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PROGRAMME

MAP 

EBC DEFINITION 

EBC is the scientifi c and technical arm of The Brewers of Europe 

EBC VISION 

Leadership through science and technology 

EBC MISSION STATEMENT 

To facilitate knowledge creation and transfer, and collaboration, between industrial and academic organisations, 

for the benefi t of the brewing sector, consumers and the community 

programme as of 22 April 2013, subject to change 

2 

Copyright MDI

INDEX 

The Brewers of Europe and EBC ............................................................................................................................. 04 

Committees ............................................................................................................................................................. 05 

Welcome by the EBC President ................................................................................................................................ 07 

Social Programme / Technical Tours ....................................................................................................................... 08 

General Information ................................................................................................................................................ 10 

Some Suggestions for … .......................................................................................................................................... 11 

Scientifi c Programme .............................................................................................................................................. 12 

Poster List / Poster Session ..................................................................................................................................... 18 

Lecture Abstracts .................................................................................................................................................... 24 

Poster Abstracts ...................................................................................................................................................... 44 

Guide to Beers and Breweries ................................................................................................................................ 82 

List of Exhibitors and Sponsors .............................................................................................................................. 84 

Exhibition Plan ......................................................................................................................................................... 85 

Exhibitor / Sponsor Guide ......................................................................................................................................... 87 

Evening Programme ................................................................................................................................................ 95 

Congress App ........................................................................................................................................................... 95 

3 34 TH EBC CONGRESS · LUXEMBOURG 26 – 30 MAY 2013

THE EUROPEAN BREWERY 

CONVENTION (EBC) IN 2013 

At the end of 2007, EBC merged with The Brewers of Europe, the 

confederation for the brewing sector in Europe. EBC defi nes itself as 

the scientifi c and technical arm of The Brewers of Europe. EBC is 

responsible for the congress, the committees and groups, technical 

symposia and for its own budget within the organisational framework 

of The Brewers of Europe. For more on EBC’s history and activities log 

on to http://en.wikipedia.org/wiki/European_Brewery_Convention 

After the congress 2009 in Hamburg, EBC embarked on a strategy 

review. In short, the three pillars of EBC’s existence under the roof of 

The Brewers of Europe may be summarised as follows: 

To plan and execute world-class EBC congresses and symposia 

To facilitate knowledge creation and transfer through effective 

structures and governance 

To grow the impact of The Brewers of Europe through leveraging 

of EBC 

The Analysis Committee defi nes itself precisely in terms of the compendium 

of laboratory methods, known as Analytica. Methods are 

updated, revised, archived or newly drafted according to the needs 

of science in industry. Recently, the committee has started meeting 

again regularly; time was required in the interim to set out clear 

tasks and goals translating into modern methods needed by brewers 

globally. 

The Brewing Science Group hosted another very successful meeting 

in Copenhagen, Denmark, immediately after an equally successful 

and well-attended EBC “From Chiller to Filler” Symposium in September 

2012. An unprecedented number of eight full professors of 

brewing science attended this event hosted courtesy of Carlsberg, 

together with the Scandinavian School of Brewing. Membership 

numbers of the BSG are healthy, on the increase and have surpassed 

the mark of 60. 

The European Barley Variety Network, co-founded with our sister 

organisation Euromalt, is engaged in a review exercise on resourcing 

this important service to the beer production chain. More developments 

are expected for after the EBC congress. 

Strategical direction: Over and above its technical services, EBC has 

been proactive in shaping the future structure of The Brewers of Europe 

via the (Agility Strategy) emulated by both organisations. 

With the 34th EBC congress in Luxembourg, the relationship between 

the two organisations has been further cemented by linking 

the venue and timing of the congress with the statutory meetings of 

The Brewers of Europe. 

Membership: The one-envelope principle governing joint membership 

of EBC and The Brewers of Europe has now been fully harmonised: 

Croatia (a country that had been a member of EBC since 1999) joined 

The Brewers in 2011. Slovenia applied to formally join the family only in 

January this year. They had been members of EBC since 1995. 

4 

COMPOSITION OF THE EBC 

EXECUTIVE COMMITTEE 2013 

The current number of members of the EBC Executive Committee 

stands at 12, according to the governance structure outlined below. 

Members are nominated by the national trade associations and major 

brewers. Final approval of its composition rests with the the EBC 

President (and indirectly with the Board of The Brewers of Europe). 

The EBC President acts as the chairman of the committee, assisted 

by John M. Brauer, the EBC Executive Offi cer. 

EBC Executive Officer: 

John Brauer 

The EBC Executive Committee 

National Trade Association 

representation: 

WEST: Hedwig Neven 

(Duvel-Moortgat, BE) 

SOUTH: Benet Fité Luis (Mahou-San Miguel, ES) 

NORTH: Bo Ranta (Sinebrychoff, FI) 

CENTRAL: Martin Ketterer 

(Brau. Schützengarten, CH) 

EAST: currently vacant due to retirement of 

Jan Vesely (Czech Beer & Malt Assoc., CZ) 

EBC President 

Stefan Lustig 

(Brau Holding Internat., DE) 

The Brewers 

of 

Europe 

BOARD 

Regulatory Affairs Director: 

Anna-Maria De Smet 

Major and Non-Major Brewer 

representation: 

HEINEKEN: Willem van Waesberghe 

CARLSBERG: Stefan Kreisz (Vice-President) 

AB-INBEV: Carsten Eger 

SABMILLER: Simon Wade 

Guinness Diageo: 

Gearoid Cahill 

Wells & Young: Jim Robertson 

THE EBC LOCAL ORGANISING 

COMMITTEE FOR THE LUXEMBOURG 

CONGRESS 

Chairman: Georges M. Lentz supported by Thierry Krombach, 

Brasserie Nationale SA (Boffering), Bascharage (Luxembourg) 

Allied Traders Representation: André Thix supported by Nathalie 

Proess, Micro-Matic, Troisvierges (Luxembourg) 

The PCO management team, led by Astrid Remnitz, INTERPLAN AG, 

Hamburg, and Oliver Heinke, Munich (Germany) 

The scientifi c and technical contributions for the EBC congress programme 

refl ect the collective inputs of members of the selection 

committee. Members of this committee are drawn from the Executive 

Committee, the chairmen of the EBC Analysis Committee, the 

European Barley Variety Network, and of the EBC Brewing Science 

Group.

THE BREWERS OF EUROPE 

EVENTS FOR 2013 

Faces of Brewing 

An exciting photography contest on beer and brewing organised by 

The Brewers of Europe with high quality photography equipment 

to be won. This third edition has a focus on beer in the hospitality 

trade: bars, pubs, cafés, beer gardens, beer halls, festivals etc. 

Photography, beer and brewing enthusiasts are encouraged to enter. 

Nominees will also have their photographs displayed at a Brussels 

exhibition and shown at Beer Serves Europe 2013. The competition 

runs throughout the summer and more details are available on 

www.facesofbrewing.eu 

The Brewers of Europe’s mission is: “To equip Europe’s brewers with the 

tools to freely, cost-effectively and responsibly brew and market beer.” 

For more information, log onto www.brewersofeurope.org. 

Beer Serves Europe IV 

Gala evening taking place in Brussels on 4 December 2013. This 

annual conference and food-pairing beer reception will once again 

tackle the key issues facing brewers across Europe, looking in detail 

at the important role played by brewing in Europe’s society and economy. 

Registrations will open later in the year as the full line-up for 

the panel discussion and debate unfolds. Keep up to date with the 

latest developments at www.beerserveseurope.eu 

EBC EVENTS 2014 & 2015 

EBC Symposium 2014 

7 – 9 September 2014 

Venue: Vienna (Austria). Provisional topic allocation: Flavour and 

Sensory of Beer and Flavoured Beers 

EBC Brewing Science Group 10th Technical Meeting 

10 – 11 September 2014 

Venue: Vienna (Austria) 

35th EBC Congress 

24 – 28 May 2015 

to be held at the Centro de Congressos da Alfândega do Porto, Portugal. 

See also page 81 of this programme. 

The seat of EBC at The Brewers of Europe House in Rue Caroly in Brussels 


See you in Luxembourg 

at the EBC Congress! 

Fachverlag Hans Carl GmbH 

Andernacher Straße 33 a 

90411 Nürnberg 

Deutschland / Germany 

Access to knowledge - 24 hours / 7 days 

Print - Newsletter - Online 

Visit us at our stand # 46 and get 

more and detailed information about 

“Analytica-EBC online”. 

We are looking forward to seeing you. 

Tel.: ++49 (0)911 9 52 85 - 0 

Fax: ++49 (0)911 9 52 85 - 81 42 

E-Mail: info@hanscarl.com 

www.hanscarl.com

WELCOME BY THE EBC PRESIDENT 

On behalf of the European Brewery Convention it is a pleasure to welcome you to visit Luxembourg 

for the 34 th EBC congress. Our congress will be held at the Lux Congrès facilities overlooking the 

historical city of Luxembourg on the plateau de Kirchberg, surrounded by the European Court of 

Justice and other important EU institutions. Historic decisions concerning the European Union have 

been taken in these venues which provides an excellent setting for our technical, technological and 

scientifi c lectures and presentations. In light of our increasingly integrated part within The Brewers 

of Europe, it is a venue that refl ects both our status and relationship within the European framework 

of industry associations. 

Hardly any other European capital city serves up such an impressive array of contrasts as Luxembourg. 

In the course of its history, spanning more than a thousand years, the city has grown from 

“Lucilinburhuc”, the seat of Siegfried, the fi rst Count of Luxembourg, to the prosperous metropolis 

it is today. In between lie centuries of turbulent history, refl ected in the city’s silhouette that towers 

above the impressive remains of the historic fortress. Its population is polyglot, cosmopolitan and 

most welcoming. 

I look forward to meet scientists, brewers, maltsters and colleagues from the supplying industry 

and have a fruitful exchange of experiences, knowledge and passion for our product. 

With my best wishes for a superb congress, 

See you, 

Bis bald, 

A bientôt, 

Nos vemos, 

Dr. Stefan Lustig 

COO Brau Holding International GmbH & Co. KGaA 

CONGRESS VENUE 

Nouveau Centre de Conférences 

4 Place de l’ Europe 

L-1499 Luxembourg 

www.luxcongress.de 

Source Luxemburg Congrès 


SOCIAL PROGRAMME 

SUNDAY, 26 MAY 2013, 13:30 – 15:30 h 

City-tour on foot 

Start: Place de la Constitution (Golden Lady) in Luxembourg-City 

Price per person: € 10.00 

Incl. guide 

SUNDAY, 26 MAY 2013, 15:00 – 17:00 h 

City-tour by bus 

Start: NCCK – Nouveau Centre de Conférences Kirchberg 


Incl. bus, guide 

TECHNICAL TOURS ON THURSDAY, 30 MAY 2013 

All tours start and fi nish at NCCK - Nouveau Centre de Conférences Kirchberg. 

TOUR 1: Bitburger Braugruppe GmbH 

in Bitburg / Germany 

Price per person: € 55.00 (including lunch package) 

8:30 - 14:00 h (arrival at Luxembourg Airport: approx. 13:30 h) 

(arrival at NCCK: approx. 13:45 h) 

(arrival at Main Station: approx. 14:00 h) 

TOUR 2A: Brasserie d‘Orval 

in Florenville / Belgium 





TOUR 2B: Brasserie d‘Orval 

in Florenville / Belgium 





TOUR 3: Caves Bernard-Massard 

in Grevenmacher / Luxembourg 





TOUR 4A: Brasserie Nationale 

in Bascharage (Nidderkäerjeng) / Luxembourg 





8 

MONDAY, 27 MAY 2013, 09:00 – 18:00 h 

Three-Country-Tour: Luxembourg – Metz – Trier 

Start: NCCK – Nouveau Centre de Conférences Kirchberg 

Price per person: Incl. in partner’s registration fee 

For normal registered participants price per person € 80.00 

Incl. bus, guide, lunch 

TOUR 4B: Brasserie Nationale 

in Bascharage (Nidderkäerjeng) / Luxembourg 





TOUR 5: Malteurop 

in Metz / France 





TOUR 6A: IFBM-Qualtech 

in France 

Price per person: € 55.00 (including lunch) 




TOUR 6B: Champigneulles & IFBM-Qualtech 

in France 

Price per person: € 55.00 (including lunch) 



(arrival at Main Station: approx. 17:00 h)

Always the same 

taste – worldwide.

GENERAL INFORMATION 

REGISTRATION DESK 

The registration desk in the NCCK - Noveau Centre de Conférences 

Kirchberg will be open as follows: 

Sunday, 26 May 2013: 13:00 – 20:00 

Monday, 27 May 2013: 07:30 – 18:00 

Tuesday, 28 May 2013: 08:00 – 18:00 

Wednesday, 29 May 2013: 08:00 – 16:30 

EXHIBITION 

The exhibition will be located in the foyer of the lecture halls. The coffee 

breaks and lunch breaks will also take place in this area. Detailed 

information, including an interactive fl oor plan, can be found on the 

congress website. 

The exhibition opening hours are currently under review following 

suggestions from the technical suppliers and exhibitor: 

Sunday, 26 May 2013: 18:00 – 23:00 

Monday, 27 May 2013: 10:00 – 16:30 

Tuesday, 28 May 2013: 12:00 – 20:00 

(Micro-Matic Congress Sundowner 16:30 – 20:00) 

Wednesday, 29 May 2013: 10:00 – 16:30 

CONGRESS LANGUAGE 

The congress language is English. Simultaneous translations will 

not be provided. 

DRESS CODE 

The dress code is smart casual for the evening events. 

INSURANCE 

Registration fees do not include insurance of any kind. It is strongly 

recommended 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. 

10 

PASSPORT AND VISA REQUIREMENTS 

EU residents and visitors from US, Canada, Australia and New Zealand 

do not need visas for stays up to 3 months; only a valid passport 

is required. All other visitors are requested to check the specifi c travel 

requirements with their own diplomatic mission. 

NOTICE BOARD 

Congress announcements and messages for delegates will be posted 

on a notice board near the registration desk. No announcements 

will be made during the sessions unless absolutely necessary. 

Please check the board regularly. 

LUNCH / REFRESHMENT 

Lunches will be served to all delegates from Monday through Wednesday 

in the exhibition area. Lunches for partners are not foreseen; 

these are included 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. 

POSTERS 

Please note that the poster presentations will not taking place during 

lunch this year. There will be a special time only for the poster 

presentations on Tuesday, 28 May 2013 at 5.00 pm. During this so 

called “Poster Session”, the poster presenters will be available at 

their poster for questions and discussions. 

WLAN / WIFI 

WLAN / WiFi is available for all participants throughout the NCCK. 

Network: EBC Congress 

Password: EBC13LUX

SOME SUGGESTIONS FOR … 

Restaurants in Luxembourg 

Restaurant „Am Tiirmchen“ 

The restaurant „Am Tiirmchen” serves French and Luxembourgish 

dishes from Monday til Saturday in an medieval building in the city 

of Luxembourg. 

32 rue de l’eau, 1449 Luxembourg 

phone: +352 26 27 07 33 

www.amtiirmschen.lu 

Wainstuff-Restaurnt „Kniddelkinnek“ 

Enjoy typical Luxembourgish menus in the Wainstuff-Restaurant 

„Kniddelkinnek“. 

4 Rue de la Loge, 1945 Luxembourg 

phone: +352 27 47 80 59 

www.Kniddelkinnek.lu 

Brasserie Guillaume 

The Brasserie Guillaume is well known for excellent fi sh menus 

located in the opposite of the town hall. 

12 – 14 Place de Guillaume II, 1648 Luxembourg 

phone: +352 26 20 20 20 

www.brasserieguillaume.lu 

Restaurante Notaro 

Italian food is served in the Restaurante Notaro. 

149 Rue de la Tour Jacob, 1831 Luxembourg 

phone: +352 42 30 70 

www.notaro.lu 

Bars und Pubs 

Palais 

Centrally located in the heart of Luxembourg, the Palais has set 

the standard of excellence that many new venues strive to emulate. 

Within its stylized ambience, you can either relax with friends in an 

environment of sophisticated privacy or blend in with the crowd dancing 

to soundscapes created by Luxembourg‘s leading DJs. 

13 rue de Marché-aux-Herbes, 1728 Luxembourg 

phone: +352 26 26 24 90 

www.lepalais.lu 

Go Ten bar & café 

Starting from it‘s Japan-inspired design through a personalized service 

and products not to be found regularly in Luxembourg town, everything 

is set to welcome you in a cosy and relaxing atmosphere in 

the heart of the city. 

10 rue de Marché-aux-Herbes, 1728 Luxembourg 

phone: +352 26 20 36 52 

www.gotencafe.com 


SCIENTIFIC PROGRAMME 

Sunday, 26 May 2013 

13.00 - 20.00 Registration 

18.00 - 23.00 Opening Ceremony in the Hémicycle and Welcome Party in the exhibition area in the NCCK in the presence of 

His Royal Highness Grand Duke Henri I. Attending dignitaries include Dr. Stefan Lustig, the current EBC President, 

Mr. Christian von der Heide (immediate past president) and Prof. Dr. Ludwig Narziss, honorary member of 

the EBC. “Brewers for Brass” is an ad-hoc ensemble composed of members active in the brewing sector under 

the baton of Dr. Karl-Ulrich Heyse. The audience is requested to be seated by 17.50 hrs. 

Monday, 27 May 2013 Salle Hémicycle PLENARY SESSION 


10.00 - 16.30 Exhibition 

OPENING SESSION 

Chair: Stefan Lustig, EBC President, Brau Holding Internat. GmbH & Co. KGaA, Germany 

08.30 - 09.00 Opening address by the CEO of the Brasserie Nationale, Georges M. Lentz jr.: 

An overview of beer brewing in Luxembourg. 

09.00 - 09.30 L1 Key-note 1: Brewing’s Got Talent – The Impact of Brewing on Science 

Smart K., SABMiller plc, United Kingdom 

09.30 - 10.00 L2 Key-note 2: EBC and EBCU: Science and the beer consumer. A win-win relationship? 

Reuchlin, H., Chairman of the European Beer Consumers Union (EBCU), United Kingdom 

10.00 - 10.30 COFFEE BREAK 

GENERAL REVIEW PAPERS 

Chair: Stefan Kreisz, Carlsberg A/S, Denmark 

10.30 - 11.00 L3 The environmental performance of the European brewing sector. 

Koop, J., KWA Bedrijfsadviseurs BV, The Netherlands 

11.00 - 11.30 L4 Worldwide energy and water effi ciency benchmark. 

Juriaanse, T., Dutch Brewers Association, The Netherlands 

11.30 - 12.00 L5 Advances in hop aroma research - how much do we know today? 

Schönberger, C., Barth Innovations, Germany 

12.00 - 12.30 L6 Craft brewing: The new global force and its implication for the brewing industry. 

Nelson, L., Advantage Publishing Ltd, United Kingdom 

12.30 - 14.00 LUNCH & EXHIBITION 

Monday, 27 May 2013 Salle Hémicycle PARALLEL SESSION 1 

BREWING & ENVIRONMENT 

Chair: Gert De Rouck, KAHO St.-Lieven / KUL Association, Belgium 

14.00 - 14.30 L7 Energy management isn‘t about data, it‘s about translating information into action. 

Wilson, N., Scanenergi Solutions A/S, Denmark 

14.30 - 15.00 L8 A novel water quality management strategy in breweries. 

Blomenhofer, V., University of Erlangen-Nuremberg, Germany 

15.00 - 15.30 L9 Optimising the pre-treatment of Brewers‘ Grains to liberate sugars for bioethanol production. 

Cook, D., University of Nottingham, United Kingdom 

15.30 - 16.00 L10 Is it time to brew without boiling? 

Feilner, R., Krones AG, Germany 


16.30 - 17.00 L11 Bio-based alternatives for polyester in packaging. 

Harlin, A., VTT, Finland 

17.00 - 17.30 L12 Energy consumption and possibilities to reduce heat impact during hop kilning. 

Hofmann, R., Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Germany 

12

Monday, 27 May 2013 Salle C PARALLEL SESSION 2 

BEER & FLAVOUR I 

Chair: Frank-Jürgen Methner, TU Berlin, Germany 

14.00 - 14.30 L13 Principal components analysis of aroma compounds in beer. 

Irie, T., Asahi Breweries Ltd., Japan 

14.30 - 15.00 L14 A new stable isotope dilution approach for the sensitive quantitation of 3-methyl-2-buten-1-thiol (MBT) and its 

application to study sunstruck-fl avour development in beer and its application to study sunstruck-fl avour development 

in beer. 

Stingl, S., German Research Centre for Food Chemistry, Germany 

15.00 - 15.30 L15 A kinetic framework for the modeling of beer fl avour instability. 

Hughes, P., International Centre for Brewing and Distilling, United Kingdom 

15.30 - 16.00 L16 Amino acid oxidation - an unrevealed pathway leading to the formation of staling aldehydes in bottled beer? 

Wietstock, P., Technische Universität Berlin, Germany 


16.30 - 17.00 L17 Detoxifi cation of off-fl avor unsaturated carbonyl compounds: Purifi cation and characterization of enone reductases 

from yeast with new catalytic activities. 

Garbe, L-A., TUB / VLB, Germany 

17.00 - 17.30 L18 Quantitation of desirable aroma-active and undesirable toxicologically relevant vinyl aromatic compounds in 

wheat beer. 

Langos, D., Deutsche Forschungsanstalt für Lebensmittelchemie, Germany 

GlobalMalt Pub Night 


Tuesday, 28 May 2013 Salle Hémicycle PARALLEL SESSION 1 



GUSHING 

Chair: Hedwig Neven, Brouwerij Duvel-Moortgat, Belgium 

08.30 - 09.00 L19 Infl uence of selected hop and beer substances on gushing. 

Titze, J., National University of Ireland, Ireland 

09.00 - 09.30 L20 Hop Lipids - A comprehensive overview with regard to beer foam, fl avour (in)stability and gushing. 

Rettberg, N., VLB Berlin / TU Berlin, Germany 

09.30 - 10.00 L21 Tool for predicting the risk of early gushing from harvest to come. 

Boivin, P., IFBM, France 


MALT PRODUCTION & QUALITY 

Chair: Dietrich Mönch, GlobalMalt, Germany 

10.30 - 11.00 L22 Malting at low moisture to save energy. 

Schmitt, M., IFBM, France 

11.00 - 11.30 L23 The infl uence of the kilning process on the gelatinization temperature of barley malt. 

Rittenauer, M., TUM Weihenstephan, Germany 

11.30 - 12.00 L24 A novel approach to malt fl avour characterization. 

Voigt, J., University of Applied Sciences Trier, Germany 

12.00 - 12.30 L25 Isothermal and non-isothermal decomposition kinetics of s-methylmethionin. 

Huang, Y., Technische Universität München, Germany 


13.00 - 13.45 Business Meeting of the EBC Brewing Science Group (Note: members only) – Briefi ng Room IT 

RAW MATERIALS MIXED SESSION 

Chair: Jean Titze, National University of Ireland, Ireland 

14.00 - 14.30 L33 MALDI-TOF MS imaging of barley seeds during malting. 

Gorzolka, K., Bielefeld University, Germany 

14.30 - 15.00 L34 Brewing properties of new German hop varieties. 

Forster, A., HVG e.G., Germany 

15.00 - 15.30 L35 Fusarium and mycotoxins in barley from monitoring to risk management in France. 

Froment, A., Syngenta, France 

15.30 - 16.00 L36 Development of a rapid and sensitive multi-residue method to determine pesticides in hops and 

hop products. 

Biendl, M., Hopsteiner HHV GmbH, Germany 

16.00 - 16.30 L37 Effi cient processing methods for increasing yield when using hop products for wort production. 

Scheller, L., GEA Brewery Systems GmbH, Germany 

16.30 - 20.00 Micro-Matic Congress Sundowner in the exhibition and poster areas 

17.00 - 17.30 Poster Session 

Poster presenters to be available for questions / discussions. 

14

Tuesday, 28 May 2013 Salle C PARALLEL SESSION 2 



BEER & FLAVOUR II 

Chair: Caroline Walker, Campden-BRI, United Kingdom 

08.30 - 09.00 L26 Fermentable and non-fermentable carbohydrates addition during brewing - effects on palate fullness, oxidative 

processes and formation of specifi c aging compounds. 

Brandt, N., Technische Universität Berlin, Germany 

09.00 - 09.30 L27 Control of cereal fl avor of beer by changing the pH and amino acid and reducing sugar composition in wort 

during boiling. 

Inaba, S., Asahi Breweries Ltd., Japan 

09.30 - 10.00 L28 Infl uence of matrix composition on body and mouthfeel - maltodextrins the body builders! 

Gastl, M., Technische Universität München, Germany 


YEAST & FERMENTATION 

Chair: Katherine Smart, SABMiller plc, United Kingdom 

10.30 - 11.00 L29 RNAseq analysis of Saccharomyces cerevisiae‘s response to contamination by Lactobacillus plantarum. 

Phister, T., University of Nottingham, United Kingdom 

11.00 - 11.30 L30 The effect of successive use of lager yeast starter culture on sugar uptake dynamics from wort. 

Kočar, N., Pivovarna Laško d.d., Slovenia 

11.30 - 12.00 L31 A comparison of fermentation by-products to determine beer maturation regardless of style and processing 

parameters. 

Wellhoener, U., The Boston Beer Company, United States 

12.00 - 12.30 L32 Use and maintenance of synchronous yeast cultures. 

Sheppard, J., North Carolina State University, United States 


13.00 - 13.45 Business Meeting of the EBC Brewing Science Group (Note: members only) – Briefi ng Room IT 

FILTRATION & PACKAGING 

Chair: Roland Pahl, VLB Berlin, Germany 

14.00 - 14.30 L38 Classifi cation of renewable fi lter aids - an opportunity to control the permeability of the fi lter cake. 

Scheidel, A., TU München, Germany 

14.30 - 15.00 L39 Validity of the laboratory fi ltration as a prediction of the fi lterability of beer. 

Kupetz, M., TUM Weihenstephan, Germany 

15.00 - 15.30 L40 Permeation and migration behavior of polyethylene terephthalate polymer, PET/PA polymer blends and SiOx 

coated PET bottles. 

Sängerlaub, S., Fraunhofer Institute for Process Engineering and Packaging IVV, Germany 

15.30 - 16.00 L41 Establishment of a new beer canning process based on dew-point temperature fi lling technology. 

Otake, I., Asahi Breweries, Ltd., Japan 

16.00 - 16.30 L42 Time-Temperature Integrator for the fl ash pasteurization. 

Schneider, J., University of Applied Sciences Ostwestfalen-Lippe, Germany 

16.30 - 20.00 Micro-Matic Congress Sundowner in the exhibition and poster areas 

17.00 - 17.30 Poster Session 

Poster presenters to be available for questions / discussions. 


Wednesday, 29 May 2013 Salle Hémicycle PARALLEL SESSION 1 



NEW PRODUCT DEVELOPMENT 

Chair: Steve Livens, British Beer & Pub Association, United Kingdom 

08.30 - 09.00 L43 Study of different rice varieties and malting parameters for the production of a saccharifying rice malt. 

Perretti, G., University of Perugia, Italy 

09.00 - 09.30 L44 Creating novel raw materials for beer production - development of LOX-less barley and the future strategy. 

Kuroda, H., Sapporo Breweries Ltd., Japan 

09.30 - 10.00 L45 New opportunities for high attenuated beers demonstrated by a thermostable glycoamylase from 

Penicillium oxalicum. 

Eklöf, J., Novozymes A/S, Denmark 


WORT PRODUCTION 

Chair: Tiago Monteiro Brandão, Unicer Bebidas SA, Portugal 

10.30 - 11.00 L46 Mashing with direct steam heating and without mechanical agitation. 

Kern, M., Technische Universität München, Germany 

11.00 - 11.30 L47 High mashing-off temperature and acidifi cation of sparging water extending fl avour stability of beer. 

De Rouck, G., KAHO Sint-Lieven / KUL Association, Belgium 

11.30 - 12.00 L48 Infl uence of starch sources and mashing procedures on the range of Molecular Weight Distribution (MWD) 

and the intensity of palate fullness of beer. 

Rübsam, H., Technische Universität München (TUM), Germany 

12.00 - 12.30 L49 Changes in protein profi le and enzymatic activity during mashing when using different grist compositions of 

barley and wheat malt and their infl uence to beer quality. 

Faltermaier, A. University College Cork, Ireland 

12.30 - 13.00 L50 Procedural considerations to the starch conversion during mashing. 

Henke, S., TU München, Germany 


Wednesday, 29 May 2013 Salle Hémicycle PLENARY SESSION 

GENERALIST SESSION 

Chair: Gearoid Cahill, Guinness (Diageo), Ireland 

14.30 - 15.00 L59 Microbiological analysis of a shipwreck beer. 

Juvonen, R., VTT Technical Research, Finland 

15.00 - 15.30 L60 Total process optimization via KAIZEN-ASAHI way: Technological innovations spreading system. 

Ito, Y., Asahi Breweries Ltd., Japan 

15.30 - 16.00 L61 Bitter substance yield during the brewing process - Infl uencing factors and possibilities of recovery 

Methner, F.-J., Technische Universität Berlin, Germany 


Chair: Stefan Lustig, EBC President, and John M. Brauer, EBC Executive Offi cer (The Brewers of Europe) 

16.30 - 18.00 Closing Session & Panel Discussion on “Role of research, development and technology in the brewing 

industry and expected deliverables” to be moderated by Larry Nelson (Brewers‘ Guardian) 

Invitation for the 35th EBC congress to be held from 24-28 May 2015 in Porto. The Secretary-General of the 

Portuguese Brewers’ Association (ACPV), Francisco Girio, will introduce the host association and venue. 

Also see page 81. 

19.00 - 23.00 Congress Farewell Party at the Place Guillaume II in the city centre 

Offi cial opening by Mayor Xavier Bettel at 19.45 hrs 

16

Wednesday, 29 May 2013 Salle C PARALLEL SESSION 2 



BEER & FLAVOUR III 

Chair: Benet Fité Luis, Grupo Mahou San Miguel, Spain 

08.30 - 09.00 L51 Development of methods to measure real-time fl avour profi les. 

Parker, D., Campden BRI, United Kingdom 

09.00 - 09.30 L52 Relationships between the chemical-physical composition, the sensory descriptive analysis and consumer 

acceptance of German wheat beer . 

Schmelzle, A., Hochschule Geisenheim University, Germany 

09.30 - 10.00 L53 Comparison of two techniques for maturation of beer using oak. 

Poleto, L., University of São Paulo, Brazil 


MICROBIOLOGY & BIOCHEMISTRY 

Chair: Stefan Kreisz, Carlsberg A/S, Denmark 

10.30 - 11.00 L54 Biogeography, population genomics and technol. properties of the lager-brewing ancestor, S. eubayanus. 

Libkind, D., INIBIOMA (CONICET-UNComahue), Argentina 

11.00 - 11.30 L55 A new maltose/maltotriose transporter (Saccharomyces eubayanus-type Agt1) in lager yeast and its 

relevance to fermentation performance. 

Vidgren, V., VTT Technical Research Centre of Finland, Finland 

11.30 - 12.00 L56 Development of the direct DNA extraction method for rapid detection of low concentrations of beer-spoilage 

lactic acid bacteria. 

Shimokawa, M., Asahi Breweries Ltd., Japan 

12.00 - 12.30 L57 Evaluation of biofi lm composition and maturation using realtime-PCR. 

Hutzler, M., TUM Weihenstephan, Germany 

12.30 - 13.00 L58 Diversity of xylanolytic bacteria and xylanase genes during industrial malting. 

Malfl iet, S., KAHO St.-Lieven, Belgium 


PLENARY SESSION – see programme page 16 

Farewell Party in the heart of the city 

This year’s Farewell Party will take place in the middle of Luxembourg City. A tent will be erected on the famous Place Guillaume II in front 

of the town hall, food and drinks will be served. This is a perfect opportunity to also meet members of national brewing trade associations 

who have come to Luxembourg for the statutory meetings of The Brewers of Europe. 


POSTER LIST / POSTER SESSION 

Poster Session on Tuesday, 28 May 2013 at 5.00 pm 

ABSTRACT TITLE FIRST AUTHOR INSTITUTE / COMPANY 

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

P001 Soluble dietary fi ber as food ingredients from brewers‘ spent 

yeast polysaccharides 

P002 Si 3N 4-microsieves for a rapid detection of microbiological trace 

contaminations in beverages 

P003 A real-time next generation diagnostic tool for the malting and 

brewing industry: Selected ion fl ow tube mass spectrometry 

P004 Potential of near-infrared spectroscopy (NIR) in beer food chain: 

Applications in malting 

18 

Tiago Brandão 

Roland Novy 

Jessika De 

Clippeleer 

Paolo Fantozzi 

Unicer Bebidas, SA, Porto, Portugal 

Technische Universität München, Lehrstuhl für Brau- 

und Getränketechnologie, Freising, Germany 

KAHO St.-Lieven, Laboratory of Enzyme, Fermentation, 

and Brewing Technology (EFBT), Department Chemistry/ 

Biochemistry - LFoRCe, Department M2S, KU Leuven, 

Gent, Belgium 

University of Perugia, Italian Brewing Research Centre 

(CERB), Perugia, Italy 

P005 Quantitative cleaning investigations using falling fi lm Enrico Fuchs Technische Universität Dresden, Faculty of Mechanical 

Engineering, Institute of Processing Machines and Mobile 

Machines, Dresden, Germany 

P006 Predicting the fl avor stability of beer using redox potential Dario Cotterchio Technische Universität München (TUM), Forschungszentrum 

Weihenstephan für Brau- und Lebensmittelqualität 

(BLQ), Freising, Germany 

P007 Classifi cation of malting barley according to harvest year and 

quality by using mid infrared spectroscopy and multivariate 

analysis 

P008 Microwave superheated water extraction of brewers´ spent 

grain arabinoxylans 

P009 Effect of brewing process on phenolic compounds and their 

corresponding antioxidant activities 

P010 Potential plant protecting substances from hops in dry-hopped 

beer 

Budour Ajib 


Celine Clayeux 

Annika Lagemann 

Lorraine University, Vandoeuvre les Nancy, France 

Unicer Bebidas, SA, Porto, Portugal 

TWISTAROMA, Colmar, France 

Bitburger Braugruppe GmbH, Bitburg, Germany 

P011 Protein-thiols in beer and throughout the brewing process Signe Hoff Copenhagen University, Food Science, Frederiksberg, 

Denmark 

P012 Analysis of fl avor active carbonyls in beer by derivatization with 

2,4-dinitrophenylhydrazine and HPLC-ESI-MS/MS 

P013 Evaluation of chemical physical stability of craft beers through 

unconventional methods 

P014 System and method for on-line monitoring of beer primary 

fermentation based on UV-VIS-SWNIR spectroscopy 

P015 Comparing optical versus traditional measurement technology 

in the brewery 

Nina Baumjohann 

Stefano Bertoli 

Pedro Rodrigues 

Daniel L Gore 

P016 Monitoring of the antioxidant potential of beer Edyta Kordialik- 

Bogacka 

VLB Berlin e.V., Central Laboratory, Berlin, Germany 

University of Udine, Department of Food Science, Udine, 

Italy 

Unicer Bebidas, SA, S. Mamede Infesta, Portugal 

Anton Paar GmbH, Process Instrumentation, Graz, Austria 

Lodz University of Technology, Institute of Fermentation 

Technology and Microbiology, Lodz, Poland 

P16a Radical scavenging ability of protein and peptide thiols in beer Marianne Lund University of Copenhagen, Department of Food Science, 

Frederiksberg C, Denmark 

Session name / topic: Beer quality: Foam & haze 

P017 The use of confocal laser scanning microscope (CLSM) for determination 

of fi ltration inhibiting substances in kieselguhr and 

membrane fi ltration 

Michael Kupetz 

TUM Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, 

Freising, Germany 

P018 Beta-glucan hazes - what's the problem? Cecilia Damiani Campden BRI, Nutfi eld, United Kingdom 

P019 Changes of metal concentration in beer production and their 

Infl uence on the mechanism for haze formation 

Annika Burmeister 

TU Braunschweig, Institute of Food Chemistry, Braunschweig, 

Germany


P020 Improving your draught beer quality Johannes Tippmann Technische Universität München, Lehrstuhl für Brau- 


P021 Slow and fast CO 2 escape from beer in relation to gushing Jan Savel Budejovicky Budvar, n.p., Research&Development, 

C.Budejovice, Czech Republic 

P022 Confounding expectations: Decoupling visual and fl avour properties 

of beer 

P023 Beverage Antioxidative IndeX (BAX) - a benefi cial index number 

for prognosis of the oxidative fl avour stability 

Paul Hughes 

Christian Müller 

Heriot-Watt University, School of Life Sciences, 

Edinburgh, United Kingdom 

Technische Universität Berlin, Department of Biotechnology, 

Lab of Brewing Science, Berlin, Germany 

P024 New aspects of beer glass infl uences on beer taste Petr Kosin Budeweiser Budvar, N.C., R&D, Ceske Budejovice, Czech 

Republic 

P025 Development and validation of an assay method for volatile 

fl avour compounds in GMP beer fl avour standards 

Boris Gadzov 

P027 A scientifi c look at the fl avour evolution of specialty beers Barbara Jaskula- 

Goiris 

P028 Volatile compounds screening of 14 commercial Alsatian beers 

by SBSE-LD-GC-MS 

P029 Addition of fermentable and non fermentable carbohydrates - 

impact on the yeast metabolism, sweetness, palate fullness and 

SO 2-content in beer 

P030 Investigation of the infl uence of a permease on diacetyl content 

during beer fermentation 

P031 A new insight for controlling the hop aroma using hydrophobicity 

of yeast cell surface 

Damien Steyer 

Torsten Seewald 

Nisha James 

Toru Kishimoto 

FlavorActiV Limited, Chinnor, United Kingdom 



Biochemistry - LFoRCe, Department M2S, KU Leuven, 

Gent, Belgium 

TWISTAROMA, Colmar, France 

Technische Universität Berlin, Lab of Brewing Science, 

Berlin, Germany 

Research and Teaching Institute for Brewing in Berlin 

(VLB), Department of Microbiology, Berlin, Germany 

ASAHI Breweries, Ltd., Research Laboratories for Brewing, 

Moriya-shi, Ibaraki, Japan 

P032 The perfect beer taster? Eleanor K Woods Campden BRI, Flavour and Innovation, Nutfi eld, United 

Kingdom 

P033 New hop technologies for special beer with unique fl avors Yoko Noro Kirin Company, Limited, Research & Development 

Division, Yokohama, Japan 

P034 Yeast biodiversity as a tool for fl avor improvement in beer Catrienus de Jong NIZO food research, Ede, The Netherlands 

P035 Characterisation of fresh and aged single-hop beers via hop oil 

constituents fi ngerprinting and sensory assessment 

P036 From wort to beer: The evolution of hoppy aroma of single hopped 

beers produced by early kettle hopping, late kettle hopping 

and dry hopping 

Filip Van Opstaele 

Michael Dresel 

KAHO Sint-Lieven University College, KU Leuven 

Association, Ghent, Belgium 

KAHO Sint-Lieven University College, KU Leuven Association, 

Laboratory of Enzyme, Fermentation and Brewing 

Technology, Ghent, Belgium 

P037 A simple concept to predict beer aging by use of statistical tools Annika Lagemann Bitburger Braugruppe GmbH, Bitburg, Germany 

P038 Different infl uences on generation of aging compounds and the 

improvement of the oxidative beer fl avour stability using active 

packing material versus SO 2-additon 

P039 Re-inventing the wheel: sensory evaluation and the key to 

drinkability 

P39a Flavour and hop aroma stability of craft beers packed in different 

PET bottles 

Constanze Ruff 

Alex G Barlow 

Roland Folz 

Technische Universität Berlin, Lab of Brewing Science, 


ALL BEER, Sheffi eld, United Kingdom 

Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) 

e.V., Berlin, Germany 



Session name / topic: Brewing and malting microbiology 

P040 Microbiology of lambic sour beers processing unraveled with 

Matrix-Assisted Laser Desorption/Ionisation Time-of-Flight 

Mass Spectrometry (MALDI-TOF MS) 

P041 Exploration of matrix-assisted laser desorption/ionization-time 

of fl ight mass spectrometry (MALDI-TOF MS) as a fast identifi cation 

tool for beer spoilage bacteria 

P042 Molecular characterisation of lactic acid bacteria community 

during malting 

20 

Freek Spitaels 

Anneleen D. Wieme 

Sofi e Malfl iet 

Ghent University, Department of Biochemistry and 

Microbiology, Laboratory of Microbiology (LM-UGent), 

Ghent, Belgium 

University College Ghent, Faculty of Applied Bioscience 

Engineering, Laboratory of Biochemistry and Brewing, 



and Brewing Technology (EFBT), Department Chemistry/Biochemistry 

- LFoRCe, Department M2S, KU 

Leuven, Gent, Belgium 

P043 Application of a new biological detoxifying method in malting Pedro Oliveira University College Cork, Cork, Ireland 

P044 Fast and reliable detection of beer spoilage bacteria for routine 

analysis- fi eld results 

P045 A novel tool to establish volatile molecular biomarkers to evaluate 

yeasts performance through beer fermentation: S. cerevisiae 

and S. pastorianus 

P046 Preventing the quality of high gravity beer from lactic contamination 

with lysozyme formulation 

Session name / topic: Consumer preference testing 

P047 Consumer preference for sensory characteristics of commercial 

beers. Liking, disliking and appropriateness to different usage 

situations 

Session name / topic: Flavour chemistry 

Jürgen Günter Ziehl 

Cátia Martins 

Gilles Goemaere 

Gianluca Donadini 

Pall GmbH, Sales & Marketing, Bad Kreuznach, 

Germany 

University of Aveiro, Chemistry Department, QOPNA, 

Aveiro, Portugal 

SPINDAL AEB Group, Beverage Division, Gretz-Armainvilliers, 

France 

Università Cattolica del Sacro Cuore, Institute of 

Oenology and Food Engineering, Piacenza, Italy 

P048 A kinetic study of the formation of 2- and 3-Methylbutanal Yarong Huang Technische Universität München, Lehrstuhl für Brau- 


P049 Origin of the fl avour active aldehydes cis- and trans-4,5-Epoxy-2E-decenal 

Konrad Neumann 

VLB Berlin / TU Berlin, Berlin, Germany 

P050 Polyfunctional thiols in aged beer: Focus on the ribes off- fl avour Thi Thu Hang Tran Université catholique de Louvain, Unité de brasserie 

et des industries alimentaires, Earth and Life Institute 

ELIM, Louvain-la-Neuve, Belgium 

P051 Release of hop fl avours from cysteine conjugates by apotryptophanase 

P052 Odorant phenolic markers in chocolate malts. Fate of them 

through beer ageing 

Session name / topic: Microbial physiology and genetics 

Sonia Collin 

Caroline Scholtes 

ELI - M (Applied Microbiology) / Université catholique 

de Louvain, Laboratoire de brasserie et des industries 

alimentaires (INBR), Louvain-la-Neuve, Belgium 

Université catholique de Louvain, ELIM - Laboratoire de 

brasserie et des industries alimentaires, Louvain-la- 

Neuve, Belgium 

P053 Sake fermentations: what can brewers learn Daniel Kerruish University of Nottingham, Nottingham, United Kingdom 

P054 Unraveling the yeast fl occulation mechanism at the molecular 

level 

Session name / topic: Barley breeding & agronomy 

P055 Worldwide breeding strategy for LOX-less barley and characteristics 

of new Australian malting barley variety 'SouthernStar' 

Francesco Ielasi 

Makoto Kihara 

Vrije Universiteit Brussel, Brussels, Belgium 

SAPPORO BREWERIES LTD., Bioresources Research 

and Development Department, Gunma, Japan


Session name / topic: Brewing and malting co-products 

P056 All-malt beer vs. non all-malt: how much corn does it take to 

make a difference? (industrial tests) 

Aleksander Poreda 

Session name / topic: Hops: Hop breeding, agronomy & processing 

University of Agriculture in Krakow, Department of 

Fermentation Technology and Technical Microbiology, 

Krakow, Poland 

P057 Hops: New opportunities for brewers Philippe Janssens Yakima Chief Inc., YC-Specialties Division, Louvain-la- 


P058 Comparison of hop growing areas José Luis Olmedo Hijos de Rivera, S.A., R&D, La Coruña, Spain 

P059 Monitoring the appearance and composition of lupulin glands 

during maturation up to and beyond harvest 

Keith Westwood 

Barth Innovations Limited, Tonbridge, United Kingdom 

P060 Infl uence of picking date on the Hop Storage Index (HSI) Sandro Cocuzza Hopsteiner, Mainburg, Germany 

P061 Gushing induced by hop acid components - importance in various 

beers and beverages 

Session name / topic: Malting: Malt production & quality 

Brian Buffi n 

P062 Use of thermal characterization during malting process Luciana Machado de 

Oliveira 

P063 Impact of barley variety and malting process on wort amino acid 

profi le and content 

P064 A possibility to decrease gluten in barley malt based beverages 

by using barley malt with optimized celiac-specifi c peptidase 

activity 

Marc Schmitt 

Roland Kerpes 

Kalsec, Inc., Kalamazoo, United States 

SENAI, Food Quality, Curitiba, Brazil 

IFBM, R&D, Vandoeuvre, France 

Lehrstuhl für Brau- und Getränketechnologie, 

Technische Universität München, Freising, Germany 

P065 Profi ling of metabolites´ and aroma developments during kilning Karin Gorzolka Bielefeld University, Proteome and Metabolome 

Research, Bielefeld, Germany 

P066 Predicting malt quality from barley gene expression Tommi Suvitaival Aalto University, Espoo, Finland 

P067 Accurate, quick and simple - Innovative level measurement of 

grain and malt 

Session name / topic: Novel raw materials for beer production 

P068 Impact of unmalted white and red sorghum [Sorghum bicolor 

(L.) Moench] on the quality and processability of mashes, worts 

and beers 

P069 Screening of fl avour compounds in beer and brewing materials 

using TRP channel assay 

Joachim Koelsch 

Birgit Schnitzenbaumer 

Chizuru Sato 

Siemens AG, Karlsruhe, Germany 

University College Cork, School of Food and Nutritional 

Sciences, Cork, Ireland 

SAPPORO BREWERIES LTD., Frontier Laboratories of 

Value Creation, Yaizu, Japan 

P070 Stabilization of beer with hop by-products Blanka Kotlíková Institute of Chemical Technology, Biotechnology, 

Prague, Czech Republic 

Session name / topic: End of beer processing, including auxiliary and process aids 

P072 Applicability of pectin as a stabilizing and fi ning agent for the 

brewing process 

P073 Different aliphatic structures are the cause and the remedy 

against primary gushing 

Thomas Kunz 

Zahra 

Shokribousjein 

Technische Universität Berlin, Department of Biotechnology, 


KULeuven, FBIW-M²S-MbS-LIBR/site Arenberg 33, 

Leuven (Heverlee), Belgium 

P074 Critical view on the calculation of pasteurization units in beer Knut Schwarzer University of Applied Sciences Ostwestfalen-Lippe, 

Institute of Live Science Technologies NRW, Lemgo, 

Germany 

P74a Validation possibilities of cleaning and disinfection (C&D) foam 

used for open point cleaning (OPC) of beverage fi lling lines 

Alexander Würtz 

VLB Berlin, BBSA, Berlin, Germany 



Session name / topic: Microbial physiology and genetics 

P075 Three-dimensional structural analysis of kieselguhr particles 

and fi lter cakes 

P076 Impact of kieselguhr-free beer fi ltration on beer (fl avour) stability 

- a fi eld report 

Session name / topic: New process development 

22 

Katrin Mathmann 

Beatus Schehl 

Technische Universität München, Chair for Process 

Systems Engineering, Freising, Germany 

BASF South East Asia Pte Ltd, Nutrition & Health, 

Singapore, Singapore 

P077 Fine grinding and air classifi cation of barley malt Christian Nied Technische Universität München, Chair of Process 

Engineering of Disperse Systems, Freising, Germany 

P078 The "trickle-down effect" in fl ash pasteurization: A hydraulic 

problem and microbiological risk 

P079 Effi ciency of dry hopping procedure for improving the antioxidant 

activity of beer. Comparison with traditional hop boiling 

P080 Use of aroma condensates of brewery fermentation gas for 

organoleptic optimization of alcohol-free beers 

Rudolf Michel 

Marie-Lucie 

Kankolongo Cibaka 

Thomas Tyrell 

P081 New method for de-alcoholization of beer Michael Dillenburger 

P082 MEURASTREAM: A global concept of wort production with reduced 

consumption of energy and process water 

P083 Making gluten-free beers with barley malt and a proline-specifi c 

endoprotease 

P084 Potential of aroma-modifi ed distiller's grains for the application 

in cereal based functional beverages 

Session name / topic: Wort production 

Ariane Dewulf 

Sylvie M Van 

Zandycke 

Magdalena Rückert 

GEA Brewery Systems GmbH, Technology, Kitzingen, 

Germany 

Université catholique de Louvain, Unité de brasserie 

et des industries alimentaires, Earth and Life Institute 

ELIM, Louvain-la-Neuve, Belgium 

VLB Berlin, Berlin, Germany 

Dillenburger & Hertel GmbH, Freising, Germany 

Meura sa, Research and Development, Louvain-la- 


DSM Food Specialties, Enzyme Solutions, South Bend, 

United States 

Technische Universität München, Center of Life 

Sciences Weihenstephan, Chair of Brewing and 

Beverage Technology, Freising, Germany 

P085 Simulation of mashing process Simon Weber Technische Universität München, Chair for Process 

Systems Engineering, Freising, Germany 

P086 Investigation of a new prototype mashing system Tim J Hobley Technical University Denmark, Institute for Food, 

Lyngby, Denmark 

P087 Infl uence of the mashing regime on the phenolic character of 

wheat beer 

Session name / topic: Yeast and fermentation 

P088 Genedata Selector TM - enterprise genome management and 

analysis software to optimize fermentation processes 

P089 Process Analytical Technology - a paradigm change of systematic 

process evaluation and product release 

P090 Pilot VHG brewing: pure oxygen, yeast preconditions or higher 

temperatures? 

