are widely used as post fermentation bittering pro- ted in the last decades, and it is agreed that the typical
Additionally, aged flavour formation (cardboard, ribes, ducts, due to their foam enhancing and light stable beer bitterness is caused by adding hop products du-
caramel, madeira,...) appears to be dependent on sto- properties. There is only little scientific data about the ring wort boiling. A number of isomerization processes
rage conditions. This study gives an overview of the sensory characteristics of these different iso-α-acid during the wort boiling process have been reported to
flavour contribution of compounds that were already isomers and their chemically modified variants. be of major importance for bitter taste development
linked with beer ageing and gives a clearer insight in Results: For the sensory characterisation a panel of in the final beer product. Moreover, the iso-α-acids
the effect of storage conditions on the progress of 12 - 20 persons (male, female) had been trained to have been identified as the major bitter contributors
ageing reactions. evaluate taste thresholds and time-intensity measu- in beer and were demonstrated to be generated upon
Results: The effect of 26 staling compounds on the rements. a re-arrangement reaction of their hop-derived pre-
aged flavour of a Belgian lager beer was studied. cursors, namely the α-acids. Already De Cooman et
Strikingly, thresholds were regularly found to be sub- al. 2000 pointed out that particularly the trans-iso-
stantially lower than previously reported. In addition, α-acids are prone to degradation. In contradiction to
a masking effects and various interactions were ob- previous findings, Intelmann and Hofmann revealed
served between flavour compounds. Finally, the pro- an acid-catalytic decomposition pathway for trans-iso-
gress of staling reactions was clearly dependent on α-acids to tri- and tetra-cyclic degradation products.
storage conditions and gave rise to different staling In the present study, we investigated the influence of
compound concentrations and consequently different the pH value of beer on the formation of these degra-
types of aged flavours. dation products by means of quantitative HPLC-MS/
MS experiments.
Results: The results exhibited a negative correlation
between the pH value, the instability of iso-α-acids,
and the formation of their tri- and tetra-cyclic degra-
dation products.
Daan Saison Nicole Schulze Annika Brock
Daan Saison graduated as bio-engineer in food che- 2000 - 2005 study of food science, TU Braunschweig Personal information: Annika Brock Im Graben 20
mistry and technology at the K.U.Leuven. He carried 2005 - 2006 practical training at LAVES within 2nd 54634 Bitburg, Germany 05.09.1978 Experience: Fla-
out his masters thesis at the Centre for Malting and state examination 2006 - 2007 project work at Ins- vour scientist, Bitburger Braugruppe GmbH, Bitburg,
Brewing Science (CMBS) at the K.U.Leuven on the titute of Food Chemistry TU Braunschweig 2007 start Germany (September 2008 to present) Scientific assis-
subject ‚Characterisation of Glycoside Hydrolase in of Ph.D. studies tant, Chair of Food Chemistry and Molecular Sensory
Brewers‘ Yeast and the Influence on Hop Glycosides.‘ Science, TUM, Freising, Germany (Oktober 2007 to July
After graduation, he started a PH.D. program at the 2008) Scientific assistant, Institute of Food Chemistry,
CMBS. In august 2008, he gave a lecture at the ‚World WWU, Münster, Germany (May 2005 to September
Brewing Congress‘ on the subject: ‚Effect of the fer- 2007) Internship, Iglo, Reken, Germany (April 2004
mentation process on staling indicators in order to to June 2004) Education: 2004-2005 year of practi-
influence the flavor stability of beer‘. cal training at CVUA Münster (2. state examination)
1998-2003 study of Food Chemistry at the University
of Bonn (1. state examination)
61
P 066 P 067 P 068
Interactions in beer flavour Determination of flavour active Identification of novel unique
release and perception monophenols in beer using flavor compounds derived from
liquid-liquid extraction with pH Nelson Sauvin hop and synergy of
adjustment and GC-MS these compounds
Rebecca Clark1, David Cook1, Robert Linforth1, Femke L. Sterckx1, Sem M.G. Vandecan1, Kiyoshi Takoi1, Marie Degueil2, Svitlana
Francis Bealin-Kelly2, Joanne Hort1 Freddy R. Delvaux1 Shinkaruk3, Cécile Thibon4, Toshio Kurihara1, Koichi
1 1
Toyoshima1, Kazutoshi Ito1, Bernard Bennetau2,
Division of Food Sciences, University of Nottingham, Sutton KULeuven, Centre for Malting and Brewing Science, Heverlee, Denis Dubourdieu4, Takatoshi Tominaga4
Bonington, Loughborough, Leicester, United Kingdom Belgium
2
SABMiller plc, SABMiller House, Church Street West, Woking,
1
Surrey, United Kingdom Sapporo Breweries Ltd., Frontier Laboratories of Value Creation,
Yaizu, Japan, 2Université de Bordeaux, Talence, France, 3ENITA
de Bordeaux, Talence, France, 4Université de Bordeaux, Faculté
d’Œnologie, Talence, France

Much is known about the role of individual ingredients The volatile phenols are a group of flavour compounds Nelson Sauvin(NS) is a unique hop variety that was
and of key process parameters in determining beer fla- that have been extensively studied in wine and other bred and grown in New Zealand. This hop belongs to
vour quality. However, relatively little is known about alcoholic beverages, where they are often held res- the high alpha-type hop, but it gives a specific floral
the sensory and physicochemical interactions between ponsible for certain vanilla like, spicy and woody aro- flavor like Sauvignon Blanc wine to finished beers. We
key flavour components - for example the impact of mas. In beer however, the research on phenolic com- have already identified isobutyric esters and a new
carbonation on perceived bitterness, sweetness or pounds was mostly focussed on phenolic acids and volatile thiol, 3-sulfanyl-4-methylpentan-1-ol, derived
aroma of beers. The aim of this investigation was to anti-oxidants and not so much on the flavour active from NS. This result has been reported at EBC 2007.
evaluate interactions between selected primary fla- monophenols. Therefore, a method was developed to Now, we studied how these compounds contribute to
vour determinants in beer (carbonation level, alcohol investigate these simple phenols in beer. the characteristic flavor of the beer made from NS (NS
content, bitterness). Results: After extraction with KOH-solution the pH Product).
Results: Ethanol significantly increases the release of was adjusted to different values, ranging from pH 9 to Results: We have already reported that isobutyric
ethyl acetate, phenethyl alcohol and isoamyl alcohol pH 6. This influenced the amount of extracted phenols, esters (isobutyl isobutyrate (IBIB), isoamyl isobutyra-
(p < 0.05). Carbonation significantly increases the re- dependent on the functional groups present. Various te (IAIB) and 2-methylbutyl isobutyrate (2MIB)) and
lease of ethyl acetate and isoamyl alcohol (p < 0.05). monophenols could be identified when analysing dif- a new volatile thiol, 3-sulfanyl-4-methylpentan-1-ol
Hop acids did not affect volatile release. ferent commercial beer samples with the improved (3S4MP) were found in the NS hop and the NS pro-
method, including vanillin, acetovanillon, methyl va- duct. Isobutyric esters had a floral flavor like green
nillate, 4-hydroxybenzaldehyde, thymol and syringal- apple and/or apricot. 3S4MP had a grapefruit-like
dehyde. Many of the identified phenols haven’t been and/or rhubarb-like odor, similar to that of Sauvignon
reported as beer compounds previously. Blanc. Now, we newly identified another volatile thiol,
3-sulfanyl-4-methylpentyl acetate (3S4MPA), in the
NS product. This compound had a grapefruit-like odor,
similar to that of 3S4MP.
Rebecca Clark Femke L. Sterckx K i y o s h i Ta k o i
Rebecca Clark BSc. PhD research topic - Multimodal Master in Bioscience Engineering: Food Technology at KIYOSHI TAKOI is senior research brewer in the Fron-
flavour perception, the effect of key flavour compo- Catholic University of Leuven, Belgium (2002-2007) tier Laboratories of Value Creation of SAPPORO BRE-
nents in beer on flavour perception. PhD Research Fellow at Centre for Malting and Brew- WERIES LTD. and studies the flavor compounds of
ing Science, KULeuven, Belgium (2007-present) beer.
62
P 069 P 070 P 071

Masking solution for off-flavours Improving flavour stability of Laboratory- and pilot plant-
In alcoholic beverages: the final beer through the use of scale study on the creation of
The Olfactoscan® innovative natural antioxidant carbonyl compound-sulphur
dioxide adducts
Catrienus de Jong1, Kerstin Burseg1, Nicolas Declercq1, Tiago Prol2, Moises Perez3, Marcel Karabín1, Tereza Ehlová1, Pavel Dostálek1
Heleen Goorissen1, Damien Lemaire1 Mustapha Nedjma4, Cesare Bianco5 1
Institute of Chemical Technology Prague, Department of Fermenta-
1
NIZO Food Research, Flavour, Ede, Netherlands 1
AEB GROUP, R&D Beverage Division, San Polo, Italy, 2AEB tion Chemistry and Bioingineering, Prague, Czech Republic
Bioquimica Latino America, Manager Beverage Division Brazil, Sao
Josè Dos Pinhais, Brazil, 3AEB Argentina, General Direction, Maipu
Mendoza, Argentina, 4Spindal AEB Group, R&D Biotechnology,
Gretz Armainvilliers, France, 5AEB Group, CEO, San Polo, Italy

The formation and presence of volatile off-flavours in foods Flavour stability is very significant to evaluate beer Delaying flavour staling, in order to prolong shelf life
and beverages is a widespread and costly problem for the quality. The beer occurs during the all production many of beer, is one of greatest challenges that the brewing
food and beverage industry. If the removal of an off-flavour problems of oxidation. Glutathione (GSH) is one of the industry is facing today. While the influence of free
is not feasible other volatiles can be used that mask or most abundant low-molecular-weight thiols found in carbonyl compounds on beer quality is more or less
suppress the perception of the off-flavour [1,2]. The con- living cells. This study presents industrial results about solved, the role of carbonyls bound in adducts with
cept of off-flavour masking is of great interest for the food the use of a natural and innovative yeast extract with sulphur dioxide formed during the fermentation pro-
and beverage industry. Fermentation and hop selection in high level content of GSH. The objective of this stu- cess ís still quite underestimated. Reverse degradation
combination with brewing optimization could lead to a dy is to stabilise the organoleptic profile of the final of these compounds can totally change the flavour of
considerable product improvement once knowing which beer by inhibiting the oxidation of the lipids, proteins beer, especially after long storage under improper sto-
aroma-aroma or aroma-taste interaction have masking or and reductones in further aldehydes and free radicals rage conditions.
enhancing properties [3]. However, predicting which odo- compounds leading to the stealing agents, introducing Results: Intensity of the creation of adducts is basi-
rants mask or suppress the perception of a selected off- this selected yeast extract peptides such as GSH du- cally pH independent under common conditions of the
flavour is difficult and often the result of time-consuming ring maturation, in order to bring a new alternative in brewing technology (pH 4-7). The critical parameter
trial-and-error methods. In this poster examples are given regards to the latest legislation on antioxidants. for stability of adducts is temperature. Temperature
for the masking of potato-like off-flavours in alcoholic Through a limit of 10 ppm of sulphites in the final increase from 0°C to 50°C results in 50% decrease
beverages with the help of an unique in-vivo screening product, the brewers start to reduce the oxidation ac- of the adducts content. The next relevant parameter is
technique called the Olfactoscan®. The Olfactoscan® al- ting directly on precursors from the brewhouse (Lox). the structure of applied carbonyls. As expected, short
lows a rapid sensorial determination of masking and/or However it remains necessary to insure a protection linear carbonyl compounds provided higher yield ratio
suppressing odour interactions (4). Besides aroma-aroma during bottling. than the other carbonyls. The reaction yield was also
interaction also aroma-taste interaction can be studied. As Results: A large panel of treatments and analysis affected by molar ratio of reactants. From the techno-
this method is based on the sensorial evaluation of odour from several pasteurised lager and speciality beers has logical point of view, the critical part of technogy for
interactions, it includes masking as well as suppressing been carried, through a comparative test between tra- creation of adducts was secondary fermentation, du-
effects at all levels, namely at receptors, olfactory bulb as ditional antioxidants and the innovative yeast extract ring which adducts content inreases more than twice.
well as olfactory cortex. GSH, from the maturation tank or the bottling line.
The beer shelf life from 9 to 15 months is quantified
1. Luckow, T., Sheehan, V., Fitzgerald, G. & Delahunty, C. (2006) by measuring ITT and RSV-TBARS. Aldehydes, sulphur
Appetite 47:315-23
2. Burgering, M, de Jong, C., Goorissen, H.P. and Pepin, L. (2009) compounds, amino acids, fatty acids are quantified by
Submitted to Revue d’Oenologues. GC-MS. More traditional analysis are mentioned, such
3. Goorissen, H.P., de Jong C. and Pepin, L. (2009) poster at 32nd
EBC2009 Hamburg. as the effect of the turbidity, colour, consequence on
4. Burseg K.M.M. & de Jong C. (2008). Olfactoscan®: In-Vivo foam, impact on protein and polyphenols, heavy me-
Screening with the for Off-Flavor Solutions. In Proceedings
12th Weurman Symposium, Interlaken Switzerland. tals and total sulphites before and after treatment.
Catrienus de Jong Nicolas Declercq Marcel Karabín
After finishing a study for analytical chemist, Catrie- Nicolas Declercq received a Diploma of Brewing En- Born in 1975 Studies: Institute of Chemical Technology
nus de Jong was involved with the foundation of the gineer of the University of Louvain. Since 2005 he Prague (ICT Prague): MSc. degree -1999, Ph.D. degree
flavour research department at NIZO food research. forms part of the Beverage Team of AEB GROUP as 2007 Appoitments: 2002-2005: Research worker at
Now 30 years later he is still active as senior scientist responsible for the Western Europe Market and Global Department of Fermentation chemistry and Bioingi-
and project manager at NIZO food research and ma- Technical Support. He is directly implicated in several neering (ICT Prague) for EURO project Rheolyse, 2000-
nages flavour related research projects for customers R&D projects for AEB GROUP treating the optimisation 2008: Research worker and since 2008 Assistant pro-
all around the world. He is also responsible for many of the organoleptic profile of the beer. He published fessor at Department of Fermentation chemistry and
scientific publications and contributions at symposia. together with well-know universities several papers Bioingineering (ICT Prague). Field of Work: Analytical
and lectures on this subject at the ASBC, WBC and methods (HPLC, GC) and isolation and sample prepa-
the AETCM. ration techniques applied on hop, malt and beer.
63
P 072 P 073 P 074
Quantification of flavour active Comprehensive chemical-analyti- The effect of CO2 extracted malt
cis- and trans-(4,5)-epoxy-2E- cal profiling and characterisation on flavour and foam stability
decenals in beer by GC-NCI MS of Belgian ‘kriek’ beers
with isotope standards
Konrad Neumann1, Leif A Garbe1 Jessika De Clippeleer1, Filip Van Opstaele1, Ralf Mezger1, Mathias Schäfer2, Nadine Igl1,
1
Marjan De Ridder1, Guido Aerts1 Werner Back2, Martina Gastl2
TU Berlin / VLB, Special Analysis, Berlin, Germany
1 1
KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing NATECO2 GmbH & Co. KG, Wolnzach, Germany, 2Institute of
Technology/M2S, KUL Association, Leuven Food Science and Nutri- Brewing Technologie I, Freising, Germany
tion Research Centre (LFoRCe), K.U.Leuven, Gent, Belgium

cis- and trans-4,5-epoxy-2E-decenals are highly fla- Fruit beers, appreciated worldwide, represent a small CO2 can be used as a solvent for the extraction of
vour active compounds. They are resulting from the but rising segment in the Belgian beer export, amoun- mainly non polar substances with moderate thermal
peroxidation of linolenic acid. Epoxydecenals are very ting to a volume which should not be underestima- stress for the raw material. Consequently pale malt
reactive compounds; therefore, their accurate analysis ted. The fruit beer ‘kriek’ is in origin made by addition was extracted with supercritical CO2. Fatty acids like
requires isotope standards. of fresh sour cherries to mid-young lambic beer. The palmitic acid, oleic acid, linolic acid and linolenic acid
Results: A simple way for the synthesis of high re- traditional kriek beer is less fruity and more acid. As act as a source for ageing active aroma compounds
active cis- and trans-4,5-epoxy-2E-decenals was used fresh sour cherries are limited available, and due to a and foam destroying substances in beer. By decreasing
to achieve isotope standards. Beer work up procedure trend towards sweeter beers, commercial kriek beers those substances with supercritical CO2 as a solvent,
was optimized and GC-MS Analysis with NCI mode are nowadays often sweetened and prepared by use of positive effects on taste and foam stability occurred.
enabled limits of detection for epoxydecenals with 10 cherry juice and aroma, which can be entirely or partly Results: The trials have been executed with different
ng/l (0.01 ppb) in beer. The content of Epoxydecenals substituted by colourings and flavourings, resulting in additions of defatted malt. By using pure defatted
in beer (fresh) varied from 0.02 ppb (fresh beer) to a wide variety of beers. Forced by the international malt for the brewing trials an improvement of foam
0.4 ppb (40°C, 3 days). The flavour of the cis-epoxy- trade and increasing competition with other beers, this and an increase of taste stability could be achieved.
2E-decenal was confirmed to be metallic, while the study is the first to aim at a detailed characterisation Furthermore the augmentation of aging indicating
trans-epoxide was classified as malt-like. of a number of kriek beers to bear mutual comparison substances in beer like 3-methyl-butanal, 2-acetyle-
or comparison with other beverages. furan or gamma-nonalacton was considerably less
Results: An analytical HS-SPME-GC-MS method has compared to the trials with standard malt. Hence not
been developed for reproducible flavour profiling. In only analytical but also sensory analyses indicated a
the complex volatile fraction of all beers, 103 com- better beer quality.
pounds were identified. The selected marker aldehy-
des, ethyl and acetate esters, higher alcohols, organic
acids and sugar profiles varied between all beers.
Many hop degradation products were noticed due
to the use of aged hops. After 1 year of spontaneous
ageing, minimal deterioration is observed.
Konrad Neumann Jessika De Clippeleer Ralf Mezger
Konrad Neumann is research student at the TU Ber- Born in 1977. Studies: MSc degree as Engineer in Food 1995-2000: Study of Brewing and Beverage Techno-
lin / VLB chair for molecular analysis / bio-analytics. Technology - Food Chemistry at Wageningen Univer- logies at TU München/Weihenstephan 2000-2005:
Konrad graduated at the TU Berlin, Germany, with a siteit (WU) (2003); MSc theses at the Laboratory of Scientific assistant at the Lehrstuhl für Technologie der
diploma in Biotechnology (Dipl.-Ing.) in 2005. After- Food Chemistry, WU, and at the Research Group Food Brauerei I (TU München/Weihenstephan), PhD (field
wards, he worked at the ‘Research and Teaching Ins- Chemistry and Human Nutrition, Universiteit Gent. of wort boiling). 2005-2007: Engineer at Krones AG
titute for Brewing in Berlin‘ (VLB) on the preparation Academic degree in Industrial Engineering - Bioche- Steinecker Plant for reasearch and development. Since
of his Ph.D. (Dr.-Ing.) thesis. His work is focussed on mistry at KaHo St.-Lieven, Gent (2000); thesis at Uni- 2007: Assistent of the plant manager.
the chemical synthesis of isotopically labelled aroma versidade Católica Portuguesa, Porto. Appointments:
active compounds as standards for GC-MS analysis. 2005-present: Research Assistant working on beer
flavour stability towards a PhD degree at KaHo St.-
Lieven, Laboratory of Enzyme, Fermentation and Brew-
ing Technology (EFBT)/M2S, K.U.Leuven Association,
Leuven Food Science and Nutrition Research Centre
(LFoRCe). 2003-2005: Research Assistant at KaHo
St.-Lieven, Laboratory of EFBT, and Laboratory of Food
Chemistry and Meat Technology.
64
P 075 P 076 P 077

Decision maker tool for Rapid detection of yeast in Moulds presence management for
evaluation of T2 and HT2 toxins brewery rinse water a better Gushing risk control
contaminated malting barley
Julie Toussaint1, Regis Fournier1 Chris D Powell1, Annick Mercier1, Carol Verheecke1, Eric Verheecke2
1
Felix Schnarwiler1, Fred Strachan2 1
IFBM, Molecular Biology, Vandoeuvre-les-Nancy, France ECCLOR, Research & Development, Betheny, France, 2ECCLOR,
1
Lallemand Inc, Genetic Identification Laboratory, Montreal, Cana- Research & Development, Reims, France
da, 2Sierra Nevada Brewing Co, Chico, United States

