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L 31 A comparison of fermentation by-products to determine beer maturation regardless of style and processing parameters L 32 Use and maintenance of synchronous yeast cultures L 33 MALDI-TOF MS imaging of barley seeds during malting Urs Wellhoener 1 1The Boston Beer Company, Breinigsville, United States John D Sheppard 1 , Johnathon B Layfield 1 , Lucas R Vann 1 1North Carolina State University, Food, Bioprocessing & Nutrition Sciences, Raleigh, United States Karin Gorzolka 1 , Karsten Niehaus 1 1Bielefeld University, Proteome and Metabolome Research, Bielefeld, Germany DESCRIPTION OF TOPIC: 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 different 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 finding the right lab equipment to determine when a beer is mature. DESCRIPTION OF TOPIC: 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 flavour profile. 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. DESCRIPTION OF TOPIC: 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. Urs Wellhoener John D Sheppard Karin Gorzolka 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 scientific assistant and doctorate at the Chair of Brewing Technology II at the Weihenstephan Center of Food and Life Sciences, Technische Universität München-Weihenstephan (TUM). 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. 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 finish in 2013. 34
L 34 Brewing properties of new German hop varieties L 35 Fusarium and mycotoxins in barley from monitoring to risk management in France L 36 Development of a rapid and sensitive multi-residue method to determine pesticides in hops and hop products Adrian Forster 1 1HVG e.G., Wolnzach, Germany Alain Froment 1 1Syngenta, Guyancourt, France Martin Biendl 1 1Hopsteiner HHV GmbH, Mainburg, Germany DESCRIPTION OF TOPIC: 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 “flavour hops”. Crop 2012 is the first 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 influence on bitterness and taste of the beers. 2. Late dosages during wort boiling are intended to show the qualifications 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. DESCRIPTION OF TOPIC: Because of possible harmfull effects 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 field survey since 2005. Agronomic practices and climatic data of more than 2500 farmer fields were listed. Mycotoxins were analysed by HPLC on grain samples representative of each field. Main types of Fusarium were quantified 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. DESCRIPTION OF TOPIC: 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 official standard methods for analysing different crops cannot be applied to hops due to the more complex matrix of this plant (e.g. high content of resins). Modified 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 finally gas chromatography (GC) or liquid chromatography (LC) each combined with mass spectrometry (MS). In hops and hop pellets a limit of quantification (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. Adrian Forster Alain Froment Martin Biendl 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. Agronomist Food Chain Manager.Syngenta France 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 field 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. 35 34 TH EBC CONGRESS · LUXEMBOURG 26 – 30 MAY 2013
Page 1 and 2: PROGRAMME
Page 3 and 4: INDEX The Brewers of Europe and EBC
Page 5 and 6: THE BREWERS OF EUROPE EVENTS FOR 20
Page 7 and 8: WELCOME BY THE EBC PRESIDENT On beh
Page 9 and 10: Always the same taste - worldwide.
Page 11 and 12: SOME SUGGESTIONS FOR … Restaurant
Page 13 and 14: Monday, 27 May 2013 Salle C PARALLE
Page 15 and 16: Tuesday, 28 May 2013 Salle C PARALL
Page 17 and 18: Wednesday, 29 May 2013 Salle C PARA
Page 19 and 20: ABSTRACT TITLE FIRST AUTHOR INSTITU
Page 25 and 26: L 04 Worldwide energy and water eff
Page 27 and 28: L 10 Is it time to brew without boi
Page 29 and 30: L 16 Amino acid oxidation - an unre
Page 31 and 32: L 22 Malting at low moisture to sav
Page 33: L28 Influence of matrix composition
Page 37 and 38: L 40 Permeation and migration behav
Page 39 and 40: L 46 Mashing with direct steam heat
Page 41 and 42: L 52 Relationships between the chem
Page 43 and 44: L 58 Diversity of xylanolytic bacte
Page 45 and 46: P 003 A real-time next generation d
Page 47 and 48: P 009 Effect of brewing process on
Page 49 and 50: P 015 Comparing optical versus trad
Page 51 and 52: P 020 Improving your draught beer q
Page 53 and 54: P 027 A scientific look at the flav
Page 55 and 56: P 033 New hop technologies for spec
Page 57 and 58: P 039 Re-inventing the wheel: senso
Page 59 and 60: P 044 Fast and reliable detection o
Page 61 and 62: P 050 Polyfunctional thiols in aged
Page 63 and 64: P 056 All-malt beer vs. non all-mal
Page 65 and 66: P 062 Use of thermal characterizati
Page 67 and 68: P 068 Impact of unmalted white and
Page 69 and 70: P 074a Validation possibilities of
Page 71 and 72: P 080 Use of aroma condensates of b
Page 73 and 74: P 086 Investigation of a new protot
Page 75 and 76: P 092 Reactivation of exhausted yea
Page 77 and 78: P 098 Waste water handling in brewe
Page 79 and 80: P 105 Utilization of brewer‘s spe
Page 82 and 83: GUIDE TO BEERS AND BREWERIES Bitbur
Page 84 and 85:
LIST OF EXHIBITORS AND SPONSORS COM
Page 86 and 87:
Born to find out Solutions for Labo
Page 88 and 89:
BRAUWELT FACHVERLAG HANS CARL GMBH
Page 90 and 91:
KRONES AG BOOTH NO: 33 MALTERIE DU
Page 92 and 93:
SIEMENS AG FOOD & BEVERAGE BOOTH NO
Page 95 and 96:
WE THANK OUR SPONSORS EVENING PROGR
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