P091 Screening of brewing yeast strains for development of probiotic 

craft beers 

Frithjof Thiele 

Thomas Hartsch 

Stephan Birle 

José António 

Teixeira 

Monique Dillemans 

Radeberger Gruppe KG, Frankfurt, Germany 

Genedata AG, Basel, Switzerland 

Technische Universität München (TUM), Freising, 

Germany 

Universidade do Minho, Braga, Portugal 

Institut Meurice, Brewing Department, Brussels, 

Belgium 

P092 Reactivation of exhausted yeast physiological activity Mario Novak University of Zagreb, Faculty of Food Technology and 

Biotechnology, Department of Biochemical Engineering, 

Zagreb, Croatia 

P093 Evaluation of Near-Infrared Spectroscopy (NIRS) for on-line 

determination of critical process parameters for fermentation 

process control 

Lucas Vann 

North Carolina State University, Food, Bioprocessing & 

Nutrition Sciences, Raleigh, United States


P094 A systematic search for novel yeast strains with superior fermentation 

characteristics 

P095 Modeling the attenuation of extract during brewing operations: 

tracing the black box 

Jan Steensels 

R. Alex Speers 

KU Leuven, CMPG/VIB, Leuven, Belgium 

Dalhousie University, Process Engineering and Applied 

Science, Halifax, Canada 

P096 Optimisation of fermentation cooling profi le Elaine Martin Shepherd Neame, Faversham, United Kingdom 

P097 Comparison of growth kinetics, major metabolites and sensory 

profi les in brewing with non-saccharomyces yeast 

Session name / topic: Environmental issues and sustainability 

P098 Waste water handling in breweries, optimization and cost saving 

opportunities 

Panagiotis Tataridis 

Holger Schmidt 

Technological Educational Institute of Athens, 

Department of Enology & Beverage Technology, Athens, 

Greece 

Endress+Hauser Messtechnik GmbH+Co.KG, Industry 

Marketing, Weil am Rhein, Germany 

P099 Brewery carbon footprint: A case study Gordon Jackson Campden BRI, Environmental, Nutfi eld, United Kingdom 

P100 Improved strategies to reduce the caustic consumption in 

breweries 

P101 Holistic heat storage system for breweries - interface for renewable 

energy resources 

P102 From waste to renewable energy source - new technical approach 

in wet fermentation of brewers spent grains 

P104 Characterisation of co-products as a potential value added 

product for brewing and distilling 

P105 Utilization of brewer´s spent grain as medium for growing Rhodococcus 

erythropolis 

Joris de Grooth 

Tobias Becher 

Benjamin Haeffner 

Dawn L Maskell 

Enriqueta Martinez- 

Rojas 

Session name / topic: Management, training, maintenance and fi nancials 

Pentair, Research & Development, Enschede, The 

Netherlands 

Ziemann International GmbH, Process Technology, R+D, 

Ludwigsburg, Germany 

Technische Universität München, Center of Life 

Sciences Weihenstephan, Chair of Process Engineering 

of Disperse Systems, Freising, Germany 

Heriot-Watt University, School of Engineering and 

Physical Sciences, Edinburgh, United Kingdom 

VLB Berlin, Berlin, Germany 

P106 Vital role of brewery in-house R&D Adam Broz Budejovicky Budvar, n.p., Ceske Budejovice, Czech 

Republic 

Session name / topic: Beer, society, health and nutrition 

P107 The glycemic index - chance or threat for the beverage industry? Moritz Krahl Radeberger Gruppe KG, Frankfurt am Main, Germany 

P108 Transfer of Nitrate into Beer during Dry-hopping Stefan Hanke Bitburger Braugruppe GmbH, Versuchsbrauerei, 

Bitburg, Germany 

P109 Beer and cardiovsculare system - immediate respons after 

intake 

Ida Leskosek- 

Cukalovic 

Institute for Food Technology and Biochemistry, Faculty 

of Agriculture, University of Belgrade, Belgrade, Serbia 


LECTURE ABSTRACTS 

L 01 

Brewing’s Got Talent – The Impact 

of Brewing on Science 

Katherine Smart 1 

1SABMiller plc, Woking, United Kingdom 

DESCRIPTION OF TOPIC: 

Brewing can be considered to be the most interesting 

combination of art, skill, technology, 

engineering and science. However, brewers 

are seldom given credit for their contributions 

to novel scientifi c discovery, despite an 

enviable heritage in this regard. During this 

presentation the impact of brewers on some 

of the most important scientifi c discoveries 

will be discussed. Many eminent scientists 

have been attracted to and intrigued by key 

brewing challenges and this presentation will 

explore what drives these individuals towards 

our sector. Insights into the future of brewing 

science and engineering will be discussed. 

Katherine Smart 

Katherine Smart completed a BSc (Hons) in 

Biological Sciences at Nottingham University 

and was awarded the Rainbow Research 

Scholarship to complete a PhD in Brewing 

Yeast and Fermentation at Bass Brewers, 

Burton-on-Trent. This was where her passion 

for brewing science began. She has held 

fellowships and academic positions at the 

University of Cambridge, Oxford Brookes University 

and most recently at the University 

of Nottingham where she was the SABMiller 

Professor of Brewing Science. Katherine 

cites as her achievements the founding of the 

National Brewing Library at Oxford Brookes 

University and the Bioenergy and Brewing 

Science Centre at the University of Nottingham. 

During her academic career Katherine 

received several awards for her research 

including the Institute of Brewing and Distilling 

Cambridge Prize (1999), the prestigious 

Royal Society Industrial Fellowship (2001– 

2003), an Enterprise Fellowship (2002) and 

the Save British Science Award at the Houses 

of Parliament in the UK (2003). In 2012, 

she joined SABMiller as Group Chief Brewer. 

She also holds a Professorial role at the University 

of Nottingham. Katherine is a Fellow 

of the Institute of Brewing and Distilling, the 

Royal Society of the Arts, Manufacturing and 

Commerce and the Society of Biology. She 

has served as Council and Board member for 

the IBD, the ASBC and several Microbiology 

Societies. She has published extensively. 

L 02 

EBC and EBCU: 

Science and the beer consumer. 

A win-win relationship? 

Henri Reuchlin 1 

1Chairman of the European Beer Consumers Union (EBCU), 

St. Albans, United Kingdom 


EBC and EBCU might only diff er one confusing 

letter, but science and consumers are worlds 

apart. That is, from a consumers’ point of 

view. Most consumers will hardly ever think 

about science and beer, or science and food 

in general. If we do, it will be seldom in a positive 

way. Science is scary. It is opposed to 

all emotions surrounding our favourite beer 

brands: authenticity, heritage and enjoyment. 

But is it really that sad? There might be more 

in the relationship between science and the 

beer consumer than meets the eye. 

The European Beer Consumers Union (EBCU) 

is a federation of thirteen independent national 

beer consumer organisations across 

Europe, with a combined membership of over 

170 000 members which represent the views 

and interests of beer consumers across Europe. 

Henri Reuchlin 

Henri Reuchlin has more than fi fteen years 

of experience in the brewing sector holding 

several positions within trade organisations. 

Henri has been involved in strategic cooperation 

projects in raw materials, logistics, 

environmental issues and public relations. 

In 2008 Henri founded BIERburo, providing 

management, commercial and communication 

services to the brewing industry in the 

Netherlands. He is co-founder of the Foundation 

for Dutch Beer Education, Circle of Dutch 

Family Brewers and the Dutch Beer Week, as 

well as author of a book on beer and art. In 

November 2012 Henri Reuchlin was elected 

chairman of the European Beer Consumers 

Union. Henri holds a master in both biotechnology 

and corporate communication. 

24 

L 03 

The environmental performance of 

the European brewing sector 

John Koop 1 

1 KWA Bedrijfsadviseurs BV, Amersfoort, The Netherlands 


Brewers in Europe consider the environment 

as very important. They depend highly on the 

environment for resources, both in quality 

and in quantity. A high level of environmental 

awareness is not only important to ensure 

that suffi cient resources of high quality are 

available, both now and in the future, but also 

to meet the general public‘s environmental 

expectations. Therefore, The Brewers of Europe 

commissioned a study to describe the 

environmental performance of the brewing 

sector in Europe. 

This paper presents the changes and trends 

in environmental performance over the years 

2008 to 2010 of 156 European breweries, representing 

62% of the total beer production 

volume in Europe. The key areas addressed 

are water, energy, greenhouse gases, secondary 

products, waste(water) and packaging. 

This quantitative data is supported and illustrated 

by a selection of prominent case studies. 

John Koop 

John Koop is a senior consultant watermanagement 

at KWA Bedrijfsadviseurs in The 

Netherlands. He assists companies in all water 

related issues, from water intake through 

use in processes to fi nally discharge or reuse. 

He is experienced in international water and 

energy saving projects in the beer and beverage 

industry.

L 04 

Worldwide energy and water effi ciency 

benchmark 

Taco Juriaanse 1, Gordon Jackson 2, 

Anastassia Johnson 3, Fons Pennartz 4 

1Dutch Brewers Association, Den Haag, The Netherlands, 

2Campden BRI, Brewing Services, Nutfi eld, United Kingdom, 

3Campden BRI, Environmental, Nutfi eld, United Kingdom, 

4KWA Business Consultants, Amersfoort, The Netherlands 


This presentation will include the results of 

the Worldwide Energy and Water Effi ciency 

Benchmark of the brewing industry based on 

the data for year 2011. 

This is the 4th energy benchmark and 2nd 

water benchmark undertaken by Campden 

BRI and KWA Business Consultants. We have 

carried out benchmarking projects on energy 

and water for the brewing sector worldwide 

in 1999, 2003, 2007 and 2011. More than 140 

breweries worldwide participated in the 2007 

energy and water benchmarking survey . 

The presentation will include the methodology 

of the study, main data points and overall 

trends of the brewing industry performance 

in energy and water use over the last 12 years 

and will highlight current best practice performance. 

Taco Juriaanse 

Sustainability and supply chain manager of 

the Dutch Brewers Association 

L 05 

Advances in hop aroma research - 

how much do we know today? 

Christina Schönberger 1 

1Barth Innovations, Nuremberg, Germany 


To unlock the mystery of hop aroma in beer is 

a research topic in brewing research for more 

than 100 years. However we are still not in the 

position to explain what determines the intensity 

and the quality of a hop aroma in beer. 

This paper is intended to review the most important 

past activities in regard to hop aroma 

research and to present an comprehensive 

overview of the current knowledge. The paper 

outlines the challenges and shortcomings of 

the combination of very sophisticated analytic 

tools with sensory evaluations. A special focus 

is on the characterization of hop aroma 

and fl avours in highly hopped craft beers. 

Christina Schönberger 

Christina Schönberger obtained her diploma 

of brewing technologies in 1999 in Weihenstephan. 

After fi nishing her PhD thesis 

in 2003 she joined the German Brewers Association 

as a consultant. Since 2005 she is 

with Joh. Barth & Sohn as Technical Manager. 

Since 2010 she is part of the Barth Innovations 

Team as Technical Manager. Within her 

role she is responsible for the guidance of research 

projects and technical support. She is 

also head of the Barth Haas Hops Academy, 

established in 2011. 

L 06 

Craft brewing: The new global force 

and its implications for the brewing 

industry 

Larry Nelson 1 

1Advantage Publishing Ltd, Reigate, United Kingdom 


Microbrewing is now a global phenomenon. 

Craft brewers are increasingly a factor even 

in the most traditional of markets. How is 

their presence benefi cial to the brewing industry 

and what, if any, are the drawbacks 

presented by their emergence? 

What does this mean for the competitive 

structure of the industry, and how should established 

national and multinational brewers 

interact with these thousands of newcomers? 

Could it be in the long term that multinational 

brewers are in dangerof becoming dinosaurs, 

or can they adapt to these new commercial 

realities? 

Larry Nelson 

Publisher and previously editor of Brewers‘ 

Guardian, the website reporting on the brewing 

business, its people, and production and 

marketing innovations. Awarded MA Journalism, 

University of Westminster, London. A 

Canadian who has resided in England for the 

past 20 years, living withing walking distance 

of several good pubs. 


L 07 

Energy management isn’t about 

data, it’s about translating 

information into action 

Nevil Wilson 1 

1Scanenergi Solutions AS, Kolding, Denmark 


Today utility costs can be the second biggest 

cost to the business. While the cost of obtaining 

data is low, creating value with it is far 

harder. Today’s market is fl ooded with software 

tools all claiming to address the pain 

points associated with data acquisition, validation 

and reporting – turning data into information 

and then action is where the savings 

are made. 

Scanenergi Solutions AS (SeS) has worked on 

more than 50 breweries around the world in 

implementing utility management programmes 

addressing people and systems as much 

as technology. 30-50% of total savings on SeS 

utility management projects derive from behavioural 

change underpinned by data management, 

reporting and accountability. SeS 

will share their experiences and learning to 

assist others in reducing the time to savings? 

What is new: 

Energy performance is a major infl uencer to 

the overall sustainability performance of a 

company. Knowing what you want from a utility 

management system from the outset will 

ensure you invest in the needs of today and 

tomorrow. 

Nevil Wilson 

Over 20 years’ experience in industrial energy 

effi ciency and energy management in a wide 

variety of sectors including brewing, food and 

drinks, tobacco, pulp and paper. Expert on 

energy management information systems – 

joint author of guide on subject published by 

NRCan. Project responsibilities for people and 

systems changes needed to embed energy 

management into day to day business practices. 

Qualifi cations: BSc(Hons) Chem Eng, 

MBA, CEng, MEI, CPEnMS-Industrial 

L 08 

A novel water quality management 

strategy in breweries 

Verena Blomenhofer 1, Frauke Groß 1, 

Antonio Delgado 1, Tobias Becher 2 

1University of Erlangen-Nuremberg, Chair of Fluid Mechanics, 

Erlangen, Germany, 2Ziemann International GmbH, 



In this “Water Quality Management Project” a 

novel strategy of partial process water treatment 

is shown. Based on own investigations, 

water savings of 10-20% of the entire water 

consumption is possible with regard to displacement 

and rinsing water. Diff erent water 

qualities exist in breweries which can be separated 

in real-time, via the “Water Switch”, 

whose measurement techniques (IR-sensor, 

pH-value, temperature etc.) are presented. 

The water switch‘s recognition of the water 

quality is organized into three pollution levels. 

Each level has its own favorised treatment 

afterwards to gain an optimum in anaerobic 

wastewater treatment and reuse water quality. 

In combination with the water switch, the 

generation of drinking water quality (reuse) is 

assured by an ultra-fi ltration membrane. The 

combination of the measurement signals is 

provided by a hybrid methodology that consists 

of a rule-based fuzzy-logic system and 

expert knowledge. 

Verena Blomenhofer 

In 2009 Verena Blomenhofer graduated as diploma 

engineer of Chemical- und Bioengineering 

at the University of Erlangen-Nuremberg. 

Since that time she works as a PhD student 

in a co-operation project between the Chair 

of Fluid Mechanics/University of Erlangen- 

Nuremberg and Ziemann International GmbH 

in the fi eld of research and development. Her 

main task is the development of a novel water 

quality management strategy in breweries by 

hybrid automation. 

26 

L 09 

Optimising the pre-treatment of 

Brewers‘ Grains to liberate sugars 

for bioethanol production 

David J Cook 1, Stuart Wilkinson 1, 

Francis Bealin-Kelly 2, Katherine A. Smart 2 

1University of Nottingham, Division of Food Sciences, 

Loughborough, United Kingdom, 2SABMiller plc, Woking, 

United Kingdom 


Brewers‘ Grains are a co-product of the 

Brewing process for which value-added applications 

are sought. Being rich in cellulosic 

and hemicellulosic sugars, one option is to 

fractionate Brewer‘s grains into protein-rich 

(animal feed) and fi bre-rich fractions. The latter 

may be digested enzymically to liberate 

sugars as a substrate for bioethanol production. 

However, any pre-treatment processes 

required to overcome the structural integrity 

of Brewer‘s Grains must minimise energy or 

physico-chemical inputs in order to retain a 

net positive energy and cost balance on the 

overall process. 

Here we present a comparison of pre-treatment 

strategies for Brewer‘s Grains (varying 

principally with regard to pH and temperature) 

in terms of the specifi c sugar yields 

attainable balanced against their required 

inputs. Treatment of Brewer‘s Grains with 

caustic or alkaline peroxide at ambient or 

moderate temperatures, were found to off er 

an eff ective, potentially cost-effi cient, pretreatment 

strategy. 

David J Cook 

David Cook is Lecturer in Brewing Science 

at the University of Nottingham, UK and is 

Course Director for their innovative e-learning 

based courses for Brewers. He is engaged 

in research across the malting and brewing 

fi elds, specialising in malting science, fl avour 

formation, stability and perception. Other current 

projects focus on biorefi ning and the use 

of lignocellulosic waste for bioethanol fermentations; 

links between crop husbandry, 

barley microbiology and the functionality of 

malts.

L 10 

Is it time to brew without boiling? 

Roland Feilner 1, Thomas Kunz 2, 

Frank-Jürgen Methner 2, Dirk Rehmann 3 

1Krones AG, Neutraubling, Germany, 2T.U. Berlin, Berlin, 

Germany, 3F.H. Weihenstephan, Weihenstephan, Germany 


Wort boiling has been continually optimised 

in terms of process engineering and energyeconomy. 

The latest research results, coupled with 

fundamental principles of thermodynamics, 

now open up interesting approaches for very 

substantially reducing or completely eliminating 

this traditional boiling function, by using 

desorption, without requiring any additional 

energy. The presentation provides answers 

regarding the benefi ts, the advantages and 

the applications for a progressive reduction in 

total evaporation in the context of a brewery‘s 

overall energy concept. It presents the current 

limiting factors on the tasks involved in wort 

boiling, and the diff erent systems used. The 

focus here is on examining the evaporation 

behaviour of unwanted aromatics like DMSfree 

and the carbonyls so vital for the beer‘s 

stability. The eff ects of oxidative impairment 

on long-term stability are also addressed, in a 

comparison between boiled worts and beers, 

and those produced by means of desorption. 

Roland Feilner 

Roland Feilner (born in 1981), fi nished his 

apprenticeship as brewer and maltster. After 

that he studied food science technology 

in Weihenstephan and graduated in 2006 as 

an engineer. Currently he is responsible for 

the new developments in wort treatment and 

process technology as a technical specialist 

in the Krones R&D division. Furthermore he‘s 

a Ph.D student at the T. U. of Berlin. His area of 

research is the reduction of unwanted fl avors 

in wort, with a desorption based stripping 

process. 

L 11 

Bio-based alternatives for polyester 

in packaging 

Ali Harlin 1, Thomas Gädda 1 

1VTT, Espoo, Finland 


Increasing concern of greenhouse gases and 

oil prizes are driving the industry even if fossil 

raw-material is available for plastics, which 

is a risk on PET markets. As well the environment 

issues and customer driven needs 

towards sustainability are increasing interest 

towards the bio based materials. 

General purpose plastics are hard to replace, 

because of have high-performance compared 

to price. PLA is used for beverage bottles. 

Barrier properties can be improved with polygycolic 

acid. VTT has proprietary technology 

in microbiological production of GA monomer 

and novel polymerization process of PGA by 

VTT. 

Drop-in bio-based PET has next step is to fi nd 

a bioreplacement for para tereftalic acid PTA, 

like the conversion of isobutanol into para-xylene. 

Furan dicarboxylic acid FDCA has been 

established biotechnical route enabling performent 

polyethylene furanadiacid PEF. Here 

VTT is developing own biotechnical routes to 

tereftalic acid FDCA. 

Ali Harlin 

Professor Harlin is professor for Bio-based 

materials in VTT, the Technical Research 

Centre of Finland and heading Bio-economy 

spearhead program in the fi eld of performance 

chemicals and industrial materials. 

He is also tutor of Finish Academy, Centre of 

Excellence – White Biochemistry and Green 

Chemistry in the fi eld of biomass-based monomers 

and polymers. He is aiming to create 

sustainable added value-chains and integrate 

these into existing bio-refi neries. 

L 12 

Energy consumption and possibilities 

to reduce heat impact during 

hop kilning 

Ruslan Hofmann 1 

1Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) 

e.V., Brewing & Beverage Science and Applications, Berlin, 

Germany 


After harvest green hops show water contents 

of 70 to 80% which must be reduced 

to approximately 10%. During the hop kilning 

process fresh air is heated to approximately 

65°C. A research project was started to decrease 

the consumption of fossil resources 

for heating and to recover volatile hop components 

from the exhaust air of the hop kiln. In a 

second stage the air fl ow should be optimized 

to further improve the drying process. 

The collected materials were analysed using 

extraction and subsequent GC/MS. For quantifi 

cation of the results an isotope dilution assay 

was used. In the exhaust air the quantifi ed 

hop oils summed up to at least 0.25 mg hop 

oils per h and m3. In the mean, fresh air was 

heated up 9K. The heat recovery resulted in 

an effi ciency > 50%. In the new designed pilot 

dryer the complete air fl ow was used for 

heat recovery.The new design should lead to 

further energy savings. The use of several 

temperature and humidity probes was used 

to monitor the drying process. 

Ruslan Hofmann 

Ruslan Hofmann started his brewing career 

at the Berliner Bürgerbäu Brauerei. In 2008 

he received his diploma degree in brewing 

technology at the Technische Universität Berlin 

(TUB). In the same year he started working 

for the VLB Berlin e.V. where he specialized 

in packaging fi rst. In 2010 he moved to the 

Department Brewing & Beverage Science and 

Applications. Main scope of his work are research 

projects on fl avour stability and hop 

quality from harvest to beer. 


L 13 

Principal components analysis of 

aroma compounds in beer 

Taku Irie 1,Yuichi Nakamura 1, Yoshinori Ito 1 

1Asahi Breweries Ltd., Tokyo, Japan 


In this study, we examined the possibility of 

principal component analysis (PCA) to control 

quality of beer fl avour, through the interpretation 

of the results about a number of aroma 

compounds which are synthesized by yeast 

metabolism. 

We made PCA of 6 compounds (acetate esters 

and higher alcohols) of a certain kind of our 

product beer (n = 322). Then we assumed the 

interpretation, by analyzing the correlation 

between the PC scores and other parameters 

and by test brews under various amounts and 

timings of wort aeration which aff ect the ester 

formation. 

As a result the data are abridged into two 

components, which are assumed to indicate 

each of two steps of ester formation during 

fermentation. And the results of test brews 

suggest that this method could be possible to 

describe and evaluate the confl icting eff ects 

of oxygen on the each step, that is, acceleration 

by the increase of the metabolic substances 

and deceleration by the inhibition to 

alcohol acetyltransferase. 

Taku Irie 

He received a M.S. degree in engineering from 

the University of Tokyo in 2000 and began 

working for Asahi Breweries, Ltd.. After he 

had worked in the packaging section at some 

breweries to 2007, he started his career as 

an engineer of technological development of 

brewing at the Ibaraki R&D Promotion Offi ce. 

And since May in 2012, he has been working 

as a guest researcher at the Chair of Brewing 

and Beverage Technology, Center of Life and 

Food Sciences Weihenstephan. 

L 14 

A new stable isotope dilution approach 

for the sensitive quantitation 

of 3-methyl-2-buten-1-thiol (MBT) 

and its application to study sunstruck-fl 

avour development in beer 

and its application to study sunstruck-fl 

avour development in beer 

Susanne Stingl 1, Peter Schieberle 1,2 

1German Research Centre for Food Chemistry, Freising, Germany, 

2Technical University of Munich, Chair Food Chemistry, 



Beer, when exposed to sunlight, quickly develops 

an unpleasant aroma, commonly referred 

to as the “sunstruck-fl avour”. This off - 

fl avour is predominantly caused by skunky 

smelling 3-methyl-2-buten-1-thiol (MBT), formed 

in the course of a light induced reaction 

involving isohumulone, ribofl avin, and cysteine. 

Due to its extremely low odour threshold, 

even minimum amounts of MBT may have a 

detrimental eff ect on the aroma of beer. 

In order to get a deeper insight into the parameters 

infl uencing MBT formation in beer 

and other hop based beverages, we developed 

a new method for its sensitive and reliable 

quantitation. Using 4-vinylpyridine, MBT 

was converted to its pyridinylethyl derivative, 

which was fi nally analysed by LC-MS/MS. Following 

the stable isotope dilution approach, 

deuterium labeled MBT was used as the internal 

standard. The method was then applied 

to study the MBT formation in model systems, 

depending on hop product, sulphur source, 

and the presence of antioxidants. 

Susanne Stingl 

Born in 1984. Studied Food Chemistry at the 

Technische Universität München (Technical 

University of Munich) in Garching, Germany. 

She graduated in 2008. Currently, she works 

as a Research Scientist at the Deutsche Forschungsanstalt 

für Lebensmittelchemie (German 

Research Centre for Food Chemistry), 

Freising-Weihenstephan, in the group of Prof. 

Dr. Peter Schieberle. At the moment she is 

about to fi nish her PhD studies on compounds 

contributing to the sunstruck off -fl avour in 

beer. 

28 

L 15 

A kinetic framework for the modelling 

of beer fl avour instability 

Paul Hughes 1 

1International Centre for Brewing and Distilling, Edinburgh, 



Many problems of fl avour quality have not effectively 

yielded to a solution, despite many 

man years of eff ort. In part this is due to the 

compositional complexity of beer, so that research 

has necessarily focused on one or a 

small number of issues. This is particularly 

pertinent for beer fl avour instability, where 

eff ort variously focuses on oxygen, sulphite, 

lipid oxidation, aldehydes, Strecker degradation 

etc. Here we propose a framework for 

addressing the connectivity of these various 

elements at the chemical level, and identify 

knowledge gaps that, when fi lled will enable 

the prediction of the trajectories of beer fl avour 

deterioration with time. As an example 

we will look in detail at the various routes of 

sulphite loss during beer ageing and indicate 

what would be required to minimise the rate 

of sulphite loss. 

Paul Hughes 

Paul is a trained chemist and is currently Professor 

of Brewing and Distilling at Heriot-Watt 

University. He specialises in fi nal beer quality, 

sensory research/methodology, whisky maturation, 

hop chemistry and business planning 

for innovation. Paul consults regularly 

for the food and drinks industries and has 

published widely.

L 16 

Amino acid oxidation - an unrevealed 

pathway leading to the 

formation of staling aldehydes in 

bottled beer? 

Philip C Wietstock 1, Thomas Kunz 1, 

Constanze Ruff 1, Frank-Jürgen Methner 1 

1Technische Universität Berlin, Lab of Brewing Science, 



Off -fl avor in lager beer is often associated 

with the appearance of staling aldehydes (SA). 

Previous storage experiments suggest that 

Fe 2+ and O 2 promote the rate of beer staling. 

Known mechanisms, such as Strecker degradation 

of amino acids (AA), give no explanation 

for this phenomenon. Additional storage 

trials were conducted to further assess this 

observation. A commercially available lager 

beer was dosed w/ AAs and Fe 2+, and stored 

for 6 weeks (dark, 28 °C, w/ and w/o O 2 in 

headspace). Bottles w/o additions served as 

references. AA and SA levels were measured 

during storage and the oxidative beer stability 

was monitored using electron spin resonance 

(ESR) spectroscopy. The experiment confi rmed 

that SA levels signifi cantly correlate with 

both, AA and Fe levels, and are increased by 

presence of O 2. 

Trials using model solutions revealed that 

direct oxidation of leucine via Fe-H 2O 2 yields 

3-methylbutanal. An unrevealed staling mechanism 

via oxidation of AAs in bottled beer 

is proposed. 

Philip C Wietstock 

Philip Wietstock is a scientifi c assistant at the 

Technische Universität Berlin, Germany. After 

graduating his biotechnology studies with 

qualifi cation as a Dipl.-Ing. at the Technische 

Universität Berlin (2009), he was working for 

one year at the Department of Food Science 

and Technology at the Oregon State University, 

Corvallis, USA. In 2011, he transferred to 

his present profession where he is working 

on his degree dissertation about brewing parameters 

infl uencing oxidative beer stability. 

L 17 

Detoxifi cation of off -fl avor unsaturated 

carbonyl compounds: 

Purifi cation and characterization of 

enone reductases from yeast with 

new catalytic activities 

Leif A Garbe 1, Enriqueta Martinez-Rojas 1 

1TUB / VLB, Bioanalytics, Berlin, Germany 


Two NAD(P)H dependent enone reductases 

(ER) from brewing yeast were purifi ed and 

characterized. They reduce e.g. 2E-nonenal 

into nonanal which is exhibiting a higher fl avor 

threshold. Extreme fl avor active 4,5-epoxy-2E-decenal 

(metallic fl avor) is reduced 

into 4,5-epoxydecanal by ER. In addition, we 

found a second brewing relevant mode of action. 

ER is able to transform α/β-unsaturated 

alcohols into saturated ketones. The peroxidation 

/ reduction product of linoleic acid is 

13S-hydroxy-9Z,11E-octadecadienoic acid 

(13-HODE) which has been reported as off - 

fl avor and tri-hydroxy fatty acid precursor. 

The latter reduces foam stability. When 13- 

HODE is incubated with pure ER, 13-oxo-9Zoctadecenoic 

acid was analyzed as product. 

Saturated ketones can be reduced into alcohols 

or directly metabolized. In consequence, 

ER from yeast can detoxify off fl avor relevant 

unsaturated carbonyls and also act as key enzymes 

in the metabolism of linoleic acid hydroxides 

resulting from lipid oxidation. 

Leif A Garbe 

Leif-Alexander Garbe is Professor for Biochemical- 

and Technical Analysis at the TU Berlin 

and also chairs the Special Analyses at VLB 

Berlin. Leif graduated with a diploma in chemistry. 

He fi nished his Ph.D. in 2002 on the 

Metabolism of Hydroxy-fatty Acids in Yeasts 

and his habilitation in 2009 on The Biochemistry 

of Oxidized Lipids: Analysis of Bioactive 

Metabolites. His research interest focuses 

on biotransformation and trace analysis with 

isotope dilution techniques and MS. 

L 18 

Quantitation of desirable aroma-active 

and undesirable toxicologically 

relevant vinyl aromatic compounds 

in wheat beer 

Daniel Langos 1, Michael Granvogl 2, 

Peter Schieberle 1 

1Deutsche Forschungsanstalt für Lebensmittelchemie, 

Freising, Germany, 2Technische Universität München, 



2-Methoxy-4-vinylphenol and 4-vinylphenol 

are important odorants in wheat beer, formed 

from ferulic and p-coumaric acid. But, by this 

way, also the toxicologically relevant styrene 

is generated from cinnamic acid. Therefore, 

breweries have the challenging task to produce 

beers with reduced styrene content but 

without changing the aroma. Thus, the aims 

of the study were 

(i) to analyse the most important odorants of 

wheat beer and 

(ii) to correlate the amounts of vinyl aromatics 

and their corresponding phenolic acids 

(precursor) in all process steps of beer production. 

Quantitation via stable isotope dilution analysis 

and calculation of odour activity values 

(OAV) revealed 2-methoxy-4-vinylphenol (OAV 

= 20) and 4-vinylphenol (11) as important aroma 

compounds. Analysis of process intermediates 

showed that decarboxylation of phenolic 

acids mainly occurs during fermentation 

and formation of 2-methoxy-4-vinylphenol 

and 4-vinylphenol is always accompanied by 

styrene formation. 

Daniel Langos 

2004-2009: Study of food chemistry at the 

Technical University of Munich since 2009: 

PhD student in the working group of Prof. Dr. 

Peter Schieberle 


L 19 

Infl uence of selected hop and beer 

substances on gushing 

Jean Titze 1, Antonie Herrmann 2, Zahra 

Shokribousjein 3, Sylvie Deckers 3, Christina 

Schönberger 4, Guy Derdelinckx 3, Vladimír 

Ilberg 5 

1National University of Ireland, University College Cork, Cork, 

Ireland, 2University of Applied Science Weihenstephan- 

Triesdorf, Institute of Food Technology, Freising, Germany, 

3KU Leuven, Department of Microbial and Molecular Systems, 

Leuven, Belgium, 4Barth-Haas Group, Barth Innovations, Joh. 

Barth und Sohn, Nuremberg, Germany, 5University of Applied 

Science Weihenstephan-Triesdorf, Faculty of Gardening and 

Food Technology, Freising, Germany 


As gushing is still a problem for the brewing 

industry, it is worldwide in the technological 

and scientifi c fi eld of interest. In this context 

the question was raised: Which specifi c 

substances in beer and especially in hop are 

responsible for gushing reduction or suppression? 

Phenolic and fatty acids as well as constituent 

parts of the essential hop oils were 

examined. It turned out, that some substances 

exist which can cause gushing itself. Two 

reasons are possible: 

(1) Due to interaction between phenolic acids 

via hydrogen bonds, larger molecules are formed 

where CO 2 can be released. 

(2) According to the multi-functional groups 

CO 2 can directly interact via hydrogen bonds 

with phenolic acids. 

The gushing positive eff ect of phenolic and 

fatty acids could be compensated by the addition 

of constituent parts of the essential hop 

oils, where some monoterpenes are characterized 

by suppressing and/or reducing gushing. 

Besides, other monoterpenes have no 

relevant eff ect on the reduction. 

Jean Titze 

Dr. Jean Titze studied Technology and Biotechnology 

of Food at the Technical University 

of Munich as well as European and national 

Food & Feed Law at the Academy of Food 

Law, Philipps-University of Marburg. Having 

worked several years as a Brewery Consultant, 

he joined Deloitte & Touche as a Senior 

Consultant, focusing on the food and beverage 

industry. In the last two years he lived 

in Ireland working as a Senior Research Scientist 

and brewery manager for the National 

University of Ireland at the University College 

Cork. He is also a lecturer for food law at the 

University of Applied Science Weihenstephan- 

Triesdorf. 

L20 

Hop lipids - A comprehensive 

overview with regard to beer foam, 

fl avour (in)stability and gushing 

Nils Rettberg 1, Leif-Alexander Garbe 1 

1VLB Berlin / TU Berlin, Research Institute for Special 

Analysis / Chair of Bioanalytics, Berlin, Germany 


For decades lipids and their oxidation products 

have attracted brewer‘s attention. They 

strongly infl uence beer foam and fermentation, 

are closely linked to beer fl avour (in)stability 

and may promote gushing. In the past, 

lipid analysis in brewing focused on adjuncts, 

malt, wort, yeast, and beer. Lipid analysis 

from hops is particularly challenging, thus information 

and data on hop lipids is rare. Also 

their role in brewing, especially in terms of 

currently popular dry and late hopping techniques, 

is unclear. 

The current paper gives a fi rst comprehensive 

overview on the total lipid content and 

lipid composition of several hop varieties and 

products. The distribution and concentration 

of short and long chained fatty acids, as well 

as the occurrence of prominent oxidation products 

is described. In addition to analytical 

techniques and experimental data, the relevance 

of hop lipids for the fi nal product is 

marked. 

Nils Rettberg 

Nils is a trained brewer holding a diploma 

in biotechnology from the Berlin Institute of 

Technology (TUB). Since 2011 he is a Ph.D. 

student at the TUB chair of bioanalytics and 

employed at the “department for special 

analyses” at VLB Berlin. Nils’ work includes 

several student courses ranging from basic 

chemical-technical analysis to sophisticated 

(bio) analytical techniques. His research focuses 

on brewing relevant special analyses 

using mass spectrometry and stable isotope 

dilution technique. 

30 

L 21 

Tool for predicting the risk of early 

gushing from harvest to come 

Patrick Boivin 2, Régis Fournier 1 

1IFBM, Biology Molecular, Vandoeuvre, France, 2IFBM, Vandoeuvre, 

France 


The gushing phenomenon is a problem for the 

brewing and occurred more often in the last 

years than before. The occurrence of gushing 

is mainly attributed to the malt due to fungal 

infection of barley. The biggest challenge of 

malting industry is to produce malt with no 

tendency to gush. To produce a n gushing negative 

malt, maltsters had to know the gushing 

potential of barley lot and even to know 

the risk from harvest to come from diff erent 

malting barley production zones. In this project, 

we identifi ed the gushing potential of 

each Fusarium species that infected malting 

barley in the fi eld, developed a QPCR tool to 

quantify them in during the vegetation period 

and in the fi nal grain. With this QPCR tool, data 

obtained from diff erent years, we are able to 

predict after the fl owering period, the risk of 

gushing of malting barley cultivated in diff erent 

sites. 

Patrick Boivin 

He is Scientifi c Director at IFBM. He received 

PhD in Microbiology, Enzymology and Bioconversion 

from Compiègne University (1987). He 

was Post-Doctoral Fellow at Baylor University, 

Texas, U.S.A., 1987-1989. He received Master 

in Business and Administration in 1998 from 

French Institute of Management. Since 1989 

he has been working at IFBM. He is a member 

of the EBC Brewing Science Group and 

a member of the French Barley-Malt-Beer 

Committee. He has published several papers, 

reviews and patents

L 22 

Malting at low moisture to save 

energy 

Marc Schmitt 1, Patrick Boivin 1 

1IFBM, Vandoeuvre, France 


Malt is the main raw material and strategic 

for the brewer to produce a nice beer without 

process problem. To get good malt with new 

environmental constraints which mean using 

less energy and water is the biggest challenge 

of malting industry. 

To be usable by brewers, barley has to be 

transformed in malt. Kilning is a drying step 

that uses a large amount of energy (500 to 

1000 KWh/ton and 90% of energy used in 

malting process). The main objective of the 

project was to produce high quality malt with 

barley containing less water during germination. 

To achieve this objective, a better understanding 

of key physico-chemical and biochemical 

phases were necessary. Validation of 

research at semi-industrial scale showed that 

malting at low moisture was possible with a 

production of good beer. 

Marc Schmitt 

Marc SCHMITT is raw material and biochemistry 

Manager at IFBM. He joined Qualtech at 

the beginning of 2002 as manager of the Malting 

& Brewing Laboratory. He has been lecturer 

in biochemistry and biosciences engineering at 

Nancy University from which he received his 

PhD in food biochemistry which was awarded 

by Nancy University (1996). He is a member of 

several working groups of French Association of 

standardization (AFNOR). Member of the Analysis 

Committee of the EBC since May 2004. 

L 23 

The infl uence of the kilning process 

on the gelatinization temperature of 

barley malt 

Michael Rittenauer 1, Martina Gastl 2, Thomas 

Becker 2 

1TUM Weihenstephan, AG Raw Materials, Freising, Germany, 

2Technische Universität München, AG Raw Materials, Freising, 

Germany 


The appearance of high gelatinization temperatures 

(GT) in malt is an unknown, periodic 

eff ect which causes problems during the entire 

brewing process. The GT must be realized 

during mashing for the enzymatic conversion. 

High mashing temperatures however, harm 

the amylolytic enzymes. This double bind 

leads to insuffi cient degradation of starch, 

lower fi nal attenuation and further related 

problems. The GT of raw materials itself cannot 

be infl uenced by brewers or maltsters. 

Results from diff erent authors describe an 

increase during the malting process but the 

reason therefore is unclear. An increase of GT 

due to a thermal treatment below the GT is 

called annealing. 

To verify whether this eff ect occurs during the 

killning process, samples of green malt were 

dryed at standard- and annealing enforcing 

conditions. The GT was determined before 

and after the thermal treatment. The results 

show the contiguity of the process parameters 

during killinig and their infl uence to the 

GT. 

Michael Rittenauer 

In July 2010 Michael Rittenauer received his 

Diploma Engineering Degree from the Technical 

University of Munich in Brewing Science 

and Beverage Technology. Since he is working 

as a scientist at the chair of Brewing- and 

Beverage Technology in Weihenstephan. The 

topic of his PhD Thesis is the optimization of 

the killning process. 

L 24 

A novel approach to malt fl avour 

characterization 

Jens Voigt 1, Thomas Kraus-Weyermann 2, 

Andreas Richter 2 

1University of Applied Sciences Trier, Food Technology, Trier, 

Germany, 2Weyermann Specialty Malting, Bamberg, Germany 


Malt characterization is typically done only by 

the analysis of certain chemical or technical 

parameters. This does enable the brewer or 

malt user to assume certain behaviour in the 

process and also some typical sensorial attributes 

in the fi nal product. Due to the wide 

range of specialty malt products it was seen 

necessary to develop a method to describe 

the fl avour characteristics of the malt before 

it actually enters the process. In a complex 

method a fl avour and taste description was 

developed describing the typically expected 

fl avours of malts of higher colour and other 

specifi c malts like acidifi ed, smoked or melanoidin 

malts. As a result a groups of diff erent 

fl avours were described. The fi nally ends up 

in the characterization in a wheel of fl avours. 

The methods of the tasting panel is described 

in this work. The overall result of this work is 

a tool for brewers and malt processing industries 

to describe sensorial attributes of certain 

malts and specialities. 

Jens Voigt 

Dipl.-Ing. Brewing/Beverage Technology Weihenstephan 

1985 PhD Weihenstephan1993 

Industry 1985-2004 Science TUM Weihenstephan 

2004-2012 Prof. Beverage Technology 

University Trier 2012 Publicly certifi ed Expert 

Brewing and Beverage Technology 


L 25 

Isothermal and non-isothermal 

decomposition kinetics of s-methylmethionin 

Yarong Huang 1, Johannes Tippmann 1, 

Thomas Becker 1 

1Technische Universität München, Lehrstuhl für Brau- und 

Getränketechnologie, Freising, Germany 


Dimethylsulfi d, which has a characteristic 

taste and aroma of cooked celery, is one of 

the most studied off -fl avors in wort and beer. 