The aim of this study is to better characterise conse- Vessels utilized within the brewing industry are ste- For several years, the mould presence on grains after
quences of barley kernel infection by Fusarium lang- rilized or sanitized after use to prevent contaminati- storage and its impact on quality have been studied.
sethiae in order to help maltsters from using TCT A on from unwanted particulate matter, chemicals or An Innovant Tool has been developed to manage the
highly contaminated barley samples. We have acqui- microbes. While the efficiency of cleaning agents is presence of moulds on cereals. For brewing, the topic
red data concerning the infection symptoms on barley typically good, it is common practice to perform tests is to focus on the moulds which can provide Hydro-
ear by using molecular tools and tried to determine on rinse water to ensure that hygiene standards are phobins. Those Hydrophobins are small fungal prote-
best method for TCT A highly contaminated grains met. Recently there has been a growing trend towards ins isolated in Fusarium, Aspergillus, Nigrospora and
elimination. the implementation of quick and reliable PCR-based other isolated strains.
Results: Before malting, barley kernel calibration methods for the detection/identification of bacteria or Results: This approach of the storage decreases the
drives to the elimination of small grains. The analysis wild yeast contaminants in brewery samples. However, quantity of mould present on the grains after the sto-
of 4 calibration subsamples shows that the smallest in many instances pre-enrichment for 16-72h is requi- rage period. Consequently, it also reduces the Hydro-
grains sample displays a very high amount of T2 and red prior to analysis and the level of differentiation phobin presence. Based on correlations observed bet-
HT2 toxins correlated with a high content of Fusari- provided is excessive for basic hygiene assessment. ween the Hydrophobin level and the gushing potential
um langsethiae DNA, whereas the other fractions are Here we describe a simple method to detect yeast as a of barley and malt, the result is a better gushing risk
less contaminated. In addition, barley ears displaying means of assessing vessel hygiene. management.
various symptoms were analysed in the same way by Results: Elutrasep filtration allowed a similar number
real time PCR. The DNA amount of Fusarium spp. and of cells to be recovered to standard membrane filtrati-
Fusarium langsethiae was determined for each grain on (> 80%). However the ability to recover cells to be
of these ears. This study revealed that Fusarium lang- used directly for Q-PCR analysis resulted in an extre-
sethiae infection can be associated with apparition of mely low detection limit of approximately 1 cell/2ml of
small and fit black (or not) grains. brewery rinse water, irrespective of the Q-PCR system
employed. Further analysis of brewery samples using
Q-PCR revealed that yeast could be reliably detected
at this level while no false positives or negatives were
observed.
J u l i e To u s s a i n t a Chris D Powell C a r o l Ve r h e e c k e
Toussaint Julie was born in 1983. Degree and Honour Chris Powell obtained a BSc in Biology and Environ- Our competence is to solve issues linked to Bacterial,
in Genetics and Molecular Biology, University Henri mental Biology in 1996 and in 1997 Chris moved to Yeast, Fungal. We work on the effect of this pheno-
Poincaré (Nancy, France), 2005. Master’s degree of Bass Brewers (now Coors) to work as part of the Re- menon as fermentation, mycotoxins production and
Biotechnological engineering at the French enginee- search and Development team. Chris began his Ph.D. Gushing effect. This concerns cereals and oilseed at
ring school Polytech’Clermont-Ferrand (Clermont- later in the same year at Oxford Brookes University, in field, during storage and process, base on a new ther-
Ferrand, France), 2007. Since October 2007: PhD po- conjunction with Bass, and received his doctorate in modynamic approach. My Tutor is Mr. VERHEECKE Eric
sition in the Molecular Biology Division at the Institut 2001 on the subject of yeast cellular ageing and fer- (Specialist in Thermodynamics - Bacterial, Yeast, Fun-
Français des Boissons, de la Brasserie et de la Malterie mentation performance. Subsequently, Chris became gal, Mycotoxins development).Concerning my training,
(French Institute for Beverage, Brewery and Maltery, involved in a project funded by the European Commis- I’m graduated in a Biology License and I’m following a
Vandoeuvre-les-Nancy, France). Study of Fusarium sion, exploring mechanisms for the rapid detection of Master of Microbiology course.
langsethiae, from barley field to final product (beer) microbial contaminants within breweries. Chris joined
and co-products. Lallemand in 2004 and is currently in charge of gene-
tic R&D for the identification and characterization of
micro-organisms utilized within the food and beverage
industry, in addition to research focused on brewing
yeast.
65
P 078 P 079 P 080
Anti-bacterial activity of A new method to determine yeast Culture-independent PCR-DH-
lysozyme in pitching yeast viability by phase contrast micro- PLC technique for profiling of
and effect of lysozyme on yeast scopy microbial communities in malting
fermentation and brewing process
Maarten de Groot1, Anita Van Landschoot2 Alexandre Godoy1, Henrique Vianna Amorim1, Riikka Juvonen1, Outi Priha1, Arja Laitila1
1
Mario Lucio Lopes1, Silene Cristina de Lima
FORDRAS S.A., Lugano, Switzerland, 2CTL University of Gent, Paulillo1, Paul Hughes2
1
VTT Technical Research Centre of Finland, Biotechnology, Espoo,
Biochemistry and Brewery, Gent, Belgium Finland
1
Fermentec, Piracicaba, Brazil, 2ICBD - International Centre for
Brewing and Distilling, Edinburgh, United Kingdom

Lysozyme has anti-bacterial activity against Gram- A yeast viability method based on phase contrast mi- Complex microbial communities are an integral part of
positive bacteria and has no activity against yeast. As croscopy without the use of dyes is reported, with the cereal ecosystems. Microbes greatly influence perfor-
such, lysozyme can be used for the specific inhibition aim to develop a fast, simple and accurate methodo- mance of the processes and the safety, technological,
of beer spoilage bacteria. After all, the most frequent- logy to be used in a routine basis in every alcoholic nutritional and organoleptic properties of the final
ly identified beer spoilage bacteria are Gram-positive fermentation processes. products. Therefore, understanding and routine moni-
lactic acid bacteria, and brewers´ yeast is the culture Results: Phase-contrast microscopy analysis revealed toring of microbial population dynamics in the proces-
used for brewery fermentations. Hen egg white lyso- that the living cells presented dense and dark, and sing is important. In our previous study, the polymerase
zyme (300mg/L) is tested for the antibacterial activity dead cells were shown to be bright, oval and slightly chain reaction-denaturing gradient gel electrophoresis
against fours described lactic acid bacteria in indus- smaller than living cells. The combination of these cha- (PCR-DGGE) was shown to be a useful tool to explore
trial pitching yeast and in industrial beer with refer- racteristics made easier the identification of cells that dynamics of predominant bacterial populations in the
mentation in the bottle. The four studied lactic acid were actually dead in the studied populations. This malting ecosystem. Moreover it revealed previously
bacteria strains are sensitive to the antibacterial effect represents an advantage compared to the staining unidentified species. However, this technique is rather
of lysozyme. The sensitivity is species dependent and methods and fluorimetry to determine the viability. time-consuming and therefore not optimal for analysis
probably influenced by the characteristics of the yeast of large amounts of samples. The present study was
slurry. The influence of industrial pitching yeast trea- undertaken to evaluate the potential of automated
ted with lysozyme on the fermentation performance denaturing high performance liquid chromatography
is also studied. No negative effect is observed on the (DHPLC) for microbial community profiling which al-
yeast fermentation performance in any of the tests lows PCR-amplified fragments with different sequence
carried out. to be separated without a gel.
Results: Part I; The four studied lactic acid bacteria Results: DHPLC allowed separation of the polymor-
strains are sensitive to the antibacterial effect of ly- phic PCR-amplified fragments from reference strains
sozyme. The sensitivity is more pronounced when the and their mixtures. The analysis of cereal samples at
yeast suspension is incubated at 22°C. various process stages showed that the technique has
Part II; After one day incubation of yeast slurry with potential to study microbial diversity and dynamics in
lysozyme at 22°C, no negative effect of lysozyme addi- the malting and brewing. Fraction collection and DNA
tion on the fermentation performance was observed. sequencing from well-separated profile peaks allowed
Part II; The lysozyme had no negative effect on the identification.
refermentation properties of the yeast. The four stu-
died lactic acid bacteria strains are sensitive to the
antibacterial effect of lysozyme.
Maarten de Groot Alexandre Godoy Riikka Juvonen
Director Sales & Marketing of Fordras S.A. in Luga- Graduated in Agricultural Science 1992. In 2009 will Riikka Juvonen has a MSc degree in Food Microbio-
no Switzerland, responsible for the beer market. With complete the Master of Science at the ICBD ( Interna- logy. Currently, she is working as a research scientist
many years experience in, international sales and busi- tional Centre for Brewing and Distilling, Heriot Watt at VTT Biotechnology. Her current research interests
ness development of ingredients, expanding several University, Edinburgh, Scotland ). Has been working include the molecular detection and taxonomy of
multinational companies across Europe. With a Bache- for more than 16 years as a coordinator of the di- beer-spoilage bacteria, especially Pectinatus and Me-
lors degree in Business & International Agriculture, he vision of Microbiology of Fermentec Ltd, a Brazilian gasphaera, and sourdough microbiology.
earned his Master’s in Business & Organizations at the consulting company specialized in alcoholic fermen-
University of Amsterdam, Netherlands. Several reseach tation and laboratory control in all steps of sugar and
in anti-microbials in beer and dairy products. alcohol production, developing and spreading out new
technologies for the sugar and ethanol sectors for the
Brazilian mills and distilleries around the world.
66
P 081 P 082 P 083

The survival of pathogens in wort The antifungal protein from Polymer pipelines for beer and
and beer - the ethanol and pH Aspergillus giganteus fights softrink - an economic alternative
hurdles filamentous fungi on barley to stainless steel
Garry Menz1, Peter Aldred1, Frank Vriesekoop1 Anja Spielvogel1, Hassan Barakat Mohamed1, Stefan Buchner1, Peter Rasmussen2,
1
Vera Meyer1, Ulf Stahl2 Leif Andersen2
University of Ballarat, Institute of Food and Crop Science, School
of Science & Engineering, Ballarat, Australia 1
University of Technology Berlin, Microbiology and Genetics, Berlin, 1
Polymer Consult Buchner GmbH, Hamburg, Germany, 2Carlsberg,
Germany, 2Research and Teaching Institute for Brewing Berlin (VLB) Fredericia, Denmark
e.V., Research Institute for Microbiology, Berlin, Germany

Beer is typically free from pathogenic microorganisms Contamination and destruction of crop, plants and In 2006 Carlsberg evaluated economic alternatives
due to combined effects of a series of antimicrobial biomaterials by filamentous fungi is responsible for to stainless steel pipelines for transport of beer. Two
hurdles. These inhibitory factors include the presence enormous economic losses worldwide. Head blight different pipe systems have since been developed
of a low pH, ethanol, hop iso-α-acids and carbon caused by Fusarium species is mainly accountable for and qualified, which were not commercially availab-
dioxide, and reduced levels of oxygen and available crop loss throughout the world. However, crop loss is le. In 2008 continuous polymer pipelines have been
nutrients. However, beers with reduced levels of the- not the only threat; also mycotoxin formation and fun- installed at the Carlsberg brewery in Fredericia (Den-
se hurdles are more susceptible to the growth and/ gus specific metabolites reduce barley based product mark) to connect the brewery with the neighbouring
or survival of pathogenic bacteria. In this study we quality. filling lines at a distance of 1.200 m.
show the effect of ethanol and pH on the survival of The filamentous fungus Aspergillus giganteus produ- Results: Continuous polymer pipelines have been
four foodborne pathogens (Escherichia coli O157:H7, ces a selective antifungal protein that has fungicidal qualified which are very economic compared to stain-
Listeria monocytogenes, Salmonella Typhimurium and properties at a micro molar concentration. It has been less steel pipes.
Staphylococcus aureus) in wort and beer. demonstrated that the Fusarium species, in particu-
Results: No growth was observed at pH values below lar, is very sensitive towards the so called “Antifungal
4.0, or at ethanol levels above 4%. However, growth Protein” (AFP). Remarkably, the growth of bacteria,
and survival were enhanced as pH levels were raised yeasts, plant- and human cells is not affected.
and ethanol levels were lowered in both the worts and Results: First results indicate that indeed AFP appli-
beers. cation during malting is able to inhibit the growth of
Fusarium species on barley, whereas malt quality was
not affected. Current investigations are focusing on
the course of mycotoxin concentration, gushing poten-
tial of the treated malt and influence of AFP on the
end product beer.
Garry Menz Anja Spielvogel Stefan Buchner
I am a PhD student at the University of Ballarat, in- Anja Spielvogel is a scientific assistant and lecturer at Stefan Buchner took his Masters Degree on PEN (a
vestigating factors affecting bacterial growth in beer. I the University of Technology in Berlin (TU Berlin). She polymer used for low permeation beer bottles) and
have a B. App. Sci. (Food Science & Technology) (Hons) studied biotechnology and graduated with a diploma his PhD at the Institute of Macromolecular Chemistry
and a B. Man (Marketing). (Dipl.-Ing.) in 2003. In 2008, she finished her Ph. D in Hamburg in polymer physics. In 1991 he joined
thesis at the department of Microbiology and Genetics Shell in the Netherlands and worked in Arnhem and
at the TU Berlin. During her Ph. D she was a visiting Amsterdam in the non-metallics group. His work con-
researcher at the CSIC in Madrid and could establish a centrated on the performance of polymers in the oil
close research cooperation. At the department of Mi- and gas industry. In 1997 Wellstream hired him as a
crobiology and Genetics at the TU Berlin, she is now consultant when the Newcastle pipe factory was built.
head of the research group “Filamentous Fungi”. Her In 2000 he founded Polymer Consult Buchner GmbH,
research focuses on the molecular biology of filamen- a German limited company with customers in the en-
tous fungi, especially on stress adaptation and influ- gineering-, chemical-, food- and oil- & gas- industry.
ence on signal transduction pathways. The regulation Stefan is member of VDI (The Association of German
of the expression of the antifungal protein of A. gi- Engineers).
ganteus is one example. This protein with its selective
antifungal properties is tested for application together
with the “Institute of Raw Material” of the “Research
and Teaching Institute for Brewing in Berlin” (VLB).
67
P 084 P 085 P 086
Fluxcalcination of Kieselguhr - Technological and economical Simultaneous filtration and
influence of the fluxing agent on reconsideration of depth filtration stabilisation of the beer:
formation of crystalline phases, - Becopad Potentiality of Oxidised High
permeability, colour and Density Polyethylene (PEox) as
suitability as filter aid filter aid
Thomas Schleicher1, Winfried Russ1, Alfons Witte1 Maxime Libouton1, Daniel Daoust2,
Quido Smejkal2 1
Michel Sclavons2, Jean-Jacques Biebuyck2,
Begerow, E: GmbH & Co., Langenlonsheim, Germany Laurence Van Nedervelde3
1
Technische Universität München, Institute of Resource and Energy
Technology, Freising, Germany, 2Leibniz Institute for Catalysis, 1
Institut Meurice, Brussels, Belgium, 2Université Catholique de Lou-
Berlin, Germany vain, Physics and Chemistry of High Polymers, Louvain La Neuve,
Belgium, 3Institut Meurice, Brewing Sciences, Brussels, Belgium

Kieselguhr is a sedimentary rock mainly composed of Factors within the brewingprocess that can affect Nowadays, beer filtration should be performed regar-
opallike, amorphous silica, which is worldwide used the quality of the beer have been present since the ding to economics and be friendly towards environ-
for deep bed filtration processes. Prior to using kie- first „mead“ was made around 1700 BC and the first ment. The objective of this study was to evaluate the
selguhr as a filter aid, the raw material has to under- depth filter was engineered. For decades, minerals potential of PEox particles as a filter aid media coup-
go a conditioning process. Fluxcalcined kieselguhr is found in the depth filters were unavoidable. Using led to PVPP and Brewtan® for a simultaneous filtration
manufactured by treating the kieselguhr in a kiln at depth filtration, brewers have had to contend with and stabilisation of the beer.
900°C - 1200°C after adding an alkaline flux, gene- and control issues affecting the brewing process such Results: The filter aid PEox has an average partic-
rally sodium carbonate. Most of the amorphous SiO2 is as mold, introduction of heavy metals like iron, and les size distribution of 37 µm and a shape like “pop
transformed into a crystalline phase of SiO2 called cris- inorganic materials, all of which can affect beer fla- corn”. The porosity of the media made of PEox is 0.6
tobalite which can cause silicosis and is suspected to vors. By eliminating these factors one can „purify“ the compared to 0.85 for kieselguhr. This still allows the
cause cancer. Therefore the influence of fluxing agents brewing process, reduce the cost of filtration, partici- material to retain a good amount of haze and yeast
on the formation of cristobalite during the fluxcalcina- pate in „being Green“ and ultimately produce a better cells without clogging, but the expected haze was
tion of kieselguhr was investigated. beer. Due to new technology we will demonstrate how reached only when using Brewtan®. The use of PVPP
Results: Kieselguhr fluxcalcinated with fluxing agents eliminating minerals can make the brewer´s job easier. mixed to the PEox filter aid (25/75%) showed best
containing sodium showed the tendency to form crys- And we will show results from industrial scale to prove results for filtration due to the shape of PVPP particles
talline material. Using these fluxing agents the highest that by re-designing depth filtration the brewers can and the slight compressibility of the material itself, but
permeability and best colour values could be achieved. take advantage of ecological and economical savings. its use still could not allow us to reach the expected
Fluxing agents containing potassium ions showed a Results: First results show, that due to several sa- haze unless Brewtan® was used also during the filt-
significant lower tendency to form crystalline material. vings (water, energy, labour), filtration cost come ration trials.
Permeability was lower compared to fluxing agents down by at leat 30%, compared to conventional depth Regeneration with oxidative detergent was tested
containing sodium. Colour measurement showed con- filter sheets. within the tank used for precoating follow by sepa-
siderable red values. ration on the candle. Although the filter aid mixture
Fluxing agents containing magnesium or calcium did wasn’t as clean as expected, filtration trials carried out
almost suppress formation of crystalline phases. On after such an operation showed expected results. En-
the other hand permeabilities of these samples were zymatic treatment was also investigated and is under
significantly lower. Colour values were also insuffici- optimisation.
ent.
Thomas Schleicher Alfons Witte L a u r e n c e Va n N e d e r v e l d e
Thomas Schleicher received his Diploma-Engineer de- Born 12.10.1966 Laurence Van Nedervelde is lecturer and researcher at
gree in technology and biotechnology of food from the Institut Meurice. In 1991, she received her diplo-
the Technische Universität München in 2005. From 1993 Dipl. Ing. Getränketechnologie ma as engineer in chemistry and agro-food technolo-
December 2005 to March 2007 he was employed at (FH Wiesbaden / Geisenheim) gy from the University of Brussels. Since 2003, she is
the Chair of Energy and Environmental Technology of 1994 – 1997 Exportleiter Korkindustrie Trier GmbH, Head of the department of Brewing Sciences. Her main
the Food Industry and worked in the field of renewab- Trier research areas include selection of industrial yeasts
le fuels. Since the retirement of Prof. Meyer-Pittroff in 1997 – today E. Begerow GmbH & Co, (brewing purpose, bioethanol production...) and im-
March 2007, he works in the field of beverage filtrati- Langenlonsheim provement of brewing yeast (ester production, car-
on at the Institute of Resource and Energy Technology Position: – Head of Sales Beer & Mineral bonyl compound reduction ) or development of new
from the Technische Universität München. In filtration, Water since 01.01.2008 fermentation technologies (immobilisation technique,
he specializes in processing diatomaceous earth. – Export Manager Food&Beverage fed batch propagation, on-line measure). Besides the-
North America since 01.01.2006 se activities, she is also expert in agro-food sector for
– with Begerow (Export Manager the Walloon Region and active member of several as-
Eastern Europe) since 01.01.1997 sociations in brewing field (ASBC, EBC, ARFB ).
68
P 087 P 088 P 089

