Abstracts
Please find below the abstracts from the current issue.
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Energy Use in Breweries, Part 1
Energieeinsatz in Brauereien, Teil 1
The Energy Benchmarking Study (BVE Betriebevergleich Energie), which has existed since 1992, enables breweries in the German-speaking area to compare their energy use and costs with those of the entire sector and operations of the same size. The data for detailed analysis of energy use is based on approximately 1,300 individual entries and 318 brewing operations. This first part describes the development of energy indicators using German breweries as an example, as well as the extent to which costs can be saved through improved energy efficiency.
Descriptors: energy, efficiency, energy costs, energy requirements, heat, electricity, water
By Wirtz, M., Kern, M.
Source: BRAUWELT 5 2026 (166), 154-157
Energy Use in Breweries, Part 2
Energieeinsatz in Brauereien, Teil 2
The Energy Benchmarking Study (BVE Betriebevergleich Energie), which has existed since 1992, enables breweries in the German-speaking area to compare their energy use and costs with those of the entire sector and operations of the same size. Part 1 described the development of energy indicators. The focus of Part 2 is on energy carriers used, particularly the changes when using various fuels, and the development of in-house electricity production.
Descriptors: energy, efficiency, energy costs, energy requirements, heat, electricity, water
By Wirtz, M., Kern, M.
Source: BRAUWELT 6 2026 (166), 195-197
Optimised RVA method for predicting starch-induced processing difficulties
Optimierte RVA-Methode zur Vorhersage stärkebedingter Verarbeitungsschwierigkeiten
The starch properties of brewers' malts have a significant impact on saccharification during mashing. To identify critical malt batches that could lead to starch-induced processing difficulties as early as possible, and to align processes, the conventional RVA method for determining the saccharification temperature has been expanded to include the entire saccharification process.
Descriptors: starch, viscosity, gelatinisation, analytics
By Franz, V., Neugrodda, C., Becker, T.
Source: BRAUWELT 7 2026 (166), 230-233
Meadow orchards, their yeasts and non-alcoholic beer
Die Streuobstwiese, ihre Hefen und das alkoholfreie Bier
Biological production methods using maltose-negative yeasts provide straightforward access to the production of alcohol-free beer for many breweries. Meadow orchards promise to be a source of many suitable species.
Descriptors: wild yeast, Torulaspora delbrueckii, Candida peoriensis, Filobasidium wieringae, Saccharomyces var. chevalieri, alcohol free beer, orchard meadow (Streuobstwiese)
By Rehorska, R., Timischl, V., Bretterklieber, I., Lehnhardt, F., Hutzler, M.
Source: BRAUWELT 7 2026 (166), 234-236
Anomaly detection in the brewhouse
The collaboration between the Chair of Brewing and Beverage Technology (BGT) at Technical University of Munich (TUM) Weihenstephan and Siemens highlights an advancement in integrating modern technologies into the brewing industry. Siemens ‘Anomaly Detection’, an artificial intelligence-based tool for detecting abnormal behavior in production lines, has been applied at the chair’s research brewery to evaluate its effectiveness for process monitoring and quality control in a brewhouse. This article outlines the implementation, functionality, and advantages of anomaly detection within brewing processes, as well as specific issues it has helped identify and address.
Descriptors: machine learning, artificial intelligence, process monitoring, quality control
By Whitehead, I., Neugrodda, C., Baki, A.
Source: BRAUWELT International 2 2026 (44), 72-74
How scuffing is generated: background and interdependencies
Two factors influence wear and tear on returnable bottles, also referred to as scuffing: mechanical and chemical stress on the glass. It takes a combination of these two factors to generate the typical friction rings above and below the bottle’s label panel. This article explains the role that cleaning parameters play in this context.
Descriptors: scuffing, cleaning parameters, bottle washer, Sinner's Circle, ultrasound
By Kaiser, A., Habersetzer, F.
Source: BRAUWELT International 2 2026 (44), 87-90
How process and raw materials shape the flavour instability of German wheat beer: an exploratory study
Flavour instability is a critical quality attribute of beer, as consumers expect a consistent sensory profile throughout shelf life. Even small changes in aroma-active compounds can markedly reduce product acceptance, making the control of beer ageing a central technological challenge for brewers. While lager beer stability has been extensively studied, much less is known about German wheat beer, despite its high market relevance and unique composition. In this study, 25 commercial wheat beers were examined in forced and natural ageing up to nine months. Analytical focus was set on esters, volatile phenols, and carbonyls, complemented by sensory evaluation using trained panels over the course of ageing. In fresh beers various other parameters including precursors for ageing compounds were assessed.Principal component analysis confirmed aldehydes as the main drivers of ageing, with Strecker aldehydes (3-methylbutanal, 2-methylpropanal, methional) and furfural showing the highest increase. In contrast, yeast-derived esters (isoamyl acetate, ethyl acetate) proved largely stable, while volatile phenols (4-vinylguaiacol, 4-vinylphenol) showed continuous degradation. Sensory deterioration was reflected in increasing descriptors such as buttermilk, sherry, sweetish and sour, while cardboard remained negligible. Technological parameters influenced the course of ageing: yeast strain, pitching rate, fermentation method and flash pasteurization showed significant impact. Raw material factors, such as wheat malt proportion and specialty malt use, showed moderate, non-significant impact on flavour instability. Overall, German wheat beer displayed a high variability of ageing behaviour across breweries, underlining the complex interaction of matrix composition, yeast activity, and process choices.
Descriptors: beer ageing, flavour instability, German wheat beer, brewing technology
By Lehnhardt, F., Schneiderbanger, H., Gastl, M.