Although there have been many kinetic studies 

conducted with diff erent wort boiling 

systems under isothermal conditions, the 

results are diffi cult to apply to the heatingup 

process, in which the decomposition of smethylmethionin 

(SMM) also take place. And 

it is not easy to defi ne t=0 under isothermal 

conditions. In this study the kinetics of thermal 

decomposition of SMM was studied using 

multiple dynamic measurements under isothermal 

and non-isothermal conditions. For 

both methods, the reaction mechanism (g(x)) 

follows fi rst-order kinetics. The kinetic triple 

(Ea, A, g(x)) obtained from the non-isothermal 

method is compared with the results from 

isothermal method. In order to predict the 

formation of DMS and provide a better control 

during brewing process, a kinetic model was 

developed, which is applied to the heating-up 

process and boiling process. 

Yarong Huang 

She studied Brewing Science and Beverage 

Technology and graduated with a Dipl.-Eng. 

Degree in brewing and beverage technology 

from the Technical University Munich (TUM) in 

the year 2009. Since December 2009 she has 

been employed as a PhD student in the fi eld 

of brewing research to investigate the chemical 

reactions of important process markers 

during wort boiling processes at the TUM in 

Freising-Weihenstephan, chair of Brewing 

and Beverage Technology (Prof. Dr. Thomas 

Becker). 

L 26 

Fermentable and non-fermentable 

carbohydrates addition during 

brewing - eff ects on palate fullness, 

oxidative processes and formation 

of specifi c aging compounds 

Niklas Ole Brandt 1, Thomas Kunz 1, 

Frank-Jürgen Methner 1 




Prior researches have shown unexpected reducing 

potentials of diff erent carbohydrates 

at low pH of wort and beer. Additional investigations 

were carried out to get a deeper inside 

in the behaviour of sugars on oxidative 

processes during brewing and beer storage. 

In correlation to the reduction potentials, 

sugars show an opposite eff ect on oxidative 

processes in wort and beer. In dependence 

to the sugar type an acceleration of radical 

generation and formation of specifi c aging 

compounds is detectable. The mechanisms 

based on the generation of specifi c intermediate 

Maillard products with reductone/endiol 

structure and their strong reduction capacity 

against metallic ions resulting in an acceleration 

of oxidative processes caused by Fenton 

reaction. 

In case of commonly used unfermentable sugars 

to get palate fullness heat stress during 

wort boiling is disadvantageous. To avoid heat 

eff ects and to use the positive eff ect on SO2 

formation the addition prior fermentation is 

suggested. 

Niklas Ole Brandt 

Niklas Brandt has started his brewing career 

with an internship in a craft brewery. In 2007 

he began an apprenticeship as a brewer and 

maltster at the Brauerei Beck & Co. Bremen 

which he successfully completed in December 

2009. Since October 2009, Niklas Brandt 

studies Brewing and Beverage Technology at 

the Technische Universität Berlin, which he 

will fi nish in spring of 2013. Beside the study 

he works as a student research assistant 

at the Department of Biotechnology, Lab of 

Brewing Science. 

32 

L 27 

Control of cereal fl avor of beer by 

changing the pH and amino acid 

and reducing sugar composition in 

wort during boiling 

Shoko Inaba 1, Minoru Kobayashi 2, 

Kazuhiko Uemura 1, Masayuki Aizawa 1 

1Asahi Breweries Ltd., Department of Brewing Technology, 

Moriya-Shi Ibaraki, Japan, 2Asahi Breweries Ltd., Department 

of Flavor and Chemical Analysis, Moriya-Shi Ibaraki, Japan 


An overabundance of cereal fl avor can reduce 

the drinkability of high-malt beer. In contrast, 

the quality of low-malt beer is often reduced 

by an insuffi ciency of cereal fl avor. How ever, 

other than changing the quantity of malt 

used in the brewing, there is little knowledge 

about the factors controlling the cereal fl avor. 

We found that cereal fl avor is controlled by 

changing the wort boiling condition aff ecting 

Maillard reaction. Beer produced using wort 

boiled at pH 4.0 had less cereal fl avor than 

that of beer produced by boiling the wort at 

pH 5.2. More cereal fl avor and higher levels of 

fl avor-active aldehydes were present in the fi - 

nished beer boiled at a higher pH. We also demonstrated 

that the characteristic cereal-like 

fl avor of beer was aff ected by changing the 

composition of amino acids or reducing sugars, 

the Maillard reaction substrate, in wort. 

We conclude that the cereal fl avor in beer can 

be controlled by altering the pH and the composition 

of the wort during boiling. 

Shoko Inaba 

Received a MS degree in Agricultural Science 

from Tohoku University, Japan, in 2006, where 

she majored in Animal Microbiology. She joined 

Asahi Breweries, Ltd. in April 2006. Since 

January 2009, she has been working at department 

of Brewing Technology, Reserch Laboratories 

for Brewing.

L28 

Infl uence of matrix composition on 

body and mouthfeel - maltodextrins 

the body builders! 

Martina Gastl 1, Heinrich Rübsam 1, 

Georg Krebs 1, Thomas Becker 1 

1Technische Universität München, Freising, Germany 


Drinkability means a specifi c harmony and 

balance of a beverage. Especially body and 

mouthfeel aff ect the Drinkability. Mouthfeel is 

a product‘s physical and chemical interaction 

in the mouth; body is the sensation of palate 

fullness, including density and viscosity. It is 

often a challenge in beverage and beer production 

to create full-bodied beverages, e. g. 

with less alcohol or raw-material-based, without 

adding color or fl avor. 

This study documents that the intensity of 

body and characteristic of mouthfeel can be 

infl uenced signifi cant depending on the range 

of molecular weight distribution (MWD) 

of maltodextrins. Therefore diff erent matrix 

compositions were performed by variation 

of the range of MWD (spiking trials). A human 

taste panel was trained to describe their sensations 

with standardised terminology and a 

uniform developed taste schema. The eff ects 

were tested and confi rmed using diff erent 

beer types (alcohol free, low-alcohol, raw material 

based and all-malt beer). 

Martina Gastl 

Martina Gastl apprenticed as a brewer and 

maltster from 1994 to 1996 in Klosterbrauerei 

Andechs, Germany. She studied brewing 

and beverage technology at the Technische 

Universität München-Weihenstephan, Germany 

and competed her ph. D. from 2002 to 

2006; since 2010 she works on her postdoctoral 

lecture qualifi cation.She is currently assistant 

professor and head of the laboratory 

as well as the raw material and beverage design 

research group at the TUM Lehrstuhl für 

Brau- und Getränketechnologie. 

L 29 

RNAseq analysis of Saccharomyces 

cerevisiae‘s response to contamination 

by Lactobacillus plantarum 

Trevor G Phister 1, Vanessa Pittet 2, 

Barry Ziola 2 

1University of Nottingham, Loughborough, United Kingdom, 

2University of Saskatchewan, Department of Pathology and 

Laboratory Medicine, Saskatoon, Canada 


Saccharomyces and lactobacilli are often 

found together in alcoholic fermentations 

including beer, whisky, and wine. Lactobacilli 

are often considered contaminants in brewing 

fermentations, brought in through the use of 

a contaminated starter culture or serial repitching 

of yeasts. On one hand, lactobacilli can 

contribute positively to wine and whisky fermentations 

by improving the fl avour profi le 

of the fi nal product. They can also be problematic, 

however, by creating stuck or sluggish 

fermentations, as well as off fl avours. 

In this study, we examined the eff ects of the 

presence of lactobacilli on gene expression in 

Saccharomyces. RNA-sequencing was performed 

on a mixed S. cerevisiae and L. plantarum 

culture at exponential growth and gene 

expression was compared to that of unmixed 

cultures at the same stage of growth. In our 

model system, we found that that Saccharomyces 

up-regulated xenobiotic transporter 

activity, whereas pathways involved in purine 

synthesis were down regulated. 

Trevor G Phister 

Dr. Phister is a Senior Research Fellow in the 

brewing science program at the University of 

Nottingham. Previously he worked in the food 

science department at North Carolina State 

University. At Nottingham, he is currently 

working on stress tolerance in ethanol producing 

yeasts. His research interest include, 

detection and identifi cation of spoilage microbes 

in fermented foods, the role of yeasts and 

bacteria in fl avour formation and the interaction 

between yeasts and bacteria in fermentations. 

L30 

The eff ect of successive use of 

lager yeast starter culture on sugar 

uptake dynamics from wort 

Nataša Kočar 1, Matej Oset 1, Iztok J Košir 2, 

Peter Raspor 3 

1Pivovarna Laško d.d., Laško, Slovenia, 2Slovenian Institute 

of Hop Research and Brewing, Žalec, Slovenia, 3Biotechnical 

Faculty of Ljubljana, Departement of Biotechnology, Microbiology 

and Food Safety, Ljubljana, Slovenia 


The fermentation performance of brewing 

yeast has a strong impact on beer quality. 

Because of successive use of single yeast 

starter culture and the nature of beer production 

process, yeasts are exposed to stress 

factors. In this study we monitored fermentation 

process during twelve beer productions. 

The work was done at industrial scale, with 

constant environmental conditions. Monitoring 

starter culture viability during successive 

fermentation we concluded that the 

viability and fi tness of yeast is not reduced. 

Since we focused our study on the impact of 

successive exploitation of a single yeast starter 

culture on sugar uptake dynamics from 

wort, we can observe interesting dynamics of 

sugar uptake, which is improved during the 

time course in particular in uptake of DP2 and 

DP3 sugars. The conclusions of our study also 

suggests that we should consider the possibility 

that further exploitation can be continued 

since the yeast potential is fully developed after 

twelve successive bathes. 

Nataša Kočar 

Nataša Kočar is working in a brewery Pivovarna 

Laško d.d., as head of quality control department. 

After she graduated from microbiology 

at Univerity of Ljubljana, she continued 

master‘s degree study in biotechnology at the 

Biotechnical Faculty, University of Ljubljana, 

which she completed by the presentation of 

master thesis: The imapct of serial repitching 

of S. pastorianus on sugar uptake dymanics 

from wort. At the moment she is PhD student 

in biosciences, in the fi eld of food processing. 


L 31 

A comparison of fermentation 

by-products to determine beer 

maturation regardless of style and 

processing parameters 

Urs Wellhoener 1 

1The Boston Beer Company, Breinigsville, United States 


Over 20+ styles were investigated in 2 breweries 

for their behavior during storage. The 

study included beers that were krausened, 

non-krausened, centrifuged, non-centrifuged, 

dry hopped, and non-dry hopped. Additionally 

the beer underwent various storage conditions, 

like temperature and tank geometry. 

Samples were analyzed by an external lab for 

23 diff erent fermentation by-products. The 

goal was to identify the key makers for maturation. 

Finding the right maturation times 

is not only crucial for capacity related questions, 

but for beer quality as well with regard 

to overaging. The results were investigated 

independent of style and technology to evaluate 

for common maturation parameter. Deviations 

from commonality were investigated. 

Not only did this study identify key parameters 

among various beer styles for maturation. 

The results also helped to fi nding the right 

lab equipment to determine when a beer is 

mature. 

Urs Wellhoener 

Urs Wellhoener is the corporate manager 

for Yeast&Fermentation for the Boston Beer 

Company since 2007. After graduation as brewer 

and maltster in 1993 he received a Dipl.- 

Eng. degree from the Technische Universität 

München-Weihenstephan (TUM) in 1999. Between 

2000 and 2007 Wellhoener was a scientifi 

c assistant and doctorate at the Chair of 

Brewing Technology II at the Weihenstephan 

Center of Food and Life Sciences, Technische 

Universität München-Weihenstephan (TUM). 

L 32 

Use and maintenance of synchronous 

yeast cultures 

John D Sheppard 1, Johnathon B Layfi eld 1, 

Lucas R Vann 1 

1North Carolina State University, Food, Bioprocessing & 

Nutrition Sciences, Raleigh, United States 


Batch to batch variability in the fermentation 

performance of yeast cultures is a common 

problem in breweries. One cause of this variability 

can be a change in the characteristics of 

the yeast population, as a result of metabolic 

adaptation, stress responses and the natural 

aging process. A wide distribution of phenotypic 

responses within the yeast population can 

lead to increased variability in the observed 

rate of wort attenuation and fl avour profi le. 

Thus, a yeast management strategy that is 

designed to narrow the distribution of responses 

within the population should lead to 

increased uniformity in fermentation performance. 

A system for developing and maintaining 

synchronous yeast populations has been 

developed, which has been shown to provide 

a high level of metabolic control and results in 

an increase in the consistency of consecutive 

fermentation batches. 

John D Sheppard 

Professor of Food, Bioprocessing and Nutrition 

Sciences at North Carolina State University 

since 2006, previously a professor at McGill 

University in Montreal, Canada. Engineer and 

scientist that specializes in research into fermentation 

and bioprocess control, utilizing a 

2.5 bbl research brewery. 

34 

L 33 

MALDI-TOF MS imaging of barley 

seeds during malting 

Karin Gorzolka 1, Karsten Niehaus 1 

1Bielefeld University, Proteome and Metabolome Research, 

Bielefeld, Germany 


MALDI mass spectrometry imaging (MSI) is 

a new approach to localize a wide range of 

compounds in a sample section. We applied 

MALDI MSI on barley during malting in two 

seed orientations: longitudial and transversal. 

More than 100 signals (e.g. fatty acids, oligosaccharides) 

were detected in the global 

spectrum. The power of this approach was 

the description of unique compounds in even 

small seed tissues (e.g. aleuron layer) and 

further the development of compound distribution 

and detection of new signals during 

the ongoing malting process. 

MALDI imaging was supplemented by the 

analysis of hydrophilic compounds (gas chromatography 

- mass spectrometry) and raster 

electron microscopy. 

This unique study provides a new background 

for the understanding of the malting process. 

The enhanced knowledge of compound localization 

and the analysis of changes in the 

seeds during germination will certainly serve 

to optimize process management and thereby 

to enhance malt quality. 

Karin Gorzolka 

Karin Gorzolka studied Biology in Bielefeld, 

Germany, from 2002 to 2009 with special focus 

on molecular biology. After receiving her 

Diploma degree she started working on her 

PhD thesis about the characterization of the 

barley malting process by protein and metabolite 

analysis, which she will fi nish in 2013.

L 34 

Brewing properties of new German 

hop varieties 

Adrian Forster 1 

1HVG e.G., Wolnzach, Germany 


After registration, new hop varieties are 

mostly evaluated favourably regarding their 

brewing properties although systematic trials 

are missing. This is also the case for the four 

new German breedings, the so called “fl avour 

hops”. 

Crop 2012 is the fi rst crop to provide new hop 

varieties from mature plants. These can be 

used to conduct brewing trials against established 

varieties with brews of 2 hl and include 

the following areas: 

1. General brewing properties are analysed, 

particularly the infl uence on bitterness and 

taste of the beers. 

2. Late dosages during wort boiling are intended 

to show the qualifi cations of the varieties 

for a late-hop-aroma. 

3. The characteristics of varieties in dry-hopped 

beers are to be evaluated as well. 

Apart from analytical characterisation of all 

hop-relevant ingredients in beers, a sensorial 

evaluation will be done, too. Here, a focus 

will also be on the stability of late and dry hop 

aroma. 

Adrian Forster 

Adrian Forster (born in 1942) attended the 

Technical University Munich / Weihenstephan 

(1966 brewing engineer) and obtained a Ph.D. 

degree in brewing science in 1972. 1969 - 

1973 scientist 1973 - 2003 managing director 

of the world‘s leading hop extraction and hop 

pellet plant with responsibilities in research. 

Forster has published hop-related topics extensively 

and is currently a hop consultant. 

L 35 

Fusarium and mycotoxins in barley 

from monitoring to risk management 

in France 

Alain Froment 1 

1Syngenta, Guyancourt, France 


Because of possible harmfull eff ects mycotoxins 

are more and more monitored and regulated 

all around the world. Fusarium may 

be toxins producer but also impacting the 

grain quality. In order to estimate the level of 

contamination in barley, Syngenta organized 

in France a large fi eld survey since 2005. Agronomic 

practices and climatic data of more 

than 2500 farmer fi elds were listed. Mycotoxins 

were analysed by HPLC on grain samples 

representative of each fi eld. Main types of 

Fusarium were quantifi ed on some samples 

of grain. This database allowed to assess the 

agronomic risk management since 2008. A 

forecasting model including climatic data is 

under development to predict the risk of the 

year for T2-HT2 toxins before harvesting. 

Alain Froment 

Agronomist Food Chain Manager.Syngenta 

France 

L 36 

Development of a rapid and sensitive 

multi-residue method to determine 

pesticides in hops and hop 

products 

Martin Biendl 1 

1Hopsteiner HHV GmbH, Mainburg, Germany 


Hop growers carefully balance between combating 

pests and pathogens and producing a 

crop that can pass the import tolerances or 

maximum residue limits (MRLs) established 

by the various countries to which hops are exported. 

To control MRL´s the offi cial standard 

methods for analysing diff erent crops cannot 

be applied to hops due to the more complex 

matrix of this plant (e.g. high content of resins). 

Modifi ed residue methods for hops are 

rarely published. In the current study, a suitable 

rapid method was developed to determine 

the residue levels of more than 40 pesticides 

in hop cones and hop products (pellets, extracts). 

This method utilizes liquid extraction, 

solid phase extraction, and fi nally gas chromatography 

(GC) or liquid chromatography 

(LC) each combined with mass spectrometry 

(MS). In hops and hop pellets a limit of quantifi 

cation (LOQ) of 0.1 mg/kg (ppm) could be 

achieved for all active ingredients. In hop extracts 

the LOQ´s are a factor of 2-5 higher. 

Martin Biendl 

Martin Biendl received a Ph.D. degree in organic 

chemistry from Regensburg University 

in 1990. He is head of the R&D/Analytical 

Department at the German branch of the 

Hopsteiner group. His research experience is 

in the fi eld of hop-related needs for the brewing 

industry and beyond. Since 2001 he is the 

chairman of the Hops Subcommittee in the 

EBC Analysis Committee. As EBC representative 

he is also co-chairman of the International 

Hop Standards Committee. 


L 37 

Effi cient processing methods for 

increasing yield when using hop 

products for wort production 

Ludwig Scheller 1 

1GEA Brewery Systems GmbH, Technology, R&D, Kitzingen, 

Germany 


Alpha acids are the valuable constituents 

contained in the yellow lupulin glandsof the 

hop umbel. During wort boiling the ring structure 

of the alpha acids will be changed from 

hexagonal to pentagonal and the bitter acids 

can be solved in the wort. This is a precondition 

to create the bitterness profi le in the beer 

desired by brewers. 

The project objective is the increasing of the 

alpha acid conversion rate during wort boiling 

when hop extract is used. One possibility to 

realize a better conversion rate is the reduction 

of the droplet size of hop extract. The applied 

technology was tested in laboratory and 

pilot plant scale before doing trials in industrial 

scale. The results of these trails are promissing. 

The technology improves the yield 

of bitter substances signifi cantly by dosing 

the homogenized and isomerized hop extract 

suspension into the hot wort. 

The savings can be summarized in reduced 

raw material cost and lower energy cost by 

shorter boiling time. 

Ludwig Scheller 

Dr. Ing. Ludwig Scheller, team member of the 

department Technology and R&D of GEA Brewery 

Systems GmbH 

L 38 

Classifi cation of renewable fi lter 

aids - an opportunity to control the 

permeability of the fi lter cake 

Alexander Scheidel 1, Jens Voigt 2, Petra 

Först 1, Karl Sommer 1 

1TU München, Chair of Process Engineering of Disperse 

Systems, Freising, Germany, 2University of Applied Science, 

Trier, Germany 


Precoat fi ltration with fi lter aids is the most 

common process to eliminate haze causing 

materials out of the maturated beer. For a satisfactory 

use of renewable fi lter aids it is important 

to be able to change the composition 

and the permeability of the fi lter cake. A separation 

process with a hydrocyclone classifi 

er was developed to receive diff erent coarse 

grades of fi lter aid fractions with diff erent fi lter 

characteristics. The parameters of the separation 

process can be changed for diff erent 

requirements on the fi lter cake permeability. 

This process enables the brewery to change 

the mixture of the fi lter aid fractions in a desired 

range. A variable use of precoating and 

body feed of renewable fi lter aids is necessary 

for diff erent beer types or during fi ltration 

problems. The classifi cation by hydrocyclones 

is a possible process to substitute kieselguhr 

with renewable fi lter aids in existing plants 

and for a sustainable fi ltration process. 

Alexander Scheidel 

Alexander Scheidel graduated in 2011 with 

a diploma degree in brewing and beverage 

technology at TU München in Weihenstephan. 

The focus of his studies was on process engineering 

and brewing technology. Since 2011 

he works as PhD student at the chair of process 

engineering of disperse systems in Weihenstephan. 

36 

L 39 

Validity of the laboratory fi ltration 

as a prediction of the fi lterability of 

beer 

Michael Kupetz 1, Martin Zarnkow 1, 


1TUM Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, 



A prediction of the fi lterability of beer using 

analytical methods is still not possible. The 

ingredients contained in the rough beer cause 

reversible and irreversible blockages of fi lters 

and fouling of the surface. A characterization 

of the fi lter media is essential for predicting 

the fi lterability. Interactions between the fi lter 

media and the suspension to be fi ltered have 

a great impact on the clarifi cation. Common 

methods for prognosis are membrane or precoat 

laboratory fi ltration. On an automated 

system, both membrane- (e.g. Essertest), as 

well as precoat fi ltration (Raibletest) can be 

performed. By varying the fi lter aid fi ltration 

problems can be detected quickly and easily. 

A conversion can provide an approximate 

prediction for the industrial scale. So, fi ltration 

processes can be characterized with the 

help of simple tests. 


Michael Kupetz graduated from Technische 

Univeristät Müchnen in 2011 as a degreed 

engineer for brewing sciences and beverage 

technology. In 2012 he started his doctoral 

thesis with Prof. Thomas Becker at the institute 

of brewing science and beverage technology. 

His research project is the ‚Comparative 

identifi cation of inhibitory substances in the 

membrane and diatomaceous earth fi ltration 

of beer‘

L 40 

Permeation and migration behavior 

of polyethylene terephthalate polymer, 

PET/PA polymer blends and 

SiOx coated PET bottles 

Sven Sängerlaub 1, Kajetan Müller 1, 

Frank Welle 1 

1Fraunhofer Institute for Process Engineering and Packaging 

IVV, Freising, Germany 


Polyethylene terephthalate (PET) bottles are 

widely used for beverages. Oxygen-sensitive 

beverages, however, often require the use of 

additional barrier materials or coatings or 

oxygen-scavenging additives incorporated 

into the PET material. The proposed presentation 

will summarize the results of recent 

research activities about the permeation and 

sorption behaviour of diff erent functional 

barriers materials for PET bottles against 

oxygen, carbon dioxide, acetaldehyde and different 

organic compounds. The content of the 

presentation includes the following issues: 

a) Barrier performance of inorganic vs polymeric 

vs active parrier layers, 

b) Temperature dependence on mass transport, 

c) Diff usion and sorption behaviour of diff erent 

gases and vapours, 

d) Recyclability of PET bottles with additional 

barrier. 

Sven Sängerlaub 

Sven Sängerlaub, born in 1978, studied Packaging 

Technology at the Leipzig University 

of Applied Sciences (HTWK). Since 2004, he is 

working at Fraunhofer IVV in the fi eld of active 

and intelligent packaging, with focus on oxygen 

scavengers, humidity regulation, 

barrier testing and humidity indicators. He is 

actively involved in preparing project proposals 

and seeks investment & co-investment 

by industry and funding agencies. He is chairman 

of the DIN committee „Active Packaging/ 

Oxygen Scavengers“. 

L 41 

Establishment of a new beer canning 

process based on dew-point 

temperature fi lling technology 

Isamu Otake 1, Tatsuhiko Sato 2 

1Asahi Breweries, Ltd., Production Technology Center R&D 

Promotion Offi ce Ibaraki Brewery, Moriya Ibaraki, Japan, 

2Asahi Breweries, Ltd., Production Technology Center R&D 

Promotion Offi ce Suita Brewery, Suita Osaka, Japan 


Our packaging process of draft can beer is 

as follows: the product is sent to a fi ller, and 

cans are fi lled and sealed maintaining a low 

temperature of about 1°C. Next, the temperature 

is raised to ≥20°C in a warmer, and the 

cans are packed. The warmer is a machine 

that showers the product with warm water to 

prevent dew condensation. But, the warmer 

has problems, including a large thermal load 

because of low heat exchange effi ciency, and 

requiring much space. We aimed to develop a 

new canning process that producing a draft 

beer without warmer. We examined two measures: 

raising the temperature of the beer 

using a heat exchanger before fi lling, and 

fi lling the beer at the dew-point temperature. 

Using a heat exchanger improved the heat 

transfer effi ciency. We controlled the fi lling 

speed to achieve foaming inhibition and now 

we can fi ll beer at temperature ranging from 

0 to 22°C. With these methods, it has become 

possible to design new canning draft beer lines 

that save energy and space. 

Isamu Otake 

Isamu Otake joined Asahi Breweries Ltd. 

in 2000. 2001 to 2004 he worked in the packaging 

section at Nagoya Brewery as a stuff 

member of the can lines, focusing on quality 

management and operational effi ciency. 2005 

to 2007 he worked in the packaging section 

at Ibaraki Brewery as a line manager of bottle 

lines and keg lines. Currently, He is project 

engineer for promotion of new packaging 

technology at Production Technology Center, 

in Ibaraki. 

L 42 

Time-Temperature Integrator for 

the fl ash pasteurization 

Jan Schneider 1, Anna Dammann 1, Knut 

Schwarzer 1, Ulrich Müller 1 

1University of Applied Sciences Ostwestfalen-Lippe, Institute 

of Food Technology NRW, Lemgo, Germany 


A chemical Time-Temperature Integrator (TTI) 

is expected to measure more accurate, cheaper 

and faster than conventional microbiological 

count reduction tests for the validation 

of fl ash pasteurizes. The acidic hydrolysis of 

sucrose was investigated as a TTI. The calibration 

of the chemical reaction was carried 

out order to fi nd the suitable parameters 

(acid and sucrose concentrations) with two 

methods, isothermal and non-isothermal. As 

long as the process temperature is constant 

- as nearly in pasteurizers holding tubes - 

there is no obstacle for the transfer of the TTI 

results into microbiological eff ects even if the 

activation energies of the thermal death kinetics 

of microorganism are higher than those 

chemical reactions. With the residence time 

distributions in the holding tubes even the PU 

can be derived from the TTI. The verifi cation 

with temperature measurements and a comparison 

with a microbiological count reduction 

test in a fl ash pasteurizer is part of the 

investigation. 

Jan Schneider 

Studies: TU Munich Weihenstephan (1991- 

1996), phD-Student / assistant TU Munich 

(1997-2001). Industry: Pall corp. (2001- 

2002), Novartis, Austria (2002-2003), Head 

of the research institute of plant equipment 

and packaging technology at the VLB, Berlin 

(2003-2006). University Lec-tureship: TU 

Munich (1997-2001), TU Berlin (2003-2005) 

Professorship: University of Applied Sciences 

Ostwestfalen-Lippe (since 2006). Co-founder 

and board member of the Institute of Food 

Technology ILT.NRW since 2011. 


L 43 

Study of diff erent rice varieties and 

malting parameters for the production 

of a saccharifying rice malt 

Giuseppe Perretti 1, Ombretta Marconi 1, 

Gian Franco Regnicoli 1, Heidi Mayer 1, 

Mauro Fanari 1, Paolo Fantozzi 1 

1University of Perugia, Italian Brewing Research Centre 



Aims: Rice is a gluten free raw material suitable 

for the production of food, beer and cereal 

based beverages. The aims of this work were 

to obtain a saccharifying rice malt and to investigate 

its quality. 

Methods: The malting attitude of nine Italian 

rice varieties was investigated using a micromalting 

system. Rices and rice malts quality 

was evaluated by the A-EBC methods. 

Results: A malting program able to produce a 

saccharifying rice malt was successfully developed. 

The process includes a low temperature 

and long time kilning. To evaluate the 

quality of the rice malt, a specifi c congress 

wort was optimized, and the rice malt with or 

without acrospires and rootlets was characterized. 

Conclusions: The results highlight the role 

of mild kilning conditions to preserve the 

rice enzymes. The rice malt congress wort 

saccharifi ed completely. The optimized rice 

malt can be used as main ingredient for the 

production of a high quality and gluten free 

product, as beer, without enzyme adjuncts. 

Giuseppe Perretti 

Born in Brindisi (Italy) in 1968. Master-degree 

in Agriculture (1994) and Doctorate in Food 

Biotechnology (2003). Since 2004 Assistant 

Professor at Faculty of Agriculture, Department 

of Economic and Food Sciences. Since 

2007 Vice-Director and Scientifi c Responsable 

of the Italian Brewing Research Centre 

(CERB). His main research activities deal with: 

brewing science and technology; mild technologies; 

quality control and management 

systems. He is author of about 100 scientifi c 

publications. 

L 44 

Creating novel raw materials for 

beer production - development 

of LOX-less barley and the future 

strategy 

Hisao Kuroda 1, Chizuru Sato 1, Tatsuro 

Shigyo 1 

1Sapporo Breweries Ltd., Frontier Laboratories of Value 

Creation, Yaizu, Japan 


One of the most important issues in modern 

brewing is to control fl avor- and foam-stability 

of beer. Trans-2-nonenal and trihydroxyoctadecenoic 

acids, oxidized lipids produced by 

barley lipoxygenase (LOX), reduce these quality. 

To overcome this issue, we developed LOXless 

barley and proved that beer brewed with 

this barley had less cardboard fl avor, improved 

beer foam and less astringency. 

In beer, there are much more fl avor compounds 

to be studied. Recent progress of the 

science of taste enabled us to identify fl avor 

compounds by taste receptors. If we can apply 

this strategy to screen raw materials, we 

may produce beer with superior quality having 

more or less of target fl avors. We are 

focusing on one of receptors, TRP channel, 

which expresses on tongue, mouth and throat 

and perceives sensation produced by food 

compounds. In this lecture, we will show TRP 

channel agonists in beer raw materials, which 

is expected to have eff ects on the smoothness, 

palate-fullness or body of beer. 

Hisao Kuroda 

Hisao Kuroda received M. Sc. and Ph. D. in 

science from the Graduate School of Science, 

Nagoya University in 1989 and 2006, respectively. 

He joined Plant Bioengineering Research 

Laboratories, SAPPORO BREWERIES 

LTD. as a Research Scientist in 1989, and now 

he is working on analysis of fl avour compounds 

in beer and beer raw materials using 

taste receptor assays as a Chief Biochemist in 

Frontier Laboratories of Value Creation, SAP- 

PORO BREWERIES LTD. 

38 

L 45 

New opportunities for high attenuated 

beers demonstrated by a 

thermostable glycoamylase from 

Penicillium oxalicum 

Jens Eklöf 1, Mette Bhatia Frederiksen 1, 

Hans Peter Heldt-Hansen 1, Niels Elvig 1, 

Chee- Leong Soong 1, Shiro Fukuyama 2, 

Keiichi Ayabe 2 

1Novozymes A/S, Brewing Application Department, R&D, 

Bagsvaerd, Denmark, 2Novozymes A/S, Biotechnology R&D, 

Chiba-Shi, Japan 


The light lager beer style (high attenuated 

beer, >75% RDF) is commonly made using 

malt combined with a corn or rice adjunct 

source (liquid or solid). Solid adjunct is being 

processed in a cereal cooker prior to blending 

with the malt mash followed by saccharifi cation 

at 64-66°C. This paper will describe the 

benefi ts obtained by a thermostable glycoamylase 

from Penicillium oxalicum (Po-AG) 

with optimum at 70°C and ~80% residual activity 

at 78°C (pH 6). The traditional Aspergillus 

niger glycoamylase for high attenuated beer 

has optimum at 65°C with only ~5% residual 

activity at 78°C. Laboratory mashing trials 

with Po-AG enabled I) continued saccharifi cation 

during late mashing steps and lautering 

leading to mash time reduction, II) optimized 

wort sugar profi les benefi cial for certain 

yeast strains, III) faster wort recovery and IV) 

avoiding cereal cooking by infusion mashing. 

Po-AG provides unique benefi ts for high attenuated 

beers which can be of great benefi t 

to the brewing industry. 

Jens Eklöf 

Name: Jens Eklöf Contact details: jeeq@novozymes.com 

- Current and relevant previous 

experience:2012-present, Scientist at Novozymes 

A/S-Food and Brewing R&D department. 

2011-2012, Post-doctoral researcher at 

the University of British Columbia-Carbohydrate 

enzymology. 2011, Ph.D. student at the 

Royal Institute of Technology-Ph.D. student 

position with Prof. H. Brumer at the Division 

of Glycoscience, Royal Institute of Technology, 

Stockholm, Sweden. 2006, Master of Science 

in Engineering at the Royal Institute of Technology.

L 46 

Mashing with direct steam heating 

and without mechanical agitation 

Matthias Kern 1, Johannes Tippmann 1, 


1Technische Universität München, Freising, Germany 


To produce high quality beer, the brewhouse 

operations are important intermediate steps. 

A closer look on the mashing systems shows, 

that nearly all modern systems have various 

disadvantages, such as oxygen pick-up, 

poor heat transfer rates and increased shear 

forces. 

Next to the problems mentioned above, aims 

of the study are the reduction of mechanical 

components (e.g. stirrer), energy saving, easy 

retrofi tting in existing plants and saving of 

time. 

Direct steam injection is used to heat the 

mash; the additional injection of inert gas is 

used to achieve an adequate homogenisation. 

The presentation will show results, which describe 

heat transfer rates and the distribution 

of temperature inside the plant. Mash quality 

parameters are compared to classical mash 

tuns. Additional the DMS evaporation during 

the mashing process under diff erent conditions 

are monitored. 

Based on these results, a combined mash and 

lauter tun without mechanical devices is the 

aim of this research. 

Matthias Kern 

Matthias Kern, born in 1984, graduated from 

Technische Universität München in 2011 as 

a degreed engineer for brewing sciences 

and beverage technology. The same year he 

started his doctoral thesis with Prof. Thomas 

Becker at the institute of brewing and beverage 

technology. His research project is the 

‚Development of a new mash and lauter technology‘. 

L 47 

High mashing-off temperature and 

acidifi cation of sparging water extending 

fl avour stability of beer 

Gert De Rouck 1, Guido Aerts 1 

1KaHo St.-Lieven, Industrial Engineer, Gent, Belgium 


Boiling during brewing is unavoidable for 

many reasons. However, it requires high 

energy input and results in decreased fi nal 

beer quality and stability. A new approach 

was proposed in which high mashing-off 

temperature was applied in combination with 

acidifi ed sparging water and in-line steam 

injections. This resulted in suffi cient formation 

and stripping of DMS, early fl occulation 

of haze sensitive protein, limited extraction 

of polyphenols, and higher utilization yield 

of hop α-acids. Acidifi ed sparging resulted 

in higher levels of free aldehydes in pitching 

wort. Nevertheless, the amount of free aldehydes 

in beer was low. However, upon forced 

ageing, the increase in aldehydes was lower 

compared with traditional brewing. The overall 

ageing score was very low. Presumably, 

aldehydes were released from a bound state 

during wort production by acidifi ed sparging. 

Subsequent reduction during fermentation 

leads to an extended beer fl avour stability, 

combined with cost effi cient brewing. 

Gert De Rouck 

Born in 1974. Studies: Academic degree in 

Industrial Engineering Biochemistry at KaHo 

St.- Lieven, Gent, Belgium (1996). Appointments: 

1996-2000: Product development at 

the proef brewery. 2000 present: Assistant 

Professor at KaHo SL. Master brewer of pilot 

brewery (2-5 hl); courses in malting and 

brewing technology; assistant scientist in 

Malting and Brewing Technology at EFBT, 

KaHo SL. Research topics: fl avour stability, 

mixed fermentations. PhD study (since 2008): 

cost effi cient brewing. 

L 48 

Infl uence of starch sources and 

mashing procedures on the range 

of Molecular Weight Distribution 

(MWD) and the intensity of palate 

fullness of beer 

Heinrich Rübsam 1, Martin Krottenthaler 2, 

Martina Gastl 1, Thomas Becker 1 

1Technische Universität München (TUM), Chair of Brewing 

and Beverage Technology, Freising, Germany, 2Hochschule 

Weihenstephan-Triesdorf, Freising, Germany 


The MWD (AF4/MALLS/RI) and intensity of 

palate fullness (Sensory analysis: DIN 10952) 

were compared among beers produced varying 

mashing procedures (infusion/decoction, 

initial temperature) and starch sources 

(maize, spelt, malted barley). There were no 

diff erences on the MWD using infusion or decoction 

whereas signifi cant diff erences (p< 

0.05) were observed according to the initial 

temperature conditions. Slight diff erences on 

the MWD were appreciated using maize 30% 

(without enzymes addition) compared to the 

observed using malted barley (41% Kolbach 

Index (KI)). The use of non malted spelt (30%) 

caused higher MWD (p< 0.005) than the use 

of maize (30%) or malted barley. Lower (p< 

0.005) intensities of palate fullness were appreciated 

in beers produced with maize 30% 

and malted barley (41% KI) compared to those 

with malted barley (36% KI) and non malted 

spelt (30%). Therefore starch sources and the 

gradient of mashing temperature infl uenced 

the MWD and the palate fullness of the beer. 

Heinrich Rübsam 

Heinrich Rübsam completed his Dipl.-Eng. 

degree in chemical engineering at the Metropolitan 

University, Caracas, Venezuela, in 

July 2004. Later, he studied brewing and beverage 

technology at the Technische Universität 

München in Germany and obtained his 

M.S. degree in 2009. Currently he is pursuing 

his Ph.D. at the Chair of Brewing and Beverage 

Technology, TUM-Weihenstephan. His 

research focus is on the Infl uence of starch 

degradation during mashing on the intensity 

of palate fullness of beer 


L 49 

Changes in protein profi le and enzymatic 

activity during mashing when 

using diff erent grist compositions 

of barley and wheat malt and their 

infl uence to beer quality 

Andrea Faltermaier 1, Thomas Becker 2, 

Elke K Arendt 1, Martina Gastl 3 

1University College Cork, School of Food and Nutritional 

Sciences, Cork, Ireland, 2Technische Universität München, 

Center of Life Sciences Weihenstephan, Lehrstuhl für 

Brau und Getränketechnologie, Freising, Germany, 3TUM 

Weihenstephan, Lehrstuhl für Brau und Getränketechnologie, 



A fundamental study on protein pofi le and 

enzymatic activity during mashing using different 

grist compositions of barley and wheat 

malt was carried out. Samples were analyzed 

of every single mashing step to get a deeper 

insight in breakdown processes which take 

place during mashing. Changes in content 

and molecular fractions were investigated 

during these steps. 

In this study variations in protein profi le and 

enzyme activity depending to the grist ratio 

(barley:wheat) are shown. The mashes were 

analyzed according to MEBAK and EBC methods. 

Protein fractions were analysed using 

a Lab-on-a-Chip technique, and OFFGEL, thus, 

providing a deeper insight into the proteolysis 

associated with mashing. All results were 

compared to the changes taking place during 

the mashing of barley. With those results possible 

optimization of fi nal beer quality depending 

to the grist ratio and optimal mashing 

process of the used malts are shown. 

Andrea Faltermaier 

Andrea Faltermaier studied Food Technology 

at the Technische Universität München, 

Weihenstephan. She carried out her diploma 

thesis at the TUM-Weihenstephan. Since 

2009 Andrea Faltermaier is a PhD student at 

the University College Cork, and she got the 

InBev-Baillet Latour Scholarship in Brewing 

and Malting. Her PhD project, a cooperation 

between UCC and TUM, deals with studies on 

the application of wheat in brewing and functional 

beverages. 

L 50 

Procedural considerations to the 

starch conversion during mashing 

Simon Henke 1, Julian Cuperus 1, Karl 

Sommer 1 

1TU München, Chair of Process Engineering of Disperse 

Systems, Freising, Germany 


Water uptake, swelling and fi nally gelatinization 

of starch are evident for its enzymatic 

degradation. These mechanisms are accompanied 

with particulate changes. During 

mashing the granule size development overlaps 

with grist agglomerate disintegration 

and enzymatic reactions, especially at higher 

temperatures. For these reasons an unequivocally 

assignment which process contributes 

in which way to the particle size change, 

leaves much room for misinterpretations. 

The processes of swelling, water uptake and 

enzymatic reactions were investigated separately 

to clear up with the mentioned problems. 

Particle sizes and its changes were 

quantifi ed via laser diff raction and microscope. 

Furthermore the speed of each reaction 

was determined. The results show how 

the enzymatic attack of α- and ß-amylase is 

aff ected by the reaction of starch with water 

and its temperature dependency. The achieved 

results deliver a deeper understanding of 

the mechanisms of starch degradation during 

mashing. 

Simon Henke 

Simon Henke graduated from Technical University 

Munich in 2009 as a degreed engineer 

for brewing sciences and beverage technology. 

In 2010 he started his work at the Chair 

of Process Engineering of Disperse Systems, 

Technische Universität München as a 

research associate. His fi elds of activity are 

mass transport phenomena and procedural 

aspects of the mashing process. Simon is involved 

in the students education in thermal 

and mechanical process engineering. He is 

responsible for the pilot plant brewery at the 

Chair of Process Engineering as well as for 

the laboratory for wet and dry particle size 

analysis. 

40 

L 51 

Development of methods to measure 

real-time fl avour profi les 

Deborah Parker 1, Eleanor Woods 1 

1Campden BRI, Brewing Services, Nutfi eld, United Kingdom 


Brewers carefully select the best raw materials 

to provide the ideal fl avour profi le for 

their beers. But how can the brewer be sure 

that the raw materials they have selected will 

provide the intensity and length of fl avour that 

they desire? 

It is already known that the release of fl avour 

volatiles during consumption can be measured 

analytically, but this can also be achieved 

with more meaningful eff ect by using a trained 

panel of tasters. This provides a model of the 

‚real-time‘ drinking fl avour profi le that customers 

are experiencing. This study details the 

employment of novel sensory methods, such 

as Temporal Dominance of Sensations (TDS) 

to measure the real-time perception of fl avour 

from a range of beer styles. In addition, 

the study will involve the measurement of key 

fl avour volatiles and non-volatile compounds 

in order to correlate sensory and analytical 

data and identify the compounds essential for 

the deliverance of dominant and lasting fl avours 

in beer. 

Deborah Parker 

Deborah is a Sensory Scientist with an Honours 

Degree in Biochemistry, a Post Graduate 

Certifi cate in Sensory Science and a 

Doctorate in Brewing Science. She manages 

and trains the BRI Expert, Technical and QDA 

panels. Deborah is an accredited trainer, having 

lectured at the Siebels Institute in Chicago 

and EBC Conventions. She is a member of 

EBC Analysis Sensory Sub-group committee 

and the IBD Hop Industry Committee.

L 52 

Relationships between the chemical-physical 

composition, the 

sensory descriptive analysis and 

consumer acceptance of German 

wheat beer 

Annette Schmelzle 1, Bernd Lindemann 1, 


1Hochschule Geisenheim University, Geisenheim, Germany, 

2Technische Universität Berlin, Chair of Brewing Sciences, 



In order to determine which components contribute 

in any quantity to a high level of user 

acceptance, sensory descriptive analysis and 

the consumer acceptance of 16 wheat beers 

is conducted in addition to instrumental analyses. 

By linking the profi le test and the acceptance 

values, signifi cant attributes that 

are responsible for acceptance can be detected. 

The content of phenols, esters and higher 

aliphatic alcohols are compared against the 

sensory descriptive characteristics. 

The high acceptance of a banana-like odour 

and a creamy and tingling mouthfeel can be 

confi rmed. The preferred banana-like smelling 

beers show isophentyl acetate levels 

between 5.5 to 6.0 mg/l and thus exceed the 

recommended value of < 4.5 mg/l. That the 

odour of wheat beer with more than 3 mg/l 

2-methoxy-4-vinyl phenol is too phenolic, 

could not be confi rmed. Wheat beers that 

have a 2-methoxy-4-vinyl phenol content of > 

3 mg/l are also preferred if they have additionally 

a fruity odour and a creamy mouthfeel. 

Annette Schmelzle 

Annette Schmelzle is an experienced engineer 

of beverage technology in sensory evaluation 

of beer, cola, wine and mineral water. 

In 2009 she completed her studies at the 

Hochschule Geisenheim University in Germany. 

Currently she works at the Hochschule 

Geisenheim University as research fellow 

and prepares her dissertation in ‚Sensory descriptive 

analysis and consumer acceptance 

of diff erent beer types‘ at the TU Berlin 

L 53 

Comparison of two techniques for 

maturation of beer using oak 

Luis Henrique Poleto Angeloni 1, Patricia 

Wyler 1, Aline Bortoletto 1 

1University of São Paulo, Agro-Food Industry and Nutrition, 

Piracicaba, Brazil 


Aims: Identify the best technique to extract 

aromatics compounds into beers matured in 

oak barrel or by oak cubes and verify the infl 

uence of toasting on the extraction by cubes. 

Methods: We quantifi ed aromatics compounds 

(gallic, vanilic, and syringic acids; 

siringaldehyde; coniferaldehyde; sinapaldehyde; 

vanillin; furfural and 5-hydroxymethylfurfural) 

by High Performance Liquid Chromatography 

in lager beer matured for three 

months at 0 °C in barrel or by cubes with 

three diff erent levels of toasting(light, medium 

or high). 

Results: After one and two months the beer 

matured with medium and high toasting cubes 

extracted the greatest amount of the 

compounds. After three months the beer 

matured by high toasting cubes presented 

the highest concentration of total maturation 

compounds(28 mg/L), followed by the beer 

matured in barrel(23 mg/L). 

Conclusions: The use of oak cubes is an 

effi cient technique to extract aromatic compounds 

into beer and toasting has positive 

infl uence on maturation. 