Using microalgae for breweries Beer stabilisation by polyamide Reduction of beer value chain’s
for CO2 mitigation and biomass sorbents environmental impact with the
production use of proline specific endo-
protease (PSEP) demonstrated by
a comparative Life Cycle Analysis
Laurenz Thomsen1, Michael M Sanguineti2 Zbyn k erný2, Pavel Dostálek1, Lucie Si í t‘ová1, (LCA) screening of PSEP in beer
Bohuslav ásenský2, Ji í Mikulka3
1
2
Jacobs University Bremen, Geoscience, Bremen, Germany, production
Phytolutions GmbH, Bremen, Germany 1
Institute of Chemical Technology Prague, Department of Fermen-
tation Chemistry and Bioengineering, Prague, Czech Republic,
2
Katchem Ltd., Prague, Czech Republic, 3ATYPO Ltd., Prague, Czech Minh-Tam Nguyen1, Ron Duszanskyj1,
Republic Francois Strozyk, Francois2, Carmen Alvarado
Ascencio3, Patrice Pellerin4
DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC: 1
DSM Food Specialties, Delft, Netherlands, 2DSM Food Specialties,
Biological carbon mitigation, in particular engineered Insoluble polyamides were first used by Harriss and Seclin, France, 3PRé Consultants BV, Amersfoort, Netherlands, 4DSM
closed photosynthesis systems, offer advantages as a Ricketts in the late 1950s for beer stabilisation. The- Food Specialties, Montpellier, France
viable near-to-intermediate term solution for reduced se investigators showed that Nylon 66 effectively re-
carbon emissions in the industry sector. Photosynthetic moves anthocyanidins from beer. However, practical DESCRIPTION OF TOPIC:
(or “natural” sequestration) systems produce usable use of nylons as a colloidal stability treatment agent Results of new studies have demonstrated that additi-
byproducts (biomass, biofuels). has essentially been eliminated, because they cost too on of PSEP (commercial name Brewers Clarex™) also
Results: The objective of microalgae biofixation of much. Therefore in 1960s nylon was replaced by chea- enables shorter cold maturation at elevated tempe-
CO2 from breweries is to operate large-scale systems per PVPP. PVPP, which is an insoluble crosslinked form rature while ensuring efficient colloidal stability and
that are able to convert a significant fraction of the of PVP, represents the most frequently used stabiliser maintaining beer quality. PSEP enables brewers to sig-
CO2 outputs (flue gas and/or CO2 from the fermenta- for removal of polyphenols nowadays. In 1980s the nificantly lessen their CO2 footprint by reducing energy
tion process) into biofuels, feed, (bio)chemicals and research of polyamides for brewing application was cost, water consumption and raw materials usage in
building materials. For the production of energy, algae done at the Institute of Chemical Technology Prague, beer production.
can be mixed with brewery sludge and spent grains where several polyamide sorbents with excellent sorp- Results: 1/ Environment profile of stabilizers produc-
and converted. tion activity were developed. Nowadays a new poly- tion: the environmental impact for producing PSEP is
amide sorbent was developed. This sorbent is kieselg- about 10 times lower compared to current synthetic
uhr covered by a thin layer of poly-6-caprolactame. stabilizers.
The sorbent is prepared by in solution polymerisation 2/ Comparison of environmental cost of producing
in the presence of kieselguhr. PSEP against the savings in environmental impact due
Results: Characterisation of the product in depen- to the change in beer process: the impact of brewer’s
dence on ratio PA/kieselguhr: specific surface 2 - 8 m2 beer manufacturing stage is reduced by 5-8% when
. g-1, mean particle diameter < 120 µm, pore volume PSEP is used. The use of regenerated PVPP also could
1 - 7 . 10-2. cm3. g-1. This sorbent has the same sorptive mean savings for the environment however the beer
effectiveness against beer haze polyphenols (calcula- losses involved end up ruling out these savings.
ted on the base of polymer amount) as the equal PVPP 3/ Environmental impact of beer value chain: the total
dosage. Sorbent has also some sorption activity for environmental impact represented by 1 million hecto-
proteins, an excellent flow characteristic and a low fil- liters beer produced is high. The use of PSEP compared
ter resistance. Moreover this sorbent is absolutely in- to current synthetic stabilizers reduces by 2% the total
soluble in beer. It represents a new generation of very environmental impact of beer value chain.
effective polyamide sorbent for beer stabilization.
Laurenz Thomsen Zbyn k erný Ron Duszanskyj
Doctor of Sciences (Dr. rer. nat.) at University of Kiel, Educated on Institute of Chemical Technology, Prague, Graduated as an Applied Chemist I started my career
1992 Research Associate in the Department of Envi- (finished 1978), with specialization on Department of with Bass Brewers UK and became Technical and Pro-
ronmental Geology, GEOMAR, 1992-98 Guest scientist polymers. PhD received on hydrides of complex alumi- duction Manager in North England. I passed the As-
at the NIVA Institute, Oslo, Norway, 1995 Guest scien- nates used for catalytic systems for anionic polyme- sociate and Diploma Memberships Examinations with
tist at the NIOZ Institute, Texel, Netherlands, 1997 Ha- rization 6-caprolactam. From 1991 he is engaged in the Institute of Brewing to become a qualified Master
bilitation at University of Kiel, 1998 Heisenberg fellow KATCHEM ltd. Praha, in technology of polymerization Brewer. 14 years later I joined the Vaux Group as Se-
of the DFG at the School of Oceanography (University of polyamides and polyamide powders. nior Brewer at the Sheaf Brewery in 1991. In 1996 I
of Washington), 1999-2001 Jacobs University faculty, joined AB Vickers as Business Development Manager
9 / 2001- Affiliate associate Professor at the School for whole range of brewing process aids responsible
of Oceanography, University of Washington, Seattle, for UK, APAC and CEE/ Russia regions. In 2001 I joined
5 / 2002- DSM as Technical Sales Manager supplying beverage
enzymes in Europe and Russia. For the last two years I
provided Brewing Technical Support in Europe, Russia
and Africa and have recently been appointed as Pro-
duct Application Specialist Brewing.
69
P 090 P 091 P 092
Change from a pilot plant Microbial and enzymatic hydroly- Marketing co-products to the feed
brewery to a competence sis of brewer´s spent grains industry
center of brewing and
environment technology
Hans-Joerg Menger1, Tobias Becher2, Thomas Herfellner1, Winfried Ruß1 Michael B Spandern1
Oliver Wüst3, Maximilian Härtl3, Karl Zobel3 1 1
TU München, Institute of Resource and Energy Technology, Spandern Agribusiness Consulting, Bordesholm, Germany
1
Ziemann Group, Ludwigsburg, Germany, 2Ziemann Group, Freising, Germany
Innovation Management, Ludwigsburg, Germany, 3Ziemann Group, DESCRIPTION OF TOPIC:
Ziemann Energy, Ludwigsburg, Germany
The management of waste and co-products emissions
is moving into the spotlight. Energy efficiency, protec-
tion of resources and consumer perception determine
DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC: the overall strategy of beverage production. To many
The new challenge in the brewing industry is a process Rising energy costs and limited options for waste dis- brewers the incapability of marketing co-products
technology, which is able to operate with low invest- posal organic breweries residues offer an interesting correctly has lead to failure of the financial planning.
ment and low life-cycle costs by producing high quality way of energy recovery. Due to the inhomogeneous Others put more efforts into this side-business and
beers. For the supplier this represents a change of the chemical waste composition and the various solid, became successful players in the market.
previous standard Research & Development activity. pasty and liquid compounds the anaerobic digesti- Results:
The previous main research was located in the produc- on represents an advantageous technology and is in Just as for branding of beers the marketing activities
tion plant. The new, but very important field of activity case of wastewater treatment already state of the art. for co-products must follow the same pattern:
of R&D, is an exact analysis of the necessary energy Concerning the chemical composition of spent grains 1) understanding customers needs,
and raw material consumptions as well as the ana- there are still problems in hydrolysing the lingo-cellu- 2) consistency and,
lysis and implementation of an energy and resource lose fraction. The performance of hydrolytic bacteria 3) differentiation.
concept for the brewhouse and the complete brewery, without any pre-treatment is not enough to achieve The feed industry has faced some massive changes within
which allows to link all consumers in the brewing economically advantageous dwell times. Therefore the last decade. Feed is now regarded as a part of the
plant as well as to optimize operational aspects and enzymatic pre-treatment was investigated during a re- food chain. Quality and safety standards do not differ
the corresponding costs. search project which was supported by the Association between feed and food today. In consequence all sup-
In view of this situation, the ZIEMANN pilot brewery, for the Promotion of Science of the German Brewing pliers to the feed industry must understand themselves
built in 2005, has been designed in a completely new Industry (wifoe). Another aim of research was to inten- as feed producers. Animal feeds are designed and cal-
way. The area of the pilot plant has been doubled in sify the microbial activity during hydrolysis. culated based on the specific requirements of livestock
order to have sufficient space for the equipment and Results: By the application of substrate specific en- and poultry species in each age and stage of production.
to develop an environmental technology, in addition zymes it was possible to force the liquidation-time of Variation causes losses in animal performance and is an
to the brewhouse technology especially the no waste the complete protein and fat fraction of spent grains. unacceptable weakness in the highly competitive busi-
concept. This presentation shall give an overview of The additional added enzymes quickened also the mi- ness environment of feed production. Feed manufactur-
the new design of the plant, strategic adjustments of crobial hydrolysis of the lingo-cellulose fraction. By the ers tend to limit the use of variable components in animal
the new centre of competence and the first scientific variation of different fermentation parameters it was feed formulation in order to comply with the guaranteed
results. possible to define optimal temperature values and op- nutrient composition of the finished feeds. The variations
Results: New process technology and energy saving timal space loading. in quality are significantly influenced by (1) the enzymatic
technology all over the global steps of the complete degradation during mash preparation, (2) fermentation
brewery plant which are coming out of the develop- management and (3) phenomena such as mallard reac-
ment activity of the new pilot center tions in the drying process.
Hans-Joerg Menger Thomas Herfellner Michael B Spandern
Hans-Jörg Menger received the doctor`s title for natu- Thomas Herfellner received a diploma and M.Sc. de- Mike graduated as Diplom-Ingenieur in agricultural
ral science in April 2003 from the University of Stutt- gree in Food Technology from Technische Universität sciences at the University of Kiel. He started his in-
gart-Hohenheim, Germany. He began a apprenticeship München, Germany. Since 2006 he is working as Ph.D dustry career in animal nutrition for GETREIDE AGin
as brewer and maltster 1985. In 1990 he started to student at the Institute of Energy and Environmental Northern Germany. He then joined the feed additive
study food technology at the University of Stuttgart- Technology of the Food Industry which was renamed and ethanol business as a sales manager for ALLTECH,
Hohenheim, Germany. He began employment with Zie- into Institute of Resource and Energy Technology in Hamburg and later relocated to Seattle. Parallel he ear-
mann Ludwigsburg GmbH, Germany; in January 1998 2007. His scientific work is anaerobic fermentation of ned a postgraduate degree in brewing and distilling at
in the technology department. Since April 2000 he is organic breweries residues. Heriot-Watt in Edinburgh. In 2006 Mike founded an
responsible for the patent resort and since July 2003 business consultancy for suppliers to the alcohol and
he is head of R & D and technology department from animal feed industry. He is columnist at the weekly
Ziemann Ludwigsburg GmbH, Germany. magazine FeedStuffs and author of several ag-industry
publications. His wife runs a rural veterinary clinic. To-
gether they have three children.
70
P 093 P 094 P 095

Protect the environment, safe The cis-resveratrol/cis-piceid Origin of hops - determination by
energy and work towards a ratio is proposed as a new isotope ratio mass spectrometry
sustainable future! indicator of the hop freshness (IRMS)
Michel Brueren1 Vesna Jerkovic1, Sonia Collin1 Roland Schmidt1, Anke Kutsch1,
1 1
Andreas Rossmann2
Haffmans BV, Sales Department, Venlo, Netherlands Université catholique de Louvain, Laboratoire de brasserie et des
industries alimentaires, Louvain-la-neuve, Belgium 1
NATECO2 GmbH & Co. KG, Wolnzach, Germany, 2Isolab GmbH,
DESCRIPTION OF TOPIC: Schweitenkirchen, Germany
With increased environmental awareness and desire
to further reduce costs breweries are focussing on
compact possibilities to protect the environment &
reduce energy consumption. DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC:
Protect the environment: CO2 as refrigerant Callemien et al. (1) mentioned the presence of trans- The isotope ratio mass spectrometry (IRMS) is a suitab-
To liquefy fermentation CO2 gas, a CO2 recovery plant resveratrol, trans-piceid and cis-piceid in hop pellets. le method to determine the origin and the authenticity
requires a cooling unit. These units nowadays use typi- Total stilbene concentrations range from 5 to 16 ppm of agricultural products, foods and beverages. Examp-
cal NH3 or Freon as coolant. Due to the environmental (1-3). Jerkovic and Collin (3) evidenced the huge im- les for the application of this technique are asparagus,
disadvantages of these cooling agents (NH3 is toxic pact of the harvest year.No stilbenes were detected in fruit juice, wine and ham. So the question came up if
and Freon is a moderate greenhouse gas), an alterna- supercritical hop extracts (4). The aim of the present the IRMS method can be used for hops, too.
tive, CO2, is available. CO2 itself is a refrigerant that work was to assess the impact of conditioning and By means of the IRMS technique the ratios of the sta-
has the advantage of being non-corrosive, non-toxic, storage on hop stilbenes concentrations. American va- ble isotopes are analysed. The growing regions with
non-flammable etc., all features which create a safer rieties were analyzed through storage in 2 differently their climatic distinctions influence the stable isotope
environment. Compared to NH3, the great thermody- conditioned forms (cones and derived pellets) all un- ratios of chemical elements in the biomass of plants.
namic properties of CO2 enable up to 30% CAPEX der protected atmosphere. The stability of trans-piceid The environmental conditions have also an effect as
and OPEX savings. Safe Energy by up to 60% A CO2 and its aglycon was monitored for 1 year under six well as the use of agricultural methods (e.g. fertili-
recovery plant consists of several units, of which CO2 different model conditions. zation). At work with hops the ratios of the following
liquefaction and evaporation units account for a large Results: Stilbenes concentrations of 6 leaf hop va- stable isotopes were investigated: hydrogen, carbon,
portion of the plant’s energy consumption. With a new rieties and derived pellets were monitored over nitrogen and sulfur.
energy recovery system, the required energy can be 12 months of storage. Pelletization induced strong Results: Over the ratio of 13C/12C and 2H/1H a dif-
reduced by up to 60%. The two “neglected” energy stilbene degradation in some cultivars. Yet pellets ferentiation in Hallertau hops is doubtful. But when
streams: “heat” released when liquefying CO2 gas and emerged as more stable than leaf hop during the additionally the ratios of 15N/14N and 34S/32S are
“cold” released when evaporating liquid CO2 are op- first four months of storage. The presence of a new taken into account the samples can be discriminated
timally applied. Effectively, the new system simultane- peak identified as cis-resveratrol (up to 1.2 mg/kg in according the growing region. The influences of varie-
ously facilitates the Liquefaction of incoming CO2 gas trans-resveratrol equivalents) in all chromatograms of ty and crop year are little but nevertheless they must
(from the fermenters) and Vaporization of incoming > 4 months-stored samples indicates a release from be regarded. The examination of all four stable isotope
liquid CO2 (from the storage tanks). Breweries that cis-piceid (confirmed in model media). cis-Resveratrol ratios allows to discriminate between each individual
expanded their CO2 recovery system experienced a lo- revealed very interesting for assessing hop freshness. growing area.
wer initial investment when applying this energy reco-
vering system. It gives them the opportunity to invest
in a plant with a compact, energy efficient and cost
effective system rather than large, traditional, energy
consuming liquefaction and vaporization units.
Results:
2 products: - CO2 as refrigerant, - LiquiVap
Michel Brueren Ve s n a J e r k o v i c Roland Schmidt
Studied Mechanical Engineer at Technical school and She completed her PhD, sponsored by the Inbev-Bail- Roland Schmidt was born in 1956. After the studies of
finished in 1986 let-Latour foundation, in 2007 under the supervision Brewing and Beverages Sciences at the Technical Uni-
of Professor S. Collin. Previously, she completed a versity Munich-Weihenstephan (1978-1984) he star-
Since 1988 working for Haffmans BV university degree as Engineer in Chemistry and Bio- ted his working life 1984 as head of laboratory at the
– Started as a project engineer for CO2 recovery technology at the Université catholique de Louvain Hopfenextraktion HVG Barth, Raiser & Co. in Wolnz-
plants. (Belgium) and a MSc in viticulture and enology from ach, after a change of name now known as NATECO2
– Product manager CO2 recovery systems since the Ecole Nationale Supérieure Agronomique de GmbH & Co. KG Wolnzach (Germany). As Manager of
1999; Montpellier (France). Her researches focused on the Quality Assurance he is responsable for the laboratory
– Responsible for advice and sales CO2 recovery study of stilbenes in the brewing process and beer and for the R&D section. He is author or coauthor of
systems. health benefits. more than 30 scientific papers and he is member of
– Area responsible Europe, North Africa, Latin several scientific commissions and boards.
America.
71
P 096 P 097 P 098
A new approach to the Radical scavenging capacity of Effect of Bordeaux mixture
production of isomerized hop hop-derived products in view of (copper sulfate) on 4-Mercapto-
extracts health and brewing applications 4-methylpentan-2-one content in
hop cones
Martin Biendl1, Timo Lambertsen1, Willi Mitter2 Arne Heyerick1, Laura Van Hoyweghen1, Masahito Morimoto1
1
Martin Biendl2
Hopsteiner HHV GmbH, Mainburg, Germany, 2Simon H. Steiner, 1
Asahi Breweries, Department of Flavor and Chemical Analysis
Hopfen GmbH, Mainburg, Germany 1
Ghent University, Laboratory of Pharmacognosy and Phytoche- Research Laboratories of Brewing Technology, Moriya, Japan
mistry, Ghent, Belgium, 2Hopsteiner, Mainburg, Germany

The present paper relates to a new method for the Dietary antioxidants are believed to be effective in 4-Mercapto-4-methylpentan-2-one (4MMP), 3-mer-
production of iso-alpha-acids by the isomerisation of the prevention of oxidative stress related diseases captohexan-1-ol (3MH), and 3-mercaptohexyl acetate
alpha-acids in the form of a hop extract. (eg. cancer and cardiovascular diseases). Polyphenols (3MHA), which belong to thiols, contribute to black-
Results: An efficient isomerization of alpha-acids are widely recognized as potent antioxidants as they currant/muscat-like aroma of beers using some USA
was achieved after mixing pure resin ethanol-extract can scavenge reactive oxygen species (ROS). The hop cultivars such as Cascade cultivar. 4MMP has particu-
with magnesium oxide, filling the mixture into a con- plant (Humulus lupulus L.), used in a variety of health larly low threshold value and strongly influences beer
tainer, closing the container and heating it up gently, applications and indispensible as a beer ingredient, aroma. In our previous study, 4MMP existed in the hop
e.g. for 5-10 days at 50°C. Under these conditions all is an interesting source of polyphenolic antioxidants pellets cultivated in USA, Australian and New Zealand,
other ingredients of the starting material remained including tannins, flavonol glycosides and prenylated but did not in Europe. Then we assumed that the de-
unchanged. flavonoids. In addition, also hop oil and hop acids (increase of 4MMP concentration in European hops may
cluding downstream products) have been reported as be caused by Bordeaux mixture (copper sulfate) which
potent antioxidants. is used in only Europe for protection against downy
Results: Peroxyl radical scavenging capacities of pre- mildew. Therefore, we conducted the field tests for
nylated flavonoids were highly analoguous to quer- investigating effects of Bordeaux mixture on 4MMP
cetin and OPC equaling 5-10 Trolox equivalents. The content. In this paper, we describe the results of the
hydroxyl radical scavenging capacities of xanthoflav field test.
products was highly correlated with the concentrati- Results: We observed 4MMP content of hop cones
on of xanthohumol. The hydroxyl radical scavenging and beers treated with Bordeaux mixture decreased
capacity of pure xanthohumol (> 95%) was about 60 by approximate 25% compared to untreated samples.
Trolox equivalents which is 10-20 times higher than The copper ion content of treated hop cones was only
that of quercetin and OPC. Ethanol extract consistent- that of 1/3 to 1/5 of general European cultivars, in
ly showed a higher radical scavenging activity than contrast that of untreated hop cones was below detec-
CO2-extract. Tannin extract proved an efficient peroxyl tion limits. The level of other substances in hop cones
radical scavenger. and beers were hardly different between treated and
untreated samples.
Martin Biendl Arne Heyerick Masahito Morimoto
In 1990 conferring of a doctorate on the field of Born in Belgium in 1974 - Graduated in Biochemistry STUDIES: Masters degree (2006) from the Graduate
chemistry of natural substances. Since then emplo- with a thesis on the phytoestrogenic activity of hops School of Agriculture, Kyoto University, Japan, with a
yed as head of Research and Development at the (1996) - PhD in Biochemistry from Ghent University Major in Food Engineering. EMPLOYMENT: In 2006,
German hop processing company Hallertauer Hop- (2001) on lightstruck flavor in beer - Senior Scientific joined the Brewing Research and Development Labo-
fenveredelungsgesellschaft m.b.H. (HHV), part of the Collaborator at Ghent University (2001-2006) working ratory of Asahi Breweries, Ltd. and worked on basic
international hop trading company Hopsteiner. Since on industrial projects related to the valorization of research for aspergillus. Since 2008, has carried out
1996 manager of the R&D/Analytical Department health-beneficial properties of hop-derived phytoche- specific research into the hop aromas of beer.
of this company. Representative of the International micals - Since 2006: Appointed Technology Developer
Hop Industry Cooperation (IHIC) in the EBC Analysis at Ghent University leading a valorization consortium
Committee and chairman of the Hops Subcommittee. consisting of 10 laboratories that are actively colla-
EBC representative and vice-chairman of the Interna- borating on evidence-based development of natural
tional Subcommittee for Isomerised Hop Alpha-Acids therapeutics (c-EviDeNT) - Author of more than 30
Standards. Board member of the German Hop Trade publications in international scientific peer-reviewed
Association. journals and inventor of 2 patents.
72
P 099 P 100 P 101

Scanning electron microscope Contribution of free phenolic T2 and HT2 toxins elimination
(SEM) examination of lupulin acids and flavanols to antioxidant by GRAS micro-organisms in
glands of different hop varieties activity in malting process of steeping waters
barley
Frithjof Thiele1, Christina Schönberger2, Marta Fontana1, Franco Tubaro2, Stefano Buiatti3 Emmanuel Jean Rondags1, Michel Fick1,
Elke Arendt1 1
Patrick Boivin2, Régis Fournier2
University of Udine, Department of Agriculture and Environmental
1
University College Cork, Department of Food & Nutritional Sciences, Udine, Italy, 2University of Udine, Department of Chemical 1
Chemical Engineering Sciences Laboratory, National Center for
Science, Cork, Ireland, 2Joh. Barth & Sohn GmbH & Co. KG, Science and Technology, Udine, Italy, 3University of Udine, Depart- Scientific Research, Biotechnological Processes Engineering, Van-
Nuernberg, Germany ment of Food Science, Udine, Italy doeuvre lès Nancy, France, 2IFBM, Vandoeuvre lès Nancy, France

