here - the 34th European Brewery Convention

Enriqueta Martinez-Rojas 1 , Renate Buckhard 2 , Leif-Alexander Garbe 2
1 VLB Berlin, Berlin, Germany, 2 TU-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 different 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 efficient lab-scale process to obtain high valuable chemicals.
P106
Vital role of brewery in-house R&D
Adam Broz 1 , Petr Kosin 1 , Jan Savel 1
1 Budejovicky 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 different crops of raw materials. Research
results are immediately used for process control. In long-term view, progressive replacement of timeworn
technology could be a difficult 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.
P107
The glycemic index - chance or threat for the beverage industry
Moritz Krahl 1
1 Radeberger 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 different 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 different alternatives like steviol
glycosides, polyols, erythritol and isomaltulose are discussed. By combining different sweeteners and
using their synergistic effects, taste profiles close to sucrose sweetened beverages can be guaranteed.