Luis Henrique Poleto Angeloni 

Biologist with Masters degree in Biotechnology 

alcoholic fermentation, currently a doctoral 

student in food science and technology. 

He worked as a brewer at Leuven brewing - 

Brazil. Acting on the following themes: yeast, 

alcoholic fermentation, toxicity, fermentation 

of beverages, biotechnology, applied microbiology 

and biotechnological processes for 

beer production. 

L 54 

Biogeography, population genomics 

and technological properties of the 

lager-brewing ancestor Saccharomyces 

eubayanus 

Diego Libkind 1, Martin Bontrager 2, Jose 

Paulo Sampaio 3, Chris T Hittinger 2 

1INIBIOMA (CONICET-UNComahue), Bariloche, Argentina, 

2University of Wisconsin, Madison, United States, 

3Universidade Nova de Lisboa, Caparica, Portugal 


It has been long known that the lager-brewing 

yeast Saccharomyces pastorianus resulted 

from the fusion of S. cerevisiae and a coldadapted 

species belonging to the S. bayanus/ 

uvarum species complex. We discovered in 

Patagonia the missing contributor of lager 

yeast: S. eubayanus. To understand its biogeographic 

distribution and population genetics, 

we collected over 200 additional strains 

in the argentinean Andes along a 1,500 km 

longitudinal transect. Genomic analysis 

showed that S. eubayanus in Patagonia is 

more diverse than S. cerevisiae and that highly 

divergent strains can be found within small 

geographic areas. In contrast, the analysis of 

genome sequences of several Lager strains 

confi rmed the low genetic divergence of the 

criotolerant genome portion of this group. 

Preliminary data on the brewing experience 

with S. eubayanus will be addressed, as well 

as the available information relevant to the 

discussion on how and when the Lager hybrid 

might have been originated. 

Diego Libkind 

Licenciate in Biological Sciences, 2001, 

UNComahue. PhD in Biochemistry, 2006, 

UNTucuman. CONICET Researcher of the 

Biodiversity and Environmental Research Institute 

(INIBIOMA), Bariloche, Argentina. Member 

of:International Commision on Yeasts, and 

ASBC Craft Brewing Committee. 


L 55 

A new maltose/maltotriose transporter 

[Saccharomyces eubayanustype 

Agt1] in lager yeast and its 

relevance to fermentation performance 

Virve Vidgren 1, Jari Rautio 2, Laura Mattinen 2, 

Brian Gibson 1, John Londesborough 1 

1VTT Technical Research Centre of Finland, Espoo, Finland, 

2Plexpress Oy, Helsinki, Finland 


Fermentation performance of lager yeast is 

determined by uptake of fermentable sugar 

in a low temperature environment. A new putative 

maltose/maltotriose transporter gene 

was identifi ed from lager strain WS34/70 and 

suggested to be the Saccharomyces eubayanus 

(Se) version of the Agt1 transmembrane 

transporter in the hybrid lager yeast S. pastorianus 

(S. cerevisiae x S. eubayanus). In the 

present work, the transporter coded by this 

putative AGT1 gene was characterized and 

its relative activity at low temperature assessed. 

Results showed that SeAGT1 encodes 

a functional α-glucoside transporter with a 

wide substrate range, including maltose and 

maltotriose. The Se form of the transporter 

derived from the cryotolerant S. eubayanus 

species was found to be less sensitive to low 

temperature conditions than the S. cerevisiae 

form. Thus, SeAGT1 may have contributed to 

the superior performance of lager yeasts in 

low temperature fermentations compared to 

ale yeasts. 

Virve Vidgren 

Virve Vidgren (PhD) is research scientist 

working in the fi eld of Yeast Physiology and 

Fermentations within VTT Bio- and chemical 

processes. She has broad experience in yeast 

genetics and physiology. One focus of her studies 

has been transporters involved in uptake 

of sugars during wort fermentations. 

L 56 

Development of the direct DNA extraction 

method for rapid detection 

of low concentrations of beer-spoilage 

lactic acid bacteria 

Masaki Shimokawa 1, Satomi Naito 1, 

Kazumaru Iijima 2, Yasuo Motoyama 3, 

Tomomichi oga 1, Koichi Harayama 1 

1Asahi Breweries Ltd., Quality Control Center, Moriya, Japan, 

2Asahi Breweries Ltd., Research and Development Laboratories 

for Brewing, Moriya, Japan, 3Asahi Breweries Ltd., 

Nagoya Brewery, Nagoya, Japan 


We aimed to develop a rapid and highly sensitive 

method for the detection of beer-spoilage 

lactic acid bacteria (LAB) in beer, based on 

polymerase chain reaction combined with the 

direct DNA extraction method from the trapped 

cells within the cellulose membrane by 

using Barocycler. Barocycler is the device 

making cycles of extreme high and ordinary 

pressure conditions in a reaction vessel. These 

pressure cycles are expected to enhance 

the penetration of DNA extracting solution 

into the matrix of membrane and disrupt 

cells eff ectively. The detection limits of our 

developed method was about 10^0-1 cells/ 

membrane, when Lactobacillus brevis was 

suspended in from 300 ml up to 3000 ml of 

beers. These results indicate that our direct 

DNA extraction approach makes it possible to 

apply larger sample volume than previous reports 

without compromising recovery of DNA. 

Taken together, our method was indicated to 

be applicable to beers contaminated with low 

concentrations of beer-spoilage LAB. 

Masaki Shimokawa 

Received a ME degree in Environmental Engineering 

from Hokkaido University, Japan, 

in 2008, where he majored in environmental 

microbiology. He joined Asahi Breweries, 

Ltd. in April 2008. Since September 2011, he 

has been working on microbiological quality 

assurance in breweries and developing the 

detection technology of beer spoilage microorganisms 

in Quality Control Center. 

42 

L 57 

Evaluation of biofi lm composition 

and maturation using realtime-PCR 

Mathias Hutzler 1, Robert Riedl 1, Jennifer 

Koob 1, Fritz Jacob 1 

1TUM Weihenstephan, Research Center Weihenstephan, 



Biofi lms are a major source of microbial contamination 

and hygienic risks within the brewing 

environment. Biofi lms consist of diff erent 

microbial fractions. Amongst other fractions 

they can contain biofi lm starters, slime/EPS 

forming bacteria, gram-positive beer spoiling 

bacteria, strictly anaerobic gram-negative 

beer spoiling bacteria and diff erent species of 

yeast. In this study a modular PCR-Screening 

assay was designed and evaluated to detect a 

wide spectrum of bacteria and yeasts, which 

are involved in the growth of biofi lms. The 

quantitative evaluation of the diff erent microbial 

fractions of the biofi lm enabled a classifi 

cation of biofi lms into diff erent levels of maturation 

and contamination risk. The identities 

were linked with data about the organisms, 

containing metabolic products, product risk 

and typical locations. Additionally typical indicator 

organisms for the biofi lm maturation 

level and for subsequent product risk were 

identifi ed. 

Mathias Hutzler 

Born in 1978 in Regensburg, Germany. 

1999-2004 studies and graduation in Food 

Technology and Biotechnology, TU München. 

2004-2009 Scientifi c Assistant at the Chair 

for Brewing Technology II, TU München. Topic 

of doctoral thesis: Diff erentiation of industrial 

and spoilage yeasts based on novel rapid 

methods. Since 2009 head of the yeast center 

and the accredited laboratory for brewing/ 

beverage microbiology at the Research Center 

Weihenstephan for Beer and Food Quality, 

TU München.

L 58 

Diversity of xylanolytic bacteria and 

xylanase genes during industrial 

malting 

Sofi e Malfl iet 1, Annelies Justé 2, Bart 

Lievens 2, Luc De Cooman 1, Guido Aerts 1 

1KAHO St.-Lieven, Laboratory of Enzyme, Fermentation, and 

Brewing Technology (EFBT), Department Chemistry/Biochemistry 

- LFoRCe, Department M2S, KU Leuven, Gent, Belgium, 

2Lessius Hogeschool, Laboratory for Process Microbial Ecology 

and Bioinspirational Management (MPE&BIM) - LFoRCe, 

Department M2S, KU Leuven, Sint-Katelijne-Waver, Belgium 


The presence of microorganisms producing 

cell wall hydrolysing enzymes such as xylanases 

during malting can improve mash fi ltration 

behaviour and consequently have potential 

for more effi cient wort production and 

enhanced beer fl avour quality and stability. 

Therefore, arabinoxylan-degrading bacteria 

occurring on the grains during malting were 

isolated, screened for xylanase activity, and 

identifi ed by 16S rRNA gene sequencing. In 

this way, xylanolytic bacteria such as Sphingobacterium 

multivorum, Stenotrophomonas 

maltophilia and Aeromonas salmonicida were 

identifi ed. In addition, as especially microbial 

xylanases belonging to the glycosyl hydrolase 

(GH) family 10 are highly interesting for malting 

process optimisation, we also assessed 

the diversity and distribution of these xylanase 

genes by 454 pyrosequencing during malting, 

i.e. from barley up to kilned malt. Results 

provide a deep insight into the occurrence 

and diversity of xylanase sequences of microbial 

origin during malting. 


In 2004, Sofi e Malfl iet obtained her MSc in 

Industrial Sciences in Biochemistry at KAHO 

St.-Lieven in Ghent, Belgium. After graduation, 

she started working as a Research Assistant 

at the Laboratory of Enzyme, Fermentation 

and Brewing Technology of KAHO St.-Lieven 

on fl avour quality and fl avour stability of pilsner 

and light beers. She is currently fi nishing 

her PhD on microfl ora management during 

malting, in particular on xylanase-producing 

bacteria and their infl uence on wort fi ltration 

rate. 

L 59 

Microbiological analysis of a shipwreck 

beer 

Riikka Juvonen 1, Erna Storgårds 1, Mari 

Raulio 1, Thomas Hofmann 2, Atte Mikkelson 1, 

Annika Wilhelmson 1, Michael Dresel 2, Brian 

Gibson 1, John Londesborough 1 

1VTT Technical Research Centre of Finland, Bio- and Process 

Technology, Espoo, Finland, 2Technische Universtität 

München, Chair of Food Chemistry and Molecular Sensory 

Science, Freising, Germany 


In 2010 the wreck of a schooner was discovered 

in the Baltic Sea. The schooner is 

believed to have sunk during the 1840´s. 

Five bottles of beer were raised from it. We 

attempted to isolate and characterize living 

microbes from two intact bottles.Many diff erent 

microbes were observed by electron microscopy, 

including dead yeast cells. DNA was 

amplifi ed using primers targeting phylogenetic 

markers. Yeast DNA was detected, but no 

viable yeast cells were recovered. Remarkably 

stable non-sporulating lactic acid bacteria 

were found alive in both beers, following cultivation 

in various media. The isolates were 

characterised. Four species of Lactobacillus 

and Pediococcus and many genotypes were 

identifi ed. Their physiological properties indicate 

good adaptation to brewing conditions. 

The ability for long survival is not linked to 

a certain species or genus. The live bacteria 

are interesting models for study of long-term 

survival mechanisms, and may provide insight 

with practical applications. 

Riikka Juvonen 

Riikka Juvonen, DSc in microbiology, has 

more than 10 years of experience in characterization, 

detection and management of microbial 

communities in industrial processes, 

especially in the fi eld of brewing and baking. 

Her recent research activities have focused 

on bioprocessing of plant-based materials for 

their technological and nutritional upgrading, 

and on management of microbial risks in 

novel types of non-beer beverages. Riikka 

is currently working at VTT Bio and Process 

Technology as a Senior Scientist. 

L 60 

Total process optimization via 

KAIZEN-ASAHI WAY: Technological 

innovations spreading system. 

Yoshinori Ito 1, Tomohisa Achioku 2 

1Asahi Breweries Ltd., Production Technology Center, Ibaragi, 

Japan, 2Asahi Breweries Ltd., Production Strategy Department, 

Tokyo, Japan 


We reported “Constructing an Improvement 

Initiative via a “Visualized” System” at 33rd 

European Brewery Convention Congress in 

2010. We have been refi ning “KAIZEN-ASAHI 

WAY” through the common improvement issue. 

We minimized the variation in quality of 

beer fl avor and improved the tasting score of 

beer. In addition we have achieved a reduction 

of production cost by more than €10,000,000 

in three years. At fi rst professional development 

team is working on technology innovation 

with top runner brewery, and these innovative 

technologies are packaged in standard 

equipment and standard operation. Then we 

could easily expand these fruits to other breweries. 

The Asahi- improvement-initiatives 

model will be presented through some actual 

cases. 

Yoshinori Ito 

In 1989 I joined Asahi Breweries. After joining 

the company, I was in charge of a new product 

evelopment and put some new product 

in market. Nagoya Brewery, Brewing section 

in 1996. Development Laboratories for Alcoholic 

Beverages, Department of Beer Product 

Development, Manager in 1999. Marketing 

Headquarters in 2000. Deputy General Manager 

of Ibaragi Brewery in 2006. Produciton 

Technology Center, General Manager in 2009. 


L 61 

Bitter substance yield during the 

brewing process - Infl uencing factors 

and possibilities of recovery 

Frank-Jürgen Methner 1, Thomas Kunz 1, 

Philip C. Wietstock 1, Mario Marinoff 1, Matthias 

Gaulke 1 




Bitter substance utilization during conventional 

beer production is considerably low and 

still a major problem for the brewing industry. 

Brewing trials were conducted to evaluate the 

eff ect of pH and Fe on bitter substance yield. 

In addition to fermentation trials, hopped and 

unhopped wort w/ and w/o Fe addition was 

adjusted to diff erent pH values. The bitter 

substance yield was signifi cantly infl uenced 

by both, pH and Fe concentration. Acidifying 

the system yielded reduced bitter units, hop 

acid and Fe concentrations. Regardless of 

initial pH, bringing the pH to alkaline conditions 

again produced the highest results. The 

Fe content in unhopped wort was unaff ected 

by the pH adjustments. Taken together, these 

results suggest that reversible, pH dependent 

hop acid-Fe-complexes are formed and 

mainly responsible for the loss of BU during 

fermentation. 

Additional trials are presented which demonstrate 

that outcomes from this research 

can be used to e.g. recover hop acids from hot 

trub. 

Frank-Jürgen Methner 

From 1975 to 1981 studying Brewing Science 

at TU Berlin. fi nishing with a degree Diplom- 

Ingenieur (Dipl-Ing.) From 1982 to 1986 Scientifi 

c Assistant at Research Institute for 

Brewing and Malting Technology of the VLB 

in Berlin. From 1987 till 2004 Director at the 

Bitburger Brauerei, Bitburg, Germany, with 

responsibilities in fi elds of technology and 

quality assurance. Since winter-semester 

2004/2005 taking over the chair of Brewing 

Science at TU Berlin. 

POSTER ABSTRACTS 

P 001 

Soluble dietary fi ber as food ingredients 

from brewers‘ spent yeast 

polysaccharides 

Tiago Brandão 2, Elisabete Coelho 1, 

Mariana Pinto 1, Tiago Brandão 2, 

Manuel A. Coimbra 1 

1Universidade de Aveiro, Department of Chemistry, Aveiro, 

Portugal, 

2Unicer Bebidas, SA, Porto, Portugal 


Brewers‘ spent yeast (BSY) is the second 

major by-product of brewery industry. These 

residues comprise polysaccharides, namelyglucans 

and mannoproteins, which should be 

recovered due to their bioactive properties. 

In order to solubilize all these polysaccharides, 

a sequential extraction with hot water 

and alkali solutions from 0.1M to 8M of KOH, 

followed by a partial acid hydrolysis was performed. 

The 4M KOH solubilized 6% of the carbohydrates, 

corresponding to 26% of the total mannoproteins 

and 1% of glucans. The 8M KOH 

solubilized 18% of the carbohydrates, corresponding 

to 1% of total mannoproteins and 

22% of glucans. The glucans present in the 

residue left were solubilized by partial acid 

hydrolysis. Using this procedure, BSY can be 

a source of cold water soluble polysaccharides 

able to be used as food ingredients to be 

incorporated in aqueous matrices as dietary 

fi ber. 

We thank FCT for fi nancial support of Research 

Unit 62/94-QOPNA and post doctoral 

grant SFRH/BPD/70589/2010. 


Tiago Brandao: Education: MSc Biotechnology 

– Leicester University, Biochemistry – Porto 

University, Brewmaster – Scandinavian 

School of Brewing. Current Positions: Innovation, 

Research & NPD Manager at Unicer Bebidas, 

SA since 2007, Executive Board member 

at Maltibérica, SA since 2007 

44 

P 002 

Si 3N 4-microsieves for a rapid 

detection of microbiological trace 

contaminations in beverages 

Roland Novy 1, Johannes Tippmann 1, 





In beverage industries, the state of the art for 

the control on trace contaminations is still the 

CFU (colony forming unit), a combination of 

membrane fi ltration followed by an incubation 

on nutrient media. This method needs up 

to 7 days of incubation and contains possibilities 

of analysis errors and misinterpretation. 

The scope of this project is the development 

of a rapid detection method without incubation 

for microbiological analysis, based on 

cross fl ow microfi ltration with silicon nitride 

microsieves. The advantages of these microsieves 

are low fi lter resistance, chemical 

inertness, thermal stability, and their defi ned 

and narrow pore size distribution. The integration 

of these microsieves into an automated 

microfi ltration system and the evaluation of 

the following microbiological analysis are the 

main parts of this research. Due to the pure 

separation on the membrane surface, rapid 

analyses with optical fl uorescent techniques 

immediately after fi ltration are possible. 

Roland Novy 

Roland Novy graduated from Technische Univeristät 

Müchnen in 2010 as a degreed engineer 

for brewing sciences and beverage technology. 

The same year he started his doctoral 



His research project is the ‚Deveploment 

of a rapid microbiological detection method 

based on silicon nitride microsieves‘

P 003 

A real-time next generation diagnostic 

tool for the malting and 

brewing industry: Selected ion fl ow 

tube mass spectrometry 

Jessika De Clippeleer 1, Filip Van Opstaele 1, 

Luc De Cooman 1, Guido Aerts 1 



- LFoRCe, Department M2S, KU Leuven, Gent, Belgium 


Analytical measurement of beer fl avour related 

volatiles requires specifi c extraction and 

detection techniques to obtain the necessary 

sensitivity and selectivity. Current techniques 

hamper fast evaluation of intermediate samples 

during the brewing process, which is of 

paramount importance for process monitoring 

and improved control. Our data demonstrate 

that quantitative real-time measurement 

of target compounds by Selected Ion Flow 

Tube-Mass Spectrometry (SIFT-MS) is of high 

added value for ongoing malting and brewing 

research, and for subsequent applications 

in the brewing industry, e.g. quality control 

of raw materials (malt, hops), monitoring 

fermentation, fast evaluation of wort, fresh 

and aged beer quality parameters. Whereas 

GC-MS is the technique of choice for detailed 

analytical volatile fi ngerprinting, it is not suited 

for real-time quantitative monitoring. In 

this respect, the SIFT-MS technology is fully 

complementary to GC-MS for quality control 

and process optimisation. 

Jessika De Clippeleer 

Jessika De Clippeleer is MSc in Engineering 

Technology, Biochemistry (KAHO Sint-Lieven, 

Gent) and MSc in Food Chemistry (Wageningen 

University). In 2013 she obtained the degree 

of Doctor in Bioscience Engineering (KU 

Leuven). She is Biochemistry lecturer, and comanager 

of Flavour+ (analytical centre of the 

Enzyme, Fermentation, and Brewing Technology 

lab of KAHO Sint-Lieven), with research 

experience in fl avour (bio)chemistry, beer fl avour 

stability, hopping technology, and mass 

spectrometry. 

P 004 

Potential of near-infrared spectroscopy 

(NIR) in beer food chain: 

Applications in malting 

Paolo Fantozzi 1, 

Giuseppe Perretti 1, Valeria Sileoni 1, 

Ombretta Marconi 1, 

1University of Perugia, Italian Brewing Research Centre 



Aims: This research aims to novel applications 

of NIR in beer food chain. Beyond the 

mature utilizations of NIR for barley and malt 

quality assessment, the purpose was the development 

of new methods to monitor the 

malting process and to predict the suitability 

of barley for beer production before malting. 

Methods: Barley were malted using micromalting 

pilot plant and then analysed by 

standard A-EBC methods. The NIR absorption 

spectra were collected on barley, green malt 

and fi nal malt and correlated with the analytical 

data. 

Results: Fast, reliable and easy NIR calibration 

methods were developed to measure: 

• barley and malt quality parameters 

• malt quality parameters directly on barley 

as potential for malt features 

• malt parameters on green malt at-line during 

malting process. 

Conclusions: The use of NIR to monitor malting 

process and to predict malt parameters 

directly on barley can be extremely useful for 

maltsters to sort it and handle it during malting, 

saving money and time. 

Paolo Fantozzi 

Born in Rome (Italy) in 1945. Master-degree 

in Agricultural Science (1967) and Doctorate 

in Biologie Appliquée Appliquée à la Nutrition 

et l‘Alimentation (Dijon, 1971). Since 1980 

Full Professor of Food Technology, Faculty of 

Agriculture. Since 2002 Director of the Italian 

Brewing Research Centre (CERB). His main 

research activities deal with brewing science 

and technology, mild technologies, quality 

control and management systems. Author 

of 230 papers on national and international 

Journals. 

P 005 

Quantitative cleaning investigations 

using falling fi lm 

Enrico Fuchs 1, Manuel Helbig 1, André Boye 2, 

Marc Mauermann 2, Jens-Peter Majschak 1,2 

1Technische Universität Dresden, Faculty of Mechanical 

Engineering, Institute of Processing Machines and Mobile 

Machines, Dresden, Germany, 2The Fraunhofer Application 

Center for Processing Machinery and Packaging Technology, 

Dresden, Germany 


Cleaning of machinery is crucial due to the required 

product safety and increasing production 

costs. Often a large quantity of cleaning 

fl uid is used to remove the deposits. This 

results in high costs for fresh- and wastewater. 

In non-immerged systems (e.g. vessels) 

there are diff erent fl ow types providing the 

cleaning eff ect (impinging jet, fi lm). Spray 

balls are often used for cleaning, where the 

main cleaning is provided by falling fi lm. An 

approach to reduce cleaning time and fl uid 

consumption is to optimize the cleaning by 

draining fi lm. To determine the cleaning rate, 

a quantitative optical method is used. 

In this paper 

(i) a reproducible soiling method and the 

(ii) minimization of optical errors is shown. 

Also, the 

(iii) calculation of the local distribution of 

soiling weights on samples is explained. 

Furthermore, the 

(iv) validation of the method by cleaning with 

falling fi lms and its application is shown. 

The cleaning curves can be used to optimize 

cleaning of falling fi lms. 

Enrico Fuchs 

10/2004 12/2009: Diploma in Mechanical 

Engineering, Technische Universität Dresden 

since 06/2010: scientifi c assistant at Technische 

Universität Dresden 


P 006 

Predicting the fl avor stability of 

beer using redox potential 

Dario Cotterchio 1 

1Technische Universität München (TUM), Forschungszentrum 

Weihenstephan für Brau- und Lebensmittelqualität (BLQ), 



Changes in the freshness of a beer‘s fl avor 

are contingent on the free reaction enthalpy 

of all active redox pairs. In order to determine 

the enthalpy, an inert electrode is placed in a 

redox solution where it then accumulates a 

charge over a set period of time after which 

the corresponding voltage is measured. This 

reveals the scope of all the chemical processes 

occurring in the beer that involve the 

exchange of electrons and serves as an indicator 

for the extent of the interplay between 

compounds, responsible for the development 

of perceptible sensory characteristics associated 

with aging. Experiments have shown 

that it is not the level of the redox potential 

but rather the change in the value while the 

sample ages that correlates with the formation 

of a perceptible level of aging compounds 

in beer. Various beer styles were tested and 

a distinctive electrochemical signature was 

established for each one, which allows for a 

reliable prediction of the fl avor stability to be 

made. 

Dario Cotterchio 

Dario Cotterchio was born in 1982 in Eschsur-Alzette, 

Luxembourg. He studied brewing 

and beverage technology at the Technische 

Universität München and graduated with the 

degree Dipl.-Ing. in 2008. After graduation he 

worked in the engineering and biogas industry. 

Since April 2009 he is scientifi c assistant 

and a consulting engineer at the Research 

Center Weihenstephan for Brewing and Food 

Technology. He is working on the fi eld of development 

of the measure redox potential (ORP) 

in breweries. 

P 007 

Classifi cation of malting barley according 

to harvest year and quality 

by using mid infrared spectroscopy 

and multivariate analysis 

Budour Ajib 1, Frantz Fournier 1, Patrick 

Poivin 2, Marc Schmitt 2, Michel Fick 1 

1Lorraine University, Vandoeuvre les Nancy, France, 2IFBM, 

Vandoeuvre les Nancy, France 


To realize successful malting process yielding 

satisfactory malt, it is necessary to adapt the 

malting conditions to the changes in the quality 

of raw material. This adaptation is very 

time and money consuming and must be repeated 

every year as climate conditions and 

site infl uence barley quality. 

In this project, the quality of malt has been assessed 

using Mid-InfraRed spectroscopy. The 

quality of a wide variety of barley has been 

studied 394 samples, including 3 harvest 

years, winter and spring barley, 77 barley 

varieties, collected on 16 cultivation places. 

Conventional barley quality index (Moisture 

content, Protein, Betaglucan) was determined. 

The database thus depicts a large and 

unique range of barley quality. 

The results indicate that MIR spectrometry 

could be a very usefull and rapid analytical 

tool to assess malting barley quality. It allows 

barley classifi cation according to harvest 

year and quality. 

Budour Ajib 

AJIB Budour 

Mail: Budour.ajib@univ.lorraine.fr. 

Phone : 0033383595769 

Université de Lorraine (UDL)/ École nationale 

supérieure d‘agronomie et des industries alimentaires 

(ENSAIA) / Laboratoire Réactions 

Génie des Procédés (LRGP-UMR 7274) / CNRS 

Equipe Bioprocédés - Biomolécules 2, avenue 

de la forêt de Haye - TSA 40602, 54518 - VAN- 

DOEUVRE CEDEX. PhD student in Biotechnologies 

Process. Thesis subject :( studying and 

modeling barley during malting process) 

46 

P 008 

Microwave superheated water 

extraction of brewers´ spent grain 

arabinoxylans 

Tiago Brandão 2, Elisabete Coelho 1, 

Mariana Pinto 1, Tiago Brandão 2, 

Manuel A. Coimbra 1 

1Universidade de Aveiro, Department of Chemistry, Aveiro, 

Portugal, 

2Unicer Bebidas, SA, Porto, Portugal 


Brewers‘ spent yeast (BSY) is the second 

major by-product of brewery industry. These 

residues comprise polysaccharides, namelyglucans 

and mannoproteins, which should be 

recovered due to their bioactive properties. 

In order to solubilize all these polysaccharides, 

a sequential extraction with hot water 

and alkali solutions from 0.1M to 8M of KOH, 

followed by a partial acid hydrolysis was performed. 

The 4M KOH solubilized 6% of the carbohydrates, 

corresponding to 26% of the total mannoproteins 

and 1% of glucans. The 8M KOH 

solubilized 18% of the carbohydrates, corresponding 

to 1% of total mannoproteins and 

22% of glucans. The glucans present in the 

residue left were solubilized by partial acid 

hydrolysis. Using this procedure, BSY can be 

a source of cold water soluble polysaccharides 

able to be used as food ingredients to be 

incorporated in aqueous matrices as dietary 

fi ber. 


Unit 62/94-QOPNA and post doctoral 

grant SFRH/BPD/70589/2010. 


Tiago Brandao: Education: MSc Biotechnology 

– Leicester University, Biochemistry – Porto 

University, Brewmaster – Scandinavian 

School of Brewing. Current Positions: Innovation, 

Research & NPD Manager at Unicer Bebidas, 

SA since 2007, Executive Board member 

at Maltibérica, SA since 2007

P 009 

Eff ect of brewing process on phenolic 

compounds and their corresponding 

antioxidant activities 

Celine Clayeux 1, Damien Steyer 1, 

Luc Didierjean 2, Saïd Ennahar 3 

1TWISTAROMA, Colmar, France, 2Carlsberg Group, Strasbourg, 

France, 3Université de Strasbourg, Strasbourg, France 


Phenolic content of extracts and their corresponding 

antioxidant activities at diff erent 

stages of beer processing were investigated 

using a liquid chromatography online antioxidant 

detection method. 

Ethyl acetate extracts of barley, malt, wort 

and beer were separated using reverse phase 

HPLC and compounds eluting from the 

column were submitted to two UV-visible detections: 

one for the phenolic compounds; and 

the other for the reduced form of the radical 

cation ABTS.+ (CAS 30931-67-0). 

Prodelphinidin B3, procyanidin B3 and catechin 

were identifi ed as three major contributors 

in the antioxidant activity of barley. 

Malting had a dramatic impact resulting in a 

decrease in their amounts and their associated 

antioxidant activities. However, their contents 

increased during the brewing step and 

then slightly decreased during hopping and 

fermentation. 

This study allowed the comparison of the 

phenolic contents and the corresponding 

antioxidant profi les of barley, malt, wort and 

beer. 

Celine Clayeux 

Head of research and innovation at Twistaroma 

(2011-) - PhD in fi eld of analytical 

chemistry at University of Strasbourg and 

Carlsberg Group, Brasseries Kronenbourg 

(2008-2011) 

P 010 

Potential plant protecting substances 

from hops in dry-hopped beer 

Annika Lagemann 1, Stefan Hanke 1, 

Matthias Kippenberger 1, Georg Stettner 1 

1Bitburger Braugruppe GmbH, Bitburg, Germany 


Since 2012, the traditionally established 

method of dry-hopping has been offi cially 

approved for beer brewing in Germany. This 

possibility led to a quick increase of the percentage 

of strongly hopped beer varieties on 

the german market. The aim of dry-hopping 

is to transfer particular aroma compounds 

from the hop to the fi nished brew. So far there 

seem to have been no investigations on unwanted 

hop-specifi c substances which could 

be additionally transfered. Therefore we investigated 

a possible contamination of beer 

with low-MRL pesticides used in hop cultivation, 

with particular attention being paid to 

myclobutanil and quinoxyfen. For our study, 

beers were produced with diff erent hop additions 

(200 to 650 g/hl). Finally, residues of different 

pesticides were measured in the fi nal 

product. It could be shown that myclobutanil 

migrate into the beer and reach values close 

to the legal limit. This suggests that pesticide 

levels in strongly hopped kinds of beer should 

be closely monitored. 


Laboratory manager, Bitburger Braugruppe 

GmbH, Bitburg, Germany (July 2011 to present) 

Flavour scientist, Bitburger Braugruppe 

GmbH, Bitburg, Germany (September 2008 to 

June 2011) Scientifi c assistant, Chair of Food 

Chemistry and Molecular Sensory Science, 

TUM, Freising, Germany (Oktober 2007 to July 

2008) Scientifi c assistant, Institute of Food 

Chemistry, WWU, Münster, Germany (May 

2005 to September 2007) Study of Food Chemistry, 

University of Bonn and CVUA Münster 

(1998-2005) 

P 011 

Protein-thiols in beer and throughout 

the brewing process 

Signe Hoff 1, Marianne N Lund 1, 

Birthe M Jespersen 1, Mogens L Andersen 1 

1Copenhagen University, Food Science, Frederiksberg, 

Denmark 


Protein-thiols have been suggested to be important 

antioxidants infl uencing the oxidative 

stability of beer. A method for quantifi cation 

of total soluble protein-derived thiols in wort 

and beer has been developed based on HPLC 

separation and detection of fl uorescent adducts 

with the maleimide compound 

ThioGlo 1. 

The amounts of protein-thiols varied between 

barley varieties. Increased thiol oxidation 

were linked to a lowering of wort fi ltration 

rates. Sweet wort was found to contain compounds 

able to oxidize protein-thiols. These 

thiol-oxidizing compounds decreased in activity 

through increased malt roasting; and 

wort boiling eliminated their activity, suggesting 

an enzymatic origin of the eff ect. 

Thiols have been quantifi ed in beer in various 

concentrations and correlated to the oxidative 

stability of the beers. The levels of thiols were 

found to decease during storage, suggesting 

that thiols are intermediates in redox reactions 

during beer staling. 

Signe Hoff 

Currently a PhD student at University of 

Copenhagen with focus on oxidative stability 

of wort and beer. Bsc in Food Engineering 

(2006) and Msc in Food Science and Technology 

(2010). 


P 012 

Analysis of fl avor active carbonyls 

in beer by derivatization with 2,4-dinitrophenylhydrazine 

and HPLC- 

ESI-MS/MS 

Nina Baumjohann 1, Diedrich Harms 1 

1VLB Berlin e.V., Central Laboratory, Berlin, Germany 


During beer aging plenty of fl avor active 

carbonyls are formed by diff erent degradation 

processes. Due to their very low concentrations 

aff ecting the quality of beer (e.g. 

2-(E)-nonenal) a sensitive analysis method is 

needed. The aim of this work is to develop a 

robust option for the determination of fl avor 

active carbonyls as addition or alternative to 

laborious GC-MS routine analysis methods. 

After a preliminary matrix separation, a selective 

derivatization of carbonyls is eff ected 

by the use of the reagent 2,4-Dinitrophenylhydrazine 

(2,4-DNPH). For a sensitive determination 

of the formed derivatives high performance 

liquid chromatography coupled with 

electrospray-ionization and tandem mass 

spectrometry (HPLC-ESI-MS/MS) is used. By 

applying the multiple reaction monitoring 

(MRM) the selectivity is increased. Additionally, 

unexpected or unknown carbonyls can 

be discovered by the use of diff erent mass 

spectrometric experiments. 

Nina Baumjohann 

Nina Baumjohann studied food chemistry 

at the University of Münster and graduated 

as a certifi ed food chemist. Since 2010 she 

has been working as a scientifi c assistant in 

the Central Laboratory of the Research and 

Teaching Institut for Brewing in Berlin. 

P 013 

Evaluation of chemical physical 

stability of craft beers through 

unconventional methods 

Stefano Bertoli 1, Stefano Buiatti 1, 

Paolo Passaghe 1 

1University of Udine, Department of Food Science, Udine, Italy 


Aims: The aim of this work was to evaluate 

the colloidal stability of beers correlating EBC 

methods (sensitive proteins and Chapon test) 

to gluten content and antioxidant activity (AA). 

Methods: Three beers with diff erent formulations 

were produced: the reference one 100% 

malted barley, the other two with increasing 

amounts (20 and 40%) of buckwheat. Chemical 

physical stability was evaluated using four 

indices: sensitive proteins, alcohol chill haze 

test, gluten content and antioxidant activity. Ttest 

was applied for statistical analysis. 

Results: Both gluten analysis and antioxidant 

activity measurements showed a correlation 

with data obtained with EBC methods. 

Conclusions: The analysis of gluten and AA 

may be used as qualitative and predicitive 

indexes of stability being more specifi c than 

sensitive proteins and Chapon test. The use of 

gluten free adjuncts could lead to more stable 

fi nal products with a gluten content less than 

100 mg/L. 

Stefano Bertoli 

Stefano Bertoli was born in Udine in 1982, 

he got the degree in Food Science and Technology 

at the University of Udine, Italy. After 

some experience as a brewer, gained in Italy 

and abroad, he is now working with Prof. 

Buiatti at the Department of Food Science as 

brewmaster and coordinator of the activities 

of beer production and on the optimization of 

production techniques of craft beer and evaluation 

of chemical and sensory properties of 

fi nished product. In addition, he serves as brewery 

manager at the Birrifi cio Udinese. 

48 

P 014 

System and method for on-line 

monitoring of beer primary fermentation 

based on UV-VIS-SWNIR 

spectroscopy 

Pedro Rodrigues 1, Tiago Brandão 1, Rui M.C. 

Martins 2,3, José A. Teixeira 3, Eurico Seabra 4, 

Luis F.F. Silva 4, Antonio A. Vicente 3 

1Unicer Bebidas, SA, S. Mamede Infesta, Portugal, 2Universidade 

do Minho, CBMA - Molecular Biology and Environmental 

Research Center, Braga, Portugal, 3Universidade do Minho, 

IBB - Institute for Biotechnology and Bioengineering, Centre 

of Biological Engineering, Braga, Portugal, 4Universidade do 

Minho, CT2M - Centre for Mechanical and Materials Technologies, 

Guimarães, Portugal 


Aim: This work aims at demonstrating a new 

system and method for on-line monitoring of 

beer primary fermentation. 

Methods: The system is based on UV-VIS- 

SWNIR spectroscopy. It includes: 1) a fi beroptic 

probe and a universal probe adaptor 

specially designed for industrial fermenters; 

2) a mini-spectrometer; 3) software specially 

developed for multivariate calculation of fermentation 

parameters; 4) graphical interface. 

Results: Calibrations were developed for biomass 

(CFU/mL), Brix, pH, ethanol (%), color, 

apparent and real extract (%), RDF (%), ADF 

(%), n-propanol (mg/L), iso-butanol (mg/L), total 

amyl alcohols (mg/l), ethyl acetate (mg/L), 

amyl acetate (mg/L), acetaldehyde (mg/L), 

dimethyl-sulfate (mg/L); diacetyl (mg/L). 

Correlation factors were always above 0.92. 

On-line calculation of these parameters was 

performed. 

Conclusions: The system is able to perform 

real-time and predictive control and diagnostics 

of beer fermentations, allowing preventive 

or corrective measures. 

Pedro Rodrigues 

Pedro Rodrigues was born at Oporto, in 1973. 

In 1996 took the degree in Biochemistry and 

in 2003 a PhD. in Chemistry, both in Oporto 

University. From 1996 to 2004, works in research 

within Oporto University, and in 2001 

at BRI, where builds up his passion for beer. 

Since 2004 works for Unicer, passing through 

diff erent positions in Quality & Innovation 

Dept. as manager, fi rst in the central lab, in 

central technical services and fi nally in industrial 

quality. In 2011 was appointed as production 

director.

P 015 

Comparing optical versus traditional 

measurement technology in the 

brewery 

Daniel L Gore 1, Keyvan Ghanaviztchi 1 

1Anton Paar GmbH, Process Instrumentation, Graz, Austria 


Optical measurement technology is becoming 

more and more common in process environments 

and off ers many benefi ts, such as ease 

of installation and cleaning, compact size and 

reduced maintenance, but does it also meet 

the high expectations of quality personnel in 

terms of accuracy, repeatability and stability? 

This poster will show the results of a head to 

head test comparison for: ease of use, measurement 

performance (accuracy and repeatability) 

compared to the lab reference, performance 

during product changes and start 

up and response time. The test location was 

a 60.000hl brewery with 14 diff erent beers 

and multiple, daily product changes. The test 

candidates were an optical, mid-infrared ATR 

(attenuated total refl ectance) spectrometer 

and the classical beer monitor combining 

density and sound velocity with a separate 

CO 2 measurement using the Volume Expansion 

Method. 

Daniel L Gore 

Daniel Gore received his B.A from the University 

of Maryland in 1995. After graduating he 

began an apprenticeship as brewer and malter 

in Germany and worked at the Lammbrauerei 

Hilsenbeck, Uerige Obergärige Hausbrauerei 

and Quenzer Bräu and as Head Brewer at 

the Long Trail Brewing Company. In 2006 he 

moved to Anton Paar USA and in 2010 moved 

to Austria as Anton Paar‘’s Application Specialist 

to support existing applications in the 

beverage industry and develop new applications 

and technologies. 

P 016 

Monitoring of the antioxidant potential 

of beer 

Edyta Kordialik-Bogacka 1, Anna Diowksz 1 

1Lodz University of Technology, Institute of Fermentation 

Technology and Microbiology, Lodz, Poland 


The quality of a beer brand should be consistent, 

despite its production in diff erent localizations. 

The antioxidant potential of the 

beer brand produced in diff erent breweries 

was evaluated. Since this brand was produced 

as pasteurized and non-pasteurized beer, 

the infl uence of pasteurization process on 

the antioxidant activity of beer was also assessed. 

Moreover, antioxidant properties of 

the products after their storage at 22°C for 4 

weeks were examined. The antioxidant capacity 

of beer was measured both by the ferric 

reducing antioxidant power (FRAP) assay and 

the radical scavenging assay (DPPH). The antioxidant 

activity of the beer brand showed 

signifi cant diff erences depending on its origin. 

When DPPH assay was used a signifi cant 

decrease in the antioxidant activity of nonpasteurized 

beer was observed after storage. 

Furthermore, the changes in antioxidant properties 

of oat and barley beer were compared. 

A lower antioxidant potential was measured 

in the product from oat. 

Edyta Kordialik-Bogacka 

EDYTA KORDIALIK-BOGACKA has worked at 

the Institute of Fermentation Technology and 

Microbiology of Lodz University of Technology 

since 1995. She obtained her PhD degree, studying 

foaming ability of brewing yeast Saccharomyces 

cerevisiae. Meanwhile she spent 

nine months at Heriot-Watt University. Her recent 

research has been devoted towards lowalcoholic 

oat beverages, physiological activity 

of yeast and yeast immobilization. She is a 

member of the EBC Brewing Science Group. 

P 016a 

Radical scavenging ability of protein 

and peptide thiols in beer 

Marianne Lund 1, Natália E.C. de Almeida 2, 

Daniel R Cardoso 2, Mogens L Andersen 1 

1University of Copenhagen, Department of Food Science, Frederiksberg 

C, Denmark, 2University of São Paulo, Chemistry 

Institute, São Carlos, Brazil 


The antioxidative capacity of thiol-containing 

peptides and proteins (P-SH) in beer was evaluated 

by a kinetic study of their ability to scavenge 

the 1-hydroxyethyl radical (HER), which 

is known to be the main radical species formed 

during beer aging processes. A number 

of P-SHs was investigated, among which were 

glutathione and LTP1 (Lipid Transfer Protein 

1), an abundant beer protein. The reactivity of 

the P-SHs towards HER was evaluated using 

a competitive kinetic approach, employing the 

spin-trap POBN as a probe and by using Electron 

Paramagnetic Resonance (EPR) to detect 

the HER-POBN spin adduct. 

All investigated P-SHs were very reactive towards 

HER with apparent second-order rate 

constants close to the diff usion limit and ranging 

from 0.5 to 6.1 109 L mol-1 s-1 with LTP1 

having the highest rate constant. The rates of 

scavenging HER by P-SH are competitive with 

the degradation of hops bitter acids in beer 

and likely to protect against oxidation mediated 

by HER. 

Marianne Lund 

Marianne Lund, PhD, Associate professor. She 

received a MSc in food science and technology 

in 2003 from University of Copenhagen 

(UCPH) and a PhD degree in 2007 based on 

studies of protein oxidation in meat. In 2008 

she began as a post doc working with oxidation 

in beer and the infl uence of thiol groups 

and was appointed associate professor in 

2012. She now works in collaboration with 

Novozymes on fl avor stability of beer. She has 

published 23 peer-reviewed scientifi c papers. 


P 017 

The use of confocal laser scanning 

microscope (CLSM) for determination 

of fi ltration inhibiting substances 

in kieselguhr and membrane 

fi ltration 

Michael Kupetz 1, Martin Zarnkow 1, 


1TUM Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, 



The fi ltration process of beer is enormously 

infl uenced by reversible and irreversible blockages. 

The aim of this research is to stain 

and identify these components by CLSM. Staining 

components were used which only react 

with specifi c beer ingredients. The fi ltration 

was performed on an automated laboratory 

membrane, as well as kieselguhr precoat fi lter. 

A combination of the dyes propidiumiodide, 

fuchsine-acid and schiff ´s reagent made 

it possible to distinguish polysaccharides 

(α-/β-glucans), proteins and yeast cells. The 

staining was performed by fi ltration of the 

dyes through the sample. Conclusions of the 

particles could take on the basis of the available 

wavelengths of the lasers. These allowed 

identifying the blockages of the surface layer 

and the interior of the fi lter medium. 


Michael Kupetz graduated from Technische 

Univeristät Müchnen in 2011 as a degreed 

engineer for brewing sciences and beverage 

technology. In 2012 he started his doctoral 



His research project is the ‚Comparative 

identifi cation of inhibitory substances in the 

membrane and diatomaceous earth fi ltration 

of beer‘ 

P 018 

Beta-glucan hazes - what‘s the 

problem? 

Cecilia Damiani 1, Karin Pawlowsky 1, 

Giuseppe Perretti 2 

1Campden BRI, Nutfi eld, United Kingdom, 2Università di 

Perugia, Perugia, Italy 


In some instances beer haze is caused by 

beta-glucan molecules. Although this carbohydrate 

haze has commonly been associated 

with poor malt quality or mashing problems, 

it can also originate from the yeast cell wall. 

Indeed, with the increased use of centrifuges 

for yeast separation and high gravity brewing, 

yeast cells can be exposed to stresses 

resulting in damage to cell walls and release 

of beta-glucans. Until recently, there was no 

simple test to distinguish between a yeast 

and malt beta-glucan haze, which has made 

trouble shooting the haze problem diffi cult. 

However, we have now solved this technical 

challenge and describe here a novel protocol 

for the isolation/examination of beta-glucan 

hazes and determination of whether they originate 

from yeast or barley. 

Cecilia Damiani 

Cecilia Damiani graduated at the University 

of Perugia (Italy) in 2012, having obtained a 

B.Sc. in Food Science and Technology and a 

M.Sc. in Food Technology and Biotechnology. 

During her studies, she completed her Master 

thesis at Campden BRI (UK) working on beta-glucan 

haze in beer. After defending her 

thesis at the University of Perugia, she has 

been working as a scientist at Campden BRI 

in the Analytical department since August 

2012, carrying out chemical analyses on beer. 