The flavour active components of hops are the hop Polyphenols (PF) influence beer quality and sensory T2 and HT2 toxins increasingly recovered in terms of
resins and the essential oils, which are produced in the stability being involved in beer hazing. The aim of this frequency and concentration on barley in the fields.
lupolin glands. The sizes of the glands are suspected study is to evaluate the antioxidant activity (AA) of Even if these toxic molecules are washed out from bar-
to show a relationship with the content resins and oils some PF during malting process of three varieties of ley during the steeping phase, worrying amounts are
as well as with the storage stability of alpha acids. barley and, in particular, the effect of different stee- susceptible to be released under the form of steeping
The aim of this study was to investigate the lupulin ping conditions on PF extraction. Moreover the corre- waters, raising environmental and safety concerns. In
glands of different hop varieties on one hand to show lation between PF and antioxidant activity during each this context, this work presents an efficient, cheap and
how they differ in appearance and structure and how step of malting has been evaluated. robust toxin decontamination approach based on the
homogeneous the glands are within one variety. On Results: After the first steeping, PF content decrea- use of the common enzymatic potential of GRAS mi-
the other hand if the size and the structure are in any ses more at pHs 7 and 8 (22-51%) compared to pH 5 croorganisms such as yeasts and lactic acid bacteria.
relationship with the valuable components of hops. (3-13%): o-hydroxycinnamic acid and (+)-catechin are Results: This work has first allowed the selection of
Therefore 10 different hop varieties from the USA, the main PF involved. From steeping to germination highly T2 and HT2 resistant GRAS strains with toxicity
Great Britain and Germany were investigated with a the PF content increases for all conditions while, du- thresholds of up to several thousands ppb of T2 for
scanning electron microscope. ring kilning, the levels of PF decreases. The PF content Geotrichum candidum for example. These resistant
Results: In general the lupolin glands vary extensively in malt is influenced by variety and pH used during strains have then been evaluated for their ability to
in size and structure within one variety. The diameter steeping. In addition, testing the capacity to quench eliminate T2 and HT2. These toxins were effectively
of the glands varies between 50 µm up to 400µm. And free radicals as an index of AA, PF show a low ac- eliminated at rates up to 15 ppb/hr or 10 ppb/g of
the average diameter of the individual varieties differs tivity. biomass/hr in laboratory conditions. What is more,
extensively as well. A direct correlation between the mycotoxin balances in the broth and at the cells level
average size and the alpha acids was not found. For showed that the main elimination mechanism is bio-
most varieties the glands were found to be completely degradation, cells adsorption or absorption represen-
filled some varieties showed a large percentage of flat ting only 5% of the global elimination.
and almost empty glands.
Frithjof Thiele Marta Fontana Emmanuel J. Rondags
Frithjof Thiele completed an apprenticeship as brewer She got a degree in Food Science at University of Assistant professor in microbiology at the national su-
and maltster at the Binding Brewery in Frankfurt, Ger- Udine, Italy. She is a PhD student in Food Science at perior school of agronomy and food industry in Nancy,
many. He studied Brewing and Beverage Technology University of Udine. She worked as quality control France (Former french brewery school). Implicated in
at the TU-Munich-Weihenstephan. He did his doctoral technician at a cooperative wine growers associati- microbial processes development and optimization
thesis (Title: Influence of Yeast Vitality and Fermen- on in 1994 and 1995 in Friuli Venezia Giulia region, with applications in depollution and food industry.
tation Parameters on Yeast Metabolites and Flavour north east of Italy. In 1996 she worked in a private
Stability of Beer) at the Lehrstuhl fuer Technologie der laboratory and she was involved in quality control of
Brauerei I in Weihenstephan. During his time at the grapes, musts and wines. In 2005 she started her PhD
Chair for Brewing Technology I he was responsible for working on the barley and malt quality aspects at the
research and consulting in the field of yeast techno- Department of Food Science, University of Udine. In
logy and fermentation with national and international 2007 and 2008 she spent 4 months at University Col-
assignments. In 2008 he was working as a Post-Doc lege of Dublin working with Prof. Enda Cummins, her
at the Department of Food and Nutritional Sciences, topic research was the application of non parametric
University College Cork, Ireland and changed in 2009 statistical analysis to elaborate data regarding beta-
to the Radeberger-Gruppe KG as Product and Process glucans in barley
Developer
73
P 102 P 103 P 104
Effect of interactions existing Behaviour of organic radicals in Impact of the steeping process on
between barley dormancy and different malt types during the the modifications of lipid transfer
exogenous conditions of malting and mashing process protein (LTP) from malt
germination on some selected
parameters of malt quality
Frank-Jürgen Methner1, Jean-Luc Runavot1, Bénédicte Bakan2,
1 2
Natalia Cortes Rodriguez1, Thomas Kunz1 Patrick Boivin1, Didier Marion2
Josef Prokeš , Helena Fišerová ,
Alena Helánová1, Jan Hartman3 1
Technische Universität Berlin, Insitute of Biotechnology, Berlin, 1
IFBM-Qualtec, Vandoeuvre les Nancy, France, 2INRA, Nantes,
Germany France
1
Research Institute of Brewing and Malting Prague, RIBM Brno,
Brno, Czech Republic, 2Mendel University of Agriculture and
Forestry in Brno, Brno, Czech Republic, 3National Varieties Testing
Station Brno, Brno, Czech Republic
DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC:
The ESR spectroscopy is a rapid method for detecting The aim of this work is to assess the impact of the
DESCRIPTION OF TOPIC: ions with unpaired electrons and organic radicals. Be- steeping process on LTP modification during malting.
The aim of this study was to analyse physiological con- sides the liquid measurements the ESR-spectroscopy Results: LTP1, is a major beer protein (50% of beer
dition of kernels of two barley varieties in the course has been used in the past to control the concentrati- protein) and contributes to the foaming properties of
of dormancy. Analyses were performed on three sam- on of organic radicals in malt or green malt, by using beer. While the barley protein is unable to form foams
pling dates in an interaction with the exogenous mo- Mn2+ as an internal standard. A novel method for the corresponding beer LTP1 display good foaming
dification of intergrain gas produced in the course of solids measurement using a new reference signal was properties. This is due to both glycosylation and acyla-
malting. applied. Based on this, it was possible to analyse the tion during the malting process and denaturation on
Results: Experimental results corroborated physio- radical concentration in barley, malt and spent grain boiling during brewing. The modifications of LTP are
logical differences existing between tested barley quantitatively. It has been additionally used for the followed by quantification of acylated LTP and compa-
varieties. During germination, Jersey variety produced investigation of radical concentration in different frac- rison of LTP glycosylation content in malts obtained at
more CO2 and less ethylene than Tolar (which showed tions of different types of malt samples as well as their different hydration diagrams.
a deeper dormancy). In the course of dormancy, overall development during the mashing and malting process
CO2 production increased in both varieties; however, under different technological conditions.
that of ethylene showed a reversed trend. In the course Results: The results show that withering and kilning
of dormancy, parameters selected for the evaluation of have a major influence on the radical generation in
quality of malts produced within three different time malt. A strong increase during these processes shows
intervals improved: activity of α-amylase increased, high stress conditions and intensive oxidation reac-
content of β-glucans decreased and malt modification tions. Also different radical concentrations located on
and homogeneity improved. After a change in com- certain malt fractions in different malt types could be
position of the gas environment, the yield of malting detected. In pilsner malt the highest concentrations
insignificantly decreased, while activity of α-amylase were located in the husks fraction and the lowest were
significantly increased; the content of β-glucans in found in the endosperm. A correlation between ext-
malt decreased, malt modification increased and malt ract yield and organic radical concentration in spent
homogeneity slightly (insignificantly) decreased. grain with respect to mass was achieved. Coloured
and roasted malt contain a higher organic radical con-
centration and also a different distribution of these
radicals in the different fractions. This leads to a higher
probability that organic radicals participate in the oxi-
dation reactions during mashing.
Josef Proke Frank-Jürgen Methner Jean-Luc Runavot
Education: abs. Fac.of Agronomy, MZLU, Brno leader From 1975 to 1981 Studies in Brewing Science at phD student
of the accredit lab 2008 PhD. Fac.of Agronomy, MZLU, Berlin Institute of Technology (TU). After the Studies
Brno working as an operating supervisor at the Schlösser
Brauerei. From 1982 to 1986 Scientific Assistant with
teaching duties at Research Institute for Brewing and
Malting Technology of the VLB. Research projects, and
PhD-thesis in “Aroma Formation of Berliner Weissbier
with special focus on Acids and Esters” were further
tasks. For 18 years, starting in 1987, he was holding
a leading position as a Director at the Bitburger Brau-
erei, Bitburg, Germany, with responsibilities in fields
such as technology and quality assurance. Beginning
with the winter-semester 2004/2005 he took over the
chair of Brewing Science at Berlin Institute of Techno-
logy (TU Berlin).
74
P 105 P 106 P 107

Protein fractions in two-row Chasing the premature yeast Studies of flavour development
barleys as malt quality index flocculation factor from barley to during malt roasting processes
beer
Stefano Buiatti1, Marta Fontana2, Gillian M Fisher1 David John Cook1, Hafiza Yahya1
Paolo Fantozzi3, Giuseppe Perretti3 1 1
BRI, Nutfield, United Kingdom University of Nottingham, Division of Food Sciences, Loughbo-
1
University of Udine, Department of Food Science, Udine, Italy, rough, United Kingdom
2
University of Udine, Department of Agriculture and Environmen-
tal Sciences, Udine, Italy, 3University of Perugia, Italian Brewing
Research Center, Perugia, Italy

The composition of the protein fractions is affected Some of the most difficult and frustrating problems Speciality malts can be used to add colour and flavour
by genotype and environmental conditions. The focus to solve are those that happen only occasionally and in the brewing process. Published literature mainly
is on understanding how albumin, globulin, hordein have no obvious pattern or cause. One such problem describes the analysis of flavour compounds in roas-
and glutelin could be an index of malt quality (more in brewing is when the yeast begin to flocculate be- ted malt products, rather than examining how process
than the total protein alone). The effect of different fore fermentation is finished. Over the years, brewers conditions may be manipulated to influence the vola-
N fertilization levels in two years on protein fractions have asked what causes this premature yeast floccula- tile profile. Our group has established a rapid on-line
and the relationships between malt quality parameters tion (PYF)? We are still waiting for the answer. Today, APCI-MS technique, capable of monitoring thermal
and these fractions have been investigated on autumn the most recent research suggests that PYF is connec- volatile generation in malts in real-time, so that com-
barley varieties. ted to malt quality and might possibly be triggered by prehensive studies of the impact of process conditions
Results: There was a significant difference in protein conditions in the field before the barley is harvested. (time, temperature, humidity) on the malt volatile
fraction composition. Varieties influence significantly In this paper we will discuss our work tracking this PYF profile may be undertaken. Here we report results
albumin-globulin and hordein level; hordein and glu- factor during the malting process. We approached this obtained using the on-line technique and compare
telin are influenced by N fertilization level and year problem by investigating the link between the malting these with flavour generation profiles obtained from
influences glutelin level. Hordein was negatively corre- process and PYF and asking whether malting condi- time-course studies during commercial malt roasting
lated with HWE (r=-.64***), index refractometric (r=- tions can be adapted such that a ‘PYF barley’ can be operations.
.67***), friability (r=-.71***) and positively correla- prevented from becoming a ‘PYF malt’ Results: 13 significant malt volatiles were identified
ted with viscosity (r=.48**), β-glucan (r=.64***) and Results: Small scale malting trials confirmed that PYF (on the basis of EI mass spectrum and Kovat´s Reten-
N level in barley (r=.68***). Glutelin was negatively factor can be removed from barley during steeping, tion Index) which gave ‘unique’ APCI-MS ions during
correlated with friability (r=-.44***) and positively however the malt can become PYF during germination on-line analysis. Quantitative time-course data were
correlated with FAN (r=.50***) and N level in barley whether or not it started as PYF barley. Air recircula- obtained for 15 significant volatiles generated during
(r=.56***). Albumin and globulin were not correlated tion during germination decreases PYF. In commercial the manufacture of roasted barley, crystal and black
with the considered factors. maltings a PYF barley can result in PYF positive or malts on both a pilot and industrial scale.
negative PYF malt according to whether the process
conditions were sufficiently aerobic.
Stefano Buiatti Gillian M Fisher David John Cook
He got a degree in Agricultural Science at University of Gillian has an honours degree in botany from University David Cook is Lecturer in Brewing Science at the Uni-
Bologna, Italy. He is researcher at University of Udine of London, she started her career in the biotechnology versity of Nottingham, UK and is Course Director for
1985 present. He worked as Quality Control Technici- industry culturing yeast and other micro-organisms for their innovative e-learning based Postgraduate Cour-
an at Moretti Brewery in Udine, Italy in 1985. Research protein production at Imperial College. Gillian joined ses for Brewers. He is currently engaged in research
secondment to Brewing Research International, Nut- BRi in 1995, building on her early employment in qua- across the malting and brewing fields, with particular
field (UK) in 1997 and 1998 (6 months) and in 1999 lity control at Whitechapel Brewery and research at focus on malting science, flavour formation, stability
(3 months). Expert as project evaluator for EU since Truman‘s Brewery. After working in Analytical Services and perception. Other research interests include the
1999. In charge of the pilot brewery at the Univer- analysing beer and malt, she was promoted to Quality regulation of germination in barley and the role of
sity of Udine, Italy. Professor at University of Udine Assurance Manager and was responsible for maintai- odorant binding proteins in the human sense of smell.
on Brewing science and Cleaning and Disinfection of ning the ISO 17025 Accreditation status of the Ana- Dr. Cook is a member of the Examiners Board for the
Food Plants: He has been teaching Brewing Science lytical laboratory. After 10 years she transferred to the IBD Diploma in Brewing and of the EBC Barley Gene-
since 1994 and Cleaning and Disinfection of Food Technical Development team working on analysis of tics and Physiology Sub-Group.
Plants since 1999. He works on optimization of ana- Isinglass. Since then Gillian has trained in a variety of
lytical methods, chemical and microbiological quality bench scale fermentation tests including the BRi light
assessment of craft and industrial beers. transmission test and EBC tall tubes she now focuses
on fermentability and premature yeast flocculation
studies for international brewers and maltsters.
75
P 109 P 110 P 111
Demand response and Development of a demonstrator Quorum sensing of brewery
dispatchable industrial loads for application for the model based biofilm microbes
the use in virtual power plants weak point analysis of bottling
plants
Jochen Lambauer1, Jan Stichtenoth2, Stefan Flad1, Peter Struss2, Outi Priha1, Riikka Juvonen1, Kaisa Tapani2,
Thomas Lauer3 Horst-Christian Langowski1 Erna Storgårds1
1 1 1
Institut für Energiewirtschaft und Rationelle Energieanwendung, TU München, Lehrstuhl für Lebensmittelverpackungstechnik, VTT Technical Research Centre of Finland, Espoo, Finland, 2Oy
Universität Stuttgart, Stuttgart, Germany, 2RWE Innogy Cogen Freising, Germany, 2TU München, Lehrstuhl für Informatik IX, Sinebrychoff Ab, Kerava, Finland
GmbH, Dortmund, Germany, 3Bitburger Braugruppe GmbH, Bitburg, Garching, Germany
Germany

Within the project “Virtual Power Plant” (VPP) RWE The efficiency of today´s bottling plants is not often Bacteria are no longer regarded as undifferentiated
Energy AG evaluates the options to bundle and mer- higher than 40 to 70 percent. In Order to optimize cells focused on multiplication. Instead it has been
chandise small power and energy consuming units in the plants downtime originating components should shown that cell-to-cell signalling both within and bet-
the energy market. In a sub-project IER analyses the be identified automatically. For this reason a model ween bacterial species is a widely spread phenomenon,
availability and useability of dispatchable loads in a based diagnosis algorithm has been developed in an and there is evidence that quorum sensing participates
VPP at the Bitburger brewing plant. Dispatchable interdisciplinary research project that will be presen- also in biofilm formation. Compounds inhibiting either
loads and storage facilities are checked towards op- ted at EBC 2009 in the acceptet lecture of Dr. Tobias the synthesis or use of signalling molecules have been
tions for their technical and economical applicability Voigt. For the practical benefit of breweries, the diag- detected, and in the future there might be a possibility
in a supra-regional market model of a VPP. nosis results need to be analyzed and visualized in an to interfere harmful biofilm formation of bacteria in
Results: For Bitburger brewing plant dispatchable operator comprehensible way. breweries by controlling their signalling.
loads of more than 1.1 MW are identified and can be This contribution will present a demonstrator applica- Results: samples the most common signalling mole-
technically and economically used in a market model tion for the automatic weak point analysis of bottling cule group were acylated homoserine lactones (AHLs)
of a VPP. The results at Bitburger brewing plant can be plants. It was developed to show the practical oppor- detected by A. tumefaciens NTL4, since 90 colonies
transferred to other sites in beverage and food indus- tunities of this new approach. produced them. Short chain (C4-C8) AHLs detected
tries as the applied processes are similar. In addition Results: The first version of the demonstrator appli- by C. violaceum CV026 were produced by 26 colonies
the load profile of Bitburger is levelized and the ma- cation will be implemented in industrial scale bottling and long-chain AHLs by 8 colonies. From identified
ximum load demand can be reduced. Loads starting plants in February 2009. A validation through simu- brewery isolates 7 strains produced AHLs detected
from 100 kW have the potential to be utilised within lation and real data from proved evidence between by A. tumefaciens NTL4 and 25 strains produced long
a VPP. the automatically diagnosis results and the manually chain AHLs, but none of the strains produced short-
monitored behavior of the plants. Technical downtime chain AHLs.
reasons can be identified with an accurancy up to 95
percent. With this information a plant operator can
quickly take actions to optimize critical weak points.
Jochen Lambauer Stefan Flad Outi Priha
born June 20th, 1978 Since 11/2005: Scientist at Stefan Flad (born 1982), got the university-entrance Outi Priha has done her PhD in microbiology. She has
Institut für Energiewirtschaft und Rationelle Energie- diploma at June 2002 at the Dom-Gymnasium in Frei- worked at VTT since 2002, and has been involved in
anwendung (IER), Universität Stuttgart 1999 - 2005: sing. After that he studied from 10/2003 till 11/2008 management of biofilms in different industrial proces-
Study of Environmental Engineering (Dipl.-Ing.), Uni- at the Technical University of Munich / Garching. In ses. Her main interest is in understanding microbe-
versität Stuttgart 1999 - 2003: Bachelor of Science (B. November 2008 he graduated as an engineer (Dipl.- surface interactions and functions of microbial com-
Sc.) in Environmental Engineering, Universität Stutt- Ing.) for mechatronics and information techniques. In munities.
gart 12/2008 he started working as doctoral candidate
and research associate at the Chair of Food Packaging
Technology, Technical University of Munich. His fields
of activity at the university are: Analyzing and diag-
nosis of bottling plant in food and brewery industry,
member of the working team Weihenstephaner Stan-
dard
76
P 112 P 113 P 114

