here - the 34th European Brewery Convention

alcoholic beer production. This is seen as a reason for strong flavour difference 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 different 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.
P81
New method for de-alcoholization of beer
Michael Dillenburger 1 , Katja Hertel 1
1 Dillenburger & 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 CO2.
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.
P82
MEURASTREAM: A global concept of wort production with reduced consumption of energy
and process water
Dewulf Ariane 1 , Harmegnies Frédérique 1 , Cantillon Pascal 2
1 Meura sa, Research and Development, Louvain-la-Neuve, Belgium, 2 Meura 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-intensified wort boiling process
including formation/stripping technologies as well as an innovative energy recovery system called the
MEURASTREAM.
Its principle differs from others by the use of process water at counter flow 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 figures of energy and water consumptions with existing systems, as
well as cold wort qualitative results from pilot trials.