50 

P 019 

Changes of metal concentration in 

beer production and their Infl uence 

on the mechanism for haze formation 

Annika Burmeister 1, Adelina Calean 2, 

Thomas Kunz 3, Frank-Jürgen Methner 3, 

Peter Winterhalter 1, Peter Fleischmann 1 

1TU Braunschweig, Institute of Food Chemistry, Braunschweig, 

Germany, 2TU Braunschweig, Institute Geoecology, 

Braunschweig, Germany, 3TU Berlin, Institute of 

Biotechnology, Berlin, Germany 


Chill haze in beer causes an economical loss 

for the brewing industry. Due to the precipitation 

of protein-polyphenol-metal complexes 

under inadequate storage conditions, consumers 

confound these hazes with mold and its 

associated health risk. 

This work deals with the development of 

concentrations of Mn, Cu, Zn and Fe in beer 

raw materials, beers and their fi nal concentrations 

in isolated beer hazes (analyzed via 

ICP-MS and ICP-OES). Independent from the 

raw materials used the concentrations of Fe, 

Mn, Cu and Zn in beers strongly depend on 

the steps of brewing process. Metal concentrations 

in the resulting hazes are 17 fold higher 

for Fe, 4 fold higher for Cu, 6 fold higher 

for Zn and 30 fold higher for Mn than in the 

original beers. 

Annika Burmeister 

*10/2002 - 11/2007 Studies of Food Chemistry 

at Goethe Universtiy Frankfurt/main, 

Germany and Wilhelms University, Muenster, 

Germany *12/2007 - 6/2009 Scientifi c 

Researcher, Institute of Food Chemistry, Research 

Group of Prof. Dr. Humpf, Wilhelms 

University, Muenster,Germany *since 7/2009 

PhD Student, Institute of Food Chemistry, Research 

Group of Prof. Dr. Winterhalter and Dr. 

Fleischmann, TU Braunschweig, Germany

P 020 

Improving your draught beer quality 

Johannes Tippmann 1, Simon Henke 2, 

Heinz Dauth 3, Thomas Becker 1 


Getränketechnologie, Freising, Germany, 2Technische Universität 

München, Lehrstuhl für Verfahrenstechnik Disperser 

Systeme, Freising, Germany, 3Hochschule Ansbach, Fakultät 

Ingenieurwissenschaften, Ansbach, Germany 


For years, people talk about the quality of 

draught beer and their potential for improvement. 

Developments in dispensing systems 

are, however, in most cases, just to improve 

the appearance of the equipment. The most 

important aspect for a brewer - hygiene - is 

often neglected. As a consequence, the quality 

of beer is destroyed in the last few meters, 

just before the consumer enjoys it. 

We carried out extensive studies on construction, 

cleaning and maintenance of dispensing 

equipment. It was found here that the microbial 

load in draught beer could be reduced by 

good hygiene practices in 6 weeks by more 

than 90%. The investigation of design aspects 

also brought strong improvements. Here also 

immense hygienic improvements were observed. 

The presentation shows these fi ndings and 

gives advice, such as fast recontaminations 

can be avoided and the draught beer quality 

can be improved. The presentation also will 

show the growth and sensorial infl uence of 

microbial infections in draught beer. 

Johannes Tippmann 

Johannes Tippmann graduated from university 

in 2004 as a diploma engineer for brewing 

sciences and beverage technology. In 2005 he 

started his PhD thesis with Prof. Sommer at 

the Lehrstuhl für Verfahrenstechnik disperser 

Syteme, TU München, about solid handling 

in the brewhouse. In 2012 he changed his 

affi liation and is now working as group leader 

for the work group “brew house processing 

and dispense systems“ at the Lehrstuhl für 

Brau- und Getränketechnologie, TU München. 

P 021 

Slow and fast CO 2 escape from beer 

in relation to gushing 

Jan Savel 1, Petr Kosin 1, Adam Broz 2 

1Budejovicky Budvar, n.p., Research&Development, 

C.Budejovice, Czech Republic, 2Budejovicky Budvar, n.p., 

Production Director, C.Budejovice, Czech Republic 


Gas volume (GV) of CO 2 liberated from beer 

was measured with simple buoyant gasometer. 

The beer volume displaced (DV) above 

the bottle rim was also measured using the 

syringe with graduated scale. Gas volume of 

CO 2 escaping from the open bottle after its 

opening depended on beverage temperature, 

kind of beer, its shelf time and the presence of 

another gas e.g air. GV and DV strongly increased 

after the addition of dry porous materials 

such as diatomaceous earth, boiling stone, 

active charcoal, cellulose powder and both a 

little decreased by their wetting. Spontaneous 

liberation of carbon dioxide from beer and 

saturated water depended on kind of solid 

particles and gases bound on their surfaces. 

The addition of small particles of cellulose to 

carbonated liquids increased GV and DV from 

beer and carbonated water although saturated 

water did not contain any hydrophobins or 

surfactants. There is a speculation that cellulose 

particles could originate from grain wall 

destroyed by fungi. 

Jan Savel 

Jan Savel studied at the Institute of Chemical 

Technology, Prague, graduating with a Ph.D. 

degree. Currently, Dr. Savel is an external associate 

professor at the Institute of Chemical 

Technology, Prague, as well as head of the 

Research Department at Budejovicky Budvar 

Brewery, N.C. Dr. Savel has been a member of 

the EBC Brewing Science Group since 1994. 

He has published more than 100 articles in 

Czech and foreign professional magazines, 

as well as a monograph dealing with brewing 

microbiology. 

P 022 

Confounding expectations: 

Decoupling visual and fl avour 

properties of beer 

Paul Hughes 1 

1Heriot-Watt University, School of Life Sciences, Edinburgh, 



Traditional beer brewing raw materials and 

operations typically aff ects more than one 

property of beer. Thus brewing with speciality 

malts confers both colour and specifi c 

fl avours to the fi nal product. Such coupling 

has been solved with the availability of malt 

fl avours and colours, permitting independent 

manipulation of malt-derived fl avour 

and colour. Here, we report the the infl uence 

of colour perception on fl avour expectations. 

Aqueous extracts of speciality malts were ultrafi 

ltered to create colour and fl avour fractions. 

A range of beers were treated with both 

fractions at diff erent concentrations. Tasters 

assessed them blind (blue glass) and in clear 

glass. There was a clear impact of the colour 

on perceived fl avour profi le, but the presence 

of roasted fl avour in lager beers seemed independent 

of whether the colour was visible 

or not. Whilst this seemed to indicate broad 

acceptance of fl avour attributes in lager 

beers, there was an optimum beyond which 

preferences were aff ected. 

Paul Hughes 

A trained chemist, Paul is currently Professor 

of Brewing and Distilling at Heriot-Watt University. 

He specialises in whisky maturation, 

all aspects of fi nal product quality, hop chemistry, 

sensory methodology/modelling and 

business planning for innovation. Paul consults 

widely in the food and drink sectors and 

has published widely. 


P 023 

Beverage Antioxidative IndeX (BAX) 

- a benefi cial index number for 

prognosis of the oxidative fl avour 

stability 

Christian Müller 1, Thomas Kunz 1, 


1Technische Universität Berlin, Department of Biotechnology, 



A beer matrix dependent, linear correlation 

between SO 2 and endogenous antioxidative 

potential (EAP) measured by EPR off ers a 

new index number for prognosis of oxidative 

fl avour stability. The Beverage Antioxidative 

indeX provides additional information about 

anti- and pro-oxidative properties of the beer 

matrix independent on SO 2. The BAX is aff ected 

by beer ingredients and gives information 

about consumption rate of EAP and formation 

of aging compounds during storage. 

Low pH improves oxidative stability caused 

by increasing iron-complex bonding power 

and refl ected in lower oxygen activation, radical 

generation and higher EAP/BAX-values. 

Iron entry by raw materials and fi ltration can 

deteriorate oxidative stability. Hop ingredients 

like -acids can reduce oxidative processes 

acting as chelating agent. Maillard intermediates 

with reductone/enediol structure formed 

during kilning and boiling decrease oxidative 

stability by acceleration of the Fenton system. 

Hence barley can improve BAX. 

Christian Müller 

Christian Mueller did his brewer’s apprenticeship 

from 1998, followed by an occupation as 

a brewer and assistant in the quality control 

at the Tuborg/Carlsberg Brewery, Mönchengladbach, 

Germany. Afterwards, he studied 

brewing technology at the Technische Universität 

Berlin from 2002 to 2008 including student 

jobs in several research projects. After 

qualifying his engineer degree he has been 

working as a scientifi c assistant at the department 

of brewing science at the TU Berlin. 

P 024 

New aspects of beer glass 

infl uences on beer taste 

Petr Kosin 1, Jan Savel 1, Adam Broz 2 

1Budeweiser Budvar, N.C., R&D, Ceske Budejovice, Czech 

Republic, 2Budeweiser Budvar, N.C., Production, Ceske Budejovice, 

Czech Republic 


It is generally accepted that each beer brand 

should have its own specifi c glass, which fi ts 

to its marketing positioning and which supports 

perceived quality of beer brand. It is 

known that specifi c shapes of glass rim infl uence 

the rate and turbulences of beer fl ow to 

oral cavity and can support or suppress the 

sensation of fl avor compounds. However the 

infl uence of glass shape on the CO 2 release at 

dispensing has not been studied yet. We have 

shown in our previous papers that up to one 

half of the beer CO 2 content can be released 

at dispensing, which infl uences not only the 

sparkling taste of beer, but also its drinkability, 

the perception of bitterness character and 

intensity and the perception of beer aromatic 

compounds. In this paper we will discuss the 

connection of the shape of glass bottom and 

glass proportions with the CO 2 release at dispensing. 

These results can be useful for highlighting 

of beer specifi c sensory properties by 

proper designing of beer glass. 

Petr Kosin 

Petr Kosin received an engineering and Ph.D. 

degree in brewing and malting at the Institute 

of Chemical Technology Prague. He worked 

on both of his theses “Application of Modern 

Methods for Yeast Activity Control in Brewery“ 

and “Consumer perception of beer qualitative 

characteristics“ at Budweiser Budvar, N.C. 

in Ceske Budejovice. He has been working in 

research and development at Budweiser Budvar, 

N.C. since his graduation. He has been a 

member of EBC Brewing Science Group since 

2011. 

52 

P 025 

Development and validation of an 

assay method for volatile fl avour 

compounds in GMP beer fl avour 

standards 

Boris Gadzov 1, Mark Powell 2, 

Duncan Johnstone 2, Javier Gomez-Lopez 1, 

Dale Smith 1 

1FlavorActiV Limited, Chinnor, United Kingdom, 2Quay Pharmaceuticals 

Limited, Deeside, United Kingdom 


Flavour standards are a well-established means 

of training professional beverage sensory 

panels. The use of cyclodextrin-encapsulated 

fl avours provides a more representative and 

consistent sensory experience than raw fl avour 

material. Data from instrumental methods 

of analysis aff ord a more traceable and 

less subjective means of assuring fl avour 

standard quality and batch-to-batch consistency 

along with sensory evaluation. This 

study describes the development and validation 

of an assay method for six fl avour compounds 

(acetaldehyde, benzaldehyde, diacetyl, 

cis-3-hexenol, 2-methylpropionaldehyde 

and nonanal) encapsulated as beer fl avour 

standards. A headspace-GC-FID method was 

developed that was capable of extracting and 

separating all six compounds. The method‘s 

performance is considered to be more than 

adequate to control these six compounds at 

concentrations relevant to their use as fl avour 

standards. 

Boris Gadzov 

Dr Boris Gadzov is Director of Global Sensory 

at FlavorActiV Limited in the UK. Dr Gadzov 

provides professional sensory training to 

taste panels throughout the world for FlavorActiV 

to many of the biggest brewers and 

beverage producers. Dr Gadzov holds a PhD in 

Food Molecular Microbiology and is a Doctor 

in Veterinary Medicine. A talented linguist, Dr 

Gadzov is also fl uent in a number of languages.

P 027 

A scientifi c look at the fl avour 

evolution of specialty beers 

Barbara Jaskula-Goiris 1, Brecht De 

Causmaecker 1, Tom Mertens 2, Luc De 

Cooman 1, Freddy Delvaux 2, Guido Aerts 1 

1KAHO St.-Lieven, Laboratory of Enzyme, Fermentation, 


Biochemistry - LFoRCe, Department M2S, KU Leuven, Gent, 

Belgium, 2KULeuven, Centre for Malting and Brewing Science, 

Department M2S, KU Leuven, Heverlee, Belgium 


The fl avour of beer alters upon storage. Due 

to the complexity of both malt and beer production 

as well as the intricate composition 

of the beer matrix, a multitude of parameters 

may have an eff ect on the fl avour stability of 

the fi nished product. Here we compared fl avour 

instability of pilsner beers with a wide 

variety of specialty beers. An increase in colour, 

haze and aldehydes content was observed 

independent of the beer style. With regard 

to the aldehyde content in the fresh and aged 

beers, great variations were observed in the 

speciality beers, strongly depending on the 

type and quality of the malt used. Pilsner 

beers show relatively low aldehyde contents 

in both fresh and aged beers when compared 

to specialty beers. However, despite of the 

low aldehyde contents and somewhat better 

bitterness stability, pilsner beers were more 

prone to stale fl avour perception due to much 

lower masking eff ects of fermentation and 

hop derived fl avours. 

Barbara Jaskula-Goiris 

Barbara Jaskula-Goiris obtained her PhD in 

Biotechnology from Wroclaw University of 

Technology, Poland. Since 2008 she is working 

as scientist at the Laboratory of Enzyme, Fermentation 

and Brewing Technology of KAHO 

St.-Lieven in Gent, Belgium. The main fi elds of 

the research are beer fl avour stability, hop alpha-acids 

isomerisation, hop chemistry, and 

liquid chromatographic techniques. 

P 028 

Volatile compounds screening of 

14 commercial Alsatian beers by 

SBSE-LD-GC-MS 

Damien Steyer 1,2 

1TWISTAROMA, Colmar, France, 2INRA Colmar, Colmar, France 


Characterization of the volatile profi le of commercial 

beer is of interest for brewers. It allows 

to understand what diff erentiates their 

products from competitor. This can also be 

used as a tool for product development where 

compounds of interest could be measured 

and with appropriate modeling, their concentration 

enhanced during the production 

phases. Fourteen commercial beers from 3 

diff erent breweries (Kronenbourg, Meteor 

and Heineken) from Alsace were analyzed in 

duplicate by Stir Bar Sorptive Extraction Liquid 

Desorption-GC-MS. Statistical analysis of 

43 semi-quantifi ed volatile compounds enabled 

the separation of the beers into distinct 

groups. White beers was the most complex 

group with high level of β-damascenone and 

linalol, geraniol, citronellol whereas ales contained 

high level of ethyl caproate, ethyl phenylacetate 

as well as 4-vinylguaicol. 

Lagers could be separated in 2 groups 

according to the amounts of hop volatile 

compounds (linalol, α/β eudesmol, methyl 

geranate). 

Damien Steyer 

-Founder-Director of TWISTAROMA -PhD at 

the INRA de Colmar on the infl uence of yeast 

strain on the aromatic profi le of wine -Engineer 

in biotechnologie at the Ecole Supérieure 

de Biotechnologie de Strasbourg (ESBS) 

P 029 

Addition of fermentable and non 

fermentable carbohydrates - impact 

on the yeast metabolism, sweetness, 

palate fullness and SO 2-content 

in beer 

Torsten Seewald 1, Christof Reinhardt 1, 

Thomas Kunz 1, Frank-Jürgen Methner 1 




Aim of this study was to investigate infl uences 

of fermentable and non-fermentable carbohydrate 

addition into brewing process prior 

fermentation to get a better insight in the infl 

uence on the yeast metabolism, sweetness, 

palate fullness and SO 2-formation. 

Compared to the standard wort, the results 

demonstrate a general carbohydrate dependent 

increase in SO 2-formation during 

fermentation. The highest increase in SO 2 

results from the fermentable sugars glucose 

and sucrose followed by the non-fermentable 

sugar isomaltulose and polydextrose. In correlation 

to the non-fermentable carbohydrate 

addition the additional SO 2-formation mainly 

based on the increase in osmotic pressure is 

limited by the infl uences on the methionine 

pathway, the acetaldehyde production and the 

activation of the sulphate-reductase. 

Dependent to the used sugar a sensory panel 

detected a reversal point where the sweetness 

is coming to the fore and gets much 

stronger in comparison to the palate fullness. 

Torsten Seewald 

Torsten Seewald started his studies in food 

technology at the Technische Universität 

Berlin (TU Berlin) in October 2004. Since 

July 2009, he worked as a student assistant 

at the TU Berlin, Lab of Brewing Science and 

completed industrial placements at WILD and 

Herbstreith & Fox. After graduating in April 

2012, he is employed as a chartered engineer 

at the TU Berlin, Lab of Brewing Science. His 

research focus lies in analysing reaction mechanisms 

of carbohydrates and oxidative processes 

in beer. 


P 030 

Investigation of the infl uence of 

a permease on diacetyl content 

during beer fermentation 

Nisha James 1, Christine Lang 2, Ulf Stahl 1 

1Research and Teaching Institute for Brewing in Berlin (VLB), 

Department of Microbiology, Berlin, Germany, 2TU Berlin, 



Yeasts secrete diacetyl during fermentation 

imparting an undesirable buttery fl avour to 

beer. Gene targets for reducing diacetyl production 

were identifi ed using transcriptome 

analysis. We identifi ed GAP1 as a potential 

candidate in several genes. Gap1p functions 

as a transporter for amino acids and previous 

studies have shown that the availability 

of amino acids for the cell infl uences diacetyl 

production. We verifi ed the transcriptome 

data by immunoblot analysis as Gap1p. We 

proposed the hypothesis that there is a positive 

correlation between amounts of Gap1p 

and diacetyl. To verify this we analysed diacetyl 

production under varying Gap1p levels in 

WT, Δgap1 and Gap1p overexpression strains 

of S. cerevisiae. We also show a positive correlation 

between Gap1p expression level 

and diacetyl levels under brewing conditions 

using industrial yeast strains. Our results indicate 

that infl uencing Gap1p levels indeed 

leads to changes in diacetyl levels. 

Nisha James 

Has a Masters in Biotechnolgy from TU-Hamburg. 

Currently pursuing PhD in the department 

Microbiology and Genetics, TU-Berlin. 

Has hands-on experience in various Molecular 

and Microbiology techniques, cloning and 

overexpression of biotechnologically relevant 

genes, bioinformatics, beer fermentation and 

analysis of various products using GC-MS, 

spectrophotometry. 

P 031 

A new insight for controlling the 

hop aroma using hydrophobicity of 

yeast cell surface 

Toru Kishimoto 1, Kazuhiko Uemura 1, 

Masayuki Aizawa 1 

1ASAHI Breweries, Ltd., Research Laboratories for Brewing, 

Moriya-shi, Ibaraki, Japan 


The eff ects of cell surface hydrophobicity 

(CSH) of yeasts on the content of hop-derived 

hydrophobic compounds were investigated. 

The yeasts with high CSH have high fl occulation 

characteristics and are easily removed 

from the bottom of tank after fermentation. 

When the high CSH yeasts with high fl occulation 

characteristics are used in the fermentation 

process, the possibilities are that hydrophobic 

fl avor compounds are adsorbed onto 

the high hydrophobic cell surface and easily 

removed with yeasts from beer, and that will 

result in the light taste beer, while low CSH 

with low fl occulation characteristics will leave 

hop-derived hydrophobic compounds in 

beer with „Hefebittere“. Our results, using 5 

L scale fermentation, indicated that the concentrations 

of highly hydrophobic fl avor compounds, 

as myrcene, humulene, caryophyllene, 

farnecene, non-isomerized humulone 

analogue tend to be infl uenced by CSH degree 

and accumulate on the hydrophobic cell surface, 

and then easily removed from beer. 

Toru Kishimoto 

Dr. Kishimoto got his PhD from Kyoto University 

in 2008, and received an Incentive 

Award in 2012 from the Brewing Society of 

Japan, for his research entitled Hop-Derived 

Odorants Contributing to the Aroma Characteristics 

of Beer. He graduated from the Graduate 

School of Agriculture, Kyoto University 

(Japan), and he joined the R&D Laboratory of 

Asahi Breweries Ltd. in 1999. 

54 

P 032 

The perfect beer taster? 

Eleanor K Woods 1 

1Campden BRI, Flavour and Innovation, Nutfi eld, United 

Kingdom 


Do men or women make better beer tasters? 

Existing studies from the food industry have 

suggested that women out-perform men in 

a range of sensory methods - but does this 

hold true for beer tasting? In this study we 

have investigated diff erences in performance 

between male and female panellists in stimulus 

detection thresholds and in the ability to 

recognise and describe compounds from the 

beer fl avour wheel. The study has included 

data from expert and untrained panellists to 

additionally highlight diff erences between 

how male and female tasters respond to training. 

The results from this study will allow 

us to predict whether gender balance in the 

panel will infl uence the results of beer tasting 

in breweries. 

Eleanor K Woods 

After graduating from the University of Manchester 

with a BSc in Biology Eleanor joined 

the Sensory team at Campden BRI‘s Brewing 

Division. Since then she has also been working 

with the University of Nottingham to 

achieve a Post-Graduate certifi cate in Sensory 

Science. Eleanor has worked with micro 

and multinational breweries alike to employ 

sensory methodologies to projects with aims 

such as QA/QC, benchmarking, taint identifi - 

cation and new product development.

P 033 

New hop technologies for special 

beer with unique fl avors 

Yoko Noro 1, Atsushi Murakami 1, Toru Gamo 2, 

Tomohiko Ichii 1 

1Kirin Company, Limited, Research & Development Division, 

Yokohama, Japan, 2Kirin Brewery Company, Limited, Marketing 

Department, Tokyo, Japan 


Kirin has succeeded in products with new hop 

technologies. We will introduce the technologies 

and their unique hop aroma components 

in beer. 

1. Non dried, freshly frozen hops: With frozen 

hops (frozen soon after picking), we developed 

an extremely unique beer fl avor. Frozen 

hops impart fresh and pure fl owery aroma. 

Content of linalool along with other terpene 

alcohols was high, and terpene oxides were 

low, possibly due to non-heat treatment. 

2. Dip Hopping: Dry-hopping emphasizes not 

only pleasant but also unpleasant hop aroma. 

To minimize the latter, we developed dip-hopping, 

which hops are added to a fermentation 

tank with yeast (diff er from dry-hopping). Dip 

hopped beer was high in linalool and low in 

myrcene compared to dry hopped beer. We 

assume that high linalool was due to low 

temperature extraction, and low myrcene was 

due to elimination by yeast. Also, low temperature 

prevented isomerization of alpha acids 

which enables control of hop aroma and bitterness 

individually. 

Yoko Noro 

Yoko Noro worked for Kirin Brewery Company 

Limited after receiving a master‘s degree 

in Agricultural science from Kyoto University 

in 2009. She worked in the Brewing Department 

of the Sendai brewery for three years 

as an assistant manager and then entered 

the Brewing Technology Development Center 

where she conducted research on hop aroma. 

From January 2013, owing to reorganization, 

she has been working for Research and Development 

Division in Kirin Company, Limited 

with the same hop theme. 

P 034 

Yeast biodiversity as a tool for 

fl avor improvement in beer 

Catrienus de Jong 1, Amparo Gamero1, 

Michael Katz 2, Zoran Gojkovic 2 

1NIZO food research, Ede, The Netherlands, 2Carlsberg Group, 

Copenhagen, Denmark 


During the brewing process, Saccharomyces 

species contribute to beer aroma development, 

but hundreds of other poorly studied 

yeast species exist, being an underutilized resource 

with potential for product innovation. 

MicroBeer is a miniaturized brewing process 

(5 ml) highly useful for screening purposes. 

In this study, twelve strains presenting high 

potential for aroma formation were tested 

in pure and mixed culture at 12°C. The results 

of the MicroBeer pointed out problems 

in maltose utilization and masked aromas in 

mixed cultures. These problems were solved 

in the lab-scale fermentations employing 

enzyme-treated wort and lower proportions 

of Saccharomyces yeast. This was a clear example 

of the usefulness of the microsystems 

to screen diff erent conditions as a tool for 

improvement. In addition, some yeasts were 

able to produce high amount of esters, which 

could mean a potential increase in beer fruitiness 

and some yeast combinations result to 

be useful for fl avor improvement. 

Catrienus de Jong 

After fi nishing a study for analytical chemist, 

Catrienus de Jong was involved with the foundation 

of the fl avour research department at 

NIZO food research. Now 30 years later he 

is still active as senior scientist and project 

manager at NIZO food research and manages 

fl avour related research projects for customers 

all around the world. He is also responsible 

for many scientifi c publications and 

contributions at symposia. 

P 035 

Characterisation of fresh and 

aged single-hop beers via hop oil 

c onstituents fi ngerprinting and 

sensory assessment 

Filip Van Opstaele 1, , Ann Van Holle 2, Jan 

Van Nieuwenhove 2, Dirk Naudts 2, Denis De 

Keukeleire 3, Guido Aerts 1, Luc De Cooman 1 

1KAHO Sint-Lieven University College, KU Leuven Association, 

Ghent, Belgium, 2De ‚proef‘brouwerij, R&D department, 

Lochristi, Belgium, 3Em. Prof., Ghent University, Ghent, 

Belgium 


The focus of this study is on scrupulous investigation 

of hop oil constituent fi ngerprints of 

fresh and aged single-hop beers aromatised 

with particular hop varieties using late and 

dry hopping techniques. The results clearly 

refl ect analytical and sensorial diff erences 

between fresh late and dry-hopped beers 

produced with the same hop variety on the 

one hand and between single-hop beers aromatised 

with diff erent varieties on the other 

hand. Upon ageing a signifi cant decrease of 

the level of hop oil esters and terpene hydrocarbons 

was observed for all beers. Our 

results point to adsorption of volatiles at the 

haze formed upon ageing and adsorption of 

particular volatiles at the crown liners. Hop oil 

volatiles belonging to the ester and monoterpene 

hydrocarbons group always decrease to 

a higher extent in dry-hopped beers. Sensorial 

data show that the fresh fl avour of dry hopped 

beers is less stable compared with the 

corresponding late hopped beers investigated 

in this study. 

Filip Van Opstaele 

Filip Van Opstaele obtained an academic degree 

in Industrial Engineering in Biochemistry 

from KAHO Sint-Lieven (Gent, Belgium) in 

1993 and started working at KAHO as scientifi 

c researcher. In 2001 he joined the Biochemistry 

Department as assistant scientist at 

EFBT (KAHO Sint-Lieven). In 2011 he obtained 

the degree of Doctor in Bioscience Engineering. 

His research experience is in the fi eld of 

fl avour (bio)chemistry, hopping technology, 

and (hyphenated) mass spectrometric techniques. 


P 036 

From wort to beer: The evolution 

of hoppy aroma of single hopped 

beers produced by early kettle 

hopping, late kettle hopping and dry 

hopping 

Michael Dresel 1, Tatiana Praet 1, Filip 

Van Opstaele 1, Ann Van Holle 2, Jan Van 

Nieuwenhove 2, Dirk Naudts 2, Denis De 

Keukeleire 3, Guido Aerts 1, Luc De Cooman 1 

1KAHO Sint-Lieven University College, KU Leuven Association, 

Laboratory of Enzyme, Fermentation and Brewing 

Technology, Ghent, Belgium, 2De ‚proef‘brouwerij, R&D 

Department, Lochristi, Belgium, 3Em. Prof., Ghent University, 



Knowledge of the impact of early kettle, late 

kettle and dry hopping on the fi nal fl avour 

sensation of beers is rather fragmentary. To 

gain insights into the way hoppy aroma develops, 

samples were taken at diff erent stages 

along the brewing process of single-hopped 

beers and analysed, thereby focussing on accurate 

determination of the full spectrum of 

hop oil-derived components. This study pinpoints 

analytical and sensory changes induced 

by the boiling and fermentation process, 

lagering, beer clarifi cation and pasteurisation. 

Our data shows both qualitative and quantitative 

changes of hop oil-derived volatiles at 

the former mentioned production stages and 

reveals that individual analytes greatly diff er 

in their behaviour, e.g. clarifi cation caused a 

crucial decrease of volatiles associated with 

the so-called ‚noble/spicy‘ aroma. Furthermore, 

the choice of the hop variety used for 

dry hopping, contributes signifi cantly to the 

overall perceivable aroma by boosting individual 

volatiles. 

Michael Dresel 

Michael Dresel studied Food Chemistry (2003- 

2007) and became „State Certifi ed Food Chemist“ 

after 1 year at the bavarian state (2008). 

2009-2012, he worked on his PhD thesis on 

hops hard resin (T. Hofmann, TU Munich) and 

completed a 2 month exchange program 

under the supervision of J.F. Stevens (Linus 

Pauling Institute, Oregon State University) in 

2012. Since Nov. 2012 he works in Belgium as 

a Post-Doc at KAHO Sint-Lieven. His research 

focuses on sensory-active compounds of 

hops and beer. 

P 037 

A simple concept to predict beer 

aging by use of statistical tools 

Annika Lagemann 1, Betina Kessler 2, 

Waltraud Kessler 3, Georg Stettner 1 

1Bitburger Braugruppe GmbH, Bitburg, Germany, 2Technische 

Universität München, Center of Life Sciences Weihenstephan, 

Freising, Germany, 3Reutlingen-University, Faculty of Applied 

Chemistry, Reutlingen, Germany 


There are numerous volatile fl avoring substances 

whose infl uence on the fl avor of 

aged beer is widely discussed in literature. 

For practical reasons, the complete analysis 

of all of those compounds could not be incorporated 

into everyday laboratory routines. For 

this reason, we made a selection of 37 volatile 

compounds which were measured in fresh 

Pils and beer that had been stored for six 

months via GC-MS/MS. Measurements were 

carried out monthly over a time course of two 

years. By use of the principal component analysis 

on this dataset, we were able to identify 

nine key substances which allow a classifi - 

cation as either fresh or stored beer, with an 

accuracy of 90%. The validity of this data was 

confi rmed by sensory recombination experiments. 

Due to its reliability and the largely automated 

instrumental detection, this simple 

tool marks a noticeable facilitation regarding 

prediction capabilities of beer aging, which 

otherwise would only be possible by means 

of human sensory analysis. 


Laboratory manager, Bitburger Braugruppe 

GmbH, Bitburg, Germany (July 2011 to present) 

Flavour scientist, Bitburger Braugruppe 

GmbH, Bitburg, Germany (September 2008 to 

June 2011) Scientifi c assistant, Chair of Food 

Chemistry and Molecular Sensory Science, 

TUM, Freising, Germany (Oktober 2007 to July 

2008) Scientifi c assistant, Institute of Food 

Chemistry, WWU, Münster, Germany (May 

2005 to September 2007) Study of Food Chemistry, 

University of Bonn and CVUA Münster 

(1998-2005) 

56 

P 038 

Diff erent infl uences on generation 

of aging compounds and the improvement 

of the oxidative beer fl avour 

stability using active packing material 

versus SO 2-additon 

Constanze Ruff 1, Thomas Kunz 1, 





Beer off fl avour caused by oxidation has 

been attributed to the formation of specifi 

c aging compounds. The mechanisms may 

diff er but they all involve activated oxygen 

species, highlighting the importance to avoid 

oxygen entry during the brewing process 

and storage. The technique combination of 

EPR-spectroscopy and the ascertain of specifi 

c aging compounds as oxygen indicator via 

GC-MS is predestined to get a deeper inside in 

infl uences of SO 2-additon in comparison and 

in combination to diff erent crown liners with 

O 2-scavenger properties on the oxidative beer 

stability. As expected beer with SO 2-additon 

and diff erent O 2-scavenger exhibited higher 

fl avour stability. A remarkable and for the 

mechanism important point is that a comparable 

increase in oxidative stability with SO 2additon 

or O 2-scavenger leads to a diff erent 

positive eff ect on the formation of aging compounds 

during storage. The results off er a 

useful knowledge about the right proceeding 

to increase oxidative beer stability. 

Constanze Ruff 

Constanze Ruff has started her scientifi c career 

with having a chemistry summer school 

at the FU Berlin. After fi nishing school she joined 

an internship at Herbstreith & Fox Company. 

She started studying chemistry at the 

Freie Universität Berlin. In March 2011 she 

switched to the TU Berlin to the compartement 

of Food Chemistry. At the moment she 

is working at her pre-Diploma. Her research 

work began in Nov. 2010 as a student research 

assistant at the TU Berlin Lab of Brewing 

Science.

P 039 

Re-inventing the wheel: 

sensory evaluation and the key to 

drinkability 

Alex G Barlow 1, Rob S T Linforth 2, Haobin 

Wang 2, David Cook 2 

1ALL BEER, Sheffi eld, United Kingdom, 2University of 

Nottingham, Nottingham, United Kingdom 


Organoleptic evaluation of beer fl avour is key 

to acceptance and popularity amongst consumers. 

Whilst researching the ALL beer guide 

book, the author re-invented Mailgaard‘s fl avour 

wheel descriptors in the format of a balance 

containing sensory characteristics profi 

ling aroma, taste and mouthfeel. This ALL 

Beer Flavour Notepad (ABFN) was used to 

evaluate the fl avours of 550 beers spanning 

a broad range of families and styles. Over 50 

data points were characterised for each beer 

and consolidated into a database to analyse 

and search beers by fl avour characteristics. 

Statistical analysis, including PCO, succeeded 

in confi rming expected beer family and style 

characteristics and the ABFN as a method of 

compiling fl avour data. ABFN conferred the 

ability to empirically measure beer balance 

and fl avour strength (intensity). These factors 

together with personal preference are key to 

beer drinkability, so ABFN links sensory evaluation 

with smart methods of fl avour communication 

to consumers. 

Alex G Barlow 

Alex‘s passion for beer started with his fi rst 

job, as cellar-man at his local pub. With over 

25 years international brewing and retail 

trade experience, he‘s a qualifi ed Master 

Brewer, experienced brewing consultant and 

presenter, cicerone and frequent beer judge. 

He is author of the award winning ALL BEER 

Guide and is committed to enhancing peoples 

enjoyment of beer through eff ective communication: 

Flavour > Discovery > Choice. 

P 039a 

Flavour and hop aroma stability of 

craft beers packed in diff erent PET 

bottles 

Roland Folz 1, Christina Schönberger 2, Andreas 

Gahr 3, Roland Pahl 1, Ruslan Hofmann 1 

1Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., 

Berlin, Germany, 2Barth Innovations, Nuremberg, Germany, 

3Hopfenveredlung St. Johann, Train-St. Johann, Germany 


Craft beers with hop intense fl avours are tremendously 

successful currently in various 

markets. The fl avour stability characteristics 

of Craft beers are scarcely investigated but 

will become important with nationwide or international 

distribution. PET bottles are due 

to their low weight convenient for consumers 

and longer transport. The market share for 

PET bottles shows steady growth and with 

increasing success of Craft beers this way of 

bottling may gain more importance. Two typical 

Craft beer types, a Pilsner and an India 

Pale Ale, were fi lled in PET bottles with diff erent 

barrier properties (Monolayer PET w and 

w/o coating). Bottles were stored at 4°C and 

23°C to study the infl uence of temperature 

and barrier performance on fl avour stability. 

It was shown that both factors infl uence the 

fl avour stability and the development of typical 

stale fl avours. Furthermore, the India Pale 

Ale proved to be more stable in sensory context 

than the Pilsner, independent from the 

PET material used. 

Roland Folz 

In his function as Head of the VLB Department 

Brewing & Beverage Science and Applications 

(BBSA) Dr. Roland Folz is involved in driving 

forward the process of the VLB`s internationalization. 

The VLB is a German independent 

research institute and service provider for 

the brewing and beverage industry. Under 

Roland‘s leadership the BBSA has become an 

international standing provider for research 

and solutions regarding technological topics, 

global consultancies and international training 

courses. 

P 040 

Microbiology of lambic sour beers 

processing unraveled with Matrix- 

Assisted Laser Desorption/Ionisation 

Time-of-Flight Mass Spectrometry 

(MALDI-TOF MS) 

Freek Spitaels 1, , Maarten Janssens 2, 

Anita Van Landschoot 3, Luc De Vuyst 2, 

Peter Vandamme 1 

1Ghent University, Department of Biochemistry and Microbiology, 

Laboratory of Microbiology (LM-UGent), Ghent, Belgium, 

2Vrije Universiteit Brussel, Department of Bio-engineering 

Sciences, Research Group of Industrial Microbiology and 

Food Biotechnology (IMDO), Elsene, Belgium, 3University 

College Ghent, Faculty Applied Bioscience Engineering, 

Laboratory of Biochemistry and Brewing, Ghent, Belgium 


Lambic sour beers are the products of spontaneous 

fermentation and maturation in 

casks that progresses for at least two years 

and which is hardly characterized from a microbiological 

point of view. The present study 

aimed to evaluate the quality of these beers 

by identifying the very complex microbiota 

using mass spectrometry. First, a MALDI-TOF 

mass spectra database was built using 4000 

bacterial and yeast isolates from several 

batches and stages of lambic fermentations. 

This database also included mass spectra 

of additional reference strains of the same 

species, but isolated from other sources, to 

account for biological variation. Currently, the 

database includes isolates representing 600 

species from 150 genera, for instance all species 

of the genera Pediococcus, Acetobacter 

and Gluconobacter. The database is now used 

not only for the identifi cation of novel isolates, 

but also for direct identifi cation of microorganisms 

in samples with a complex microbiota. 

Freek Spitaels 

Freek Spitaels obtained his degree as Master 

in Biochemistry and Biotechnology (major 

microbiology) at Ghent University (Belgium) 

in 2009. The same year, he started working 

as PhD student at the Laboratory of Microbiology 

(Ghent University). His study focuses 

on the microbiological composition in the 

various stages of lambic sour beers fermentation, 

using primarily Matrix-Assisted Laser 

Desorption/Ionisation Time-Of-Flight Mass 

Spectrometry (MALDI-TOF MS). 


P 041 

Exploration of matrix-assisted laser 

desorption/ionization-time of fl ight 

mass spectrometry (MALDI-TOF 

MS) as a fast identifi cation tool for 

beer spoilage bacteria 

Anneleen D. Wieme 1, Anita Van Landschoot 1, 

Peter Vandamme 2 

1University College Ghent, Faculty of Applied Bioscience 

Engineering, Laboratory of Biochemistry and Brewing, Ghent, 

Belgium, 2Ghent University, Department of Biochemistry and 

Microbiology, Laboratory of Microbiology, Ghent, Belgium 


Beer spoilage induced by bacteria is a common 

problem in the brewing industry and has 

a great impact on the brewing economy. The 

present study aims to develop a quick, accurate 

and inexpensive method to detect and 

identify beer spoilage bacteria. To achieve 

this, an extensive database comprising about 

6500 MALDI-TOF MS-profi les including more 

than 260 accurately identifi ed contaminants 

and beer spoilage isolates was built. The 260 

isolates represent all commonly encountered 

spoilage bacteria with a focus on lactobacilli, 

acetic acid bacteria and some anaerobes. 

The profi les revealed culture-independent 

species-specifi c biomarker peaks for all spoilage 

species, allowing straightforward identifi 

cation of novel isolates. The fi nal aim of the 

present study is to detect and identify spoilage 

bacteria in a sample with no or minimal 

culture steps. 

Anneleen D. Wieme 

Anneleen Wieme graduated in 2009 as a Master 

in Industrial Sciences Biochemistry and 

Biotechnology at the University College Ghent. 

Currently, she is working at the lab of Biochemistry 

and Brewing at the University College 

Ghent and is obtaining her Ph.D. (3rd year), in 

association with Ghent University, at the lab 

of Microbiology at the Faculty of Sciences. 

The results of her study will help the brewing 

industry in quickly identifying and controlling 

bacterial beer spoilage using MALDI-TOF MS. 

P 042 

Molecular characterisation of lactic 

acid bacteria community during 

malting 

Sofi e Malfl iet 1, , Annelies Justé 2, Bart 

Lievens 2, Luc De Cooman 1, Guido Aerts 1 



- LFoRCe, Department M2S, KU Leuven, Gent, Belgium, 

2Lessius Hogeschool, Laboratory for Process Microbial Ecology 

and Bioinspirational Management (MPE&BIM) - LFoRCe, 

Department M2S, KU Leuven, Sint-Katelijne-Waver, Belgium 


Knowledge of microbial dynamics during 

malting is limited, partly because conventional 

culture-dependent approaches result in 

an incomplete picture of the microbial diversity. 

In particular, not much is known about 

the structure and dynamics of the lactic acid 

bacteria (LAB) community, yet one of the most 

important bacterial groups in malting. In this 

study, the LAB microbial community structure 

was assessed for malting samples from different 

industrial malting systems, i.e. from 

barley to malt using two culture-independent 

techniques, including T-RFLP and 454 pyrosequencing. 

Using T-RFLP, the LAB community 

seemed remarkably stable during malting, 

with the most predominant LABs originating 

from the barley itself. Conversely, the sensitive 

454 pyrosequencing revealed diff erences 

between LAB community structures during 

malting, with predominance of Weissella species. 

Our results create a scientifi c basis for 

selection of specifi c LABs in view of process 

management in industrial malting. 


In 2004, Sofi e Malfl iet obtained her MSc in 

Industrial Sciences in Biochemistry at KAHO 

St.-Lieven in Ghent, Belgium. After graduation, 

she started working as a Research Assistant 

at the Laboratory of Enzyme, Fermentation 

and Brewing Technology of KAHO St.-Lieven 

on fl avour quality and fl avour stability of pilsner 

and light beers. She is currently fi nishing 

her PhD on microfl ora management during 

malting, in particular on xylanase-producing 

bacteria and their infl uence on wort fi ltration 

rate. 

58 

P 043 

Application of a new biological 

detoxifying method in malting 

Pedro Oliveira 1, Fritz Jacob 2, Emanuele 

Zannini 1, Elke Arendt 1 

1University College Cork, Cork, Ireland, 2Forschungszentrum 

Weihenstephan für Brau- und Lebensmittelqualität, Technische 

Universität München, Freising, Germany 


Lactic acid Bacteria (LAB) have long been 

known to have the ability to delay fungal 

growth in food by producing antifungal compounds, 

and barley crops infected with Fusarium 

moulds have been a continuing problem 

for the malting and brewing industries.The 

objective of this project was to develop a biological 

method for early fungal detoxifi cation 

with application in malting using a brewing 

wort substrate. Fusarium culmorum was 

challenged gainst 5 specifi c LAB strains with 

positive antifungal activity. The method was 

validated comparing acidifi ed medium and 

negative antifungal LAB strain´s as controls. 

The antifungal potential screening using a 

microplate assay showed a complete inhibition 

of fungi for 7 days. The best antifungal 

LAB strains were tested in a micro-malting 

trial and quantifi ed for fungal growth (PCR) 

and mycotoxins (HPLC). An up-scale to 1.5 kg 

batch was carried to evaluate the malt quality. 

The Application of the new biological detoxifying 

method was successfull. 

Pedro Oliveira 

Pedro Oliveira studied Food Science and 

Engineering at Technical University of Lisbon. 

Pedro was awarded with a mobilization 

scholarship for one year to study at University 

College Cork where he completed the fi - 

nal graduation project on NPD and Beverage 

Science. In 2010, Pedro Oliveira was awarded 

with a Postgraduate Scholarship and he joined 

Prof. Arendt research team at the University 

College Cork for his PhD Project on the 

identifi cation of antifungal compounds from 

LAB.

P 044 

Fast and reliable detection of beer 

spoilage bacteria for routine analysis- 

fi eld results 

Jürgen Günter Ziehl 1, Georg Stettner 2, Horst 

Born 3, Caroline Knoll 3 

1Pall GmbH, Sales & Marketing, Bad Kreuznach, Germany, 

2Bitburger Braugruppe GmbH, TQ/Technologie und Qualitätswesen, 

Bitburg, Germany, 3Pall GmbH, SLS Global Technical 

Support, Bad Kreuznach, Germany 


Microbiological beer stability is considered to 

be one of the most critical control parameters 

for beer quality and the brewery‘s brand protection. 

The potential presence and growth of 

beer-spoilage bacteria in the fi nal product is 

the main reason for causing changes in fl avor, 

taste and turbidity. A critical challenge of all 

conventional microbiological test methods is 

the timely release of the analyzed products 

which typically takes 6-7 days until fi nal result. 

To identify potential risks at an early stage 

and to initiate counteractive measures, a 

precise and rapid identifi cation of the relevant 

organisms is essential. This study shows the 

pros and cons of the conventional microbiological 

test methods and a comparison of the 

current in use Polymerase Chain Reaction 

technology with the new Pall GeneDisc® PCR 

System and its beer specifi c beer plate. Both 

systems have been tested on their handling, 

reliability and sensibility, the most important 

key parameters on daily routine analysis. 

Jürgen Günter Ziehl 

Three years apprenticeship as Brewer&Malter 

at Parbrauerei in Primasens, Germany. Study 

at TU Berlin with degree as Dipl. Brewmaster. 

From 1993 to 2000 technical sales of silica 

gels at Stabifi x Brauerei Technik, Munich. 

From 1999 to 2002 postgraduate studies in 

economics at the AKAD, Lahn, degree as Industrial 

Engineer. From 2000 on responsible 

for PVPP business in the beverage industry 

for BASF Ludwigshafen, Germany. Since 2003 

with Pall, at present as Global Business Deveolpement 

Manager Beer. 

P 045 

A novel tool to establish volatile 

molecular biomarkers to evaluate 

yeasts performance through beer 

fermentation: S. cerevisiae and S. 

pastorianus 

Cátia Martins 1, Adelaide Almeida 2, Tiago 

Brandão 3, Sílvia Rocha 1 

1University of Aveiro, Chemistry Department, QOPNA, Aveiro, 

Portugal, 2University of Aveiro, Biology Department, CESAM, 

Aveiro, Portugal, 3Unicer Bebidas, SA, Leça do Balio, Portugal 


Yeasts are one main intrinsic factor on the 

quality of beer due to their impact on fl avour. 

Volatile metabolites produced by yeasts play 

a crucial role on beer aroma peculiarities. 