Prediction of flocculation ability Differences in growth behaviour Analysis of metabolic activities of
of brewing yeast inoculates by of Pectinatus frisingensis isolates beer-spoilage lactic acid bacteria
flow cytometry, proteome analysis in beer in chinese beer
and mRNA profiling
Franziska Heine1, Frank Stahl2, Heike Sträuber1, Inge Suiker1, Tadhg O‘Sullivan1, Anne Vaughan1 Fei Qian1, Ingrid Bohak1, Werner Back1
Claudia Wiacek3, Dirk Benndorf4, Cornelia Repen- 1 1
ning2, Frank Schmidt5, Thomas Scheper2, Martin Heineken Supply Chain, Research & Innovation, Brewing Science, Lehrstuhl für Technologie der Brauerei I, TUM-Weihenstephan,
Zoeterwoude, Netherlands Freising, Germany
von Bergen6, Hauke Harms1, Susann Müller1
1
Helmholtz Centre for Environmental Research - UFZ, Environmen-
tal Microbiology, Leipzig, Germany, 2Leibniz University Hannover,
Hannover, Germany, 3TU Bergakademie Freiberg, Freiberg,
Germany, 4Otto-von-Guericke Universität Magdeburg, Magdeburg,
Germany, 5Ernst-Moritz-Arndt-University of Greifswald, Interfaculty DESCRIPTION OF TOPIC: DESCRIPTION OF TOPIC:
Institute for Genetics and Functional Genomics, Greifswald, The growth behaviour in beer of fifty-one Pectinatus This study shows the first analysis results about typical
Germany, 6Helmholtz Centre for Environmental Research - UFZ,
Proteomics, Leipzig, Germany strains, isolated from eight brewery environments beer-spoilage lactic acid bacterium and their metabo-
throughout the world or sourced from culture collec- lic activities in final chinese beer, especially the meta-
tions, was analysed. The isolates were grouped on the bolism of sugar and organic acid.
DESCRIPTION OF TOPIC: fingerprint types determined in a previous study (by Results: L. brevis, L. plantarum, L. casei and L. aceto-
The ability of brewing yeast to flocculate is an impor- using rep-PCR). The objective of this study was to in- tolerans were identified as the most-appeared conta-
tant feature for brewing of qualitatively good beer. vestigate the relationship between genetic fingerprint minants. Due to diversification of subtype of L. brevis,
Flocculation involves two main cell wall structures, types and growth behaviour in beer. three L. brevis cultures can hydrolyse maltose, which
which are the flocculation proteins (flocculins) and Results: For isolates from four fingerprint types, diffe- leads to increase of glucose concentrations, whereas
mannans, to which these flocculins bind. Unfortunate- rent growth curves were observed. The fifth fingerprint other three L. brevis cultures metabolize total gluco-
ly, in practice the flocculation ability may get lost after type is made up of only one isolate showing a unique se directly. Maltose and glucose are the major carbon
several repitches. growth curve. Within the remaining fingerprint type source for L. plantarum. It metabolizes also sucrose
Results: Mannose and glucose labelling with fluo- the five isolates showed similar growth patterns. and fructose. L. casei is maltose and sucrose positive.
rescent lectins allowed differentiating powdery and L. acetotolerans has never been found in beer before,
flocculent yeast cells under laboratory conditions. its metabolic activities of sugar in beer are very low,
Using microarray techniques and proteomics, the four and besides fructose and glucose it metabolizes only
flocculation genes Lg-FLO1, FLO1, FLO5, FLO9 and the maltose. Almost all lactic acid bacterial fermented ci-
protein Lg-Flo1p were identified as factors of major trate.
importance for flocculation. The expression of the ge-
nes was several times higher in flocculent yeast cells
than in powdery ones.
Franziska Heine Inge Suiker Fei Qian
2002: Abitur 2002-2007: University Leipzig, study Inge was educated as a clinical chemical technician Born in 1973. Technical graduation as Brewer and
course biology 2007: Diploma in Biology 2008-present: (1993), in Beverwijk, after which she did HLO medi- Maltster in Academy for Brewing Technology Wuhan,
PhD-student, sponsored by the Scholarship Programm cal microbiology in Leiderdorp (1998). She worked on China (1988-1991). Teacher in Academy for Brewing
of the German Federal Environmental Foundation parasitology and molecular microbiology in hospital Technology Wuhan, China (1991-1998). Study at TU
laboratories before joining Heineken as a research as- München-Weihenstephan as Diploma-Brewmaster,
sistant in February 2001. Inge recently graduated as in major: Brewing Science (1998-2000). Director and
Biomolecular Sciences at the university of Utrecht. Seminar leader in Academy for Brewing Technology
Wuhan, China (2000-2002). Postgraduate Study at TU
München-Weihenstephan as Diploma-Engineer, major:
Brewing Science and Beverage Technology (2002-
2006). PhD-study on the Chair for Brewing Technology
(Lehrstuhl für Technologie der Brauerei I, TU München-
Weihenstephan), major research area: microbiological
stability of Chinese beer (Aug 2006 till today).
77
P 115 P 116 P 117
Methods for rapid authentication New insights in label removal Practical experiences on the use
and differentiation of brewing of UVC-lights as a part of disin-
yeast strains fection in filling process
Tithira Tirangika Wimalasena1, Georg Wenk1, Roland Pahl2, Ingrid Weber2 Kaisa Tapani1, Pilvi Ronkainen1, Mika Huttunen2,
Sarah Nicholls1, Katherine Ann Smart1 1
Kimmo Jääskeläinen2
Research and Teaching Institute for Brewing (VLB), Research
1
University of Nottingham, Division of Food Sciences, Loughbo- Institute for Engineering and Packaging (FMV), Berlin, Germany, 1
Oy Sinebrychoff Ab, Laboratory, Kerava, Finland, 2Oy Sinebrychoff
2
rough, United Kingdom Research and Teaching Institute for Brewing (VLB) e.V., Berlin, Ab, Production, Kerava, Finland
Germany

Yeast quality control is important in the brewing in- The label come-off time is crucial for the cleaning pro- High hygiene level is a key factor to avoid secondary
dustry. This includes ensuring the right yeast is used cess in bottle washing machines. If labels come off too contaminations in filling process. Disinfection with tra-
in the fermentation, testing to ensure lack of contami- late, they will be distributed in the machine and can ditional chemicals requires stoppages in production.
nation with wild yeasts and checking for any genetic block caustic and freshwater cones. This will reduce Continuous UVC-disinfection can be automated and
drift in the added yeast during propagation or fermen- the cleaning efficiency of the bottle washer and will used during production. UVC has a strong germicidal
tation that might introduce off flavours or inhibit per- cause an increasing number of rejected bottles, which effect penetrating cell membranes and damaging DNA.
formance. Restriction Fragment Length Polymorphism have to be destroyed or returned to the bottle washing Good hygiene practice, cleanability and safety should
(RFLP) or karyotyping is considered as the most effec- machine. Either way leads to higher production costs be considered in design of UVC-lamp installation.
tive method to differentiate yeast strains but require and decreased plant efficiencies. Results: Packaged beer results improved with UVC-
considerable knowledge in the molecular biology. Po- This research examines the come-off time of different disinfection in use. Empty can air rinsing and UVC-
lymerase Chain Reaction (PCR) technology is widely paper labels against the influencing factors paper, la- disinfection is as effective as rinsing with water.
accepted as a diagnostic tool by breweries but has not beling glue and process parameters.
been applied to brewing strain authenticity testing. So Results: Both printing methods increase the come-
here we present a PCR kit comprising multiple but cus- off time, but offset printing shows a higher impact.
tomised primer sets will provide a rapid differentiation Lacquering labels increases the come-off time only
of brewing strains. with metallized papers using offset printing. Imprin-
Results: Using combined PCR and RFLP we were able ting papers reduces the come off time with metallized
to develop specific primers to differentiate ale (S. ce- papers only.
revisiae) and lager (S. pastorianus). Furthermore, we With both labels an almost linear effect of the caustic
have also identified primers to differentiate specific temperature was discovered while different caustic
lager strains in the University of Nottingham yeast concentration had an effect only on the non-metal-
culture collection. lized papers using a reduced concentration. However,
the major effect on the come-off time of metallized
papers was found to be the amount of glue.
T. T. W i m a l a s e n a Georg Wenk K a i s a Ta p a n i
Tithira Wimalasena was awarded a first-class honors In 2000 Mr. Georg Wenk started studying Brewing MSc in Microbiology at Univercity of Helsinki, 1998;
degree in microbiology at Osmania University, India and Drink Technology at the Technical University in Research Projects at VTT, 1995-1997; Oy Sinebrychoff
in 2000. She then joined University of Nottingham to Munich-Weihenstephan. Since August 2005 he is wor- Ab, since 1998.
complete her MSc in Applied Molecular Microbiology king for the VLB Berlin at the Research Institute for En-
where she stayed to complete a Ph.D. degree in the gineering and Packaging Technology (FMV). Amongst
School of Biology. Her Ph.D. research focused on the other things he is responsible for labelling technology
unfolded protein response in human fungal pathogen and special measurement equipment for breweries
Candida albicans. Tithira joined Katherine Smartâs re- and bottlers.
search group as a postdoctoral researcher at School
of Biosciences in 2007. Currently Tithira is funded by
Lachesis fund to develop novel molecular tools to be
used for the alcoholic beverage industry.
78
P 118 P 119 P 120

Filtration and stabilization results New apparatus and procedure to Novel malt-based isotonic
from a brewery using a kieselguhr enhance the utilisation of bitter- beverages
free filter aid acids
Nikolaj Schmid1, Gero Spika1 Marcus Hertel1, Michael Dillenburger1 Moritz Krahl1, Tamara Assenheimer1,
1 1
Werner Back1
BASF SE, EMN-EB, Ludwigshafen, Germany HERTEL GmbH, Salzburg, Austria
1
TU München, Lehrstuhl für Technologie der Brauerei I, Center of
Life and Food Sciences Weihenstephan, Freising, Germany

Kieselguhr filtration is the state-of-the-art filtration With about 30% , utilisation of hops in the brewing In recent years a number of novel, innovative bever-
technology for beer, with thousands of filter lines in process is very low. This is due to the fact hat most al- ages have been launched. Due to growing consumer
operation globally. Despite discussions about health pha-acids, which cause the bitter taste, are not isome- awareness for the negative impact of malnutrition in
risk sand disposal costs kieselguhr is the state-of- rised and/or extracted out of the added hop products. western countries novel drinks based on natural raw
the-art filter aid. The current consumption of kieselg- In addition, alpha-acids can adhere to trub particles materials have attracted a growing interest. Especially
uhr worldwide by the brewing industry is more than and yeasts so that they are separated out of the beer malted grains and natural fruit juices are suitable for
180.000 tons. Disposal costs for the used kieselguhr at a clearing process again. the production of such beverages as they are generally
are an increasing part of total filtration costs, and so Results: With the new invention, alpha-acids are iso- considered as positive and healthy food ingredients.
brewers are commonly interested since decades in merised to an optimum (reachable) level. In the isome- A huge variety of malted cereals as barley, the most
finding a more economical filter aid. Crosspure is a rised form, the hop bitter acids show a clearly better commonly known, wheat, spelt wheat, rye, oats, tri-
synthetic polymer for filtration and stabilization in one solubility in water/wort. In addition, an adhesion is ticale and others, e.g. gluten-free pseudocereals may
step / one filter. Just like PVPP, Crosspure can be re- minimated due to the process guidance. The utilisa- be used.
generated in a combined regeneration and filteration tion of hops (bitter acids) is more than doubled while Results: Traditional tasting schemes for beer or soft-
system with dosing vessel, filter unit and CIP system. using the invention (> 80%). This is alredy confirmed drinks were not suitable for the produced beverages. A
For the first time a brewery implemented Crosspure in laboratory scale and in a pilot plant. new tasting scheme had to be created. The main flavor
in a industrial scale. Results from the brewery will be and aroma attributes of the produced beverages were
presented. refreshment, purity of the acidic character, harmony of
Results: Replace a kieselguhr filtration in industrial the used fruits with the lactic acid and stale flavors
scale by Crosspure, a synthetic ploymer for filtration amongst others. The effect of ageing, pasteurization
and stabilization in one step / one filter. and flash pasteurization on flavor and flavor stabili-
ty could be measured with similar lead substances as
found in beer like 2-furfural. The produced beverages
showed good flavor stability though losses in olfactory
attributes occurred during heating and aging.
Nikolaj Schmid Marcus Hertel Moritz Krahl
Dr. Nikolaj Schmid completed his studies at the TU Dr.-Ing. Marcus Hertel was born in 1975 in Nürnberg, Moritz Krahl was born in 1980 in Schwetzingen/
München-Weihenstephan with an doctor thesis about Germany. He has been the director of the Hertel Brau- Germany. After attaining the German Abitur (A-level
kieselguhr recycling. Then he joined the R&D depart- vertrieb GmbH, Nürnberg/Germany since 2006. Since certificate) in 2000, he started studying brewing and
ment of PallSeitzSchenk for 5 years. In 2006 he joined 2007, he has been the director of the Hertel GmbH beverage technology at the Technische Universität
BASF SE and is currently Technical Business Manager Salzburg/Austria. In his Ph.-D.-Thesis he made basic München in Weihenstephan. In 2005 he graduated
for Europe for Divergan and Crosspure. reasearch in reaction kinetics and the steaming beha- with a Dipl.-Ing. degree and has since then been wor-
viour of wort flavour components king as a Ph.D. student at the Chair for Technology of
Brewing 1 in Weihenstephan.
79
P 121 P 122 P 123
Industrial results of precoat Kvass - a Russian fermented Advances in the production of
filtration on a candle filter with cereal based beverage gluten free malt and beer
regenerable filter aid
Juerg P. Zuber1 Martin Zarnkow1, Konrad Müller-Auffermann1, Elke Arendt1, Florian Hübner1, Christina Klose1,
1
Werner Back1, Martina Gastl1 Frithjof Thiele1
FILTROX AG, CTO, St. Gallen, Switzerland
1 1
TU München, Lehrstuhl für Technologie der Brauerei I, Freising, University College Cork, Department of Food & Nutritional
Germany Science, Cork, Ireland

Precoat filtration still is the state of the art filtration Kvass or kvas (literally „leaven“; borrowed in the The increasing number of people suffering from Coe-
technology for beer with thousands of filter lines in 16th century from Russian), sometimes translated into liac Disease, together with a general growing demand
operation around the world. Despite all discussion English as bread drink, is a fermented mildly alcoholic for novel foods and beverages, has given birth to a
about health risk and disposal problems, D.E. (Diato- beverage made of black or rye bread. It is popular in new market consisting of malts and beers made from
maceous Earth) is the state of the art filter aid for all ex-Soviet states. Its origins go back 5,000 years to gluten free. The technology traditionally used for the
precoat filtration . For at least 15 years the experts of the beginnings of beer production. The alcohol con- production of malt and beer made from barley can not
the brewing industry have been looking for filter aids, tent of Kvass is low (0.05-1.44%). It is often flavou- be applied for gluten free cereals. This presentation
which could replace D.E., so far without much success. red with fruits or herbs such as strawberries or mint. will give an overview on the changes to the relevant
Over the last years BASF developed a new, regenerab- This presentation will give an overview on the Kvass substances taking place during malting and brewing
le filter aid called CROSSPURE®, which was thoroughly technology, which is used in the mentioned countries, process of gluten free raw material and the difficulties
tested on an industrial scale FILTROX candle filter. The combined with different trials for a better understan- encountered in the process.
regeneration process is similar to the well established ding of the mostly used raw material rye (Secale ce- Results: The areas covered in the presentation are the
one for regenerable PVPP. Precoat filtration with this reale L.). detailed characterisation of gluten free cereals and the
new filter aid contributes to the preservation of the Results: Because there are no typical receipts for assessment of these cereals as potential ingredients
environment, because the energy consumption as well Kvass-making all practicable technologies were for gluten free malts and beer. Advanced microscopy
as the waste generated is far lower than with any considered. Nevertheless most of the producers use has been used to determine the ultra structural chan-
other filtration system. Kwass-extract, which is made of strongly concentrated ges during the malting of gluten free cereals, where as
Results: Filtration parameters and beer quality are Kvass-malt wort. Bread is no longer used for Kwass. the proteomic approach was used to explain the pro-
comparable to D.E. filtration, but filtration cost is sub- The biggest problem of the raw material rye is its high tein changes taking place during malting. A detailed
stantially lower than D.E. filtration and stabilisation. ability for high viscous worts. This can be related to a nutritional analysis of the malts and beers which in-
high content of pentosanes. Further on, oxygen was cludes the impact of processing on the antioxidant ca-
found with great impact on this mash attribute. Exo- pacity, poly phenol content, dietary fibre and mineral
genous enzymes solved some problems, but the sepa- content and mineral availability will be shown.
ration of solid and fluid still depends on the malt and
adjunct charge and the lautering system.
J u e r g P. Z u b e r Martin Zarnkow Elke Arendt
Juerg Zuber completed his studies at the Federal Ins- Apprenticed as a brewer and maltster from 1989-1991 Dr Elke Arendt is a senior lecturer in the Department
titute of Technology (ETH) in Zurich, Switzerland with at a small brewery in Franconia. Finishing a Diplom- of Food and Nutritional Sciences, University College
a masters degree in process engineering in 1977. He Ingenieur (FH) graduation, option brewing technology, Cork since 1993. She lectures and carries out research
then joined Buhler AG, where he worked for more than 1996 at the TU München Weihenstephan. Work as a in the area cereals, malting and brewing science spe-
20 years in a variety of R&D and management posi- brew master for one year in a medium-sized brewery cific focussing on gluten free foods and beverages,
tions for the food industry. In 2000 he joined FILTROX in Germany. Since 1997 science assistant and head starter cultures, functional beverages, rheology and
AG and is currently CTO of the FILTROX group. of the beer laboratory at the Lehrstuhl für Technolo- food structure. Prof. Dr. Arendts research programme
gie der Brauerei I at the TU München Weihenstephan. at UCC, to date, has resulted in over 120 peer-revie-
Since September 2005 work as PhD research fellow at wed research papers, 1 book, 25 book chapters, and
the University College of Cork, Ireland on the subject: approximately 350 additional published articles and
Malting and brewing with non-traditional cereals. abstracts. Her current research group comprises of 26
researchers (post docs and PhD students).
80
P 124 P 125 P 126

Development of a hops kettle Ganoderma lucidum - medical Critical factors at mashing-in
addition extract to replace aroma mashroom as a raw material for influencing lipid oxidation
hop pellets beer with excellent sensorial and
pharmacodynamic properties
Michael Babb1, Lou Burroughs1, Polly Barrett1, Ida J Leskošek- ukalovi 1, Milomir Nik i 1, Sofie Malfliet1, Annemie De Buck1, Joseph van
David Bolliet1, Greg Haner1, Mark Schulze1, Doug Viktor Nedovi 1, Sa a Despotovi 1, Vele Te evi 2 Waesberghe2, Guido Aerts1
Williams1 1 1
Faculty of Agriculture, Food Technology and Biochemistry, KaHo St.-Lieven Laboratory of Enzyme, Fermentation and Brewing
1
Kalsec Inc, Kalamazoo, United States Belgrade, Serbia, 2Faculty of Chemistry, Instrymental Methods of Technology/M2S, KUL Association, Leuven Food Science and
Chemical Analysis, Belgrade, Serbias Nutrition Research Centre (LFoRCe), K.U.Leuven, Gent, Belgium,
2
IVEWE, Hoogstraten, Belgium

Aroma hops in cone or pellet form are added to impart Lengthy, Reship, Yogi,“Elixir of life”, “Food of Gods”, Lipid oxidation takes place during the whole malting
hop aroma and flavor character to beer. However, this are the synonyms for Ganoderma Lucidum, a woody process and is known to be relevant for the early ap-
can suffer from low utilization of flavor compounds, mushroom highly regarded in Far East folk medicine. It pearance of stale and oxidised flavours in pale lager
high cost, limited availability or variable hop quali- is broadly used in the belief that it boosts up the im- beer. The membrane bound lipoxygenase (LOX), still
ty. The uncoupling of bitterness and hop aroma and mune system and treats various human diseases, such present in kilned malts, potentially catalyses the for-
flavor character provides greatest flexibility for the as hepatitis, hypercholesterolemia, asthma, allergies mation of trihydroxy fatty acids (thfa) at mashing-in.
brewer. In this study, we describe our work to deve- and even cancer. The paper gives an overview of use Considering the relevance of thfa for the final flavour
lop a non-acidic kettle addition hop extract to replace of Ganoderma as a source of bioactive compounds for stability of pilsner beers, the objective is to restrict en-
the hop aroma and flavor character (independent of functional drinks based on beer. It deals with determi- zymatic lipid oxidation especially at the start of the
bitterness) from Saaz hop pellets in a European style nations of main bioactive substances contents, poten- wort production in order to control the concentration
lager. tial therapeutic action and sensory evaluation of the of thfa in the resulting wort.
Results: GC/MS concentrations of linalool (10-100 final products obtained by ganoderma and different Results: On lab scale, mashing-in at 45°C results in
ppb) and humulene oxides (10-50 ppb) were strongly medical herbs used for sensory adjustment. a large increase of thfa, higher after fine milling than
correlated to flavor differences between beer brewed Results: Sensory evaluation showed that Ganoderma after coarse milling. At 70°C and pH 5.0, only a small,
from pellets and different amounts of hop extracts. In could give the beer with very good properties. Depen- negligible increase of thfa is observed, independent
a triangle test, no difference was noted (p > 0.05) ding on dosage, combination of bitter constituents on fine or coarse milling.
between beer brewed with hops pellets and beer derived from hop and ganoderma give specific more On pilot scale, mashing-in at 63°C and pH 5.2, only
replacing a portion of the hops pellets with a kettle or less pleasant bitterness. Products are enriched in 2-4 mg thfa/L at 12°P are detected in the pitching
addition extract. bioactive components extracted from ganoderma: tri- wort, which is mainly a concentration originating from
terpenoids, polysaharides and lectins thanks to whom the malt used. Even using malt with high potential
Ganoderma possesses its pharmacodynamic proper- LOX activity, the concentration of thfa in the pitching
ties. wort never exceeds 4 mg/L, independent of the milling
size. If mashed-in at lower temperature and high pH,
concentrations of 8-12 mg thfa/L are detected.
Michael Babb Ida J Lesko ek- ukalovi Sofie Malfliet
Mike has a B.S. degree in Chemical and Petroleum En- Earned the BSc and MSc degrees in Tehnicak Science Born in 1980. Studies: Academic degree in Industrial
gineering from the Colorado School of Mines. Mike from the Faculty of Technology and Metalurgy and a Engineering - Biochemistry at KaHo St.-Lieven, Gent
also studied Brewing Technology at the Technical Uni- PhD in Biotechnical Science from the Faculty of Agri- (2004). Appointments: 2008-present: PhD study on
versity of Munich – Weihenstephan, and has a Mas- cultyre, University of Belgrade, Serbia. Since 1978, em- microflora management during malting at KaHo St.-
ters degree in Education and Curriculum Development ployed by the Institute for Food Technology and Bio- Lieven, Laboratory of Enzyme, Fermentation and Brew-
from Colorado Christian University. He worked at the chemistry, Faculty of Agriculture in Belgrade. Currently ing Technology (EFBT)/M2S, K.U.Leuven Association,
Coors Brewing Company for 20 years in a number of a full Professor of Brewing Technology, Head of the Leuven Food Science and Nutrition Research Centre
positions including Process Development, R&D, Manu- Department of Presservation and Fermentation Tech- (LFoRCe). 2004-2008: Research Assistant working on
facturing Management, and International Head Bre- nologies, and Head of the Division for Brewing. Besi- beer flavour and flavour stability at KaHo St.-Lieven,
wer. Mike was an instructor and Director of Education des working as a Professor and a Researchenr at the Laboratory of Enzyme, Fermentation and Brewing
for brewing education at the Siebel Institute of Tech- Faculty of Agriculture, worked as a Professor of Tech- Technology.
nology for 7 years. Mike joined Kalsec in November nology of Microbial Metabolites at the Department of
2003 as Hops Products Technical Sales Associate, and Biochemical Engineering, Faculty of Technology and
is currently Director – Hops Product Management. Metalutgy, Belgrade. Member of the Menagement
board of the Yugoslav Association of Nutrition.
81
P 127 P 128 P 129
Influence of mashing diagramme Impact of cell wall mannoproteins Zinc supplementation to
on arabinoxylan hydrolysis on flocculation of S. cerevisiae multi-brew fermentations and
and S. pastorianus zinc toxicity
Marc Schmitt1 Trevor P Cowley1, Katherine A Smart1 Behnam Taidi1, Johannes Rosti1,
1 1
Jacques Gangloff1
IFBM, R&D, Vandoeuvre, France University of Nottingham, Biosciences, Loughborough, United
Kingdom 1
Carlsberg, Technical and Development, Strasbourg, France