The aim of this research was to use a highthroughput 

methodology for comprehensive 

and in-depth analysis of S. cerevisiae and S. 

pastorianus volatile exo-metabolome using 

solid phase microextraction combined with 

comprehensive two-dimensional gas chromatography-time-of-fl 

ight mass spectrometry, 

in order to evaluate the yeast performance 

through beer fermentation. 

This methodology allowed the detection of 

around 1000 metabolites for both strains, distributed 

over several chemical groups: acids, 

aldehydes, alcohols, esters, terpenoids, ketones, 

sulphur compounds. This approach can 

be used as a tool to establish molecular biomarkers 

of yeast performance through beer 

fermentation. 


Unit 62/94-QOPNA (project PEst-C/ 

QUI/UI0062/2011) and PhD grant SFRH/ 

BD/77988/2011. 

Cátia Martins 

I have a Food Biotechnology master‘s degree 

at University of Aveiro. Currently, I‘m a PhD 

student at University of Aveiro, where the theme 

of my thesis is correlated with the reuse 

of yeast on the brewing process 

P 046 

Preventing the quality of high gravity 

beer from lactic contamination 

with lysozyme formulation 

Gilles Goemaere 1, Dorothée Maurel 2, Walter 

Mulinazzi 2, Philippe Cario 1 

1SPINDAL AEB Group, Beverage Division, Gretz-Armainvilliers, 

France, 2SPINDAL AEB Group, Research & Development 

Biotechnology, Gretz-Armainvilliers, France 


Lysozyme is described as an enzyme approved 

in the agro alimentary industry as a treating 

material to stabilize beverage from malolactic 

acid bacterial degradation. The aim 

of this paper is to present a number of trials 

which have been conducted on high gravity 

beer in order to check the action of lysozyme 

formulation on lactic contamination. 

The amount of lactic bacteria on an infected 

beer was tested on a MRS media without oxygen 

intake. Diff erent dosages were applied, 

from 0,2 up to 5 g/hL and compared with reference. 

Results and comments after 6 weeks 

of incubation were achieved on beer followed 

by the analysis of a number of aldehydes. A 

forcing test was also realized to measure the 

impact on sensible protein and the general 

haze stability. 

Analysis of beer treated with this enzyme revealed 

that it does not alter the characteristics 

of the fi nal beer; organoleptic degustation 

indicated that there was a slight diff erence in 

taste in favor of the treated samples. 

Gilles Goemaere 

Brewing Engineer from the University of Louvain 

La Neuve, Gilles Goemaere fi rst started 

brewing in a Belgium facility until he decided 

to join AEB Group in 2011. Gilles has been 

following the French and Belgium breweries 

in order to optimize their process mainly in 

the fi eld of clarifi cation and fl avor stability. He 

has been developping a number of enzymatic 

formulation to improve quality and yield in the 

brehouse. 


P 047 

Consumer preference for sensory 

characteristics of commercial 

beers. Liking, disliking and appropriateness 

to diff erent usage situations 

Gianluca Donadini 1, Maria Daria Fumi 1 

1Università Cattolica del Sacro Cuore, Institute of Oenology 

and Food Engineering, Piacenza, Italy 


Understanding which sensory attributes drive 

consumer acceptance of beer is critical to the 

Brewing Industry. Likewise it is critical to understand 

how a given market segments in 

terms of preference for sensory qualities of 

beer. A sensory profi ling and a consumer test 

including 18 commercially available beers 

of diff erent styles were conducted. A trained 

panel (n=8) completed the sensory profi ling 

using 35 descriptors. 156 regular beer consumers 

tasted the same 18 beers in a hedonic 

test (aff ective response) and in an appropriateness 

test (cognitive-contextual response). 

The hedonic response of consumers was 

heterogeneous. Drivers of liking varied much 

across consumers who shift in sensory oriented 

consumers and in consumers who don‘t 

respond to sensory features of beer. Appropriateness 

for diff erent contexts and usage 

situations depended on liking mainly but consumers 

consider specifi c fl avours as more 

appropriate than others to fi t a given context 

or usage situation. 

Gianluca Donadini 

Biologist. He‘s published studies on his research 

on fl avour profi ling of foods, consumer 

science & food security in refereed journal 

articles, national and international congress 

proceedings and numerous technical publications. 

They included the Journal of the Institute 

of Brewing, Food Research International, 

LWT Food Science & Technology, Food Control, 

Journal of Food Composition and Analysis, 

Food Additives and Contaminants, Journal of 

Sensory Studies, European Food Research 

and Technology. 

P 048 

A kinetic study of the formation of 

2- and 3-Methylbutanal 

Yarong Huang 1, Johannes Tippmann 1, 





The development of a kinetic modeling of 

the formation of 2- and 3-MB is a useful 

tool to estimate the wort fl avor during the 

wort boiling and the fl avor stability of beer. 

A model experiment was performed, using 

D-glucose/D-maltose and L-leucin/isoleucin 

to study Maillard reaction in a buff er solution 

of a pH value of 5.2. The development of 

this kinetic model was based on the correlation 

between the concentrations of 2-, 3-MB 

and the concentration of L-leucin/isoleucin. 

According to a statistical analysis, there is no 

signifi cant diff erence in changes on concentration 

of D-Glucose/D-Maltose. In order to 

understand the reaction mechanism better, a 

multi response kinetic model was used. Using 

the software Athena Visual StudioTM, the reaction 

rates of the main reaction step of the 

Maillard reaction and the activation energy 

were calculated respectively. The developed 

kinetic model gives a good fi t with the experimental 

data. 

Yarong Huang 

She studied Brewing Science and Beverage 

Technology and graduated with a Dipl.-Eng. 

Degree in brewing and beverage technology 

from the Technical University Munich (TUM) in 

the year 2009. Since December 2009 she has 

been employed as a PhD student in the fi eld 

of brewing research to investigate the chemical 

reactions of important process markers 

during wort boiling processes at the TUM in 

Freising-Weihenstephan, chair of Brewing 

and Beverage Technology (Prof. Dr. Thomas 

Becker). 

60 

P 049 

Origin of the fl avour active aldehydes 

cis- and trans-4,5-Epoxy-2Edecenal 

Konrad Neumann 1, Leif A. Garbe 1 

1VLB Berlin / TU Berlin, Berlin, Germany 


Flavor active cis- and trans-4,5-epoxy-2E-decenal 

isomers are important (off )-fl avor compounds 

in foods. Trans-4,5-epoxy-2E-decenal 

has a very intensive metallic taste and smell 

with very low thresholds. In the literature, 

the aroma of cis-4,5-epoxy-2E-decenal is described 

as citrus-like, sweet, fatty and malty. 

Even the concentrations of epoxydecenales 

are comparably low, epoxydecenal isomers 

were identifi ed as key odorants of food products. 

In fresh beer we analyzed epoxydecenal 

concentrations with 20pg/L. As their 

origin, degradation of linoleic acid is proposed 

but not yet verifi ed. To prove origination, we 

added stable isotope labeled linoleic acid to 

beer. In a second set-up we used 18O in the 

head space of the beer bottles. By previously 

described workup procedures, and the usage 

of GC-MS-Methods we could trace the isotope 

labels appearing in the degradation products 

of linoleic acid and so elucidate the origin of 

both isomers of epoxy-2E-decenal 

Konrad Neumann 

In 2005, Konrad Neumann graduated at the 

Technische Universität Berlin (TUB), Germany, 

as an Engineer (Dipl.-Ing.) of Biotechnology. 

Since 2005 he is working at the “Research 

and Teaching Institute for Brewing in Berlin” 

(VLB) in a research group of Prof. Tressl and 

Dr. Garbe. The focus of his work is the characterisation 

of reactive carbonyl compounds 

like 2E-nonenal, 2,4-decadienal and epoxydecenals 

and their interactions with peptides 

and proteins by means of GC-O, proton and 

carbon-13 NMR as well as LC-ESI-MS.

P 050 

Polyfunctional thiols in aged beer: 

Focus on the ribes off - fl avour 

Thi Thu Hang Tran 1, Jacques Gros 1, 

Sonia Collin 1 

1Université catholique de Louvain, Unité de brasserie et 

des industries alimentaires, Earth and Life Institute ELIM, 

Louvain-la-Neuve, Belgium 


For brewers, the term “ribes” refers to a characteristic 

taint encountered in some aged 

beers submitted to oxidation. A very strong 

odorant thiol, 3-sulfanyl-3-methylbutyl formate 

(3S3MB-F) was here identifi ed as responsible 

for this blackcurrant/catty note. The 

sensorial threshold of 3S3MB-F was much 

lower (57 ng/L in beer) than that measured 

for its acetate analog. Thiol selective pHMB 

extraction was applied to a large number of 

commercial and pilot beers (lager and topfermented 

beers). The extracts were analysed 

by GC-O/PFPD/MS. Up to 629 ng/L of 3S3MB- 

F were detected in commercial lager beers 

after 1 month of natural ageing. The highest 

concentrations (1230 ng/L) were found in 

top-fermented beers with higher oxygen at 

bottling. Accelerated ageing on model media 

confi rmed the key role of oxygen. 

Thi Thu Hang Tran 

After obtaining her MSc degree at the Hanoi 

University of Science and Technology (Vietnam) 

in 2002, Thi-Thu-Hang Tran works as a 

lecturer and researcher at the Faculty of Food 

Science and Technology, Hanoi University of 

Agriculture. Since 2009, she has been a PhD 

student under the supervision of Prof. Sonia 

Collin at the Brewery and Food Chemistry 

Laboratory, Université catholique de Louvain, 

Belgium. Her research focuses on the polyfunctional 

thiols in beer through ageing. 

P 051 

Release of hop fl avours from cysteine 

conjugates by apotryptophanase 

Sonia Collin 1, Jacques Gros 1, Thi Thu Hang 

Tran 1 

1ELI - M (Applied Microbiology) / Université catholique de 

Louvain, Laboratoire de brasserie et des industries alimentaires 

(INBR), Louvain-la-Neuve, Belgium 


Polyfunctional thiols are contributors to the 

hop varietal aroma of beer. Besides free thiols, 

cysteine-S-conjugates have been evidenced 

as additional components of the thiol 

potential of hop. Such cysteine adducts are 

investigated here in 8 hop cultivars (Amarillo, 

Cascade, Citra, Mosaic, Nelson Sauvin, 

Saaz, Simcoe, Tomahawk) and in diff erent 

hop forms. Hop hydroalcoholic extracts were 

purifi ed on a cation exchanger and subjected 

to apotryptophanase beta-lyase activity. 

Several thiols were released by the enzymatic 

treatment, including the skunky-like 

3-methyl-2-buten-1-thiol, the box-tree-like 

4-sulfanyl-4-methylpentan-2-one, and the 

grapefruit-like 3-sulfanylhexan-1-ol. Mosaic 

and Cascade hop varieties exhibited the highest 

bound 4-sulfanyl-4-methylpentan-2-one 

and 3-sulfanylhexan-1-ol potentials, respectivelly, 

while the Amarillo and Tomahawk cultivars 

were confi rmed to be important source 

of skunky-like thiols. Surprisingly, hop CO 2 extracts 

proved to contain cysteine conjugates. 

Sonia Collin 

In 1988, Sonia COLLIN received a Ph.D degree 

in chemical sciences. She started her career 

as Chercheur Qualifi é at the FNRS. Professeur 

ordinaire at the Université catholique de 

Louvain (Belgium), she is responsible of the 

Master in Brewing Sciences. She chaired the 

last De Clerck symposium devoted to the ‚Belgian 

beer paradox‘. She has published more 

than 100 publications in peer-reviews, mainly 

on fl avour stability, sulfur aroma, pyrazines, 

hops, and polyphenols (http://www.uclouvain. 

be/inbr). 

P 052 

Odorant phenolic markers in chocolate 

malts. Fate of them through 

beer ageing 

Caroline Scholtes 1, Sonia Collin 1 

1Université catholique de Louvain, ELIM - Laboratoire de 

brasserie et des industries alimentaires, Louvain-la-Neuve, 

Belgium 


Issued from enzymatic or thermic decarboxylation 

of phenolic acids, volatile phenols are 

responsible of typical spicy notes in a large 

range of beverages. Among these, brown special 

beers, exhaling strong coff ee aromas, generally 

contain dark specialty malts, produced 

at higher kilning temperatures than typical 

pilsen malts and through specifi c equipment 

like roasting drum or torrefactor. A panel of 

malts (4,5 to 1500 EBC) were analysed and 

the resulting phenol-specifi c extracts investigated 

by gas chromatography - olfactometry 

(GC-O/AEDA) and mass spectrometry 

(GC-MS). Diff erent profi les emerged from this 

study, according to the temperature-duration 

conditions applied. Interesting markers were 

highlighted in torrefi ed/chocolate malts and 

derived beers such as guaiacol. Moreover, investigation 

of aged beers revealed and unexpected 

hidden potential of guaiacol and analogs, 

progressively liberated through storage 

by acid hydrolysis. 

Caroline Scholtes 

Graduated in 2007 as Bio-Engineer from Université 

Catholique de Louvain (Belgium), Caroline 

Scholtes has completed her education 

in 2008 with a master in Brewing Science. 

In 2009, she started a Ph.D. program at the 

same university. Her research focuses on 

ageing of special Belgian beers regarding to 

raw materials, brewing process and storage 

conditions and correlates this to evolution of 

organoleptic profi le, especially Madeira off - 

fl avor and volatile phenols. 


P 053 

Sake fermentations: 

what can brewers learn 

Daniel Kerruish 1, Trevor Phister 1, 

Katherine Smart 2 

1University of Nottingham, Nottingham, United Kingdom, 

2SABMiller plc, Woking, United Kingdom 


Sake fermentations use rice, water and a 

co-culture of Aspergillus oryzae (Koji) and 

Saccharomyces cerevisiae (Kyokai) to achieve 

ethanol yields of up to 22%. Sake fermentations 

derive fermentable sugars from the 

breakdown of polished rice by the exogenous 

enzymes produced by Aspergillus oryzae. 

These fermentable sugars are then utilised by 

S. cerevisiae. Sake fermentations are therefore 

complex in nature and poorly understood. 

The purpose of this work is to understand the 

reasons why Sake yeast are apparently so 

ethanol yielding and ethanol tolerant. 

There are several possible reasons for this: 

fermentations are conducted with Aspergillus 

oryzae this mixed fermentation may be benefi 

cial to the yeast; Sake yeast strains may 

also have a more eff ective ethanol defence. In 

this presentation these two hypotheses will 

be discussed. 

Daniel Kerruish 

Having gained a degree in microbiology from 

Liverpool University in 2001 and a PhD from 

Kings College London in 2007; Daniel spent 4 

years working as a technical brewer before 

furthering his research interests at the University 

of Nottingham. His current research 

interests are focussed upon sake fermentations 

and ethanol tolerance of yeast. 

P 054 

Unraveling the yeast fl occulation 

mechanism at the molecular level 

Francesco Ielasi 1, Katty Goossens 1, 

Ronnie Willaert 1 

1Vrije Universiteit Brussel, Brussels, Belgium 


Yeast cell fl occulation is exploited in the brewery 

industry as an easy and cost-eff ective 

way to separate the aggregated yeast cells 

from the beer at the end of the primary fermentation. 

The fl occulation mechanism is 

based on a lectin-carbohydrate interaction, 

but was until recently not yet fully clear. The 

Flo adhesin family, in particular FLO1 and Lg- 

FLO1 gene products are lectins responsible 

for the Ca2+-dependent yeast fl occulation 

phenotype. A biophysical study of the fl occulation 

mechanism on the molecular level was 

carried out. The N-terminal carbohydratebinding 

domains of Flo1p from the ale yeast 

Saccharomyces cerevisiae and Lg-Flo1p 

from the lager yeast S. pastorianus were produced 

from suitable recombinant expression 

systems. Later on, a combination of protein 

crystallography, kinetic binding experiments 

and Single-Molecule Force Spectroscopy allowed 

us to refi ne the model for the binding of 

these proteins to yeast cell-wall glycans. 

Francesco Ielasi 

PhD student at the Vrije Universiteit Brussel 

- VUB 

62 

P 055 

Worldwide breeding strategy for 

LOX-less barley and characteristics 

of new Australian malting barley 

variety ‚SouthernStar‘ 

Makoto Kihara 1, Wataru Saito 1, Takehiro 

Hoki 1, Takashi Iimure 1, Naohiko Hirota 1, 

Masayuki Shimase 2, Kiyoshi Takoi 2, Jason 

Eglinton 3, Shinji Yamada 1 

1SAPPORO BREWERIES LTD., Bioresources Research and 

Development Department, Gunma, Japan, 2SAPPORO BRE- 

WERIES LTD., Product & Technology Innovation Department, 

Shizuoka, Japan, 3The University of Adelaide, School of 

Agriculture, Food and Wine, Waite Campus, Australia 


For years, people talk about the quality of 

draught beer and their potential for improvement. 

Developments in dispensing systems 

are, however, in most cases, just to improve 

the appearance of the equipment. The most 

important aspect for a brewer - hygiene - is 

often neglected. As a consequence, the quality 

of beer is destroyed in the last few meters, 

just before the consumer enjoys it. 

We carried out extensive studies on construction, 

cleaning and maintenance of dispensing 

equipment. It was found here that the microbial 

load in draught beer could be reduced by 

good hygiene practices in 6 weeks by more 

than 90%. The investigation of design aspects 

also brought strong improvements. Here also 

immense hygienic improvements were observed. 

The presentation shows these fi ndings and 

gives advice, such as fast recontaminations 

can be avoided and the draught beer quality 

can be improved. The presentation also will 

show the growth and sensorial infl uence of 

microbial infections in draught beer. 

Makoto Kihara 

Since 1990: Research Scientist in the Plant 

Bioengineering Research Laboratories, Sapporo 

Breweries Ltd., Since 2009: Chief of Barley 

R&D center in the Bioresources Research 

and Development Department, Sapporo Breweries 

Ltd.. Since 1999: Doctor (Title of doctor 

thesis: Establishment of technique for the 

production of transgenic plants using protoplast 

culture system in barley).

P 056 

All-malt beer vs. non all-malt: 

how much corn does it take to 

make a diff erence? (industrial tests) 

Aleksander Poreda 1, Marek Zdaniewicz 1, 

Piotr Antkiewicz 1 

1University of Agriculture in Krakow, Department of Fermentation 

Technology and Technical Microbiology, Krakow, Poland 


Unmalted adjuncts are used in brewing technology 

for number of reasons. Sometimes the 

intention is to modify the profi le of an „original“ 

beer, other times we aim at gaining a „no 

diff erence“ beer. 

In this work we investigated the impact of 

corn grist on the wort parameters, fermentation 

performance and the quality of beer. 

The experiments were performed in full industrial 

scale. The main scope was to answer 

the question: if and how the addition of corn 

changes the quality of beer. In order to better 

understand the infl uence of corn it was 

used in various amounts (up to 20%) and we 

performed full analysis not only on the beer 

(physico-chemical, GC and trained sensory 

panel) but also on intermediates (wort and 

young beer). In the case of positive results of 

triangle test (all-malt beer vs. beer produced 

with corn adjunct), the panel was asked to 

make a full description of the beer samples 

to gain knowledge on the specifi c role of corn 

adjuncts in creation of the sensory profi le of 

beer. 

Aleksander Poreda 

Aleksander Poreda works at the University of 

Agriculture in Krakow (Poland), specializing 

in brewing technology at the Faculty of Food 

Technology. In his PhD Aleksander focused on 

the role of metal ions in the fermentation process, 

analysed the uptake and release of metal 

ions by yeast in industrial conditions. For 

last few years he has been involved in many 

research projects run with cooperation with 

major breweries located in Poland. 

P 057 

Hops: 

New opportunities for brewers 

Philippe Janssens 1 

1Yakima Chief Inc., YC-Specialties Division, Louvain-la-Neuve, 

Belgium 


The purpose of the lecture is to study the relationship 

between hops and beer fl avor to 

create new opportunities for brewers. 

The fi rst part will be focused on the intensity 

and the quality of the bitterness. Diff erent 

transformations occur during the wort boiling, 

which impact on the bitterness. Some 

hop-derived compounds have a bad impact 

on the bitterness. Hop breeders have been 

very active to develop new high alpha hop 

varieties. Reduced forms of Iso-alpha acids 

also exist with diff erent properties and functionalities. 

The second part will be focused on the hop 

aroma. The hop composition and major hop 

compounds will be reviewed. Hop varieties 

(e.g. traditional hop varieties and specialty 

hop varieties) and their contribution in the 

hop aroma will be investigated. Finally, the 

points of addition of hops in the brewing process 

and the impact on the hop aroma will 

be discussed at high temperature and in presence 

of yeast. 

Hop fl avor = Hop Variety X Quantity X Process 

Philippe Janssens 

Philippe Janssens is Bio-engineer, with a 

master in malting and brewing sciences from 

UCL University. He had been working for 15 

years in R&D for InBev, where he gets experiences 

in a wide various areas. After, he joined 

the IP department of InBev as Patent Liaison 

Offi cer for 4 years before joining Bird Goën & 

Co, a Private Patent Law fi rm, where he was 

responsible for food industry technologies. 

He is now responsible for all technical and 

development aspects of hops within Yakima 

Chief, Inc. 

P 058 

Comparison of hop growing areas 

José Luis Olmedo 1, Luis Alvar 2 

1Hijos de Rivera, S.A., R&D, La Coruña, Spain, 2Hijos de Rivera, 

S.A., Production, La Coruña, Spain 


Brewers have a general idea of the soil‘s and 

climate‘s infl uence in a given hop growing 

area with specifi c notes imparted to products 

of the same variety cultivated in diff erent regions. 

During this research we studied 9 diff erent 

varieties of hops in three consecutive crops: 

Nugget, Columbus, Magnum, Merkur, Perle, 

Taurus, Mittelfruher, Saaz and Sladek and in 

areas such as: Spain (Galicia and León), Germany, 

USA and Czech Republic. 

Parameters analyzed: humidity, acids (cohumulone, 

adhumulone+humulone), acids (colupulone, 

adlupulone+lupulone), polyphenols, 

fl avonoids and xantohumol by the University 

of Santiago de Compostela following standardized 

methods of the European Brewery Convention 

(in some cases with HPLC). 

Some interesting diff erences in composition 

were found in the relationship with the specifi 

c growing location, opening up new possibilities 

to develop new beers with this raw 

material. 

With fi nancial support from ERDF by the 

Consellería de Economía e Industria. 

José Luis Olmedo 

Born in Madrid in 1971. Studied engineering 

in agronomy at the University of León (Spain) 

until 1998. Study a Master‘s Degree in malting 

and brewing technology at the Politechnic 

University of Madrid in 1999. From 1999 working 

in Hijos de Rivera, S.A. as brewmaster, 

market quality management and nowadays in 

the R&D department. Project Manager of several 

projects such us: raw materials (including 

hops), new formats, new poducts (beer 

recipes) and development of technology. 


P 059 

Monitoring the appearance and 

composition of lupulin glands 

during maturation up to and beyond 

harvest 

Keith Westwood 1, Katarzyna Wolinska 1 

1Barth Innovations Limited, Tonbridge, United Kingdom 


Many factors determine the optimum date for 

harvesting hops. The decision relies on the experience 

of the grower and it is rare for more 

objective (expensive) analytical methods to be 

used. The application of a simple, inexpensive 

analytical procedure would give the growers 

more insight into the maturity of the crop and 

aid the decision when to harvest. In this study 

two varieties of hops were monitored, up to 

and beyond harvest date. The appearance of 

the lupulin glands was observed using a simple 

microscope and the hops analysed for alpha 

acids, oil content and composition. As the 

crop developed, lupulin glands changed and 

when a dark, opaque tip appeared this was 

a good indication for optimum harvesting. At 

this point the oil content was signifi cantly higher 

than at time of harvest, whilst the alpha 

acid levels remained fairly stable. It appears 

that for the particular growths monitored, the 

hops were harvested 10-12 days too early for 

optimum fl avour impact. 

Keith Westwood 

Keith Westwood gained his PhD in Chemistry 

in 1982, before joining the Brewing Research 

Foundation, working on hop based projects, 

including fractionation of hop oil and isomerised 

hop extracts. In 1991, Keith joined Hop 

Developments in Eardiston, as Technical Director 

and ultimately in Botanix Ltd. In 2010, 

Keith was asked to lead a new innovations 

company, Barth Innovations Ltd, which is responsible 

implementing a R&D program, to 

meet the needs of the Barth Group of companies 

in Europe. 

P 060 

Infl uence of picking date on the Hop 

Storage Index (HSI) 

Sandro Cocuzza 1, Rasso Hiltmann 2, 

Maximilian Krause 2 

1Hopsteiner, Mainburg, Germany, 2TUM Weihenstephan, 



HSI is one of the parameters to evaluate 

freshness of hops and hop products. Upper 

control limit values for hop purchasing are 

often set up in the range of 0.35 to 0.45. Fresh 

harvested hops are assessed to have an HSI 

around 0.25. 

Internal analyses of fresh harvested hops 

over the last crop years indicated both inconsistent 

initial HSI for all varieties within 

the same crop year and also varying values 

within one variety over several years. To clarify 

if picking date infl uences the initial HSI, 

standardized harvesting trials were performed 

in cooperation with the Research Centres 

at Hüll and Weihenstephan. Samples of 

3 aroma and bitter varieties from 2 locations 

were taken over an extended period around 

the regular picking date. 

The results show that HSI increases with later 

picking date. For the evaluation of hop freshness, 

annual and varietal fl uctuations should 

be considered and therefore the increase of 

HSI from its initial value („Δ-HSI“) is more suitable 

than fi xed values. 

Sandro Cocuzza 

Sandro Cocuzza graduated in 2007 as an 

Engineer in Brewing and Beverage Technology 

at the Technical University of Munich- 

Weihenstephan. Afterwards he worked as a 

researcher in the Department of Microbiology 

in Weihenstephan. In 2008 he joined the 

Hopsteiner Group as Technical Support Manager. 

64 

P 061 

Gushing induced by hop acid components 

- importance in various 

beers and beverages 

Brian Buffi n 1 

1Kalsec, Inc., Kalamazoo, United States 


The occurrence and control of gushing is an 

important quality factor. Eff orts to identify 

gushing promoters have focused on barley 

degradation, and, to a lesser extent, hop constituents. 

The use of pre-isomerized hop acids, including 

reduced forms, continues to increase. We 

previously reported the results from a study 

that evaluated the impact of advanced hop 

products on gushing in high-volume American 

lagers. The existence and importance of hop 

acid induced gushing has now been evaluated 

in diff erent carbonated and malt beverages. 

It was shown that the nature of the beverage 

has a dramatic impact on the presence and 

extent of gushing. Research was conducted to 

identify the infl uence of hop acids, hop processing, 

beverage type, and dosing levels. 

Experimental details and the relevance to 

manufacturers of beer and other carbonated 

beverages will be presented. Given the increasing 

interest in hop bittering components for 

a variety of products, this work should appeal 

to a broad audience. 

Brian Buffi n 

Brian Buffi n is the Director of Hops Research 

and Development for Kalsec®, Inc., a leader in 

the supply of advanced hop products to the 

brewing industry. Dr. Buffi n holds Ph.D. and 

M.S. degrees in Organometallic Chemistry 

from the University of Utah and a B.S. degree 

in Chemistry from Calvin College. After working 

in the diatomaceous earth industry for 

World Minerals/Celite, he spent over 13 years 

in professorships at academic institutions before 

joining Kalsec® in 2008.

P 062 

Use of thermal characterization 

during malting process 

Luciana Machado de Oliveira 1,2, Marco 

Aurélio Da Silva Carvalho Filho 2, Carlos 

Sanchuki 3, Eliane Carvalho de Vasconcelos 2, 

Egon Schnitzler 4, Ivo Mottin Demiate 5, Luiz 

Gustavo Lacerda 2 

1SENAI, Food Quality, Curitiba, Brazil, 2Universidade Positivo, 

Biotechnology, Curitiba, Brazil, 3SENAI, Biotechnology, Curitiba, 

Brazil, 4Universidade Estadual de Ponta Grossa, MSc Food 

Technology, Ponta Grossa, Brazil, 5Universidade Estadual de 

Ponta Grossa, Food Engineering, Ponta Grossa, Brazil 


Malt used in breweries is obtained from barley: 

a very known cereal used by Neolithic 

cultures in Egypt since 6000 B.C.. It is a grass 

belonging to the genus Hordeum. As a tool for 

characterization and quality control of natural 

materials, Thermal Analysis (TA) reached a 

very high level of sophistication due to progress 

of Science and Technology. In this study 

we analyzed structures of barley during malting 

to understand characteristics and to evaluate 

physical-chemical properties of the process. 

Thermogravimety, Diff erential thermal 

analyses, Diff erential Scanning Calorimetry 

and Optical Microscopy were carried out. Enzymes 

have preference to attack amorphous 

areas on starch surface. This observation 

could explain the fact that treated material 

had aff ected areas due to the enzyme action. 

Furthermore, TA showed an increasing in 

both thermal stability and required energy for 

transitions during malting. 

Luciana Machado de Oliveira 

BSc in Nutrition, attending MSc in Industrial 

Biotechnology at Universidade Positivo. 

Teaches at SENAI. 

P 063 

Impact of barley variety and malting 

process on wort amino acid profi le 

and content 

Marc Schmitt 1, Patrick Boivin 2 

1IFBM, R&D, Vandoeuvre, France, 2IFBM, Vandoeuvre, France 


FAN content of wort is measured as indicator 

of wort suitability for fermentation. It consists 

of individual amino acids, small peptides and 

ammonia. It is sometimes not related with 

fermentation performance. The concentration 

of individual AA in wort can aff ect both the 

rate of fermentation and the fl avour production 

by yeast. 

The purpose of this work is to study the impact 

of barley variety and malting process on 

the amino acid profi le of wort. 

Other three crops with samples from diff erent 

areas in France, both winter and spring 

varieties were tested. A signifi cant impact of 

the variety was shown, but the crop has also 

an infl uence. The diff erences of proteolysis 

levels between cultivars couldn‘t explain the 

AA composition of wort. 

We also tested the infl uence of malting conditions 

on AA composition of wort. It was shown 

the malting conditions have an impact both on 

content and on composition of wort. The varieties 

tested didn‘t have the same sensitivity to 

malting conditions. 

Marc Schmitt 

PhD in Foood Biochemistry. Raw materials 

qualifi cation and biochemistry R&D manager 

at IFBM since 2008. Laboratory manager from 

2002 to 2008. 

P 064 

A possibility to decrease gluten in 

barley malt based beverages by 

using barley malt with optimized 

celiac-specifi c peptidase activity 

Roland Kerpes 1, Verena Knorr 2, Martin 

Zarnkow 1, Peter Köhler 2, Thomas Becker 1 

1Lehrstuhl für Brau- und Getränketechnologie, Technische 

Universität München, Freising, Germany, 2Deutsche Forschungsanstalt 

für Lebensmittelchemie, Freising, Germany 


Celiac disease is one of the most frequent 

occurring intestinal diseases worldwide. It is 

initiated by the storage proteins of barley, rye 

and wheat, which are termed gluten in terms 

of celiac disease. One way of reducing gluten 

content in fi nal beer is to increase the proteolytic 

namely prolyl endopeptidase activity in 

germinating grain while considering the infl uence 

on standard quality attributes. Therefore 

the aim of this study was to investigate the 

impact of varying malting conditions (moisture, 

temperature and time) on peptidase 

activity of barley using Response Surface Methodology. 

Furthermore standard brewing attributes 

such as extract, free amino nitrogen, 

kolbach index, total nitrogen and viscosity 

were analyzed. All measured attributes were 

signifi cantly aff ected. In the next step standard 

brewing procedures will be investigated 

to gain fundamental insight of what gluten is 

left in beer as a basis for the application of the 

optimized barley malt or barley malt extract. 

Roland Kerpes 

Roland Kerpes studied brewing science and 

beverage technology at the Technische Universität 

München (TUM). He fi nished his diploma 

thesis about the impact of unmalted oats 

on the quality and processability of mashes, 

worts, and beers in 2011. This study was 

carried out under cooperative supervision of 

Prof. Dr.-Ing. Thomas Becker, TUM and Prof. 

Dr. Elke Arendt, UCC - Ireland. Since 2011 

he´s working on the development of a glutenfree 

beer by the use of a peptidase enriched 

malt at the BGT, TUM. 


P 065 

Profi ling of metabolites‘ and aroma 

developments during kilning 

Karin Gorzolka 1, Karsten Niehaus 1 

1Bielefeld University, Proteome and Metabolome Research, 

Bielefeld, Germany 


Kilning of barley seeds serves two aims: Stop 

of germination events and aroma development. 

In industrial kilns barley seeds are exposed 

to diff erent temperature and moisture 

conditions, depending on their position in the 

grain bed. 

Samples were taken during kilning from the 

top, middle and bottom. Analysis of aroma 

profi les by SPME-GC-MS revealed more than 

40 compounds. Metabolite profi ling by GC-MS 

served to evaluate germination proceeding 

and to detect aroma precursors. 69 hydrophilic 

metabolites were identifi ed. 

Grain in the upper kiln showed ongoing germination 

during the fi rst 18 hours, whereas 

seed metabolomes at the bottom were stable 

after 3 hours. Increased temperature in the 

second phase of kilning further changed metabolite 

patterns, but in smaller extents. Aroma 

profi les distinguished between wet and 

dry samples. Detailled profi ling revealed fi ner 

aroma developments during roasting, which 

was consistent with observations made in 

metabolite profi les. 

Karin Gorzolka 

Karin Gorzolka studied biology in Bielefeld, 

Germany, with special focus on molecular 

biology. After receiving her Diploma in 2009, 

she started her PhD thesis which is about 

metabolome and proteome profi ling of barley 

during malting. Using the platforms of MALDI 

mass spectrometry and gas chromatography 

mass spectrometry she focusses on MS 

based methods. 

P 066 

Predicting malt quality from barley 

gene expression 

Tommi Suvitaival1, Annika Wilhelmson1, Gillberg Jussi2, Jari Rautio3, Oona Rechardt3, Alan Schulman4, Jaakko Tanskanen5, Ulla Holopainen1, Esko Pajunen6, Pekka 

Reinikainen7, Anneli Ritala1 1VTT Technical Research Centre of Finland, Espoo, Finland, 

2Aalto University, Espoo, Finland, 3Plexpress Oy, Helsinki, Finland, 

4University of Helsinki, Institute of Biotechnology, Helsinki, 

Finland, 5MTT Agrifood Research Finland, Biotechnology 

and Food Research, Helsinki, Finland, 6Oy Sinebrychoff Ab, 

Kerava, Finland, 7Viking Malt Oy, Lahti, Finland 


We identifi ed barley genes expressed during 

malting associated with quality, process performance 

and yield. Three barley varieties 

from two growth environments were micromalted. 

Gene expression during malting was 

studied using microarrays. Malt quality was 

analysed and linked to gene expression data 

using bioinformatic and statistical approaches. 

Regularized regression models were 

used to select groups of about 20 genes to 

predict relevant quality parameters; the most 

reliable model was obtained for FAN. A probabilistic 

model revealed quality parameters 

that were explained mainly by variety and 

growth location. For example, wort haze and 

colour were strongly aff ected by growth environment, 

and friability was aff ected by variety. 

Transcriptional profi ling by affi nity capture 

was used to evaluate the predictive power of 

the models. Further work on the identifi cation 

of malt quality-related genes will benefi t from 

the future completion of the barley genome. 

Tommi Suvitaival 

Tommi Suvitaival is a doctoral student at 

Helsinki Institute for Information Technology 

HIIT, Department of Information and Computer 

Science, Aalto University. He graduated 

as Master of Science in Technology from Helsinki 

University of Technology in 2009. His 

research interests include machine learning 

methods for computational biology, particularly 

Bayesian modeling. 

66 

P 067 

Accurate, quick and simple - Innovative 

level measurement of grain 

and malt 

Joachim Koelsch1 1Siemens AG, Karlsruhe, Germany 


Level measurement of grain and malt - requirements 

Overview of diff erent technologies 

Strengths and weaknesses of the diff erent 

technologies 

Application requirements 

New radar technology for solids level measurement 

Benefi ts of the new radar technology 

Application experiences within the grain and 

malt industry 

Joachim Koelsch 

• 8 years Regional Sales Manager for Siemens 

Process Instrumentation in Germany. 

• Since 2008 Industry Business Development 

Food & Beverage for Siemens Process Instrumentation 

Before joining Siemens in 2000: 

• Study of Brewing Technology at TU/VLB 

Berlin 

• 6 years Regional Sales Manager for KHS in 

Germany in sales of bottling plants 

• 6 years Regional Sales Manager for Tetra 

Pak Processing in Germany in sales of food 

& beverage processing plants

P 068 

Impact of unmalted white and red 

sorghum [Sorghum bicolor (L.) 

Moench] on the quality and processability 

of mashes, worts and 

beers 

Birgit Schnitzenbaumer 1, Carina Karl 1, 

Fritz Jacob 2, Elke K. Arendt 1 

1University College Cork, School of Food and Nutritional 

Sciences, Cork, Ireland, 2Technische Universität München, 

Research Center Weihenstephan for Brewing and Food 

Quality, Freising, Germany 


The use of unmalted sorghum in brewing 

usually involves the application of commercial 

enzymes. However, a balance between 

product quality and production costs has to 

be established. The aim of this study was to 

evaluate the quality and processability of mashes, 

worts and beers brewed with 40% white 

or red sorghum and optimised enzyme levels. 

Brewing with sorghum adjunct was carried 

out in a 60-L pilot plant using a double infusion 

process. The performance of white or red 

sorghum during mashing, lautering and fermentation 

was monitored and the quality of 

worts and beers was analysed in detail using 

standard methods specifi ed by MEBAK or EBC 

as well as Lab-on-a-Chip capillary electrophoresis. 

All brewing trials were performed 

in duplicate. Signifi cant diff erences in quality 

and processability of mashes, worts and 

beers produced with 40% white or red sorghum 

adjunct were revealed. The optimised 

use of commercial enzymes has the ability 

to improve the beer quality and to reduce the 

costs. 

Birgit Schnitzenbaumer 

Birgit Schnitzenbaumer studied Brewing and 

Beverage Technology at the Technical University 

of Munich in Weihenstephan. She completed 

several internships in diff erent German 

breweries and did her Master‘s thesis at 

the University College Cork in Ireland. Birgit 

graduated as Dipl.-Ing. (M.Sc.) in Brewing and 

Beverage Technology in 2009 and was awarded 

an InBev-Baillet Latour Scholarship for 

doctoral students. She is currently working 

towards a Ph.D. degree at the University College 

Cork, Ireland. 

P 069 

Screening of fl avour compounds in 

beer and brewing materials using 

TRP channel assay 

Chizuru Sato 1, Hisao Kuroda 1, Tatsuro 

Shigyo 1 

1SAPPORO BREWERIES LTD., Frontier Laboratories of Value 

Creation, Yaizu, Japan 


Beer contains hundreds of compounds that 

contribute to its fl avour characteristics. There 

are many reports concerning aroma of beer 

and hops, but lesser reports for taste or savour. 

Recently transient receptor potential 

(TRP) channel family is shown to be involved 

in chemical sensation throughout oral cavity. 

We wondered if TRP channel agonists would 

aff ect the fl avour of beer, and screened agonists 

from beer and brewing materials. In this 

study we will show one of the agonists found 

in the fl avouring material made from heattreated 

water extract of hop. This material 

contained TRPV1 agonists which are presumed 

to be polyphenols and elicit the chemical 

sensation on the tongue. This is the fi rst 

report that the components derived from hop 

activates TRPV1 channel. We think this method 

is very useful to discover novel fl avour 

compounds which could be used in controlling 

and improving quality of beer. 

Chizuru Sato 

Chizuru Sato received a master‘s degree from 

the Graduate School of Agriculture, Hokkaido 

University in 2010. After that she began her 

career as a biochemist in the Frontier Laboratories 

of Value Creation, SAPPORO BRE- 

WERIES LTD. 

P 070 

Stabilization of beer with hop 

by-products 

Blanka Kotlíková 1, Lukáš Jelínek 1, Pavel 

Dostálek 1 

1Institute of Chemical Technology, Biotechnology, Prague, 

Czech 


Polyphenols and proteins react together and 

create complexes which reduce the shelf life 

of beer. Production of the CO 2 hop extract and 

hop pellets (type 45) provide by-products rich 

in polyphenols that may be used to initiate the 

formation of colloidal haze earlier in the brewing 

process. The haze can be removed during 

fi ltration resulting in an improved colloidal 

stability and extended shelf life. We brewed 

three beers: one, the control beer, was brewed 

in a standard way with hop extract, the 

others, the test beers, were brewed with hop 

pellets and hop by-products. All three beers 

were brewed to have identical bitterness and 

colour. The content of total polyphenols in the 

test beers was signifi cantly higher than in the 

control beer. In addition, the antioxidant capacity 

in the test beers was also signifi cantly 

higher. Thus, the addition of hop by-products 

can improve the colloidal and sensory stability 

of beer without negatively infl uencing its 

sensory characteristics. 

Blanka Kotlíková 

Holds a MSc degree in Fermentation Chemistry 

and Bioengineering from the Institute 

of Chemical Technology (ICT) in Prague. Currently 

she is involved in Postgraduate (PhD) 

studies at the Department of Biotechnology 

(formerly Fermentation Chemistry and Bioengineering) 

(ICT). Her research interests are in 

the area of colloidal stability of beer and its 

stabilization. 


P 072 

Applicability of pectin as a stabilizing 

and fi ning agent for the 

brewing process 

Thomas Kunz 1, Kerstin Rudolph 1, Gunnar 

Dingel 1, Frank-Jürgen Methner 1 

1Technische Universität Berlin, Department of Biotechnology, 



The interactions between polyphenols and 

proteins have been identifi ed as one of the 

main reaction systems for haze formation in 

beer. 

Aim of the study was to evaluate the suitability 

of an aqueous pectin solution of citrate and 

potassium metabisulfi te as a stabilizing agent 

as described in the literature. In comparison 

to silica gel and PVPP the treatment with 

pectin only showed no eff ect on the colloidal 

stability. The increased haze stability seemed 

only based on the indirect addition of citrate 

and SO 2 . 

Furthermore the application of pectin as a fi - 

ning agent and the infl uence of the calcium 

content in beer on the fi ning eff ect have been 

investigated. The fi ning activity of pectin could 

be verifi ed and is caused by the interaction 

between pectin and Ca2+ ions which develop 

a network formation that traps and sediments 

haze particles and yeast cells. 

With the proper handling pectin is very suitable 

to shorten the fi ltration time up to 30%, 

and to consequently reduce the costs. 

Thomas Kunz 

After qualifying as a certifi ed technician in preservation 

engineering (1991-1993), Thomas 

Kunz completed his basic studies in chemistry 

at University of Applied Sciences, Isny (1994- 

1995) and his basic studies in food chemistry 

at Wuppertal University (1995-1998), before 

starting to study food technology at University 

of Applied Sciences, Trier (1998-2002). After 

graduating, he worked as a chartered engineer 

in the area of ESR spectroscopy at the 

Institute of Bio Physics at Saarland University 

(2002-2004). Since January 2005, he has been 

employed as a PhD student at the research 

institute of brewing sciences, Berlin Institute 

of Technology (Technische Universität Berlin). 

His main research focus lies in analyzing radical 

reaction mechanisms in beer and other 

beverages using ESR spectroscopy. 

P 073 

Diff erent aliphatic structures are 

the cause and the remedy against 

primary gushing 

Zahra Shokribousjein1, Ann Philippaerts2, Sylvie M. Deckers1, Kurt Gebruers3, Guy S. 

Derdelinckx1, Jean Titze4, Vladimir Illberg5 1KULeuven, FBIW-M²S-MbS-LIBR/site Arenberg 33, Leuven 

(Heverlee), Belgium, 2KULeuven, FBIW-M²S-COK, Leuven 

(Heverlee), Belgium, 3KULeuven, FBIW-M²S-CLMT-LFoRCe, 

Leuven (Heverlee), Belgium, 4University College Cork, Cork, 

Ireland, 5University of Applied Science Weihenstephan- 

Triesdorf, Weihenstephan, Germany 


Primary gushing of beer is due to the explosion 

of pressurized nanobubbles formed by 

the association of Class 2 hydrophobins (HFB) 

around non dissolved CO 2. It´s typical of hydrophilic 

containers. Once this structure is formed, 

it´s impossible to destroy, except temporarily, 

by a physical treatment (thermic or 

ultrasonic). Nevertheless, after a period, the 

nanobubbles rebuild as described in the model 

proposed by Deckers et al (2012). In fact, 

the affi nity between the hydrophobic patch of 

HFB and gaseous CO 2 is so high that is impossible 

to dissociate the structure. It means that 

HFB need to be associate with hydrophobic 

structures before they are in contact with CO 2. 

Due to the low concentrations of HFB involved 

(as low as 3 microg/L) peculiar aliphatic compounds 

and techniques of food applications 

and surface chemistry (magnets) were used 

in order to improve the specifi city and place 

of the tratment and the dispersion rate of the 

molecule added. Industrial upscaling is now 

going on. 

Zahra Shokribousjein 

Z.Shokribousjein (1978), M.Sc. studied Food 

Sciences at the Isfahan Universy of Technology, 

(Iran). She joined the ‚Primary gushing 

unit‘ - KULeuven in the mid of 2010 and got a 

grant of KULeuven-Hydrophobin Chair. Her topic 

focuses on exact research in order to understand 

the specifi c physical and chemical 

aspects of the mechanisms that cure primary 

gushing of beer. She published already two 

full-papers and participated actively to EBC 

Symposium ‚From Chiller to Filler‘ (Copenhagen-2012). 

68 

P 074 

Critical view on the calculation of 

pasteurization units in beer 

Knut Schwarzer 1, Anna Dammann 1, Ulrich 

Müller 1, Jan Schneider 1 

1University of Applied Sciences Ostwestfalen-Lippe, Institute 

of Live Science Technologies NRW, Lemgo, Germany 


Beer pasteurization requires a close control of 

the applicated heat. This is still usually measured 

as Pasteurisation units (PU) calculated 

by the so called beer formula: PU=t*1,393(- 

60). This formula derives from investigations 

done by Del Veccio et al. in the 1950th. Nowadays 

energy cost and new sensitive products 

require more precise calculations. Several 

investigations were made to determine more 

precisely key values. The Lemgo D- and zvalue 

Database for Food collects this data to 

simplify its access. 

In this work the pasteurization key values of 

beer spoiling microorganisms with the parameter 

of the beer formula were compared. 

Most analyzed species are more heat sensitive 

than assumed in the beer formula. But 

few survive longer up to the factor of 10. Still 

some beer spoiling species are missing. Here 

some additional measuring was done. Remarkable 

is that the z-value, assumed fi x as 

7°C, diff er from 2.7 to 15.4°C with extensive 

eff ects at high pasteurization temperatures. 

Knut Schwarzer 

Dipl. Biol. Knut Schwarzer studdied at the 

Philipps-Universität Marburg (1987 - 1995). 

Diploma thesis at the Kerckhoff -Institut, Max- 

Planck-Institute für Herz- und Lungenforschung 

(1995 - 1996). Training for computer 

scientist specialization multimedia (2001 

- 2003). Research at the Universitätsmedizin 

Göttingen, Department of Bioinformatics 

(2003-2006). Research at the University of 

Applied Sciences Ostwestfalen-Lippe (since 

2007).

P 074a 

Validation possibilities of cleaning 

and disinfection (C&D) foam used 

for open point cleaning (OPC) of 

beverage fi lling lines 

Alexander Würtz 1, Phillip Röbisch 2, 

Christopher Nüter 1, Roland Folz 1 

1VLB Berlin, BBSA, Berlin, Germany, 2University of Applied 

Sciences Zittau-Görlitz, Zittau, Germany 


The evaluation of an appropriate quality of 

cleaning foam in the brewing and food industry 

does depend widely on the individual experience 

and estimation of the user. 

Our fundamental challenge in this project is to 

develop objective evaluation criteria, assuring 

microbiological security at the same time. We 

describe an approach to a reliable and reproducible 

evaluation of OPC at the fi lling line. 

The development of suitable standard contaminations 

(malt syrup, glucose/protein 

solution, B. subtilis spore suspension) led to 

comparable foam specifi cations; we could generate 

the following data: 

• Run-off speed 

• Disinfection power 

• Capacity to remove material from surfaces 

The results are correlated with diff erent foam 

properties and form the backbone of this evaluation. 

Our current research focuses are: 

• Comparing and evaluating foam thickness 

• Optical detection possibilities to determine 

suffi cient degree of C&D 

The presented results are part of two AiF ZIM 

coorporation projects. 

Alexander Würtz 

Born in 1976 Dr. Würtz studied Biochemistry 

at the Freie Universität Berlin. He got his diploma 

degree in 2002 and started after that his 

doctoral thesis under the supervision of Prof. 

Dr. Tressl at the Technical University Berlin. 

After various professional ocupations in federal 

German instituts he started as a scientifi c 

assistent in the VLB in 2012. 

P 075 

Three-dimensional structural 

analysis of kieselguhr particles and 

fi lter cakes 

Katrin Mathmann 1, Jonathan Schock 2, Julia 

Herzen 2, Franz Pfeiff er 2, Heiko Briesen 1 

1Technische Universität München, Chair for Process Systems 

Engineering, Freising, Germany, 2Technische Universität 

München, Physics Department (E17), Garching, Germany 


Precoat fi ltration with kieselguhr is still the 

most frequently used method for the clarifi - 

cation of beer. The process depends strongly 

on a large variety of variables. Therefore, the 

prediction of a particular fi ltration run is very 

diffi cult. In order to understand the fi ltercake 

formation and enhance predictability at 

the same time, two aspects must be considered. 

These are the characterization of the 

kieselguhr particles and the structure of the 

fi lter cake. A commercially available kieselguhr 

was characterized by means of diff erent 

microscopic techniques and micro-computed 

tomography. Against common expectation it 

was observed that most particles are not plate 

or needle shaped but show a quite regular 

spherical shape. The micro-computed tomography 

additionally allows the three-dimensional 

visualization of the fi lter-cake structure. 

The goal of this study is to support brewers by 

regulating the fi ltration process on the basis 

of intrinsic process knowledge. 

Katrin Mathmann 

Katrin Mathmann graduated in 2005 as an 

engineer for brewing science and beverage 

technology at Weihenstephan. Afterwards, 

she researched models for describing intraoral 

fl uid mechanics under the supervision of 

Prof. Antonio Delgado, graduating with a PhD 

in 2011. Currently, she works as a research 

associate at Prof. Heiko Briesen‘s Chair for 

Process Systems Engineering. Her main research 

focus is on structural analysis in the 

fi elds of brewing and food science. 

P 076 

Impact of kieselguhr-free beer fi ltration 

on beer (fl avour) stability - a 

fi eld report 

Beatus Schehl 3, JianJun Zhang 2, Thomas H 

Zimmermann 1, Joerg Kress 3, Huiping Li 4 

1BASF South East Asia Pte Ltd, Nutrition & Health, Singapore, 

Singapore, 2BASF (China) Ltd, Shanghai, China, 3BASF SE, 

Lampertheim, Germany, 4Guangzhou Zhujiang Brewery Co. 

Ltd, Guangzhou, China 


The authors will provide an update of the Chinese 

Brewing Industry and its consumption 

of disposable fi ltration and stabilization aids. 

The industrial implementation of kieselguhrfree 

precoat-fi ltration and stabilization at Chinese 

brewery Guangzhou Zhujiang Brewery 

(Nanning Plant) will be discussed. 

To underpin the economical and sustainable 

eff ect of this regenerative fi lter and stabilizing 

aid, results of an Eco-Effi ciency Analysis, 

meanwhile evaluated and approved by China 

National Light Industry Council, will partially 

be highlighted. Next authors will focus on overall 

impact on beer stability based on chemical 

as well as sensory checks. Data of internal 

as well as external parties will be interpreted. 

A further look into metal absorption from 

normally used kieselguhr vs. kieselguhr-free 

beer fi ltration will be discussed; furthermore 

eff ect of residual metals such as iron will be 

introduced and based on fi eld report positive 

impact on beer fl avour stability will be presented. 

Beatus Schehl 

After the studies of food and beverage technology, 

Dr. Schehl has worked several years 

in brewing and fl avour industry. Since 2011 

he is in charge of BASF´s global processing 

polymer business for beverages. Herein one 

of his main focusses lies on innovative and 

sustainable technologies in beer and wine 

fi ltraion. 


P 077 

Fine grinding and air classifi cation 

of barley malt 

Christian Nied 1, Christian Esefeld 2, Petra 

Först 1, Karl Sommer 1 

1Technische Universität München, Chair of Process Engineering 

of Disperse Systems, Freising, Germany, 2Technische 

Universität München, Freising, Germany 


Fine grinding of materials leads to signifi cant 

changes of product properties, such as bulk 

density and the fl ow properties. An increase 

of the specifi c surface due to grinding also 

increases the reaction rate as well as dissolution 

processes. As could be shown by Tippmann 

for example, a fi ne milling of barley 

malt results in slightly higher brewing yields. 

Since fi ne grinding in rotor impact mills causes 

a signifi cant rise of the product temperature, 

a spiral jet mill was chosen for comminution. 

The barley malt was ground down to a 

particle size x99,3 ≈ 50 μm and subsequently 

separated into a coarse and a fi ne fraction 

using an air classifi er. Due to classifi cation, a 

protein rich fraction (also suspected to be an 

enzyme rich fraction) and a starch rich fraction 

could be obtained as the starch granules 

were not broken down. Using this grinding 

and classifi cation process, developments of 

new customized mashing technologies as 

well as for example high-fi bre beverages 

should be possible. 

Christian Nied 

Christian Nied graduated from Technische 

Universität München in 2010 as a degreed 

engineer for Technology and Biotechnology 

of Food. He started his work at the Chair of 

Process Engineering of Disperse Systems, 

TU München as a research associate subsequently. 

His current fi elds of activity are the 

physical phenomena during pneumatic dense 

phase conveying as well as wet and dry fi ne 

grinding. 

P 078 

The „trickle-down eff ect“ in fl ash 

pasteurization: A hydraulic problem 

and microbiological risk 

Rudolf Michel1, Kristina Böe2 1GEA Brewery Systems GmbH, Technology, Kitzingen, 

Germany, 2GEA Brewery Systems GmbH, Büchen, Germany 


During the fl ash pasteurization of carbonated 

beverages, the desired heat treatment is 

achieved by applying a certain temperature in 

a defi ned time interval. The retention time is 

determined by the length of the temperatureholding 

tube. The hydraulic design of the units 

must aim at the prevention of the release of 

carbon dioxide from the beverage under all 

operating conditions in “hot” zones. The existing 

tables and calcuations for the equilibrium 

of CO 2 in beer are extended and used for the 

analysis. 

If in this system, the actual system pressure 

falls below the saturation pressure in the 

liquid, dissolved carbon dioxide is released 

from the beverage. Risk areas where the 

pressure can fall below the saturation pressure 

are identifi ed and discussed. Hydraulic 

analysis using CFD are presented. 

Finally, the consequences for the process engineering 

design of a fl ash pasteurizer system 

are discussed and it is shown that this 

risk can be minimized with the ECO-FLASH 

system. 

Rudolf Michel 

Rudolf Michel was educated at the TU München 

at Weihenstephan. He was a member of 

the scientifi c staff at the Institute of Chemical 

Engineering at Weihenstephan working 

on the mechanisms of hot break separation 

in a whirlpool and on the hygienic design of 

armatures and pipe work systems. He joint 

Huppmann GmbH in 2000. After being taken 

over from GEA in 2009 the new entity GEA 

Brewery Systems was built. Currently he his 

leading the R&D team focusing new process 

technologies and sustainablilty. 

70 

P 079 

Effi ciency of dry hopping procedure 

for improving the antioxidant 

activity of beer. Comparison with 

traditional hop boiling 

Marie-Lucie Kankolongo Cibaka 1, Cédric De 

taeye 1, Sonia Collin 1 

1Université catholique de Louvain, Unité de brasserie et 

des industries alimentaires, Earth and Life Institute ELIM, 

Louvain-la-Neuve, Belgium 


Very few is still known concerning the structural 

evolution of polyphenols from hop to 

beer. As shown by HPLC-MS/MS, the boiling 

step induces procyanidin epimerisation, depolymerisation 

and chemical polymerisation 

while, in the case of dry hopping, ethanol 

is able to improve the extraction effi ciency. 

This procedure also prevents degradation of 

heat-sensitive molecules like resveratrol and 

piceid. The investigation of wort and beer model 

media spiked with commercial fl avan-3-ol 

dimers and trimers lead us to identify new 

thermically produced oligomeric structures. 

An HPLC-online antioxydant assay evidenced 

for some of them a very high antioxidant activity. 

These oligomers diff er from the natural 

ones by the position of the interfl avan link, 

which is a C2‘-C8 instead of the traditional 

C4-C8 linkage. Diff erent ways to optimize dry 

hopping will be discussed. 

Marie-Lucie Kankolongo Cibaka 

Graduated in 2012 as Bio-Engineer from 

Université catholique de Louvain, Belgium. 

She carried out her master degree in Food 

Science, Quality and Technology, at the Earth 

and Life Institute. After graduation, she started 

a Ph.D. program at this institute. Her work 

is focused on new potentialities of thiol-rich 

hop cultivars for dry-hopping and bottle refermentation.

P 080 

Use of aroma condensates of brewery 

fermentation gas for organoleptic 

optimization of alcohol-free 

beers 

Thomas Tyrell 1, Thomas Gieche 1, Jan 

Biering 1, Christof Loch 2, Hans-Peter Bach 3, 

Patricia Diniz 1, Alexander Würtz 1, Roland 

Folz 1 

1VLB Berlin, Berlin, Germany, 2Clemens GmbH & Co. KG, 

Wittlich, Germany, 3priv, Trier, Germany 


Besides missing alcohol fl avour active components 

such as esters, higher alcohols and 

aldehydes are driven out by de-alcoholization 

process or are not formed during an „incomplete“ 

fermentation in non-alcoholic beer production. 

This is seen as a reason for strong 

fl avour diff erence between non-alcoholic and 

normal beers. In the described research project 

a two stage cooling unit was placed into 

fermentation gas stream in order to gain condensate 

rich in volatile substances of beer. 

Condensates were blended into non-alcoholic 

beers and changes in sensorial characteristics 

had been evaluated. Trials were run 

in 4 diff erent breweries in order to evaluate 

condensates of special beer fermentations of 

top and bottom fermenting yeasts. The poster 

presents results of sensorial and analytical 

evaluations of condensates and resulting 

beers. Additionally a description of aroma 

condensate yield is given and a discussion 

of the potential of brewery fermentaiton gas 

aroma is done. 

Thomas Tyrell 

Thomas Tyrell is an apprenticed and experienced 

brewer and maltster starting in 1991. 

Studying in Berlin at the Technical University 

from 2001-2006 he received a “Diplom 

Ingenieur“ degree in brewing science. Since 

early 2007 he is at VLB and since 2008 part 

of the VLB department: Brewing and Beverage 

Science & Applications At present he is 

responsible for applied research/consulting 

projects. Additionally coordination of institutes 

activities for Iberoamérica belongs to his 

responsibilities. 

P 081 

New method for de-alcoholization 

of beer 

Michael Dillenburger 1, Katja Hertel 1 

1Dillenburger & Hertel GmbH, Freising, Germany 


Non-alcoholic beer is gaining more and more 

importance. In a gobalized world with its requirements 

in mobility it is a welcome alternative. 

Due to its isotonic characteristics it is 

ideal for sportspeople. And it adds to people´s 

health and responsibility. Thus non-alcoholic 

beer show a considerable increase of market 

share. 

However, state-of-the art methods for its production 

show various disadvantages such as 

high investment and high operating costs accompanied 

by sensory deviations by thermal 

impact etc. 

A new method based on desorption allows 

to produce non-alcoholic beer by using inert 

gas or CO 2. All media and equipment is already 

provided by a brewery leeding to low 

investment and operating cost. Furthermore 

it will be able to selectively remove just ethanol. 

Thus the sensory characteristics will be 

(rather) the same as with the conventional 

beer. In the last step of this innovation it will 

be possible to have a de-alcoholization right 

in place at the dispending equipment. 

Michael Dillenburger 

Dipl.-Ing. Michael Dillenburger was born in 

1977 in Trier, Germany. After his studies in 

2004 he fi rst stayed with the Technische Universität 

München, Weihenstephan. Michael 

Dillenburger has then been production manager 

of a considerable distillery before working 

as executive assistant with a patent and law 

fi rm in Freising. Having been Sales Manager 

with HERTEL GmbH for 4 years he is now responsible 

for the technical concerns of DIL- 

LENBURGER & HERTEL GmbH as CEO 

P 082 

MEURASTREAM: A global concept 

of wort production with reduced 

consumption of energy and process 

water 

Ariane Dewulf 1, Frédérique Harmegnies 1, 

Pascal Cantillon 2 

1Meura sa, Research and Development, Louvain-la-Neuve, 

Belgium, 2Meura sa, Péruwelz, Belgium 


Wort production in breweries requires consecutive 

heating and cooling steps consuming 

energy and water. For years most studies have 

focused on wort boiling which has the highest 

energy demand of the brewing process. 

Developed systems, as the “Pfaduko” using a 

hot liquor storage tank, allow reducing energy 

consumptions but do not solve the hot water 

excess. 

This poster presents a global concept of wort 

production with a de-intensifi ed wort boiling 

process including formation/stripping technologies 

as well as an innovative energy recovery 

system called the MEURASTREAM. 

Its principle diff ers from others by the use of 

process water at counter fl ow within the whole 

brewing process. 

The MEURASTREAM allows energy management 

optimization of the wort production process 

whilst reducing hot water surplus. 

Also this publication compares fi gures of 

energy and water consumptions with existing 

systems, as well as cold wort qualitative results 

from pilot trials. 

Ariane Dewulf 

Ariane Dewulf was graduated in 2007 as a 

Brewing Engineer from the Catholic University 

of Louvain-La-Neuve in Belgium. For her 

dissertation, she worked in the laboratory of 

Professor Meurens in collaboration with the 

Rochefort brewery on the topic of: “Follow up 

of beer fermentation and refermentation by 

near infrared spectroscopy“. Since 2007, she 

has been working for Meura as a Research 

and Development Engineer. 


P 083 

Making gluten-free beers with 

barley malt and a proline-specifi c 

endoprotease 

Sylvie M Van Zandycke 1, Chantal Christis 2, 

Luppo Edens 2, Fredoen Valianpour 2, Joze 

Mutsaers 2, Ron Duszanskyj 2 

1DSM Food Specialties, Enzyme Solutions, South Bend, 

United States, 2DSM Food Specialties, Delft, The Netherlands 


Gluten free beers are generally made with 

grains that do not contain gluten such as sorghum, 

rice, buckwheat… These beers are safe 

to drink for people who display sensitivities 

to gluten or have been diagnosed as having 

celiac disease; a potential life-threathening 

condition. It is also possible to produce beers 

that are low in gluten when grains containing 

gluten are used. Indeed, a large amount of 

gluten proteins are removed during the brewing 

process and additionally, a proline-specifi 

c endoprotease (PSEP) has been suggested 

as a mean to hydrolyze the remaining gluten 

proteins from barley malt to bring the levels 

down to undetectable (results vary according 

to dosage of the enzyme and method used to 

measure gluten). This paper will focus on the 

nature of PSEP and the process of making 

gluten-free beers with malting barley including 

the recommended procedures to measure 

gluten accurately and current levels of 

gluten in commercial beers. 

Sylvie M Van Zandycke 

Sylvie studied biochemical engineering at the 

Institute Meurice (Brussels, Belgium). She 

then obtained her Ph.D. in 2000 from Oxford 

Brookes University in the UK. After that Sylvie 

was employed as Project Manager for SMART 

Brewing Services then in 2004 Project Manager 

for the Lallemand Genetic ID Lab in Montreal, 

Canada then in 2007 Technical Sales 

Manager for Lallemand Brewing. At the end 

of 2011 she joined DSM Food Specialties as 

Technical Service Manager for brewing enzymes 

in North America. 

P 084 

Potential of aroma-modifi ed 

distiller‘s grains for the application 

in cereal based functional beverages 

Magdalena Rückert1, Martin Zarnkow1, Thomas Becker1 1Technische Universität München, Center of Life Sciences 

Weihenstephan, Chair of Brewing and Beverage Technology, 



Distiller‘s grains (DG), the cereal by-product 

coming up during the production process 

of fuel or beverage alcohol, are prevalently 

used as feed additives and material for biogas 

plants. DG contain all ingredients of the 

whole grain in a concentrated form, especially 

high amounts of protein and dietary fi ber. The 

nutritional properties of DG provide a new interest 

in using DG as a food ingredient and as 

a substrate for cereal based functional beverages. 

One important reason for not using DG as a 

food ingredient yet is the characteristic fl avor. 

Our aim is to analyze the aroma profi le 

of DG from wheat and neutralize reasonable 

components for getting a modifi ed proper fl avor. 

Therefore the aroma of DG was defi ned 

trough sensorial analysis and aroma active 

components were analyzed with GC-MS. Extracts 

of DG then were treated with charcoal 

and assessed by sensorial analysis. 

Magdalena Rückert 

Magdalena Rückert was born in 1985 in Poland. 

She graduated 2009 with a state examination 

in Food Chemistry at the Friedrich- 

Alexander University Erlangen-Nürnberg and 

2011 as a state certifi ed Food Chemist at the 

Bavarian Health and Food Safety Authority. 

Since 2011 she works as a PhD student at the 

Chair of Brewing and Beverage Technology at 

Technische Universität München, in the fi eld 

of new functional beverages and fl avour research. 

72 

P 085 

Simulation of mashing process 

Simon Weber 1, Heiko Briesen 1 

1Technische Universität München, Chair for Process Systems 

Engineering, Freising, Germany 


Starch hydrolysis by amylases is strongly 

infl uenced by the starch polymer structure 

(chain lengths and branches). Amylases binding 

the starch polymer have several subsites 

located around the active centre of the enzymes. 

There exist several possibilities of polymer 

binding with diff erent resulting binding 

energies (BE). With BE and the enzyme activities 

(EA) it is possible to calculate the resulting 

chain length distributions and hydrolysis 

rates. In this work we develop new models 

based on ordinary diff erential equations (ODE, 

fast but infl exible) and kinetic Monte-Carlo 

technique (kinMC, slow but fl exible). The two 

approaches use a consistent set of parameters 

(BE and EA) and enable an effi cient combination 

of both techniques for simulation of 

starch hydrolysis. The benefi ts for brewing 

are the optimization of mashing process with 

a well-defi ned chain length distribution (constant 

product quality or new innovative beers), 

even if the starch source will be changed. 

Simon Weber 

As of 2011 - Dissertation: ‚Simulation of 

Mashing Process‘ 2011 - Dipl.-Ing. Biosystem 

engineering, Otto-von-Guericke-Universität 

Magdeburg

P 086 

Investigation of a new prototype 

mashing system 

Tim J Hobley 1, Daniel Christiansen 1, Thomas 

Krüger 1, Frederik Wilbek 1, Nikolaj Hansen 1, 

Anders Nielsen 1, Peter Stubbe 1, Preben 

Hansen 1 

1Technical University Denmark, Institute for Food, Lyngby, 

Denmark 


High yields and wort quality still concerns 

small and large breweries, especially when 

using raw barley and added enzymes. Conventional 

processes are not optimal for use of 

added enzymes due to poor mixing or deactivation 

with extreme temperature. Circulation 

of wort in alternating directions during 

mashing in a kettle with fi lter meshes at the 

top and bottom is eff ective up to 2 hL. But high 

pressure on the fi lter end plates limits scaleup. 

Here, we present a new mashing kettle 

which eliminates fi lter plates, but allows circulation 

and heating of the wort, entrapment 

of particles, rapid draining and sparging. Performance 

of the prototype, showed the temperature 

profi le was highly reproducible. A 

mixing time of ca. 90 seconds was seen using 

a fl ow rate of 6 L/min through the external 

loop. Mashing of 2.5 kg milled barley, 8 kg 

water (pH 5.7), 6.25 g OndeaPro (Novozymes) 

with a profi le of 10 min at 53°C, 60 min at 

65°C and 5 min at 78°C, yielded 13.5°Brix. 

Tim J Hobley 

Ph.D. Chemical Engineering, University of 

Melbourne, Australia, followed by postdoc 

in Lund, Sweden in Technical Microbiology. 

Subsequently employed at DTU Denmark as 

Postdoc, Assistant Professor and Associate 

professor in department of Systems Biology, 

in the areas of fermentation and downstream 

processing. Now at National Institute of Food 

at DTU as associate professor with responsibility 

for micro brewery and fermentation and 

downstream processing. 

P 087 

Infl uence of the mashing regime 

on the phenolic character of wheat 

beer 

Frithjof Thiele 1, Andreas Ludwig 1 

1Radeberger Gruppe KG, Frankfurt, Germany 


Phenolic aroma compounds (e.g. 4-vinylguaiacol 

(4-VG) deriving from ferulic acid) are 

typical fl avours in wheat beer. Formation and 

infl uencing factors in brewing of these compounds 

are well known, mashing temperature 

and mash-pH were identifi ed as key parameters. 

In all published papers each factor was 

investigated individually, however, with this 

experimental design interactions between 

the infl uencing factors can not be detected. 

In this investigation a response surface methodology 

experimental design was employed 

to study the interactions between the main 

factors temperature and pH on a small scale 

level. Using mashing-in-temperatures from 

45°C to 63°C and mash-pH 5.2 to 5.8 it was 

possible to show that a temperature increase 

lead to a decrease in released ferulic acid. The 

eff ect of the pH was limited to the mashingin-temperatures 

around 45°C. Furthermore 

diff erent yeast strains used in large scale 

brewing were analysed for their potential to 

decarboxylate ferulic acid into 4-VG. 

Frithjof Thiele 

Frithjof studied Brewing and Beverage Technology 

at Technische Universität München- 

Weihenstephan from 1996-2002. He worked 

as Scientifi c Employee at the Institute for 

Brewing Technology I, Technische Universität 

München-Weihenstephan from 2002-2007 

and received a doctoral degree in 2006. In 

2008 he went to Ireland to work as Post- 

Doctoral Researcher at the University College 

Cork. Since 2009 he works for the German 

Brewing Group “Radeberger Gruppe KG“ currently 

as Head of Corporate Technology 

P 088 

Genedata Selector - enterprise 

genome management and analysis 

software to optimize fermentation 

processes 

Thomas Hartsch 1 

1Genedata AG, Basel, Switzerland 


Innovative technologies like next generation 

sequencing, transcriptomics, proteomics 

and metabolomics enable deep insights (e.g. 

in yeast physiology) at the molecular level. 

With this additional knowledge, fermentation 

processes can be improved and made more 

effi cient and cost-eff ective. 

Genedata Selector integrates, analyses and 

visualizes all types of experimental data from 

genomes, pathways and phenotypes to intellectual 

property. We demonstrate how the 

system integrates proprietary and public molecular 

data from yeast, microbes, and plants 

and has been used successfully in strain optimization 

projects, investigation of spoilage 

causes and the development of process monitoring 

tools for microbial identity, viability and 

stability. Enterprise-level, the system streamlines 

processes and is accessible across departments 

and production sites. 

Thomas Hartsch 

Dr. Thomas Hartsch studied chemistry and 

molecular biology. He joined the Göttingen 

Genomics Lab‘ management team and gained 

his fi rst experience in industry at Integrated 

Genomics. Here he was in charge of a high 

throughput sequencing lab, data storage and 

analysis and customer solutions. Eight years 

ago he joined Genedata, where he is managing 

the business development activities and 

scientifi c consulting projects for Industrial 

Biotechnology, Agribusiness, and the Food 

and Beverage Industry. 


P 089 

Process Analytical Technology – a 

paradigm change of systematic 

process evaluation and product 

release 

Stephan Birle 1, M.A. Hussein 1, 


1Technische Universität München (TUM), Freising, Germany 


Fermentative processes contain living organisms 

and therefore are subjected to dynamic, 

nonlinear and time-variant process behavior. 

As initial conditions usually cannot be 

kept constant they put a great challenges with 

respect to process monitoring and control. 

The PAT (Process Analytical Technology) initiative 

presents an innovative system for design, 

analysis and control of production via 

measurement of critical quality parameters 

of raw and process materials with the aim 

of secured product quality. In contradiction to 

conventional product release via lab analysis, 

it strives for a process-oriented validation 

and release of process sections in real-time 

and therefore leads to a novel approach of 

process assessment. 

This contribution presents a comprehensive 

and practical implementation of a PAT strategy 

to the fermentation and maturation process 

of a medium-sized brewery with focus 

on applied PAT tools of intelligent process 

control, data-mining and pattern recognition. 

Stephan Birle 

2005-2010: Study Brewing and Beverage 

Technology, TU Munich 2010 - now: PhD 

student, TU Munich, Chair of brewing and 

beverage technology Topic: Fuzzy logic and 

intelligent control strategies for fermentative 

processes 

P 090 

Pilot VHG brewing: pure oxygen, 

yeast preconditions or higher 

temperatures? 

José António Teixeira3, Luis Lima1, Tiago 

Brandão2, Nelson Lima3 1Universidade do Minho, Departamento de Engenharia 

Biológica, Braga, Portugal, 2Unicer Bebidas, SA, Leça do Balio, 

Portugal, 3Universidade do Minho, Braga, Portugal 


The use of unsaturated fatty acids to supplement 

the yeast slurry before pitching allowed 

faster extract reduction and lower fi nal attenuation 

than fermentations with 22-24ppm 

of initial O 2. The use of the nutritive cocktail to 

supplement the yeast slurry avoided the intense 

foaming observed during the fi rst hours 

of 18ºC fermentations. At VHG condition, 

diacetyl was reduced below 0.1 mg/L before 

the primary fermentation was completed. The 

variation of the higher alcohols/esters ratio 

ranged only between 3.7 and 4.7. The sensorial 

triangular test between the VHG beers without 

nutritional treatment and standard conditions 

showed identical aroma profi les. This 

is an important indicator of the feasability of 

VHG brewing at 18ºC to obtain identical profi - 

les when compared to 15ºP wort fermented 

at 12ºC. The sensorial test indicated that wort 

saturation with pure O 2 can be replaced by 

yeast treatment with unsaturated fatty acids 

without changes in the beer aroma profi le 

José Teixeira 

José Teixeira is Professor of Biological Engineering 

at Universidade do Minho. José 

Teixeira graduated in Chemical Engineering 

at Universidade do Porto, in 1980, the same 

university where he obainde his PhD in 1988. 

His main research interests are bioprocess 

development, yeast physiology and food technology.He 

was the Principal Investigator of 32 

research projects and supervisor of 31 PhDs 

and 16 pos-doc researchers. He authored/coauthored 

over 310 peer-reviewed papers. 

74 

P 091 

Screening of brewing yeast strains 

for development of probiotic craft 

beers 

Monique Dillemans 1, 

Laurence Van Nedervelde 1 

1Institut Meurice, Brewing Department, Brussels, Belgium 


The aim of this work is to develop new barley 

malt functional beverages fermented by 

yeasts with probiotic physiological properties. 

Indeed, probiotic cultures have been used 

as preventive and therapeutic agent for the 

treatment of diverse digestive diseases. The 

fi rst selection among 25 industrial brewing 

yeasts Saccharomyces cerevisia was based 

on their gastrointestinal tract tolerance (acid 

and basic pH, presence of bile salts and digestive 

enzymes). The most resistant strains 

were tested for their ability to adhere to human 

cells, their potential for induction of proinfl 

ammatory cytokine by intestinal cells and 

other criteria relevant for any potentially probiotic 

microorganism. Two pharmaceutical 

probiotic yeast strains, Saccharomyces boulardii 

were used as reference. Among brewing 

yeasts tested, three strains have proved their 

effi ciency for high quality probiotic health 

beers production, with acceptable shelf life, 

depending on alcohol degree and storage 

temperature. 

Monique Dillemans 

Studies: 1978: Brewing Engineer from the 

Meurice Institute in Brussels. 1981: MSc in 

Natural Science from the Catholic University 

of Louvain 1990: European Certifi cate in 

dermo-cosmetology at the University of Brussels. 

Current position: Since 1978 Research 

Manager at the department of Brewing Sciences 

of Meurice Institute. Her main research 

activity is concentrated on yeast metabolism 

and yeast derivatives (antioxidant, yeast activators...).

P 092 

Reactivation of exhausted yeast 

physiological activity 

Mario Novak 1, Filip Cingesar 1, Zvonko 

Petrović 2, Philippe Cario 3, Božidar Šantek 1 

1University of Zagreb, Faculty of Food Technology and 

Biotechnology, Department of Biochemical Engineering, 

Zagreb, Croatia, 2Ireks Aroma d.o.o, Zagreb, Croatia, 3AEB 

SPA, Brescia, Italy 


Aims: The aim of this research was to prolong 

the yeast re-pitching process without loosing 

beer quality. 

Methods: In this research lager yeast (5th 

generation stored at + 4 oC for 5 days) was 

used for wort fermentation where yeast properties 

and metabolites concentrations were 

monitored. In order to reactivate yeast activity 

diff erent nutrients mixtures (amino-acids, 

peptides, proteins, vitamins and minerals) 

were prepared. 

Results: The use of inorganic or organic nutrients 

mixtures insures that fermentation will 

be successfully completed compared to the 

fermentation without nutrients mixture. The 

use of organic nutrients mixture resulted in 

the increase of yeast concentration and in the 

reactivation of fermentation process. Reactivated 

yeast was also capable to perform a 

few more fermentations. 

Conclusions: The use of organic nutrients 

mixture can signifi cantly improve exhausted 

yeast activity and to reactivate declined fermentation 

without considerable impact on the 

beer quality. 

Mario Novak 

Research Assistant / PhD student at University 

of Zagreb, Faculty of Food Technology and 

Biotechnology, Department of Biochemical 

Engineering. Research area is mathematical 

modelling and mass transfer research in production 

of biofuels and mathematical modelling 

of fermentation and yeast metabolism. 

P 093 

Evaluation of Near-Infrared Spectroscopy 

(NIRS) for on-line determination 

of critical process parameters 

for fermentation process 

control 

Lucas Vann 1, Johnathon B Layfi eld 1, John D 

Sheppard 1 

1North Carolina State University, Food, Bioprocessing & Nutrition 

Sciences, Raleigh, United States 


The search for improved methods for process 

control has led to the development and application 

of Near-Infrared Spectroscopy (NIRS). 

NIRS can be implemented in real-time with 

several determinations being made simultaneously 

from a single spectral scan thereby 

maximizing process monitoring and control 

capabilities. The present research explores its 

potential for on-line fermentation monitoring 

of specifi c gravity (SG), free amino nitrogen 

(FAN) and percent alcohol by volume (% EtOH 

v/v) for the purpose of control of fermentation 

rate and maturation time. Pilot-scale batch 

model predictions correlated well with off - 

line analysis yielding the following average 

error of predictions: SG (0.09%), EtOH (3.39%), 

FAN (4.85%). The fi ndings support the possibility 

of incorporating NIRS into commercial 

brewing operations for continuous “real time” 

assurance of quality by permiting early fault 

detection and the real-time control of yeast 

metabolism, for example, through temperature 

adjustment. 

Lucas Vann 

Currently employed as a Senior Scientist in 

the Biomanufacturing Training and Education 

Center at North Carolina State University and 

is pursuing a PhD on the use of NIRS for the 

control of a variety of cell-culture processes, 

as applied to brewing and biopharmaceuticals. 

He has a masters degree in Biosytems 

Engineering from McGill University in Canada, 

where he helped in the development of a biosensor 

for measuring diacetyl concentration 

in beer. 

P 094 

A systematic search for novel yeast 

strains with superior fermentation 

characteristics 

Jan Steensels 1, Gino J.E. Baart 1, Tim Snoek 1, 

Esther Meersman 1, Veerle Saels 1, Martina 

Picca Nicolino 1, Kevin J Verstrepen 1 

1KU Leuven, CMPG/VIB, Leuven, Belgium 


Fermented foods and beverages have been 

consumed by humans for over 8000 years. 

Originally, these fermentations were spontaneous 

processes, without any control or 

knowledge of the microbial driving force behind 

them. To increase reproducability, welldefi 

ned starter cultures were introduced. 

Until recently, the tools and knowledge were 

lacking to make a scientifi cally found choice 

about which strain to use in these starters. In 

this study, we screened a wide variety of industrially 

relevant yeast strains. This resulted 

in a large collection of yeast strains (>600), 

with each strain characterized to an unprecedented 

level of detail. Our data allows us to 

rapidly select strains for specifi c industrial 

purposes. Additionally, this dataset provides 

an excellent platform to select strains for 

breeding of novel yeasts with benefi cial traits 

from both parents. Using several diff erent 

breeding approaches (all non-GMO), hybrids 

with superior benefi cial characteristics were 

constructed. 

Jan Steensels 

Jan Steensels received a BSc in Bioscience 

Engineering from the University of Leuven, 

Belgium in 2008 and a MSc in Bioscience 

Engineering, major “Cell and Gene technology“, 

minor “Industrial Microbiology“ from the 

same university in 2010. He did his master 

thesis in the Centre for Malting and Brewing 

Science in 2009-2010. In 2010, Jan joined 

the VIB laboratory for Systems Biology led by 

prof. Kevin Verstrepen as a PhD student. 


P 095 

Modeling the attenuation of extract 

during brewing operations: 

tracing the black box 

R. Alex Speers 1, Andrew J MacIntosh 1 

1Dalhousie University, Process Engineering and Applied 

Science, Halifax, Canada 


Industry giants have historically described 

the process of brewing as a “black box” operation, 

however brewers utilize known trends 

and rules to describe many fermentation parameters. 

For example, extract attenuation 

typically follows a sigmoidal decline to which 

numerous equations have been fi t allowing 

brewers to predict, assess and compare 

fermentations. There are several commonly 

applied models within the brewing industry, 

each with advantages and disadvantages. 

This paper fi ts and compares several common 

sigmoidal models (including the logistic, 

incomplete beta-function and others) to 

industrial and lab-scale brewing attenuation 

data. The results of this study show that the 

attenuation of brewing fermentations follows 

a non-symmetrical sigmoidal distribution and 

should be modeled accordingly when suffi cient 

data is available. Of the models assessed, 

a logistic model most accurately fi t the data. 

The advantages and disadvantages of common 

fermentation models are also discussed. 

R. Alex Speers 

Alex Speers has been appointed Professor, 

Chair and Director of the International Centre 

of Brewing and Distilling at Heriot Watt 

University eff ective spring 2013. Until then 

he will continue as a professor of Food Science 

at Dalhousie University. He was a past 

Chair of Editorial Board of the MBAA TQ and 

is a member of the J ASBC, JIB and the TQ 

editorial boards. He has published or presented 

more than 150 papers and is a Fellow of 

the IBD. In 2011 he was awarded the WJ Eva 

award by the CIFST. 

P 096 

Optimisation of fermentation 

cooling profi le 

Elaine Martin 1,2, Elaine B Martin 2, Sarah 

Spurgeon 3, Gary Robinson 3, Mark Smales 3, 

Richard Frost 1, Jeff Williams 1, Tom Falcon 1 

1Shepherd Neame, Faversham, United Kingdom, 2Newcastle 

University, BBTC, Newcastle Upon Tyne, United Kingdom, 

3University of Kent, Canterbury, United Kingdom 


On-line prediction and off -line simulation of 

key variables is required for the advanced 

monitoring, control and optimisation of any 

process. Application of control strategies requires 

development of appropriate mathematical 

models describing the process. Optimisation 

of beer fermentation problems using 

advanced modelling techniques has been 

carried out previously with the computation 

of optimal cooling strategies and fl avor modelling. 

The work for this project is taking place at 

Shepherd Neame Ltd. The brewery is currently 

enhancing its fermentation process. This 

project will aid in analysis, control and optimisation 

of the fermentation profi le, achieving 

and maintaining targets and standards. 

The objective of this project is to assess 

current fermentation profi les in relation to 

cooling strategies and to evaluate how this 

profi le can be optimised. Key variables will 

be identifi ed and, with the use of modelling 

techniques, process monitoring, control and 

optimisation will be possible. 

Elaine Martin 

Currently carrying out an EngD focused on 

process optimisation in brewing. This is in 

association with Newcastle University, the 

University of Kent and Shepherd Neame Ltd. 

Acquired an MSc in Biotech and BSc in Environmental 

Plant Biotech from UCC, Ireland. 

76 

P 097 

Comparison of growth kinetics, 

major metabolites and sensory 

profi les in brewing with non- 

saccharomyces yeast 

Panagiotis Tataridis 1,2, Dimitris Diamantis 1, 

Kaliopi Gialitaki 1, Anastassios Kanellis 1,2, 

Despina Kechagia 1, Elias Nerantzis 1 

1Technological Educational Institute of Athens, Department of 

Enology & Beverage Technology, Athens, Greece, 

2Pan-Hellinic Union of Registered Enologists, Athens, Greece 


In the last decades, the rapid growth of craft 

brewing gave rise to the experimental use 

of non-Saccharomyces yeasts, which were 

previously only reported as spoilage microorganisms. 

This study explores the eff ects of 

non-Saccharomyces strains in comparison 

with a well known S. cerevisiae commercial 

brewing strain. K. thermotolerans strains exhibit 

slower growth, with similar results as 

the S. cerevisiae. T. delbrueckii strains show 

slower growth, lower viability and ethanol 

yields but produce noticeably higher concentration 

of higher alcohols, esters, terpenes and 

phenolic aldehydes, giving a distinct fl oral 

and fruity aroma and sensory complexity. At 

he same time they have lower production of 

volatile acidity, acetaldehyde and acetoin and 

higher production of glycerol and succinic 

acid, depending on the strains. P. kluyveri and 

C. stellata strains did not show any signifi cant 

growth, however, P. kluyveri formed a surface 

veil and gave powerful and distinct banana 

and bubblegum aroma. 

Panagiotis Tataridis 

Lecturer at the Dept. of Enology & Beverage 

Technology-TEI of Athens and President of 

the Pan-Hellenic Union of Registered Enologists. 

Enologist and Brewer from the TEI of 

Athens, with a D.E.A. in Enology-Ampelology 

from the University of Burgundy (IUVV) and a 

Ph.D. from the Institut Nationale Polytechique 

of Toulouse (ENSIACET). He is specialized 

in wine and brewing science, fermentation 

technology, process engineering and sensory 

evaluation. He has 10 years of academic and 

8 years of Quality Manager/Food Safety consultant 

experience with 43 papers/communications

P 098 

Waste water handling in breweries, 

optimization and cost saving opportunities 

Holger Schmidt 1 

1Endress+Hauser Messtechnik GmbH+Co.KG, Industry 

Marketing, Weil am Rhein, Germany 


We will discuss as well full waste water treatment 

or neutralization. We will show ways to 

reduce the amount of waste water and save 

energy and eff orts in the treatment of the 

remains.Inline measurement technology like 

conductive, optical, physical and chemical 

based sensors help to recognize the actual 

process status and react immediately if values 

are out of the specifi cation.How to avoid 

product losses and waste load. Focussed 

energy any chemical consumption lead to 

direct savings in the treatment. The correct 

measurement and reporting of quality and 

quantity of the waste water enable pinpointed 

activities and negotiations with municipality. 

Examples of successfully operating waste 

water plants from breweries and other beverage 

plants deliver inside views.Using state of 

the art automation technologies help to improve 

the cost situation and to lower the carbon 

footprint of a brewery. See the opportunities 

of using actually available technologies 

from the automation perspective. 


Brewer and Malter at Beck&co Bremen, Dipl. 

Brewmaster at Weihenstephan Sales and 

Project Engineer for KHS, APV and Huppmann 

with national and international activities. 

Since 2003 as Global Industry Manager 

Food and Beverage responsible for the interface 

between the global Food and Beverage 

producers, the plant and machine builder and 

Endress+Hauser. Active work in EHEDG, ME- 

BAK, VDMA and ZVEI commitees. 

P 099 

Brewery carbon footprint: 

A case study 

Gordon Jackson 2, Anastassia Johnson 1 

1Campden BRI, Environmental, Nutfi eld, United Kingdom, 

2Campden BRI, Brewing Services, Nutfi eld, United Kingdom 


Campden BRI will present the results of the 

project to calculate the carbon footprint of a 

brewery in the UK. The presentation will discuss 

in detail: 

• the stages of the project: defi ning the 

boundary of the carbon footprint, greenhouse 

gases included and identifying the sources of 

the emissions needed to be incorporated 

• the methodology used 

• main data points and fi ndings 

• conclusions from the study and actions for 

the future 

Carbon footprinting is presented as the fi rst 

step in managing a brewery‘s greenhouse 

gas emissions and identifying the main areas 

for effi ciency improvement. The presentation 

will highlight how measuring and analysing a 

company‘s emissions proves useful in identifying 

resource intensive hot spots across 

operations and informs reduction strategies. 

The presentation will also include a comparison 

of the performance of the brewery with 

data from other breweries. 

Gordon Jackson 

Gordon has worked for Campden BRI for 

many years and in a variety of roles. He is 

currently Head of Brewing Services which covers 

environmental issues for breweries. This 

work has included collaborating in benchmarking 

of energy and water use in breweries 

in Europe and elsewhere. It has also included 

assisting breweries to calculate their carbon 

footprint. 

P 100 

Improved strategies to reduce the 

caustic consumption in breweries 

Joris de Grooth 1, Jens Potreck 1, 

André Mepschen 1 

1Pentair, Research & Development, Enschede, The Netherlands 


Brewers often aim to reduce the use of 

cleaning agents. This reduction will have a 

benefi cial eff ect on the footprint only when 

the effi ciency is not compromised. In this 

work we will demonstrate the necessity of 

caustic cleaning steps, correlating empirical 

data with a fouling model based on specifi c 

molecular interactions. Low level of alkalinity 

is needed to remove the majority of the 

fouling layer. We explain why higher levels of 

alkalinity are benefi ciary for the removal of 

residual fouling during an occasional oxidation 

step. These results show that in order not 

to lose the overall performance, some levels 

of caustic are needed. Lowering the overall 

consumption will thus rely on the reuse of 

chemicals. We will demonstrate two viable 

strategies. One is stacking of caustic cleaning 

solutions for beer fi lters. The 2nd one is by 

means of a new hollow fi ber NF membrane, 

capable of clarifying CIP solutions. The unique 

hollow fi ber geometry allows fi ltration without 

any pre-treatment 

Joris de Grooth 

Ir. Joris de Grooth obtained his master degree 

in Chemical Engineering at the Univeristy 

of Twente in The Netherlands. During his 

study he focused on organic and analytical 

chemistry, fi nishing with a master thesis on 

Nanoparticle Based Immunoassays. In 2008, 

he started working at the R&D department of 

Norit X-Flow, fi rst focusing on new cleaning 

methods for beer fi ltration. Nowadays, he is 

mainly involved in the development of new 

polymeric membranes and processes thereof. 


P 101 

Holistic heat storage system for 

breweries - interface for renewable 

energy resources 

Tobias Becher 1, Klaus Wasmuht 1 

1Ziemann International GmbH, Process Technology, R+D, 



Breweries are highly dependent on the environment 

for resources and consequently 

have a high level of environmental awareness. 

Therefore an energy supply system is 

introduced, which works using heat storage. 