Non starchy polysaccharides are the main constitu- Process developments require an understanding of This study builds on work presented previously at the
ents of endoperm cell walls and aleurone layer. These yeast responses to changing environments. Whilst it World Brewing Congress 2004 on the best way to add
substances are β-glucans and arabinoxylans. Arabin- has been previously demonstrated that freshly propa- zinc to wort. The current study deals with the addition
oxylans that represent 7 to 11% content of the bar- gated yeast ferment and flocculate poorly compared of yeast to multi-brew fermentations and zinc toxicity.
ley grains are not hydrolysed during malting process. to cropped slurries of generation 2 or more the rea- Results: The entire zinc requirement for a multibrew
These malt substances are known to be implicated in sons for these differences have not been elucidated. fermentation could be added to the wort which is also
wort viscosity, mash and beer filtration problem. The This poster will provide a basis for this frequently ob- pitched with the entire yeast population required for
purpose of this study was to determine the impact of served phenomenon and indicates the means by which the fermentations. The levels of zinc toxicity were de-
mashing diagramme. flocculation competence may be regulated in full scale termined.
Results: Experiments carried out with malts with fermentations.
different arabinoxylans content cleary showed that Results: We recently established that brewing yeast
the optimun temperature to hydrolyse arabinoxylan cell wall composition modifies in response to chan-
is 50°C. Lower and higher temperature led to higher ges in fermentation gaseous environmental conditions
arabinoxylan content in the wort. These results were modifying flocculation performance.
in connection with the optimum temperature activity
of endogenous malt arabinoxylanse. Lower arabinoxy-
alan content in wort came with a lower viscosity and
less mash filtration time.
Marc Schmitt Tr e v o r P C o w l e y B e h n a m Ta i d i
Marc SCHMITT is raw material and biochemistry Ma- Trevor Cowley obtained his first degree in Natural Sci- Behnam, a biochemist by training and has held vari-
nager at IFBM. He joined Qualtech at the beginning of ences with Biology (Hons) from the Open University, ous Brewing Research positions for the last 15 years.
2002 as manager of the Malting & Brewing Labora- UK (2006). This was followed by an MSc in Applied Starting from BRi to Scottish Courage, then Scottish &
tory. He has been lecturer in biochemistry and biosci- Biomolecular Technology from the University of Not- Newcastle and now Carlsberg, Behnamâs traditional
ences engineering at Nancy University from which he tingham, which included a placement in the QA de- expertise lies in yeast and fermentation but in recent
received his BSc in biochemistry (1989), and his MSc partment at Coors Brewers to investigate the optimal years he has expanded into the areas of by-product
in microbiology, enzymology and nutrition (1991). VDK stand time for fermenting beer. Currently he is a utilisation, raw materials development and microbio-
Eventually he completed his PhD in food biochemistry PhD student under the supervision of Professor Kathe- logy. Behnam serves on the CBMO (the French com-
which was awarded by Nancy University (1996). From rine Smart; sponsored by the Institute of Brewing and mittee for approval of brewing barley varieties). Beh-
1994 to 2002, he managed the Central laboratory of Distilling. His research focuses mainly on the molecu- nam is also the chairman of the EBC Brewing Science
the French Cheese Institute. He is a member of several lar basis of flocculation in yeast cells. Group. Behnam is currently Yeast Manager for Group
working groups of French Association of standardizati- Carlsberg, coming back to his first passion of Yeast
on (AFNOR). Member of the Analysis Committee of the and Fermentation.
EBC since May 2004.
82
P 130 P 131 P 132

Yeast vitality determination Predicting lager yeast petite Dry yeast - myths and facts
based on intracellular NAD(P)H formation
fluorescence measurement
Tomáš Brányik1, Michal Ku ec1, Petr Bedná 1, Katherine A Smart1, Stephen Lawrence1, Chris Powell1, Chris Boulton2, Tobias Fischborn1
Gabriela Kuncová2 Sarah Nichols1, Tithira Wimalasena1 1
Lallemand Inc., Research and Development, Montreal, Canada,
2
1
Institute of Chemical Technology Prague, Department of Fermenta- 1
University of Nottingham, School of Biosciences, Loughborough, Nottingham University, Department of Brewing Science, Notting-
tion Chemistry and Bioengineering, Prague, Czech Republic, 2Insti- United Kingdom ham, United Kingdom
tute of Chemical Process Fundamentals, Prague, Czech Republic

In this work a cell vitality assessment method based Brewery fermentations and handling of yeast populati- There are many applications for active dry yeast (ADY)
on on-line intracellular fluorescence measurement is ons between successive fermentations exposes brew- in brewing, depending largely on the scale, type and
presented. The intracellular NAD(P)H fluorescence of ing yeast cells to a number of biological, chemical and products of individual breweries. Uses include repla-
a yeast suspension is recorded during transition from physical stresses. It is generally accepted that repit- cing propagated yeast, seeding propagators, fermen-
aerobic to anaerobic conditions and the output signal ching of yeast in subsequent fermentations leads to an ting small batches of beers and bottle conditioning.
is evaluated as a measure of yeast vitality (quality). increase in incidence in petite mutations. Eventually Despite the range of applications, as well as other
This method showed good correlation even with low this can lead to aberrant fermentation profiles and characteristics such as long shelf life, until recently
dead cell numbers where the acidification power test impaired product quality. Certain strains have an inhe- multi-national brewers have been reluctant to employ
failed. rent resistance to petite formation. In this paper, the dry yeast. This is often due to the fact that there are
Results: The applicability of the intracellular NAD(P) rationale for that resistance is discussed in the context many misconstrued beliefs surrounding the use of ADY
H measurement during AA transition for yeast vitality of mtDNA copy number and sequence. This paper will in brewing. Such ideas include the manner in which
monitoring was verified during experiments mimicking also consider how petites form, when in the process ADY should be rehydrated and its use during fermen-
real storage conditions of pitching yeast in breweries they form and how their formation may be predicted tation. For example, a recently conducted survey indi-
with cells exposed to starvation and gradual loss of vi- using a rapid test. cated that many brewers believe that ADY cannot be
ability. During storage the deteriorating yeast viability Results: The frequency and propensity of yeast to serially repitched. Here we attempt to remove some of
(3-9% dead cells) was tracked by rel. FI determination form mitochondrial mutants during serial repitching the myths behind the use of ADY and demonstrate that
and acidification power (AP) test. The comparison of was determined. Stresses that are encountered by ADY can be used in a similar fashion to propagated
rel. FI with AP tests came out clearly for the benefit yeast during fermentation and yeast handling have slurries.
of FI measurement as it is shown by the correlation been examined to assess their impact on mtDNA copy Results: The results indicate that a specific rehyd-
coefficients. Simultaneously, the time and labour re- number and genome integrity. We have developed a ration temperature and agitation protocol should be
quirement of rel. FI determination is comparable with rapid test kit to predict that detects mitochondrial used to ensure fermentation performance. Analysis of
the AP tests while both are faster and less labour de- DNA instability before petite formation is evident. chromosomes, inter-σ region variability and Ty ele-
manding than cell culture based methods. ment translocations show that ADY cultures are stable
during serial repitching. Fermentation data indicated
minor differences for the first fermentation using both
wet and dry yeast. Subsequent generations produced
a consistent product irrespective of the yeast source.
To m á Brányik Katherine A Smart Chris Powell
Holds a degree in Bioengineering and a PhD in Bio- Katherine Smart completed a BSc (Hons) Biological Chris Powell obtained a BSc in Biology and Environ-
technology from the Institute of Chemical Technology Sciences at Nottingham University in 1987. As the mental Biology in 1996 and in 1997 Chris moved to
(ICT) in Prague. Appointments: 2000-2004 he held a Rainbow Research Scholar she completed a PhD in Bass Brewers (now Coors) to work as part of the Re-
position of post-doctoral fellow at the Department Yeast and Fermentation at Bass Brewers. She held a search and Development team. Chris began his Ph.D.
of Bioengineering, University of Minho (UM), Braga, Research Fellowship at Cambridge University before later in the same year at Oxford Brookes University, in
Portugal. Presently he holds an associate professor joining Oxford Brookes University in 1992, aged 25, as conjunction with Bass, and received his doctorate in
position at the Department of Fermentation Chemistry a Lecturer in Fermentation. In 2000, she was awarded 2001 on the subject of yeast cellular ageing and fer-
and Bioengineering, ICT, Prague while also holding the Scottish Courage Readership and became a Fellow mentation performance. Subsequently, Chris became
the position of a research fellow at the Department of the IBD. In 2005 she returned to the University of involved in a project funded by the European Commis-
of Bioengineering, UM. His research interests are in Nottingham where she became the SABMiller Profes- sion, exploring mechanisms for the rapid detection of
the area of fermentation engineering and immobilized sor in Brewing Science. Her research has gained seve- microbial contaminants within breweries. Chris joined
cell physiology with emphasis on continuous beer fer- ral awards including: IBD Cambridge Prize, Royal Soci- Lallemand in 2004 and is currently in charge of gene-
mentation. ety Industrial Fellowship and the Save British Science tic R&D for the identification and characterization of
Award. She has authored many publications on yeast micro-organisms utilized within the food and beverage
cell biology, stress responses and fermentation. industry, in addition to research focused on brewing
yeast.
83
EBC 2009 Congress Hamburg
Congress Supporting Documentation
What is the future of the congress proceedings?
It is a well-known fact that more and more highly qualified technologists and scientists are leaving
brewing companies and institutes for the supplier industries. A valuable knowledge pool within the in-
dustry is thus outsourced to the suppliers and many are enthusiastic participants at EBC congresses.
Writing up a presentation for the proceedings, however, is often not a priority for these delegates.
On the other hand, many presenters in the past have felt that their work is of a sufficiently high-calibre
to warrant submitting it to a peer-reviewed journal. Under the current system of Proceedings, this was not
possible and there were always some researchers who didn’t want to submit their work to an EBC congress and
then having to publish it in the Proceedings, which are not reviewed.
As a further consideration, EBC now has at its disposal fewer resources in terms of time and staff. Collating the
Proceedings has meant a lot of work for the staff at the former EBC in Zoeterwoude, way beyond the time of
the congress. The presentations of the congress should be available sooner after the congress than in previous
years. Around 5-6 months used to elapse between the end of the congress and the publication and shipping
of the congress proceedings.
EBC has now struck up a compromise in tandem with Fachverlag Hans-Carl, our publication partners for
Proceedings, Analytica-EBC and other volumes. Presenters, both of papers as well as posters, now have the
option of doing nothing after the congress, in which case their presentations are automatically distilled into
a PDF document and posted on the EBC congress web-site soon after the congress. The new term for these
– in order to segregate them from the former Proceedings – is CSD (Congress Supporting Documentation).
Alternatively, authors are free to submit their work in a scientific paper format which can be submitted to
Fachverlag Hans-Carl for inclusion into BrewingScience, which is a peer-reviewed journal of international
renown.
84
BECOPAD Pure depth filtration.
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LIST OF EXHIBITORS AND SPONSORS:
Company City Stand No
Aber Instruments Ltd Dyfed / United Kingdom Hall 3 / 12
AB Vickers Limited Burton-on-Trent / United Kingdom Hall 3 / 12
ACTEMIUM Veghel / Netherlands Hall 3 / 28
Anton Paar GmbH Graz / Austria Hall 3 / 21
Begerow, GmbH & Co. Langenlonsheim Hall 3 / 20
BfBi Carling Partnership Ltd Wolverhampton / United Kingdom Hall 3 / 7
Campden BRI Surrey / United Kingdom Hall 3 / 9
CENTEC GmbH Maintal Hall 3 / 42
Danfoss Solutions A/S Kolding / Denmark Hall 3 / 17
Danisco Brabrand / Denmark Hall 3 / 14
J. J. DARBOVEN GmbH & Co. KG Hamburg Sponsor
Dr. Thiedig + Co Berlin Hall 3 / 35
drinktec München Hall 3 / 26
DSM Food Specialties Delft / Netherlands Hall 3 / 18
ECOLAB EUROPE GmbH Düsseldorf Hall 3 / 13
ELGA Berkefeld - part of Veolia Water Solutions & Technologies Celle Hall 3 / 23
Endress + Hauser Messtechnik GmbH & Co. KG Weil am Rhein Sponsor
ESAU & HUEBER GmbH Schrobenhausen Hall 3 / 3
Fachverlag Hans Carl GmbH Nürnberg Foyer Hall 3 / F2 + F3
GEA Brewery Systems Kitzingen Hall 3 / 4
GEA Westfalia Separator Process GmbH Oelde Hall 3 / 5
GlobalMalt Osthofen Hall 3 / 41
IFBM-QUALTECH Vandoevre Cedex / France Foyer Hall 3 / F 10
INSTITUTE OF CHEMICAL TECHNOLOGY PRAGUE Prague / Czech republic Foyer Hall 3 / F 9
Institut Romeis Bad Kissingen GmbH Oberthulba Foyer Hall 3 / F 4
International Centre for Brewing & Distilling (ICBD) Edinburgh / United Kingdom Hall 3 / 8
ISO-MIX A/S Ishøj / Denmark Hall 3 / 22
KHS AG Dortmund Sponsor
KIESELMANN GmbH Knittlingen Hall 3 / 30
Krones AG Neutraubling Hall 3 / 49
LANDALUCE Torrelavega / Spain Hall 3 / 29
LGC Standards Proficiency Testing Teddington Hall 3 / 38
METTLER-TOLEDO Process Analytics Urdorf / Switzerland Hall 3 / 6
MEURA Peruwelz / Belgium Hall 3 / 44
NORIT NV Venlo / Netherlands Hall 3 / 33
NovaBiotec Dr. Fechter GmbH Berlin Hall 3 / 24
Novozymes A/S Bagsvaerd / Denmark Sponsor
optek-Danulat GmbH Essen Hall 3 / 37
Pall Corporation Bad Kreuznach Hall 3 / 25
ProLeiT International GmbH & Co. KG Herzogenaurach Hall 3 / 16
PureMalt Products Limited Haddington / United Kingdom Hall 3 / 34
SAHM GmbH + Co. KG, Gläser für Marken Höhr-Grenzhausen Sponsor
Skalar Breda / Netherlands Hall 3 / 47
smartDRAFTTM drink systems GmbH Neunkirchen Hall 3 / 48
Steinfurth Mess Systeme GmbH Essen Hall 3 / 36
Steinhaus Informationssysteme GmbH Datteln Halle 3 / 31
Tensid-Chemie GmbH Muggensturm Hall 3 / 39
The Brewers of Europe EBC Division Brussels / Belgium Hall 3 / F2 + F3
The University of Nottingham - Brewing Science Loughborough / United Kingdom Hall 3 / 40
Thermo Fisher Scientific GmbH Dreieich Hall 3 / 24
Union Engineering Fredericia / Denmark Hall 3 / 43
Verband deutscher Hopfenpflanzer e. V. Wolnzach Hall 3 / 11
VLB Berlin Berlin Foyer Hall 3 / F 5
VTT Technical Research Centre of Finland Espoo / Finland Foyer Hall 3 / F 1
Weyermann® Specialty Malts Bamberg Hall 3 / 10
World Brewing Academy - A Doemens Academy / Siebel Institute Partnership Chicago / USA Foyer Hall 3 / F 6
ZIEMANN GROUP Ludwigsburg Hall 3 / 45 + 50
Date of printing 20.04.2009

86
EXHIBITION PLAN:
HALL 3
FOYER HALL 3
© INTERPLAN AG
87
EXHIBITOR / SPONSOR GUIDE:
ABER INSTRUMENTS AB VICKERS
Aber Instruments will be showing their latest range of instruments for The AB Vickers range of processing aids provides the brewer with several
measuring the live yeast cell concentration. This includes options for options for improving process efficiency; Foamsol for effective control of
online and laboratory measurements. The Aber Yeast Monitor has become foam formation during fermentation, Yeastlife, Vicferm and Servomyces
the standard in the industry and is now used routinely in the major bre- fermentation nutrients for improved fermentation efficiency and flavour
weries worldwide. control, Compac brewhouse finings for cost effective and efficient removal
of wort proteins associated with poor beer filterability and colloidal
instability, Vicfine highest quality isinglass finings for optimum filtration
performance and reduced beer losses and abvZymes – a complete range of
non-GMO, kosher, food grade enzymes
John Carvell Phone: +44 1970 636300 Brent Jordan Phone: +44 1283 563 268
Sales Director Fax: +44 1970 615455 Managing Director Fax: +44 1283 511 472
E-Mail: [email protected] E-Mail: [email protected]
Science park Dallow Street
SY23 3AH Abersytwyth DE14 2PQ Burton on Trent
United Kingdom www.aberinstruments.com United Kingdom www.abvickers.com
ACTEMIUM ANTON PAAR GERMANY GMBH
Actemium is a fast-growing network of companies specialised in the Anton Paar GmbH was established in 1922 as a one-man locksmith’s
development and optimisation of industrial processes. The European workshop. Today 1078 employees worldwide develop, produce and
network with more then 100 business units are providing local, national distribute high-quality measuring instruments for the determination of
and international solutions to its industrial clients. properties such as density, temperature and viscosity as well as high-
As a Plant Integrator, Actemium covers all needs, from power supply precision mechanical parts and assemblies. Anton Paar has strong links
to ERP system interface. From design engineering to equipment and with universities and research laboratories worldwide. The company is
installation commissioning, the production chains benefit from its expertise owned by the Santner Foundation, which invests in research in the field
and Actemium’s proven experience in processes, procedures and systems. of science and technology as well as in the rehabilitation of drug addicts.
Appie Boorsma Phone: +31 413 349999 Stephan Rückhold Phone: +49 711 720 91 0
International Account Manager Fax: +31 413 349990 Productmanager Fax: +49 711 720 91 630
Postbus 248 Helmuth-Hirth-Str. 6

5460 AE Veghel 73760 Ostfildern
The Netherlands www.actemium.com Germany www.anton-paar.com
BEGEROW B F B I (Brewing, Food & Beverage Industry Suppliers’ Association)
BECOPAD. The Pure Truth of Depth Filtration. Trade Association providing an invaluable link between the trades and
BECOPAD is the first mineral-free depth filter medium that is suitable for services supplying the brewing, distilling & beverage industry.
all types of filtration, ranging from coarse to sterile. BECOPAD stands for Accredited trade organiser of overseas exhibitions to UK companies.
freedom from heavy metals, 50% lower rinsing volume, 99% reduction of Co-organiser of forthcoming International Brewing Convention 2010,
drip losses, 99% reduction of mold risk, and 100% biodegradability. being held 18th-20th October 2010, Manchester Central, UK. Visit the
BECOPAD sets new standards through maximum microbiological safety, stand for further information on exhibiting, sponsoring or attending as a
unsurpassed exterior hygiene and the fact that the product remains delegate.
unaffected. Come and see BECOPAD in Hall 3, Stand 20.
Phone: +49 6704 204 0 Ruth Evans Phone: +44 1902 422303
Fax: +49 6704 204 121 Chief Executive Officer Fax: +44 1902 795744
An den Nahewiesen 24 3 Brewery Road

55450 Langenlonsheim WV1 4JT Wolverhampton
Germany www.begerow.com United Kingdom www.bfbi.org.uk
88
CAMPDEN BRI CENTEC GMBH
Campden BRI is a technical and consulting organisation for the food Centec is a competent supplier for process sensors on basis of density
and drinks industry. BRI is one of the leading information and technical (Rhotec) and sound velocity (Sonatec) for determination of oPlato/Extract,
o
providers for the world brewing industry special-ising in information, Brix and Alcohol/certified Alcohol-tax-calculation, CO2 inline (Carbotec TR),
analysis consultancy, auditing, flavour evaluation, research and new optical O2 inline (Oxytrans TR) and complete Softdrink analyzer (SDA).
product development. Centec further supplies complete process systems for High-Gravity-Blending
BRI is a Member based company. (HGB), Inline-Carbonation (CDS), Membrane-Deaeration (DGS), Hot/
Cold-Column (DeGaS), Additive-Blending for beer color, caramel, Tetra-/Iso-
hops-extracts (ADOS), Multi-Stream-Blender (MSB), Flash Pasteurizer (FPS),
Wort-Aeration (OSS), Yeast Pitching (HDS), Premix for Softdrinks (CPS).
Richard Sharpe Phone: +44 1737 822272 Bernhard Brauner Phone: +49 6181 1878 0
CTO Fax: +44 1737 822747 Manager Sensors Fax: +49 6181 1878 50
E-Mail: E-Mail: [email protected]
[email protected]
Coopers Hill Road Wilhelm-Roentgen-Str. 10
RH14HY Nutfield 63477 Maintal
United Kingdom www.bri-advantage.com Germany www.centec.de
DANFOSS DANISCO A/S
Danfoss Solutions offers the brewing industry two major values: Danisco Brewing Enzymes
1. Reduction of CO2 emissions Danisco’s brewing enzymes can help the brewer produce consistent beer
2. Bottom line impact from inconsistent raw materials, efficiently and without compromise on
… with a return on investment 2-4 times better than the average brewery quality. Danisco has a specialised range of enzymes to maximise brewery
investment. Danfoss Solutions offers one-project one-price services efficiency and create stable beer with great flavour and clarity. Our
involving strategical, tactical and operational levels. A plant can typically enzymes increase the extract volume, relieve processing bottlenecks during
convert 10-20% of utility costs into profits. lautering or filtra-tion, maximising separation and optimising throughput.
Simultaneously, the increased conversion of starch into fermentable carbo-
hydrates enhances the malt extract and the quality of the finished beer.
Lars Gronbak Phone: +45 7488 7100 Ulf Brøchner Sørensen Phone: +45 89 43 50 00
Director of Sales Fax: +45 7488 7101 Global Product Manager, Fax: +45 86 25 10 77
E-Mail: [email protected] Brewing & Distilling E-Mail:
[email protected]
Birkemose Allé 33 Edwin Rahrs Vej 38
6000 Kolding 8220 Brabrand
Denmark www.solutions.danfoss.com Denmark www.danisco.com
DARBOVEN DR.THIEDIG + CO
Since 1866, J.J. Darboven, supplys a wide selection of high-quality coffees Dr. Thiedig + Co, Berlin suppliers for sampling and analysing technology,
to the hospitality industriy and retail grocery stores, and is also grabbing introduce their latest development of the new generation of devices for
market shares abroad. J.J. Darboven has its headquarters in Hamburg, measuring oxygen in beverages – the Digox 6.1. The Digox 6.1 is available
Germany, and 11 subsidiaries in 6 European countries. as stationary and portable version and is used to measure oxygen in
Success at J.J. Darboven always goes hand in hand with social responsibility. the laboratory and online. The new feature is the integrated option to
The company supports various projects in business, sports and the arts. determine the total oxygen in bottles and cans. Based on the EBC method,
The owner is Albert Darboven in the fourth generation. the user can measure the dissolved oxygen with the Digox 6.1 and the
existing sampling and bottle-turning device. Afterwards, the total oxygen
value is calculated, displayed and saved and the data can be loaded into
a PC. Digox 6.1 is the reference analyser for oxygen measurement in the
laboratory and the production process!
Bettina Schmoldt Phone: +49 40 73 33 50 Phone: +49 30 497769 0

Event-Marketing Fax: +49 40 73 33 51 21 Fax: +49 30 497769 25
Pinkertweg 13 Prinzenallee 78-79
22113 Hamburg 13357 Berlin
Germany www.darboven.com Germany www.thiedig.com
89
drinktec, MESSE MÜNCHEN GMBH D S M Food Specialties B.V.
drinktec 2009 – Top technology for beverages and liquid food on DSM Food Specialties presents Brewers Clarex™, the ultimate solution for
132,000 m2 of exhibition space your current challenges – profitability, quality consistency and sustain-
The entire repertoire of beverage and liquid food technology will be on ability. It is a proven beer stabilization concept and new studies demons-
show at drinktec 2009 – on 132,000 square metres of exhibition space. trate – maturation capacity increase without any investment by reducing
Around 1500 exhibitors from approximately 60 countries are expected to cold conditioning time, energy costs reduction by increasing the cold-
take part in this, the world´s biggest get-together for the sector, between conditioning temperature and lower carbon footprint by reducing waste
14 and 19 September 2009 in Munich. They will be meeting up with an stream and energy requirement while maintaining the beer quality. With
expected 70,000 trade visitors from over 160 countries. The organiser of Brewers Clarex™ you can start saving now. Visit our stand 18 and
drinktec, World Fair for Beverage and Liquid Food Technology, is Messe discover the Unlimited capabilities of Brewers Clarex™.
München GmbH.
Petra Westphal Phone: +49 89 949 20111 Denisse Gaudin Phone: +31 1527 92605
Exhibiton Director Fax: +49 89 949 20128 Marketing Communication Fax: +31 1527 92020
E-Mail: [email protected] Manager EDI E-Mail: [email protected]
Messegelände P.O. Box 1, postpunt 618-0035

81823 München 2600MA Delft
Germany www.drinktec.com The Netherlands www.dsm-foodspecialties.com
E C O L A B E U R O P E G M B H (EMEA HQ) ELGA BERKEFELD GMBH
Clean process tanks and pipelines, hygienic fillers and effective conveyor Your partner in water treatment for the beverage industry. Dedicated
lubricants are critical to the operational effectiveness of breweries and to improving your company’s performance. From treating product and
beverage plants. Ecolab designs bespoke solutions to satisfy not only the process water to water re-use and recycling we offer specific solutions
critical processes but also addresses the operational issues such as energy, with technological expertise for brewing and beverage water, mineral and
water management, chemical usage and effluent treatment. table water and water for fruit juice production. Consulting, planning,
engineering, manufacturing and service – there’s one clear choice.
Ecolab provides total cleaning and hygiene systems and service solutions
to the industrial, institutional and healthcare sectors. As the world leader in
premium commercial cleaning and sanitizing, with $5 billion-plus in global
sales coverage in more than 160 countries, businesses rely on Ecolab’s
26,000 associates worldwide to keep their operations clean and sanitary.
Thomas Bühler Phone: +41 44 877 2000 Bernd Hackmann Phone: +49 5141 803 142
Segment Marketing Director Flow Fax: +41 44 877 2020 Business Unit Manager Fax: +49 5141 803 228
E-Mail: [email protected] Beverage E-Mail:
[email protected]
Richtistr. 7 Lueckenweg 5
8304 Wallisellen 29227 Celle
Switzerland www.ecolab.com Germany www.elga-berkefeld.de
ENDRESS+HAUSER MESSTECHNIK GMBH ESAU & HUEBER GMBH
Endress+Hauser, the family owned Swiss company supplies leading edge ESAU & HUEBER supply a formidable range of specialist systems and
process instrumentation to measure in all brewery processes. services to the brewing industry. TURBO - AIR JETS now accepted as Best
Level, Flow, Pressure, Temperature and Analytical Technologies support Practice Installations to date exceed 800 functions worldwide either for
Process Automation, Inline Quality Controls and Energy Monitoring. Wort-Aeration, Oxygenation, Carbonation and Nitrification. FLEXI PROP
Specialised technology for every application, made from standardised Yeast Management combines the benefits of Yeast-Propagation and -Re-
equipment, result in easy handling and clear spare part handling. Certified vitalisation in one plant layout. The Turbo Air yeast aerator in the external
calibration and maintenance ensure safe operations. Please ask for tailored circulation loop is the key to produce more cells in a shorter time than
solutions. every other system. ESAZON diamond-based water disinfection modules,
technologically unique by manufacturing ozone within the water itself,
without particle residues. FILLING-SYSTEMS for 5l-PARTY-KEGS, reliable
machines and system, with references all over the world.
Holger Schmidt Phone: +49 7621 975 640 Helmut Kühnl Phone: +49 8252 8985 0
Global Industry Manager Food Fax: +49 7621 975 20640 Sales Manager Fax: +49 8252 8985 85
and Beverage E-Mail: E-Mail: [email protected]
[email protected]
Colmarer Strasse 6 Kapellenweg 10
79576 Weil am Rhein 86529 Schrobenhausen
Germany www.endress.com Germany www.esau-hueber.de
90
FACHVERLAG HANS CARL GMBH G E A B R E W E RY S Y S T E M S G M B H
Fachverlag Hans Carl publishes specialist journals and books for the The competence centre for brewery plants all over the world. As a
brewing and beverage sector. It is an information service provider and a company of the GEA Group, GEA Brewery Systems provides comprehensive
medium for the whole sector, serving customers worldwide in print, with in-house competence for the construction, planning and maintenance of
books and journals, and online with various services, newsletters and its plant sections up to complete greenfield projects. We develop innovative
archive. “Brauwelt” and “BrewingScience (Monatsschrift für Brauwissen- solutions in consideration of economic and ecological aspects, individually
schaft)“ are its flagships. “Brauwelt” provides information for the global tailored to customer requirements. Solutions that pay off quickly due to
brewing community, it is published in five languages and read in more their reliability, quality and convenience, and ensure minimum life cycle
than 160 countries. It is well-known of its target group. “Brauwelt” serves cost. This know-how and our competent staff provide the basis for the
as an indispensable source of information for decision-makers in the origin of great beers.
brewing and beverage sector worldwide.
Cristina Cavém Bajric Phone: +49 911 952 85 0 Thomas Wünsche Phone: +49 9321 303 0
Marketing / Service / Events Fax: +49 911 952 85 8120 Sales Director Fax: +49 9321 303 603
Andernacherstr.33 a www.hanscarl.com Heinrich-Huppmann-Straße 1

90411 Nuremberg www.brauweltinternational.com 97318 Kitzingen
Germany www.brewingscience.de Germany www. gea-brewery.com
G E A W E S T F A L I A S E P A R AT O R P R O C E S S G M B H G L O B A L M A LT G M B H & C O . K G
Centrifugal Separation Technology – Improvement of Quality and Economy GlobalMalt is one of the leading producers and exporters of brewing malt
Separators and decanters have been the main machines in the manufacture of worldwide. In 6 malthouses in Germany and 1 malthouse in Poland Global-
beer for decades. In the decisive steps of the process, they ensure economical Malt produces more than 360,000 tons of malt per year. The product range
operation and a high quality of beer. Westfalia Separator Process offers separa- comprises all sorts of brewing malt including Pilsen malt from two and six
tors, decanters and ceramic membrane filtration for all specific requirements. row malting barley, Munich malt, Wheat Malt and other Speciality Malts.
Features
· Maximum yield with improved product quality
· Gentle product feed for maximum clarification
· Hydrohermetic seals to prevent oxygen absorption
· Smooth, low-noise operation
· Integration in automatic processes through freely
· programmable controllers
· Automatic solids ejection
· High DS
Dr. Stefan Pecoroni Phone: +49 2522 77 0 Peter Schill Phone: +49 6242 9102 0
Head of BU Fax: +49 2522 77 2656 Managing Director Fax: +49 6242 9102 11
Werner-Habig-Str. 1 Ludwig-Schwamb-Str. 9-11
59302 Oelde 67549 Osthofen
Germany www.westfalia-separator.com Germany www.globalmalt.com
I F B M - Q U A LT E C H INSTITUTE OF CHEMICAL TECHNOLOGY PRAGUE
IFBM is one of the leading international research centres in Europe. IFBM The ICT Prague is a public university performing education, scientific
carries out efficient research programmes for the food industry companies, research, development and implementation activities. Since 1920, the
especially in the field of brewing, malting, cereals and beverages. Department of Fermentation Chemistry and Bioengineering (DFChB)
IFBM operates a unique pilot plant allowing the reproduction, for research provides education and research at the ICT in the field of brewing and
purposes, of all brewing and malting processes at experimental size (20hl malting technology. At present, students of the malting and brewing
and 30l brewery, 600kg malting plant…) specialization at the DFChB acquire an extensive theoretical background
IFBM also performs training courses in French and English all around the world. and practical experiences at both MSc and PhD levels. The DFChB also
Its subsidiary, QUALTECH provides analytical services (e.g. physico- offers consulting and expertise activities as well as partnership on national
chemical analyses; Food safety analyses; sensory analysis and molecular and international research projects.
biology analyses) to maltsters and brewers and to the food industry in
general. These quality services are based on an advanced knowledge of
con-taminants and state of the art research and analytical equipment.
Pierre Lenfant Phone: +33 3 83 44 88 00 Lucie Siristova Phone: +420 220 444 126
General Manager Fax: +33 3 83 44 12 90 Assistant Professor Fax: +420 220 445 051
7 rue du Bois de la Champelle Technicka 5
54500 Vandoeuvre Les Nancy 166 28 Prague
France www.ifbm.fr/www.qualtech.fr Czech Republic www.vscht.cz
91
INSTITUT ROMEIS BAD KISSINGEN GMBH INTERNATIONAL CENTRE FOR BREWING & DISTILLING
Consulting services reg. product quality and production process, Undergraduate and postgraduate training, university level, in brewing and
technological and technical advice, public ap-plications, quality assurance distilling, short courses and contract research.
concepts, quality management systems as IFS
Chemical analyses and microbiological tests of beer, raw materials as malt,
wort, additives, beverages, water as drinking water and mineral water,
hygienic monitoring of production equipment and surrounding areas
Pilot brewery to design and test new recipes, evaluate changes in existing
recipes and more, no limits upon your ideas
Services as seminars, trainings reg. HACCP, hygiene, work place safety,
quality management, quality seals and product-certifications, outsource of
quality assurance
Marcus Jentsch Phone: +49 9736 7516 0 Professor Paul Hughes Phone: +44 131 451 3466
Head of department Brewery Fax: +49 9736 7516 29 Director Fax: +44 131 451 3009
Analysis and Consultancy E-Mail: [email protected] E-Mail: [email protected]
Schlimpfhofer Str. 21 Riccarton

97723 Oberthulba EH14 4AS Edinburgh
Germany www.institut-romeis.de United Kingdom www.icbd.hw.ac.uk/index.php
ISO-MIX A/S KHS AG
The ISO-MIX Technology KHS AG, Dortmund - an international manufacturer of filling and packaging
The patented Rotary Jet Head mixer provides fast and efficient liquid systems for the beverage, food, and non-food industries – was established
mixing in tanks. It can also be used for efficient gas and powder in 1993 from a merger of Holstein & Kappert AG, Dortmund, founded in
dispersion, and it is the most efficient CIP tank-cleaning machine on 1868, and Seitz-Werke GmbH, which was founded in 1887 and later
the market. The ISO-MIX Technology offers breweries a wide range of became SEN AG, Bad Kreuznach. The company is a wholly-owned
profitable applications. As opposed to traditional impeller mixers, the ISO- subsidiary of Klöckner-Werke AG. KHS is a global leader and provider
MIX solution is both simple and cost-effective. From effective production of of machines, lines and systems and first choice in the packaging industry
D-water to faster fermentation, an ISO-MIX solution helps brewers achieve with a focus on beverage applications and turnkey solutions.
better operational efficiency while maintaining quality and further improve
their competitive edge. Please read more about the ISO-MIX Technology
and our products on www.iso-mix.com or visit us at stand 22.
Kamilla Kjørup Phone: +45 4330 3100 Dr. Arno Lammerts Phone: +49 231 5691718
Marketing Manager Fax: +45 4330 3101 Director Global Marketing Fax: +49 231 5691226
Baldershøj 28, 1. Juchostrasse 24
2635 Ishøj 44143 Dortmund
Denmark www.iso-mix.com Germany www.khs.com
KIESELMANN GMBH KRONES
KIESELMANN valve technology means high security and long life design. The Krones Group, headquartered in Neutraubling, Germany, plans, develops,
KIESELMANN butterfly valves are preferably applied for panels or tank shut- and manufactures machines and complete lines for the fields of process techno-
off. The leakage type is a cost-efficient valve for leakage secure processes. logy, bottling, canning and packaging, plus intralogistics. The principal customer
KIESELMANN double seat valves, with EHEDG certificate, reliably avoids groupings are beverage and food producers, plus the chemical, pharmaceutical
mixture due to two independent valve disks with depressurised leakage and cosmetic industries. Since being founded in 1951, Krones has evolved far
discharge. The leakage space can be cleaned by lifting or lowering the valve beyond its original role as a mere producer of machinery and bottling lines.
disks. KIESELMANN safety valves reliably protect against overpressure, plug The company has meanwhile become an “all-round partner” for its customers,
valves guarantee exact pressure ratios for a certain product quality. creating harmonious, optimised synergies of mechanical engineering, line-
KIESELMANN engineering offers planning and production from individual related expertise, process technology, microbiology and information technology.
units to complex process plants. Today, Krones is synonymous with “systems engineering”.
Klaus Richter Phone: +49 7043 371 0 Hermann Graf zu Phone: +49 9401 70 0
Marketing Manager Fax: +49 7043 371 125 Castell-Ruedenhausen Fax: +49 9401 70 2488
E-Mail: [email protected] Head of Corporate Communications E-Mail: [email protected]
Paul- Kieselmann-Str. 4-10 Boehmerwaldstrasse 5

75438 Knittlingen 93053 Neutraubling
Germany www.kieselmann.com Germany www.krones.com
92
LANDALUCE, S.A. L G C S TA N D A R D S
Landaluce with almost 50 years on the market is one of the main suppliers LGC Standards, a leading supplier of qualtity control products, reference
to most of the international brewing companies in more than 50 countries. materials and proficiency testing schemes, will be exhibiting the BAPS
The scope of supply includes : Fermenting and BBT tanks, brewhouses both (Brewing Analytes Proficiency Scheme) and MAPS (Malt Analytes Profi-
with lauter tuns and Mash Filters with high efficiency and low operational ciency Scheme) proficiency testing schemes with particular emphasis on
cost, premashers, modern wort boiling systems, process automation, new Sensory Analysis in the BAPS scheme. With over 300 laboratories taking
projects and upgrading of existing installations. part in BAPS and more than 120 on MAPS, these are the leading schemes
in the field of beer and malt analysis and an essential component of the
laboratory manager’s quality tool box.
Rufino Landaluce Phone: +34 9428 24411 Philip Smith Phone: +44 (0) 161 762 2500
Manager Fax: +34 9428 45151 Sales and Marketing Manager Fax: +44 (0) 161 762 2501
Europe Businees Park,
P.O.B 43 Barcroft Street
39300 Torrelavega BL 9 5BT Bury
Spain www.Landaluce.com Lancashire www.lgcstandards.com
M E T T L E R T O L E D O P R O C E S S A N A LY T I C S MEURA
METTLER TOLEDO is a leading supplier of process analytical measuring Specialist in engineering, design and manufacturing of brewing equipment,
loops. New products presented are: Optical Oxygen Sensor: based on fluo- Meura was established in Tournai (Belgium) in 1845.
rescence quenching technology dissolved oxygen is controlled in the whole A pioneer by tradition, Meura has always promoted innovation. Meura’s
process. Less plant downtime and maintenance are major user benefits. latest development is a continuous brewhouse called the “Meurabrew”.
The system fully supports ISM® (Intelligent Sensor Management) techno- The Meurabrew is an integrated combination of proven Meura techno-
logy which offers quick loop configuration and predictive maintenance logies adapted to continuous brewing operation. Compared to the batch
tools. Turbidity/Colour System: the optical dual-angle instrument allows a brewhouse, the Meurabrew combines a lot of exceptional performances
prediction of whether beer haze is due to particles or colloidal substances. advances regarding yield, beer quality, energy consumption, installation
The unique optional colour measurement in the same sensor guarantees space and ecological aspect.
consistent beverage quality in blending processes.
Stefan Bardeck Phone: +41 44 7296211 Françoise Lombaerde Phone: +32 69 88 69 88

Food & Beverage Market Fax: +41 44 7296220 Marketing Communication Fax: +32 69 88 69 80
Specialist E-Mail: Manager E-Mail: [email protected]
[email protected]
Im Hackacker 15 Rond Point J.-B. Meura, 1