It implies the change from steam-driven to 

hot-water-driven operation. Utilization of fossil 

fuels is reduced and can be replaced by 

renewable energy resources. Natural sources 

such as solar thermic energy requires a form 

of storage. The heat storage system functions 

with thermal stratifi cation which is advantageous 

for energy requiring processes. The 

functionality of the system is explained by 

means of scientifi c survey, scenario simulation 

and lead user experience. Brewery equipment 

and technology can easily be adapted. 

With the holistic approach, the successful 

principle of energy recovery is extended 

and intelligently linked to all energy sources 

and sinks arising in the industrial operation. 

A functional interface for utilization of any 

available renewable energy is described. 

Tobias Becher 

Tobias Becher graduated as diploma engineer 

of brewing science and beverage technology 

in 2001 at the Technical University of Munich 

in Freising-Weihenstephan. He made an apprenticeship 

as brewer and maltster before 

and worked afterwards as process engineer 

for beer fi ltration systems and as technical 

consultant for environmental issues of the 

brewing sector. Since 2005 he is employed by 

Ziemann. Today he is deputy director of the 

department Process Technology at Ziemann 

International GmbH. 

P 102 

From waste to renewable energy 

source - new technical approach in 

wet fermentation of brewers spent 

grains 

Benjamin Haeff ner 1, Karl Sommer 1 

1Technische Universität München, Center of Life Sciences 

Weihenstephan, Chair of Process Engineering of Disperse 

Systems, Freising, Germany 


Brewery spent grains become with its high 

potential the key-factor in a cost neutral brewery 

waste discharge if you know how to get 

access to this stored energy. With the wet fermentation 

and the unit operation milling the 

potential of the waste can be used optimally. 

Therefore the process has to be optimized in 

two parts: First part is to fi nd the right milling 

parameters to save energy while the milling. 

Second part is to increase the biomass 

support while the fermentation. Thereby the 

dwell time can be shorted in the fi xed bed reactor 

despite the same degree of degradation 

and the eff ectiveness rises. With the results 

from the work packages, we can achieve the 

best energy effi ciency of the overall process. 

Benjamin Haeff ner 

Benny was born in June 1979. He made an apprenticeship 

to specialist in food technology 

at the company Döhler. He received a degree 

as Diploma Engineer (MSc) in Food and Beverage 

Technology from TUM - Weihenstephan 

in 2006. He started his career at the Chair of 

Process Engineering of Disperse Systems as 

a technical engineer in wet/dry grinding and 

fermentation processes. He is an expert in 

comminution of organic materials and gives 

lectures in Engineering Science Fundamentals 

of apparatus. 

78 

P 104 

Characterisation of co-products as 

a potential value added product for 

brewing and distilling 

Dawn L Maskell 1, Jane White 1, Julio E Traub 1, 

Nik Willoughby 1 

1Heriot-Watt University, School of Engineering and Physical 

Sciences, Edinburgh, United Kingdom 


Co-products from the brewing and distilling 

industries have long been sold on, usually to 

farmers for use as feed or fertiliser. The increasing 

use of biomass to produce fuel may 

see the market for co-products become saturated 

in the future. It is suggested that there 

is an opportunity to improve the value of coproducts 

by extracting components of interest. 

The fi rst steps in this project are to characterise 

co-products in terms of the positive 

attributes, including metal ions and protein. 

Samples of co-products, including excess 

brewers yeast, pot ale and spent wash were 

collected from sites around Scotland and examined 

for their positive attributes which may 

be utilised to produce a high value product 

for the foodstuff or feedstock markets. The 

presence of anti-nutritional factors will also 

be discussed. The information gathered from 

these analyses may then be used to determine 

the suitability of co-products for particular 

markets. 

Dawn L Maskell 

Gained a BSc (Hons) in Brewing and Distilling 

from Heriot-Watt University and was awarded 

the J and J Morrison Scholarship to complete 

a PhD in Brewing Yeast Physiology at Oxford 

Brookes University in association with 

Scottish Courage Brewing Limited. She was 

a Teaching Fellow at the International Centre 

for Brewing and Distilling, before taking up a 

post as Postdoctoral Research Associate in 

the School of Engineering and Physical Sciences, 

also at Heriot-Watt University.

P 105 

Utilization of brewer‘s spent grain 

as medium for growing Rhodococcus 

erythropolis 

Enriqueta Martinez-Rojas 1, Renate 

Buckhard 2, Leif-Alexander Garbe 2 

1VLB Berlin, Berlin, Germany, 2TU-Berlin, Berlin, Germany 


There is currently huge interest in developing 

novel synthetic strategies for the production 

of chemical that can be applied in an environmentally 

friendly manner. Brewer‘s spent 

grain represents the major co-product in 

brewing industry and is considered to be good 

sources of un-degradable protein, as well as 

lignin, carbohydrate and arabinoxylans. Draff 

is considered an excellent media for growing 

mushroom and could be used as culture media 

for another microorganisms like bacteria 

for example R. erythropolis that posses the 

ability to metabolize diff erent carbon sources 

and to be particularly adaptive to utilize xenophobic 

compounds. This widely occurring organism 

has considerable environmental and 

biotechnological importance due to its broad 

metabolic diversity and array of unique enzymatic 

capabilities. Our results provided a very 

attractive opportunity to apply the renewable 

raw material with an effi cient lab-scale process 

to obtain high valuable chemicals. 

Enriqueta Martinez-Rojas 

1999 Diplom in Biochemistry and Microbiology 

at the Universidad Autonoma de Nuevo 

Leon, Mexico. 2002 Research visitor at the 

Free University of Berlin, Berlin Germany . 

2007 Ph.D. at the Institute for Biotechnology. 

TU- Berlin, Berlin Germany. 2008-2011 Scientist 

at Celares GmbH, Berlin Germany. 2012 

Research visitor at the University of Florida 

since 2011 Post-Doc at the Research and 

Teaching Institute for Brewing in Berlin, Germany. 

P 106 

Vital role of brewery in-house R&D 

Adam Broz 1, Petr Kosin 1, Jan Savel 1 

1Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic 


Strong global players, single breweries as 

well as craft brewers compete for customer‘s 

favour. High and standard beer quality is regarded 

to be obvious on developed markets. 

Everyday routine showed the need of complying 

check-out quality system including rapid 

screening methods. Many of analytical methods 

must be adapted for use in local conditions 

of a particular brewery. New methods 

developed in own brewery laboratory could 

help to solve problems with diff erent crops of 

raw materials. Research results are immediately 

used for process control. In long-term 

view, progressive replacement of time-worn 

technology could be a diffi cult task if all qualitative 

characteristics, especially the taste, 

must be kept. Our own brewery research and 

development department which is orientated 

to current priorities of brewer‘s need plays vital 

role in company‘s competitiveness. Experience 

is demonstrated on examples of quality 

system, methods development and interpretation 

of antioxidants knowledge. 

Adam Broz 

Adam Broz received engineering degree in 

brewing and malting from Institute of Chemical 

Technology in Prague in 1999. He has been 

working for Budejovicky Budvar brewery in 

Ceske Budejovice, Czech Republic, since his 

graduation. He worked as a technician, chief 

of brew house, plant technologist and deputy 

brew master. Since 2009, he has been working 

as a production and technical director. 

He graduated doctor studies in biotechnology 

from Institute of Chemical Technology in 

Prague in 2010. 

P 107 

The glycemic index – chance or 

threat for the beverage industry? 

Moritz Krahl 1 

1Radeberger Gruppe KG, Frankfurt am Main, Germany 


Jenkins introduced the concept of the glycemic 

index in the 1970s. In the following years 

diseases caused by poor or unbalanced diets 

have led to severe problems in the Western 

world. In this paper the concept of the GI and 

the fundamentals of the carbohydrate metabolism 

are explained. Measured glycemic 

index values for diff erent types of beverages, 

both alcoholic and non-alcoholic, are compared 

with the amounts of sugar present in these 

beverages. In recent years consumers and 

NGOs are getting aware of the possible negative 

health impact of high GI beverages. The 

industry needs to focus on low calorie and 

low GI products as an alternative to traditional 

beverages. Sweeteners and low GI carbohydrates 

can be used in this regard. Advantages 

of diff erent alternatives like steviol glycosides, 

polyols, erythritol and isomaltulose are 

discussed. By combining diff erent sweeteners 

and using their synergistic eff ects, taste 

profi les close to sucrose sweetened beverages 

can be guaranteed. 

Moritz Krahl 

Dr. Moritz Krahl was born in Schwetzingen, 

Germany. In 2004 he graduated with a B.Sc. 

degree and in 2005 with a Dipl.-Ing. (Graduate 

engineer) degree. From 2005 to 2010 Moritz 

did his Ph.D. at the Institute for Brewing and 

Beverage Technology. From May 2010 until 

September 2011 he worked as head engineer 

for plant and process optimization for MEG. 

In October 2011 Dr. Moritz Krahl joined the 

Radeberger Group with the key responsibility 

in product and process development for new 

beverages. 


P 108 

Transfer of Nitrate into Beer during 

Dry-hopping 

Stefan Hanke1, Annika Lagemann2, Georg Stettner3 1Bitburger Braugruppe GmbH, Versuchsbrauerei, Bitburg, 

Germany, 2Bitburger Braugruppe GmbH, Central Laboratory, 

Bitburg, Germany, 3Bitburger Braugruppe GmbH, Technology 

and Quality, Bitburg, Germany 


Within the last years the success of the US 

Craft beers, which are partial extremely hopped, 

also inspired brewers outside the US. 

The technique of dry-hopping is a very old 

method to enhance fl avor properties of beer 

and was re-established by the craft movement. 

Since 2012, this hopping method is also 

offi cial allowed to be used in Germany and so 

the amount of dry-hopped beers in the market 

increases steadily. During dry-hopping 

fl avor and phenolic compounds migrate into 

the beer. The migration of other compounds 

(like nitrate) was not investigated until today. 

The limit value for nitrate in drinking water is 

set to 50 ppm. In our study beers were produced 

with diff erent dry-hopping regimes (up 

to 400 g/hl) and nitrate was measured in the 

fi nal beers. It could be shown that signifi cant 

amounts of nitrate migrate into the beer and 

that the legal limit can be reached. This shows 

that nitrate level in hops should be considered 

in case of dry-hopping. 

Stefan Hanke 

From 1999-2004 he studied brewing science 

in Weihenstephan, graduating with an Dipl.- 

Ing. degree. 2004-2010 he was scientifi c assistant 

at TU Munich/Weihenstephan and during 

this time responsible for the small scale 

brewing facilities and GC/HPLC department 

at the institute. In 2010 he received a PhD in 

brewing technology. Since 2010 he is head of 

the pilot plant of the Bitburg Brewing Group, 

Bitburg, Germany and therefore responsible 

for R&D issues of affi liated breweries. 

P 109 

Beer and cardiovsculare system – 

immediate respons after intake 

Ida Leskosek-Cukalovic 1, Sasa Despotovic 1, 

Mirjana Platisa 2, Vera Gal 2, Zorica Nestorovic 2, 

Ljiljana Gojkovic-Bukarica 3, Mile Veljovic 1, 

Sonja Pecic 1, Viktor Nedovic 1 

1Institute for Food Technology and Biochemistry, Faculty of 

Agriculture, University of Belgrade, Belgrade, Serbia, 2Institute 

of Biophysics, Faculty of Medicine, University of Belgrade, 

Belgrade, Serbia, 3Institute of Clinical Pharmacology, Faculty 

of Medicine, University of Belgrade, Belgrade, Serbia 


Numerous long-term studies have described 

the impact of alcohol beverages on cardiovascular 

diseases. In this study it was investigated 

the eff ect of acute intake of beer on 

blood pressure and heart rate variability. The 

HRV analysis and ECG was recorded in supine 

position in 18 young healthy subjects. Results 

of HRV analysis indicate on mild infl uence of 

beer on the autonomic cardiac control. The infl 

uence of beer on heart rhythm, examined by 

the HRV analysis which quantify the activity of 

the autonomic nervous system on the heart, 

was not signifi cant when all the subjects were 

analyzed together. However, the diff erences 

between subjects were signifi cant for all variables. 

Therefore, it was analyzed the eff ect of 

beer for each subject separately. In 10 out of 

18 subjects, beer drinking signifi cantly changed 

HR and/or HRV measures. The eff ect of 

beer is the increase of HR and corresponding 

decrease of autonomic modulation refl ected 

on decrease of spectral powers and parasympathetic 

activity. 

Ida Leskosek-Cukalovic 

Received BSc and MSc in Technical sciences 

at the Faculty of Technology and Metalurgy 

and PhD in Biotechnical sciences at the Faculty 

of Agriculture, Universitu of Belgrade, 

Serbia. Since 1978 emploied at the Faculty 

of Agriculture, Institute for Food technology 

and Biochemistry, Belgrade. Currently a full 

Professor of Brewing technology, Chief of 

Brewing Div. and Head of Preservation and 

Fermentation Technologies Dep. Memeber of 

the Menagement board of the Serbian Nutrition 

society. 

80

GUIDE TO BEERS AND BREWERIES 

Bitburger 

Bitburg Brewery was founded in 1817 and is, now in the 7th generation, 

still family-owned. The brewery has committed itself to the highest 

quality on all levels driven by a commitment born out of tradition 

and conviction. The full-bodied, golden, Bitburger Premium Pils is of 

course brewed according to the German Purity Law. Its dry-fi nished, 

hoppy taste has secured Bitburger Premium Beer the position as 

Germanys No. 1 draft beer. 

Brasserie National mit Bofferding & Battin 

The Brasserie Nationale, Bofferding, is the result of the merger of two 

family businesses, the oldest anchored in Luxembourg since 1764. 

Over the centuries and thanks to a long-term strategy based on impeccable 

quality beer, the Brasserie Nationale has become the main 

Brewery of the Grand Duchy of Luxembourg. 

• BOFFERDING: 

A 100% NATURAL QUALITY BEER. 

Brewed from the fi nest raw material, Bofferding beer is made 

with only pure malt and pure hops, without any additives or preservatives. 

The Bofferding Brewery proudly produces a 100% natural 

beer. 

Only four ingredients: Water, Malt, Hops and Yeast. 

• BATTIN: 

A BEER BREWED LIKE IN THE OLD DAYS 

Battin Gambrinus is a home-made beer, brewed like in days gone 

by, from an ancestral recipe. The quality of ingredients is primordial 

to get this nice and fresh beer, especially appreciated for 

its delicious malt aroma and fi ne white head. 

Only four ingredients: Water, Malt, Hops and Yeast. 

82 

Diekirch Premium 

As a company, Diekirch strives to stay close to consumers and their 

needs. It has evolved with the times and aims to always meet the new 

expectations of consumers… 

Diekirch Premium is a smooth lager beer made with superior quality 

malt and hops and brewed naturally with pure spring water from the 

green hills of Diekirch. Since 1871, this recipe has given the beer its 

unique character, sweet, natural fl avours and pure white foam head. 

Diekirch (4.8% ABV) is the perfect beer for sharing with friends and 

enjoying each moment life offers! 

Cheers! 

Simon 

The Brasserie Simon is situated approximately 60 km to the north 

of Luxembourg City in the town of Wiltz and it was founded in 1824. 

The Simon family acquired the brewery in 1906. The current owner is 

Ms. Betty Fontaine (née Simon). Brasserie Simon occupies 3rd place 

in the ranking of breweries in the Grand-Duchy, after the Brasserie 

Nationale (Bofferding) and Diekirch. Sales volumes are in the region 

of 21,000 HL annually. The brewery is perhaps best known for its 

Simon Pils, which is a traditional clean-drinking pilsener brewed to 

a time-proven recipe. In 1999, the brewery successfully launched a 

spelt-adjunct beer, Simon Dinkel.

THE EUROPEAN MALTING INDUSTRY ASSOCIATION 

Rue du Trone 98 

1050 Brussels 

www.euromalt.be 

 

 

 

 

 

 

 

 

 

 


LIST OF EXHIBITORS AND SPONSORS 

COMPANY CITY COUNTRY STAND NO 

Aber Instruments Ltd, Aberystwyth UNITED KINGDOM 16 

Actemium Veghel THE NETHERLANDS 34 

A. Handtmann Armaturenfabrik Biberach GERMANY 41 

Anton Paar GmbH Graz AUSTRIA 31 

AUSTRIA JUICE Group Allhartsberg AUSTRIA 37 

BD Biosciences Erembodegem BELGIUM 14 

BIOTECON Diagnostics GmbH Berlin GERMANY Sponsor 

BRAUWELT – Fachverlag Hans Carl GmbH Nürnberg GERMANY 46 

CENTEC GMBH Maintal GERMANY 49 

COMPTOIR AGRICOLE HOPS Hochfelden FRANCE 32 

drinktec München GERMANY 58 

DSM Food Specialities Delft THE NETHERLANDS 61 

DuPont Le Grand Saconnex SWITZERLAND 59 

Ellutia Ely (Cambs.) UNITED KINGDOM 25 

Endress+Hauser Messtechnik GmbH+Co. KG Weil am Rhein GERMANY Sponsor 

GEA Brewery Systems GmbH Kitzingen GERMANY Sponsor 

Hamilton Bonaduz AG Bonaduz SWITZERLAND 39 

IFBM - QUALTECH Vandoeuvre FRANCE 09 

KAHO Sint-Lieven RaD Gent BELGIUM 08 

Krones AG Neutraubling GERMANY 33 

MALTERIE DU CHÂTEAU / CASTLE MALTING Lambermont BELGIUM 02 

Meura S.A. Peruwelz BELGIUM 30 

Micro Matic S.A. Troisvierges LUXEMBOURG 51 

NIZO food research BV Ede THE NETHERLANDS 27 

NovaBiotec® Dr. Fechter GmbH Berlin GERMANY 01 

Novozymes Bagsvaerd DENMARK Sponsor 

Pall GmbH Bad Kreuznach GERMANY 50 

PENTAIR PROCESS TECHNOLOGIES Venlo THE NETHERLANDS 44 

PureMalt Products Limited East Lothian UNITED KINGDOM 48 

RASTAL GmbH & Co. KG Höhr-Grenzhausen GERMANY Sponsor 

r-biopharm Darmstadt GERMANY 1 

Scanenergi Solutions Kolding DENMARK 36 

Siebel Institute of Technology & World Brewing Academy Chicago UNITED STATES OF AMERICA 26 

Siemens AG Food & Beverage Nürnberg GERMANY 60 

Skalar Analytical Breda THE NETHERLANDS 17 

Steinfurth - Rycobel Essen / Deerlijk GERMANY / BELGIUM 29 

The Brewers of Europe EBC Brussels BELGIUM 46 

The Institute of Brewing & Distilling London UNITED KINGDOM 40 

Thermo Fisher Scientifi c Vantaa FINLAND 10 

The Scandinavian School of Brewing København V. DENMARK 03 

The University of Nottingham Leicestershire UNITED KINGDOM 38 

Töpfer Kulmbach GmbH Kulmbach GERMANY 45 

VELP SCIENTIFICA Usmate ITALY 12 

Verlag W. Sachon GmbH + Co. KG Mindelheim GERMANY Sponsor 

Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Berlin GERMANY 13 

VTT Technical Research Centre of Finland VTT Espoo FINLAND 28 

WALLART sarl Wambrechies FRANCE Sponsor 

WEYERMANN SPECIALTY MALTS Bamberg GERMANY 47 

84

EXHIBITION PLAN 


Born to find out 

Solutions for Laboratory 

and Process: 

Wort | Extract | Alcohol | CO 2 | O 2 

Density | Specific Gravity | Turbitity 

pH | Color | Viscosity 

Visit us at 

Booth no. 31 

Anton Paar GmbH 

Tel.: 0043 316 257-0 

www.anton-paar.com

EXHIBITOR / SPONSOR GUIDE 

ABER INSTRUMENTS LTD BOOTH NO: 16 

Aber Instruments will exhibit their range of competitively priced 

Compact®Yeast Monitors. Recognized as the most accurate and 

reliable instruments for measuring live yeast cell concentration 

on-line, the technology results in more consistent fermentation 

processes with fast and precise measurement. 

5 Science Park 

SY23 3AH 

Aberystwyth 


Phone: +44 1970636300 

sales@aberinstruments.com 

www.aberinstruments.com 

A. HANDTMANN ARMATURENFABRIK BOOTH NO: 41 

From brewhouse to bottling: A leading supplier of valves, fi ttings 

and process equipment for the brewing industry since 1873. Tailor 

made product pipework, tank equipment, CIP plants, fi ltration and 

stabilization. It is our passion for your project, from planning to 

completion. 

Axel Jany 

Arthur-Handtmann-Str. 23 

88400 

Biberach 

Germany 

Phone: +49 73513424542 

axel.jany@handtmann.de 

www.handtmann.de 

AUSTRIA JUICE GROUP BOOTH NO: 37 

In 2012 Ybbstaler Fruit Austria and AGRANA Juice Holding joined 

to become AUSTRIA JUICE therefore emerging as a leader in their 

fi eld. Austria Juice produces beverage compounds, juice concentrates, 

fruit juice fl avors, fruit purees and NFC juices for various 

applications in the beverage industry. 

Stephen Wilkinson 

Kroellendorf 45 

3365 

Allhartsberg 

Austria 

BIOTECON DIAGNOSTICS GMBH 

Phone: +43 744823040 

stephen.wilkinson@austriajuice.com 

www.austriajuice.com 

For safer food - BIOTECON Diagnostics: simply builds up trust. 

BIOTECON Diagnostics is well known as a qualifi ed partner in the 

fi eld of molecular and microbiology since 1998. We focus on development, 

production and marketing of PCR-based rapid detection 

technologies. 

BIOTECON Diagnostics GmbH 

Hermannswerder 17 

14473 

Berlin 

Germany 

Phone: +49 3312300200 

bcd@bc-diagnostics.com 

www.bc-diagnostics.com 

ACTEMIUM BOOTH NO: 34 

With the advantage of the experience of its network, Actemium 

designs and integrates solutions dedicated to the Beer & Beverage 

industry. Its teams have a detailed understanding of production 

processes and provide expertise to service your local requirements 

as well as global production projects. 

Appie Boorsma 

Postbus 248 

5460 AE 

Veghel 

The Netherlands 

Phone: +31 413349999 

aboorsma@actemium.com 

www.actemium.com 

ANTON PAAR GMBH BOOTH NO: 31 

Anton Paar GmbH was established in 1922 as a one-man 

locksmith’s workshop. Today, over 1,300 employees worldwide develop, 

produce and distribute high-quality measuring instruments 

for the determination of properties such as density, temperature 

and viscosity. 

Eveline Schuster 

Anton-Paar-Straße 20 

8054 

Graz 

Austria 

Phone: +43 3162570 

eveline.schuster@anton-paar.com 

www.anton-paar.com 

BD BIOSCIENCES BOOTH NO: 14 

BD Biosciences, a segment of Becton, Dickinson and Company, 

is one of the world’s leading businesses focused on bringing 

innovative tools to life science researchers and clinicians. 

Kristien Rasschaert 

Erembodegem-Dorp 86 

9320 

Erembodegem 

Belgium 

Phone: +32 24009895 

kristien_Rasschaert@europe.bd.com 

www.bdbiosciences.com/eu 


BRAUWELT FACHVERLAG HANS CARL GMBH BOOTH NO: 46 

Fachverlag Hans Carl publishes and offers a unique range of specialist 

journals and books for the brewing and beverage sector. 

Scientifi c and technical publications by the European Brewery Convention 

complete the product line-up. 

Analytica- EBC goes online in May 2013 (www.analytica-ebc.com) 

Our fl agships: BRAUWELT provides information for the global brewing 

community, it is published in fi ve languages and read in more 

than 160 countries. www.brauweltinternational.com 

BrewingScience: All what brewing scientists need to know. 

www.brewingscience.de 

Just click your way to our bookshop CarlLibri at www.carllibri.com 

Andernacherstr. 33 a 

90411 

Nuremberg 

Germany 

COMPTOIR AGRICOLE HOPS BOOTH NO: 32 

Comptoir Agricole offers fi ne Aroma hops of high quality from 

Alsace-France. This place and climate conditions are best suited 

for aroma hop varieties: strisselspalt, the most refi ned and the new 

hops from our breeind program Aramis and Triskel. 

Francis Heitz 

35, route de Strasbourg 

67270 

Hochfelden 

France 

www.hanscarl.com, 

www.brauweltinternational.com 

Phone: +33 388890909 

francis.heitz@cophoudal.fr 

www.comptoir-agricole.fr 

DSM FOOD SPECIALTIES BOOTH NO: 61 

DSM will be showcasing its total brewing solutions portfolio at EBC 

2013. These products help brewers fi nd new ways to maximize production 

capacity and cost effi ciency whilst meeting growing demand 

for differentiation. Brewers Clarex: for savings that clearly matter. 

Brewers Compass: enables effi cient brewing. Filtrase: shorter 

fi ltration times. 

Alexander Fleminglaan 1 

2613 AX 

Delft 


Phone: +31 152793474 

info.food@dsm.com 

www.dsm.com 

88 

CENTEC GMBH BOOTH NO: 49 

Centec is a supplier for inline process sensors (Plato, Brix, Alcohol, 

CO 2, O 2) and complete process systems, e.g. for Dealcoholization, 

HG-Blending, Carbonation, Flash-Pasteurization, CIP, Wort-Aeration, 

Yeast Pitching, Softdrink-Multi-Mixer, Water Deaeration and 

complete Water treatment systems. 

Wilhelm-Röntgen-Straße 10 

63477 

Maintal 

Germany 

DRINKTEC (MESSE MÜNCHEN GMBH) BOOTH NO: 58 

drinktec is the „World’s Leading Trade Fair for the Beverage and 

Liquid Food Industry“. Manufacturers and suppliers from all over 

the world – global companies and SMEs alike – meet up here with 

all sizes of producers and retailers of beverages and liquid food 

products. Within the sector drinktec is regarded as the number one 

platform for launching new products on the world market. At this 

event manufacturers present the latest technology for processing, 

fi lling, packaging and marketing all kinds of beverages and liquid 

food – raw materials and logistics solutions included. The themes of 

beverages marketing and packaging design round off the portfolio. 

drinktec 2013, which takes place at the Messe München exhibition 

center in Munich, from September 16 to 20, 2013, is expected to 

attract around 1,500 exhibitors from over 70 countries and approximately 

60,000 visitors from more than 170 countries. 

Messegelände 

81823 

Munich 

Germany www.drinktec.com 

DUPONT BOOTH NO: 59 

DuPont has been bringing world-class science and engineering to 

the global marketplace in the form of innovative products, materials, 

and services since 1802. Through close collaboration with 

customers, DuPont combines knowledge and experience with a 

passion for innovation to deliver unparalleled customer value to the 

marketplace. Within enzyme technology, DuPont offers a range of 

ingredients to aid brewing companies achieve their goals of delivering 

superior performance solutions with greater cost effi ciency and 

lower environmental impact. 

Isabelle Ardevol 

2 Chemin du Pavillon 

1218 

Le Grand Saconnex 

Switzerland 

Phone: +49 618118780 

info@centec.de 

www.centec.de 

Phone: +41 227176431 

iardevol@solae.com 

www.solae.com

ELLUTIA BOOTH NO: 25 

Ellutia is a UK based Gas Chromatography Manufacturer, that 

produce a range of Gas Chromatographs (GC’s) and specialist 

detectors for use with GC. Solutions offered include systems for 

the analysis of NDMA in malt and beverages, and systems for the 

analysis of fl avours and off fl avours eg diacetyl. 

xxx 

12-16 Sedgeway Business Park, 

Witchford 

CB6 2HY 

Ely (Cambs.) 


Phone: +44 1353669916 

info@ellutia.com 

www.ellutia.com 

GEA BREWERY SYSTEMS GMBH SPONSOR 

GEA Brewery Systems offers processing equipment and complete 

plants to the brewing industry. The range of services includes everything 

from engineering, delivery and installation up to service and 

maintenance as well as realization of greenfi eld projects. 

Anja Oltmanns 

Heinrich-Huppmann-Str. 1 

97318 

Kitzingen 

Germany 

Phone: +49 93213030 

gea-brewerysystems@gea.com 

www.gea-brewery.com 

IFBM-QUALTECH BOOTH NO: 09 

ifbm qualtech group (agrobio and a.bio.c) is one of the leading technical 

research and training centres in europe. We carry out effi cient 

consulting, research programmes and analytical services for the 

food industry companies. The group offers a wide range of analysis 

at an international scale. 

Chabane Yahia 

7 rue du Bois de la Champelle 

BP 86 

54503 Vandoeuvre Cedex 

France 

Phone: +33 383448800 

yahia.chabane@ifbm-qualtech.com 

www.ifbm.fr 

ENDRESS+HAUSER MESSTECHNIK GMBH+CO. KG SPONSOR 

The trusted partner of the Brewing Industry supplies the complete 

basket of hygienic process sensors like fl ow, level, pressure, temperature 

and several analytical parameters. Inline quality control 

and energy monitoring systems are relying on our state of the 

art technology. 


Colmarer Strasse 6 

79576 

Weil am Rhein 

Germany 

Phone: +49 762197501 

holger.schmidt@de.endress.com 

www.endress.com 

HAMILTON BONADUZ AG BOOTH NO: 39 

Hamilton is a manufacturer of products designed for the measurement 

and handling of liquids. Microliter® syringes are outstanding 

in all areas of precision liquid handling. In the fi eld of analysis 

Hamilton is renowned for its innovative laboratory and process 

electrodes such as pH, Redox, oxygen and conductivity sensors 

plus a superior selection of armatures, pH buffer and conductivity 

standards. Hamilton supplies HPLC columns and polymer- and 

silica-based bulk material. Completing the range are semiautomatic 

diluter/dispensers and SoftGrip pipettes. Hamilton 

also manufactures innovative robotic pipetting systems and OEM 

products for laboratories in the fi elds of biotechnology, analytical 

and pharmaceutical chemistry. 

xxx 

Via Crusch 8 

7402 

Bonaduz 

Switzerland 

Phone: +41 816606060 

contact@hamilton.ch 

www.hamiltoncompany.com 

KAHO SINT-LIEVEN RAD BOOTH NO: 18 

Characterization of raw materials (malt and hop) and process parameters 

in relation to beer fl avour/fl avour instability, implementation 

of reliable model systems to determine the degree of fl avour deterioration, 

development and implementation of novel anti-oxidative 

beer production systems. 

Guido Aerts 

Gebroeders Desmetstraat 1 

9000 

Gent 

Belgium 

Phone: +32 92658613 

guido.aerts@kahosl.be 

www.kahosl.be 


KRONES AG BOOTH NO: 33 

The Krones Group, headquartered in Neutraubling, Germany, plans, 

develops and manufactures machines and complete lines for the 

fi elds of process, fi lling and packaging technology and intralogistics. 

The company‘s product portfolio is rounded off by corporate 

capabilities in information technology, factory planning, and 

in-house valve manufacture. 

Michaela Walter 

Böhmerwaldstr. 5 

93073 

Neutraubling 

Germany 

Phone: +49 9401703915 

michaela.walter@krones.com 

www.krones.com 

MEURA S.A. BOOTH NO: 30 

Meura welcomes you at booth #30 to present its latest innovations: 

The Meura2001 Hybrid, the Meurabrew and since end 2012, the 

Meurastream. This unique concept enables to reduce the thermal 

energy by 35% and excess of hot water by 30%, compared to brewhouses 

equipped with a vapor condensation! 

Rond-Point J.-B. Meura, 1 

7600 

Péruwelz 

Belgium 

NOVOZYMES SPONSOR 

Novozymes is the world leader in bioinnovation. Together with 

customers across a broad array of industries we create tomorrow’s 

industrial biosolutions, improving our customers‘ business and the 

use of our planet‘s resources. Read more at www.novozymes.com. 

Krogshoejvej 36 

2880 

Bagsvaerd 

Denmark 

Phone: +32 69886988 

sales@meura.com 

www.meura.com 

NIZO FOOD RESEARCH BV BOOTH NO: 27 

NIZO food research is an independent contract research company. 

We help industry to make better foods and more profi t by developing 

technologies for innovations in fermentation, fl avour-texture interactions 

and food safety. Full confi dentiality and well scoped projects 

are essential in our approach. 

Kernhemseweg 2 

6718 ZB 

Ede 


Phone: +31 3118659511 

info@nizo.com 

www.nizo.com 

Phone: +45 44460000 

foodandbeverages@novozymes.com 

www.novozymes.com 

90 

MALTERIE DU CHÂTEAU / CASTLE MALTING BOOTH NO: 02 

Castle Malting ®, the oldest malting company in Belgium, offers 

more than 60 types of base and specialty malts (both conventional 

and organic) for any type of beer. Today, the premium quality of 

Château malts’ is the guarantee of success for more than 1600 

brewers in 112 countries worldwide. 

Chemin du Couloury 1 

4800 

Lambermont 

Belgium 

Phone: +32 87662095 

marketing@castlemalting.com 

www.castlemalting.com 

MICRO MATIC S.A. BOOTH NO: 51 

For Micro Matic hygiene and safety are the two most important 

parameters for new developments on draught beer products. 

Flexi-draft fi nally guarantees draught beer in top quality, simply 

by dispensing through a one-way beer-line and at the same time 

allowing the brewer to use his existing keg fl eet. 

Nathalie Proess 

18, rue de Drinklange 

BP 33 

9911 

Troisvierges 

Luxembourg 

NOVABIOTEC® DR. FECHTER GMBH BOOTH NO: 01 

NovaBiotec was founded in 1997 and is based in Berlin, Germany. 

As an environmental laboratory and consulting offi ce, we offer 

different analytical services. For the brewing and malting industry, 

NovaBiotec developed a testkit for the determination of beta-glucan 

in mash, malt and beers. 

Goerzallee 305a 

14167 

Berlin 

Germany 

Phone: +35 2979030 

nathalie.proess@micro-matic.lu 

www.micro-matic.com 

Phone: +49 3084718410 

glucantest@novabiotec.de 

www.novabiotec.de 

PALL GMBH BOOTH NO: 50 

Pall Corporation is a global fi ltration, separation and purifi cation 

leader providing solutions to meet the critical fl uid management 

needs of customers across the broad spectrum of life sciences and 

industry. 

Planiger Straße 137 

55543 

Bad Kreuznach 

Germany 

Phone: +33 327865346 

Gregory_Hidot@europe.pall.com 

www.pall.com/foodandbev

PENTAIR PROCESS TECHNOLOGIES BOOTH NO: 44 

Pentair’s wide range of sustainable solutions includes hygienic and 

aseptic valves and components, membrane technology for water 

and beer purifi cation and fi ltration, continuous beverage processing, 

CO 2 recovery, purifi cation and storage, biogas upgrading and 

quality control equipment. 

Marinus Dammeweg 30 

5928 PW 

Venlo 


Phone: +31 7773232300 

marketing@haffmans.nl 

www.haffmans.nl 

RASTAL GMBH & CO. KG SPONSOR 

RASTAL is a family-owned German company, which was established 

in 1919, excels as a decoration specialist providing brands with 

a unique appearance in one of the world’s most state-of-the-art 

decoration centres located in the company’s main plant in Höhr- 

Grenzhausen. 

Rastal-Straße 1 

56203 

Höhr-Grenzhausen 

Germany 

Phone: +49 2624160 

info@rastal.com 

www.rastal.com 

SCANENERGI SOLUTIONS BOOTH NO: 36 

Scanenergi Solutions is a leading provider of energy saving consultancy 

and solutions. Based on the ESCO concept we have already 

helped more than a 100 breweries to substantially and sustainably 

become more competitive by reducing their energy consumption. 

Typically we achieve 10-20% reduction on energy consumption with 

IRR > 25%. 

Birkemose Allé 33 

6000 

Kolding 

Denmark 

Phone: +45 99929200 

info@scanergi.com 

www.scanergi.com 

PUREMALT PRODUCTS LIMITED BOOTH NO: 48 

PureMalt’s product range includes refi ned roasted malt beers, 

crystal malt beers, and clear and bright malt extracts for the preparation 

of low alcohol beers, alcohol free beers, and malt beverages. 

New products increase the drinkability of reduced alcohol beers, 

and also allow Brewers to create unique black lagers and red beers. 

Victoria Bridge 

EH41 4BD 

Haddington 


Phone: +44 1620824696 

info@puremalt.com 

www.puremalt.com 

R-BIOPHARM BOOTH NO: 01 

R-Biopharm AG is an international company with over 500 employees 

and subsidiaries in USA, UK, France, Italy, Spain, Denmark, 

China, Brazil, Argentina and Australia. The company developed 

pioneering solutions in the fi elds of clinical diagnostics and food 

& feed analysis. R-Biopharm AG is represented worldwide in more 

than 100 countries. 

An der neuen Bergstraße 17 

64297 

Darmstadt 

Germany 

Phone: +49 615181020 

info@r-biopharm.de 

www.r-biopharm.com 

SIEBEL INSTITUTE OF TECHNOLOGY BOOTH NO: 26 

Keith Lemcke 

1777 North Clybourn Avenue 

60614 

Chicago 

United States of America 

Phone: +1 3122550705 

klemcke@siebelinstitute.com 

www.siebelinstitute.com 


SIEMENS AG FOOD & BEVERAGE BOOTH NO: 60 

Siemens Industry Sector is the world’s leading supplier of innovative 

& environmental products & solutions. With automation 

technology, industrial software, vertical-market expertise and 

services, Siemens enhances its customers’ productivity, effi ciency, 

and fl exibility. 

Dirk Grafe 

Gleiwitzer Straße 555 

90475 

Nürnberg 

Germany 

Phone: +49 9118956587 

dirk.grafe@siemens.com 

www.siemens.com/foodbeverage 

STEINFURTH - RYCOBEL BOOTH NO: 29 

Steinfurth is established as a market leader for electromechanical 

quality measuring systems in the beverage industry. Rycobel is 

an exclusive distributor of this measuring equipment for several 

European countries. 

Nijverheidslaan 47 

8540 

Deerlijk 

Belgium 

Phone: +32 56782170 

info@rycobel.be 

www.rycobel.com 

THE INSTITUTE OF BREWING & DISTILLING BOOTH NO: 40 

A members organisation & educational charity that provides 

globally recognised professional qualifi cations/certifi cation. It also 

publishes “The Journal of the Institute of Brewing” and „The Brewer 

& Distiller International”. 

Emma Negus-King 

33 Clarges Street 

W1J 7EE 

London 


Phone: +44 2074998144 

emma.negus-king@ibd.org.uk 

www.ibd.org.uk 

THE SCANDINAVIAN SCHOOL OF BREWING BOOTH NO: 03 

Since 1925 we have educated 699 Diploma Master Brewers from 

32 nations. We have 40 external lecturers, who combine a theoretical 

knowledge of brewing science with the practical experience 

of a Master Brewer. In addition we have extensive experience with 

tailored training and consultancy. 

Gl. Carlsbergvej 16 

1799 

København V. 

Denmark 

Phone: +45 33272400 

ssb@brewingschool.dk 

www.brewingschool.dk 

92 

SKALAR ANALYTICAL BOOTH NO: 17 

Automatic analyzers for malt and beer analysis for quality 

and process samples. Providing accurate and precise results, 

methods according EBC and ASBC. Increased sample throughput, 

fast results, low running costs. Analyzer runs simultaneously up to 

16 applications. Flexible modular design. 

Kees Hollaar 

Tinstraat 12 

4823 AA 

Breda 


Phone: +31 765846486 

info@skalar.com 

www.skalar.com 

THE BREWERS OF EUROPE / EBC BOOTH NO: 46 

Founded in 1958 and based in Brussels, The Brewers of Europe is 

the voice of the European brewing sector to the European institutions 

and international organisations. Current members are the national 

brewers’ associations from EU Member States, plus Norway, 

Switzerland and Turkey. The mission of The Brewers of Europe is, 

‘To equip Europe’s brewers with the tools to freely, cost-effectively 

and responsibly brew and market beer.’ 

Rue Caroly 23-25 

1050 

Brussels 

Belgium 

THE UNIVERSITY OF NOTTINGHAM BOOTH NO: 38 

The University of Nottingham provides world class teaching and 

research for the Brewing and allied industries. Our Postgraduate 

Brewing qualifi cations and individual short courses are delivered 

through the latest innovations in e-learning, and intensive residential 

courses. Research strengths: yeast & fermentation technology, 

biofuels, malting science and beer fl avour technology. 

Linda Vickerstaff 

Sutton Bonington Campus 

LE12 5RD 

Leicestershire 


Phone: +32 25511810 

info@brewersofeurope.org 

www.brewersofeurope.org 

THERMO FISHER SCIENTIFIC BOOTH NO: 10 

Gallery Plus Beermaster - a fully automated random 

access discrete photometric analyzer with a broad 

system reagent menu 

Ratastie 2 

01620 

Vantaa 

Finland 

Phone: +35 89329100 

info.cdx.fi @thermofi sher.com 

www.thermoscientifi c.com/beermaster 

Phone: +44 1159516245 

linda.vickerstaff@nottingham.ac.uk 

www.nottingham.ac.uk/ 

brewingscience

TÖPFER KULMBACH GMBH BOOTH NO: 45 

Join us for a chat and learn something about our possibilities for labels 

made from paper, metallised paper, fi lm, PSL, Shrink Sleeves. 

Michael Roehle 

Am Kreuzstein 5 

95326 

Kulmbach 

Germany 

Phone: +49 92217080 

michael.roehle@toepfer.de 

www.toepfer.de 

VERLAG W. SACHON GMBH + CO. KG SPONSOR 

BBII adresses special questions of the 

branch being of interest beyond the border. With renowned 

trade publications in the background, the Verlag Sachon 

can rely on a solid base of top information. Well-known 

authors of the branch cover current topics of brewing and 

beverage industry. 

Schloß Mindelburg 

87714 

Mindelheim 

Germany 

VTT TECHNICAL RESEARCH CENTRE OF FINLAND BOOTH NO: 28 

VTT is a globally networked multitechnological research centre. We 

can help you improve the performance of your yeast strain, develop 

novel beverages, identify microbial contaminants, manage microbes, 

create new applications for side-streams, or develop environmentally 

friendly packaging. 

Annika Wilhelmson 

P.O. Box 1000 

02044 

VTT Espoo 

Finland 

Phone: +358 207227113 

annika.wilhelmson@vtt.fi 

www.vtt.fi 

WEYERMANN® SPECIALTY MALTS BOOTH NO: 47 

Meet the Weyermann ® malsters for a chat! Experience the family 

tradition and competence and inform yourselves about the widest 

range of malt on earth! 

Silke Thomas 

Brennerstrasse 17-19 

96052 

Bamberg 

Germany 

Phone: +49 82619990 

info@sachon.de 

www.sachon.de 

Phone: +49 951932200 

silke.thomas@weyermann.de 

www.weyermannmalt.com 

VELP SCIENTIFICA BOOTH NO: 12 

VELP Scientifi ca, an Italian company with 30-year experience in 

design, manufacture and distribution of high quality lab equipment, 

is a key reference worldwide for research and quality control labs 

offering reliable solutions for different industries including food, 

feed and beverage testing. 

Via Stazione, 16 

20865 

Usmate 

Italy 

VERSUCHS- UND LEHRANSTALT FÜR BRAUEREI BOOTH NO: 13 

The VLB Berlin is a German institute with a focus on beer brewing. 

It was founded in 1883. Today around 130 staff are engaged in the 

fi elds of research, teaching, service and information for the brewing, 

malting, beverage and their supply industries. 

Olaf Hendel 

Seestraße 13 

13353 

Berlin 

Germany 

Phone: +49 30450800 

brewmaster@vlb-berlin.org 

www.vlb-berlin.org 

WALLART SARL SPONSOR 

Used equipment for the beverage industries: Brewhouses, Fermentation 

vessels, Filtration lines, Bottling, canning and kegging 

equipment. 

Parc Activité du Chat 

225 Marie Curie 

59118 

Wambrechies 

France 

Phone: +39 039628811 

inse@velp.it 

www.velp.com 

Phone: +33 32093671 

info@wallart.fr 

www.wallart.fr 


WE THANK OUR SPONSORS 

EVENING PROGRAMME 

MONDAY, 27 MAY 2013, starting 18:30 h 

Pub Night 

GlobalMalt GmbH & Co. KG offers a pub night in Luxembourg’s 

bars to registered participants. Please note that the number of 

tickets is limited. Tickets can be ordered on a fi rst-come, fi rstserved 

basis when registering. 

TUESDAY, 28 MAY 2013, 16:30 – 20:00 h 

Micro-Matic Congress Sundowner 

Micro-Matic invites all registered participants to join the 

Congress Sundowner in the exhibition and poster areas in the 

Nouveau Centre de Conférences Kirchberg. Enjoy a great evening 

with delicious food and some glasses of beer. 

THURSDAY, 30 MAY 2013, starting 5 pm 

Luxembourg Beer Festival 

an unique opportunity to discover the great variety of Luxembourg 

famous beers served with Luxembourg specialities that will take 

place on Place Guillaume starting at 5 pm . 

CONGRESS APP 

Install 34th EBC Congress event guide on your smart phone and 

fi nd all information you need about the event: 

– Overview of the program and posters 

– Information on all presenters 

– Information on tours and evening programme 

– Overview of the exhibition and beer dispense area including 

information on the participating companies 

– Future EBC events 

Look up the app in your app store (iPhone, Windows, Andoid) – the 

key word is EBC 2013 


Organiser 

INTERPLAN 

Congress, Meeting & Event Management AG 

Offi ce Hamburg 

Kaiser-Wilhelm-Straße 93 

20355 Hamburg, Germany 

Tel: +49 - 40 - 3250 9230 

Fax: +49 - 40 - 3250 9244 

Email: ebc@interplan.de 

Scientifi c & Technical Secretariat 

EBC 

The Brewers of Europe 

Rue Caroly 23-25 

1050 Brussels, 

Belgium 

Tel: +32 - 2 - 5511 810 

Fax: +32 - 2 - 6609 402 

Email: jmb@brewersofeurope.org 

Visit the EBC 2013 

congress webpage

please click here for download. - the 34th European Brewery ...

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