8902 Urdorf 7600 Péruwelz
Switzerland www.mt.com/beer Belgium www.meura.com
NORIT NV N o v a B i o t e c D r. F e c h t e r G m b H
The Norit Group develops and applies state-of-the-art purification techno- GlucaTest® – The rapid spectrophotometric analysis of beta-glucans
logies to help society, through our clients, meet environmental, health, and according to EBC 4.16.3 and MEBAK 3.1.4.9.2, in different specifications
safety challenges, and work towards a sustainable future. Norit supplies and sizes:
consumables, components, systems, and solutions, based on proprietary Rapid – for an easy determination by photometers, fast and efficient.
technology to a variety of industries including the water, beverage, food, Precise – for special samples and coloured beers.
chemical and pharmaceutical industries. Norit‘s offerings for sustainable Micro – scaled down to micro plates for a higher through-put.
brewing and beverage processing include Norit Haffmans Total CO2 an O2 Flow – for analysis with automated instruments for a high through-put
Management solutions, Norit Südmo hygienic and aseptic valve technology, as well as for combined analysis, e.g. with the Arena system by Thermo
cold cellar systems, DE-free Beer Membrane Filtration, and water treatment Scientific.
technologies such as Norit‘s Membrane BioReactor.
Menno M. Holtermann Phone: +31 (0)74 2550777 Dipl.-Ing. Christina Quandt Phone: +49 (0) 30 84718-410
Chief Growth Officer, Fax: +31 (0)74 2550779 Manager R & D Fax: +49 (0) 30 84718-450
Board of Directors E-Mail: [email protected] E-Mail: [email protected]
Hertmerweg 42C Goerzallee 305 a

7625 RH ZENDEREN 14167 Berlin
The Netherlands www.norit.com Germany www.novabiotec.de
93
NOVOZYMES A/S O P T E K - D A N U L AT G M B H
Novozymes is the world leader in bioinnovation. Together with customers optek is the world’s leading manufacturer of inline photometric process
across a broad array of industries we create tomorrow’s industrial bio- instrumentation. With more than 10.000 installations in breweries only,
solutions, improving our customers‘ business and the use of our planet‘s i.e. Filter Control, Separator Control, Yeast Pitching, Interface Detection,
resources. Brewhouse Turbidity and Color Measurements our team provides the best
With over 700 products used in 130 countries, Novozymes’ bioinnovations in quality, consulting, support and long-term performance.
improve industrial performance and safeguard the world’s resources by As a global partner to the beverage industry, we offer the most advanced
offering superior and sustainable solutions for tomorrow’s ever-changing technologies like superior signal amplification, drift-free zero point &
marketplace. Read more at www.novozymes.com calibration, inline validation support, stray light suppression, PROFIBUS®
PA, and multilingual user-interfaces for easy on-site operations. Our
support ensures long-term satisfaction with programs like “SpeedParts”
and “SwapRepair” to provide our customers sustainable operations and
Vincent Gass Phone: +33 146 141 361 minimized downtime.
Regional Marketing Manager E-Mail: [email protected]
Brewing Alexandra von der Gathen Phone: +49-(0)201 63409 0
Ass. Sales Manager Fax: +49-(0)201 63409 999
Immeuble Challenge 92 79, E-Mail: [email protected]
Avenue Francois Arago Emscherbruchallee 2
92017 Naterre Cedex 45356 Essen
France www.novozymes.com Germany www.optek.com
PALL GMBH P R O L E I T I N T E R N AT I O N A L G M B H & C O . K G
Pall Food & Beverage is focusing on the Total Fluid Management Concept ProLeiT AG develops and markets not only it’s own process control system Plant
which covers the environmental aspect, cost savings and food compliance. iT, but also automation and IT solutions for the process industry like breweries,
The displayed products stand in closed relationship to these aspects: chemicals, pharmaceuticals, food and beverage industry. The preparation of design
• Diatomaceous earth free cross flow filtration with Pall PROFi and functional specifications, the development of user software, including com-
• Water treatment for incoming water and water reuse at point of use with missioning, training, service and support belong to the delivery scope for turn-key
Pall Aria stainless steel technology automation solutions. The technical basis is the in-house developed technology-
• SUPRApak filter modules for the particle and fine filtration of beer related Plant iT process control system that is also made available for qualified
downstream a DE filter, the new format for high performance combined partners. ProLeiT gains it’s advantage out of the combination of technological
with best economics knowhow and automation perfection.
• Polyether sulphone filter cartridge for final filtration of beer with brewmaxx,
optimized filter area due to laid over pleat technology for high stability As a special solution for the brewing industry, ProLeiT offers a technologically-
and longer life time oriented process control system optimized for the specific requirements of this
• W-Code program for products used in Food & Beverage industry fulfilling industry sector. As an option energy data management and intelligent load
the latest European legislation with regards to food contact materials. management, production data acquisition for filling plants.
Dr. Dirk Weber Phone: +49 671 8822 139 Heinrich Junker Phone: +49 9132 777 40
Global Marketing Manager Beer Fax: +49 671 8822 200 Managing Director Fax: +49 9132 777 150
Planiger Str. 137 Einsteinstr. 8
55543 Bad Kreuznach 91074 Herzogenaurach
Germany www.pall.com Germany www.proleit.com
P U R E M A LT P R O D U C T S L I M I T E D SAHM
PureMalt Products Limited produces refined Roast Malt Beers of Crystal Founded in 1900, Sahm is a fourth-generation owner-operated firm and
Malt and Roasted Malt, suitable for late addition to beer. one of the world´s leading providers of glassware to the beverage industry.
The ZAB range offers solutions for Non and Low Alcoholic Beers, and Malt Our demanding customers, from regional beverage producers to interna-
Beverages. Recent developments include a fine tasting Malta prepared only tional groups, rely not only on our sure sense of modern and innovative
from Malt, and available for dilution from 65° brix. design but also on our competent expertise in positioning their brands and
our extensive range of supporting services. With glassware from Sahm you
can be sure that your beverage will always be shown in its best light.
Tommy Thomson Phone: +44 162 082 4696 Doris Hein Phone: +49 (0) 26 24 188 0
Commercial Director Fax: +44 162 082 2018 Assistant to CEO Fax: +49 (0) 26 24 188 60
E-Mail: E-Mail: [email protected]
Victoria Bridge [email protected] Westerwaldstr. 13
EH41 4BD Haddington 56203 Höhr-Grenzhausen
United Kingdom www.puremalt.com Germany www.sahm.de
94
S K A L A R A N A LY T I C A L B . V. SMARTDRAFTTM DRINK SYSTEMS GMBH
Skalar San++ Beer and Malt analyzer smartDRAFTTM – a Draught Beer innovation
Over more than 30 years Skalar has been producing and developing smartDRAFTTM is an innovation giving the brewing industry opportunity for
automated applications for the Malt and Brewing industries, known as savings, market expansions and better brand promotions.
the Skalar San++ Beer and Malt analyzer. The Skalar San++ Beer and Malt • No more heavy installation costs or frequent cleaning visits.
Analyzer is a modular system that can be configured to meet your require- • Opportunity to offer small restaurants draught beer thus making market
ments. A total of 16 parameters can be analyzed simultaneously. A typical expansions.
San++ Beer analyzer can hold applications for Bitterness, Total SO2, F.A.N., • Optimum brand visibilities at point of dispense.
-Glucan, while the Malt Analyzer carries applications such as Diastatic smartDRAFTTM consists of a unique 2 chamber Keg including low pressure
Power, -Amylase, Free Amino Nitrogen, -Glucan and color. For more infor- CO2 compartment, a Tap combining gas regulation, keg coupling and a
mation, visit our booth 47 at the EBC congress or visit the Skalar website. dispense tap in one unit and a cooler with smart features.
The one-way beer line gives you optimum Draught Beer experience every
time.
Kees Hollaar Phone: +31 76 5486 486 Sebastian Hilpisch Phone: +49 2735 787 547
Product Manager CFA Fax: +31 76 5486 400 Marketing Manager Fax: +49 2735 787 516
Tinstraat 12 Pfannenbergstrasse 1
4823 AA Breda 57290 Neunkirchen
The Netherlands www.skalar.com Germany www.smart-draft.com
STEINFURTH MESS SYSTEME GMBH S T E I N H A U S I N F O R M AT I O N S S Y S T E M E G M B H
Steinfurth – specialist for quality control instruments • independent supplier of Process Information Management Systems (PIMS)
Steinfurth, specialist for customized quality control instruments will be • PIMS solution based on inhouse development called TeBIS®
presenting its automatic Foam Stability Tester and the SF-PastControl (= Technisches BetriebsInformationsSystem)
System (pasteurisation logger). The effective instruments are very easy to • broad variety of possible data sources: single devices (PLCs) or complex
operate and can be placed to use in the laboratory or directly on the filling control systems from many vendors
line. Steinfurth’s range of products for the beverages industry comprises CO2 • Long term archive for very high resolution process data
measuring systems, devices for calibrating pressure and temperature, • Periodical reports (daily, monthly, quarterly, yearly etc.)
torque tester, logger for pressure, temperature and pasteurisation, • Batch reports including laboratory data, ERP data, etc.
packaging testing devices, measuring systems for beer quality, laboratory • SPC for six sigma, TQM, MES for continuous process improvement
carbonisation systems and sampling devices.
Martin Falkenstein Phone: +49 201 85517 0 Luzia Hofmann Phone: +49 2363 37 90 0
General Manager Fax: +49 201 855 17 20 Fax: +49 2363 3790 36
Bonifaciusring 15 Zum Wetterschacht 55
45309 Essen 45711 Datteln
Germany www.steinfurth.de Germany www.steinhaus.de
TENSID-CHEMIE THE BREWERS OF EUROPE EBC DIVISION
Founded 1963 in Germany, Tensid-Chemie today is a synonym for an inno- The Brewers of Europe are the voice of the European brewing sector. Its
vative company whose continuing success is based on modern products, priorities include the advocation of moderate and responsible beer consump-
advanced concepts, environment-compatible technologies and sustainable tion as part of a balanced, healthy and social life style as well as to promote
developments. initiatives and campaigns to inform consumers of the benefits of moderate beer
ABSONAL®, WEICOPUR® and TC-CIP ANALYTIK® are well-known keywords consumption and the risk of alcohol abuse. They support and initiate continued
for the brewing and beverage industry. independent scientific research into the relationship between beer consumption,
A steadily growing global network of own subsidiaries and contract part- health and behaviour and into issues relating to quality and safety throughout
ners throughout Europe, Asia, Africa and South America is the basic prin- the supply chain, promote independent self-regulation as an effective and
ciple for punctual delivery, short reaction times and intelligent solutions to credible alternative to the consumption control approach and, very importantly,
guarantee highest customer satisfaction. assist national brewers in fighting excise distortions throughout the continent.
Since 2008, EBC is an autonomous part of the Brewers of Europe, defining itself
as their scientific and technical arm.
Michaela Käsling Phone: +49 (0) 7222 95 95 10 Niall Doheny Phone: +32 2 551 1810
Fax: +49 (0) 7222 95 95 15 Communications Officer Fax: +32 2 660 9401
Heinkelstrasse 32 Rue Caroly 23-25
76461 Muggensturm 1050 Brussels
Germany www.tensid-chemie.com Belgium www.brewersofeurope.org
95
THE UNIVERSITY OF NOTTINGHAM THERMO FISCHER SCIENTIFIC GMBH
The University of Nottingham offers a choice of Postgraduate Brewing Thermo Fisher Scientific Inc. (NYSE: TMO) is the world leader in serving
Science qualifications and individual modules designed for professionals science, enabling our customers to make the world healthier, cleaner and
working in the Brewing and allied industries. These pioneering programmes safer. Thermo Scientific - Discrete Photometric Analysis. The Thermo Scienti-
are delivered through the latest innovations in e-learning, coupled with fic Arena analyzers are sophisticated photometric systems for precise, easy
intensive residential taught courses. We are engaged in a range of research product analysis and quality control. These fully automated instruments
programmes in support of and in collaboration with the worldwide ensure continuous and reliable operation in any size laboratory.
brewing industry. Areas of current research interest include brewing yeast Key Applications:
genetics and metabolomics, brewing yeast physiology and handling, floc- Food, beverage, biochemical and pharmaceutical tests.
culation, fermentation technology & biofuels, malting science, crop science Four analyzer models for different capacity needs:
and beer flavour technology. · Fast, automated, cost-effective operation
· Wide variety of ready-made applications for colorimetric,
enzymatic analysis
· Liquid stable, bar-coded reagents with wide measurement ranges
· Possible to use different analyzing temperatures
Antoinette Gregory Phone: +44 (0)115 951 6160 Gabi Lucia Mayer Phone: +49(0)6103-408 1230
Brewing Science Administrator Fax: +44 (0)115 9516162 Marketing / Sales Fax: +49(0)6103-408 1212
E-Mail: E-Mail:
[email protected] [email protected]
Sutton Bonington Campus Im Steingrund 4 - 6
LE12 5RD · Loughborough 63303 Dreieich
United Kingdom www.nottingham.ac.uk/brewingscience Germany www.thermo.com/arena
UNION ENGINEERING V E R B A N D D E U T S C H E R H O P F E N P F L A N Z E R E . V.
Union Engineering produces plants for generating, extracting and The Association of German Hop Growers is the central umbrella
recovering of CO2. Our services cover production, installation, start-up organization of the hop-producers in Germany and their regional
and commissioning as well as service contracts, trouble shooting and organisations: Hallertau, Tettnang, Elbe-Saale, Spalt and Hersbruck.
consultancy about CO2 technology.
We have more than 75 years of global experience in producing CO2 plants
for breweries, distilleries, soft drink producers, bottlers and industrial gases
companies – new plants as well as extensions of existing ones.
We can also offer you turnkey installations.
Our plants produce CO2 at the highest quality levels needed, meeting all
quality specifications and quantities, e.g. EIGA, WHO and others.
Anette Trier Madsen Phone: +45 76 20 77 00 Otmar Weingarten Phone: +49 (0) 8442 957 200
Marketing Manager Fax: +45 76 20 78 00 Managing Director Fax: +49 (0) 8442 957 270
Snaremosevej 27 Kellerstr. 1
7000 Fredericia 85283 Wolnzach
Denmark www.union.dk Germany www.deutscher-hopfen.de
VLB BERLIN VTT TECHNICAL RESEARCH CENTRE OF FINLAND
VLB Berlin is a German research institute and service provider with a VTT Technical Research Centre of Finland is an impartial multidisciplinary
focus on brewing and beverage technology. It was founded in 1883. Today contract research organisation. With its staff of 2,700 experts and extensi-
around 100 people work in the fields of research, teaching, service and ve scientific and technology networks VTT produces research, development,
information for the brewing, malting, beverage and their supply industries. testing and information services to the public sector as well as domestic
The VLB has its roots in the German brewing industry but also works and international companies and organisations. VTT´s technological focus
internationally. Customers all around the world take ad-vantage of our areas are applied materials, bio and chemistry processes, energy, informa-
training courses and of our broad experience in the fields of analyses and tion and communication technologies, industrial systems management,
consulting. microtechnologies and electronics, and technology in the community.
Dr. Josef Fontaine Phone: +49 30 450 800 Annika Wilhelmson Phone: +358 20 722 7113
Managing Director Fax: +49 30 453 60 69 Customer Manager, Malting and Fax: +358 20 722 7071
E-Mail: [email protected] Brewing E-Mail: [email protected]
Seestrasse 13 P.O. Box 1000/ Tietotie 2

13353 Berlin FI-02044 VTT
Germany www.vlb-berlin.org Espoo · Finland www.vtt.fi
96
W E Y E R M A N N ® S P E C I A LT Y M A LT S WORLD BREWING ACADEMY
Meet the Weyermann® maltsters at booth no 10 for a chat! The World Brewing Academy is a partnership between Doemens Academy
Experience the family tradition and competence and inform yourselves in Munich, Germany and Siebel Institute in Chicago. We are proud to offer
about the widest range of malt on earth! more brewing-related courses than any other school, including our web-
Distributing more than 80 different malts to 103 countries – on each based Concise Course in Brewing and our new 20-week English-language
continent, the Weyermann® family business became a global player in Master Brewer Program conducted in Chicago and Munich. Our campus-
the brewing industry – serving the smallest to the biggest breweries and based and web-based programs cover the full range of brewing-related
bringing color and flavour to more than 9 000 beers all over the world! subjects, offering world-class training that ranges from the fundamentals
of brewing to advanced-level programs designed & presented by the most
talented instructors in brewing education.
Sabine Weyermann Phone: +49 951 93220 33 Keith Lemcke Phone: +1312 255 0705
President Fax: +49 951 93220 933 Vice-President Fax: +1312 255 1312
Brennerstrasse 17-19 1777 North Clybourn Ave
96052 Bamberg 60614 Chicago, IL
Germany www.weyermann.de USA www.worldbrewingacademy.com
ZIEMANN GROUP
156 years of know-how and experience have made the ZIEMANN GROUP
an innovative global market leader and pioneer in turnkey projects for the
international brewing industry. With worldwide production facilities in 6
countries, ZIEMANN is the world’s largest supplier of brewing equipment.
ZIEMANN customers enjoy a decisive advantage:
The complete brewery comes from one source. And ZIEMANN is the only
supplier who manufactures both mashfilters and lautertuns. The company
ensures true turnkey capabilities of highest quality using state-of-the-art
and reliable technology without compromise
ZIEMANN places its entire expertise and experience, gained worldwide,
and combined with the service of utmost care at the client’s disposal.
Visit us! Together we realize your visions!
Joachim Gunkel Phone: +49 7141 408 200

Managing Director Fax: +49 7141 408 222
E-Mail: [email protected]
Schwieberdinger Straße 86
71636 Ludwigsburg
Germany www.ziemann.com
97
Together for low life cycle costs
www.ziemann.com
98
WE THANK OUR SPONSORS:
99
Organizer Scientific & Technical Secretariat Hosting Organization
INTERPLAN EBC Deutscher Brauer-Bund e.V.
Congress, Meeting & Eventmanagement AG The Brewers of Europe Neustädtische Kirchstraße 7A

Office Hamburg Rue Caroly 23-25 10117 Berlin, Germany
Eppendorfer Weg 204 1050 Brussels, Belgium
Tel: +49 - 30 - 2091 67 - 0
20251 Hamburg, Germany Tel: +32 - 2 - 5511 810
Fax: +49 - 30 - 2091 67 - 99
Tel: +49 - 40 - 3250 9230 Fax: +32 - 2 - 6609 402
Fax: +49 - 40 - 3250 9244 Email: [email protected]

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PROGRAMME

CCH – CONGRESS CENTER HAMBURG

Internet-Café & Plenary Session &

Exhibition & Poster

EBC Mission Statement

program as of 20 April 2009, subject to change

The Brewers of Europe / European Brewery Convention ........................................................................................................ 4

Organigram of The Brewers of Europe and EBC Structure

Welcome Message from Welcome Message from

We have taken your constructive criticism regarding the trade exhibition at

Christian von der Heide

Opening Ceremony and Welcome Party TOUR 1

M O N D A Y, 1 1 M a y 2 0 0 9 a combined visit: 08.00 – 18.30 h [arrival Hamburg airport: 18.00 h]

Complimentary for registered partners

Price per person € 40.00

GENERAL INFORMATION SOME SUGGESTIONS FOR …

Notice board Café de Paris

14.00 - 20.00 Registration

1. Holsten Brewery Choir

Introductions by the EBC Executive Officer John M. Brauer

M O N D AY, 1 1 M a y 2 0 0 9 PLENARY SESSION – HALL 4

07.30 - 18.00 Registration

10.00 - 10.30 COFFEE BREAK

12.30 - 14.00 LUNCH BREAK, EXHIBITION, POSTERS

13.00 - 14.00 POSTER SESSION P001 – P045 (see page 14/15)

16.00 - 16.30 COFFEE BREAK

07.30 - 18.00 Registration

10.00 - 10.30 COFFEE BREAK

12.00 - 14.00 LUNCH BREAK, EXHIBITION, POSTERS

13.00 - 14.00 POSTER SESSION P046 – P088 (see page 16/17)

16.00 - 16.30 COFFEE BREAK

17.00 - 18.00 Exhibition and Posters

07.30 - 18.00 Registration

10.00 - 10.30 COFFEE BREAK

12.00 - 14.00 LUNCH BREAK, EXHIBITION, POSTERS

13.00 - 14.00 POSTER SESSION P046 – P088 (see page 16/17)

16.00 - 16.30 COFFEE BREAK

PROCESS & PACKAGING EFFICIENCY I

07.30 - 17.30 Registration

PROCESS & PACKAGING EFFICIENCY II

10.00 - 10.30 COFFEE BREAK

PROCESS & PACKAGING EFFICIENCY II

11.30 - 12.00 Exhibition and Posters

12.00 - 14.00 LUNCH BREAK, EXHIBITION, POSTERS

13.00 - 14.00 POSTER SESSION P089 – P132 (see page 18/19)

W E D N E S D AY, 1 3 M a y 2 0 0 9 PLENARY SESSION – HALL 4

16.00 - 16.30 COFFEE BREAK

18.00 - 23.00 Farewell Party in the Kultur- und Gewerbespeicher

07.30 - 17.30 Registration

10.00 - 10.30 COFFEE BREAK

12.00 - 14.00 LUNCH BREAK, EXHIBITION, POSTERS

13.00 - 14.00 POSTER SESSION P089 – P132 (see page 18/19)

W E D N E S D AY, 1 3 M a y 2 0 0 9 PLENARY SESSION – HALL 4

see programme page 12

Abstract title First author Institute / company

Session name / topic: Analysis (raw materials, process, product, safety)

Abstract title First author Institute / company

Session name / topic: Analysis (raw materials, process, product, safety)