Source: European Food Research and Technology 4 2026 (252), DOI: https://doi.org/10.1007/s00217-026-05116-6
The generation mechanism and control strategies of non-biological turbidity in beer
Beer, a globally popular alcoholic beverage, maintains its commercial value through visual clarity, a key quality trait affecting consumer acceptance. As a colloidal system, the non-biological turbidity of beer is a key issue affecting its shelf-life stability. This review elucidates the molecular interactions among essential colloidal components that induce turbidity formation: (1) The formation of chill haze is primarily driven by protein-polyphenol complexes, which arise through hydrophobic interactions and hydrogen bonding. The haze-active proteins include proline-rich prolamins (15–32 kDa), lipid transfer protein 1 (LTP1), protein Z, and serpins, all of which contribute to turbidity. (2) Dextrins, particularly the understudied low-molecular-weight (LMW) fraction, are proposed to exacerbate turbidity via hydrogen-bond aggregation and oxidative cross-linking. Emerging albeit indirect evidence suggests that residual LMW dextrins may act as oxidative stimuli or nucleation sites, interacting synergistically with protein-polyphenol complexes and other polysaccharides to accelerate haze formation. (3) β-glucan and arabinoxylan facilitate particle aggregation by enhancing viscosity and promoting gelation. Environmental factors that affect the stability of beer colloids, such as temperature fluctuations, ionic strength, dissolved oxygen, mechanical vibrations, and light, significantly accelerate the turbidity process. In addition, a comprehensive stabilization strategy was proposed for the above mechanisms, including barley genotype selection and enzymatic clarification technology. As a critical review that systematically integrates existing research, these insights and technological advancements offer solutions for extending beer shelf life while preserving sensory quality, effectively addressing key challenges in modern brewing.
Descriptors: beer, colloidal stability, haze-acive proteins, starch, DLVO theory, free radicals
By Jiang, L., Sun, J., Sun, X., Zhong, J., Zhang, M., Lu, J., Cai, G.
Source: European Food Research and Technology 4 2026 (252), DOI: https://doi.org/10.1007/s00217-026-05098-5
Natural deep eutectic solvents for polyphenol extraction from brewer’s spent grain: comparative evaluation with conventional solvents
Brewer’s spent grain (BSG), the primary by-product of the brewing process, represents a valuable source of phenolic compounds with significant antioxidant potential. Developing efficient and environmentally sustainable extraction methods is critical to promote the recovery and valorization of these bioactives. This study evaluated Natural Deep Eutectic Solvents (NADES) as green alternatives for extracting phenolic compounds from BSG. Different NADES compositions were compared to conventional acetone: water and methanol: water systems in terms of phenolic yield and antioxidant activity. Eight NADES formulations were prepared using choline chloride or betaine as hydrogen bond acceptors, combined with glycerol, lactic acid, glucose, or fructose as donors. Extractions were performed at 50 °C for 1 h. Total phenolic content (TPC) was determined using the Folin–Ciocalteu assay, antioxidant activity by the DPPH and the ABTS methods, and individual phenolic compounds were quantified by HPLC. Among the tested solvents, NADES-2 (choline chloride: lactic acid) and NADES-5 (betaine: glycerol) yielded the highest TPC values, 285.92 ± 8.01 mg GAE/100 g DW and 283.55 ± 7.09 mg GAE/100 g DW, respectively, outperforming the acetone: water system (247.86 ± 7.69 mg GAE/100 g DW). These NADES also enabled superior recovery of key phenolics such as ferulic acid, p-coumaric acid, and catechin. The highest antioxidant activity tested by DPPH and ABTS were observed for NADES-2 and NADES-6 (betaine: lactic acid). NADES-2 and 6 also exhibited potent antibacterial activity against Salmonella enterica serovar Typhimurium LT2 and Listeria monocytogenes-OH. Overall, NADES demonstrated high efficiency for polyphenol extraction from BSG, highlighting their potential as green alternatives to conventional solvents for obtaining extracts suitable for use as functional and nutraceutical ingredients.
Descriptors: brewer's spent grain, green extraction, sustainable solvents, NADES, polyphenols, antioxidant activity
By Masiello, L., Adiletta, G., Di Renzo, M., Tarola, A. M., Russo, P.
Source: European Food Research and Technology 3 2026 (252), DOI: https://doi.org/10.1007/s00217-026-05066-z
Beyond International Bitterness Units: Chemical Profiling of Hop Phenolics in Dry-Hopped Beers Associated with Bitterness and Astringency
Bitterness in beer is traditionally attributed to iso-α-acids derived from kettle hopping; however, late and dry hopping introduces a range of oxidized hop resins and phenolic compounds that also influence beer’s sensory properties. While humulinones are known contributors to the soft bitterness of hazy styles, the role of hop phenolics remains poorly understood. In this study, a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed to identify and quantify key hop-derived phenolic and resin compounds for the chemical profiling of a range of commercial beers. Eighty-one compounds were structurally annotated, with the most abundant phenolics including flavonol and phloroglucinol glycosides, chlorogenic acids, prenylflavonoids, and procyanidins. Highly dry-hopped styles contained the highest concentrations of hop phenolics (up to 159 mg/L) that were comparable or exceeded those of humulinones and iso-α-acids. Principal component analysis (PCA) revealed that resin profiles more clearly distinguished beer styles, predominantly via ratios of iso-α-acids and oxidized resins, whereas phenolic profiles seemed to reflect dry-hopping dose and hop product. Overall, these findings suggest that hop phenolics, particularly flavonol glycosides are transferred at much higher rates than resins during dry-hopping, and may play a more significant role in the bitterness and mouthfeel of modern dry hopped beers than previously thought.
Descriptors: bitterness, dry-hopping, hop polyphenols, LC-MS/MS, mouthfeel
By Calvert, D., Hopfer, H., Kwasniewski, M.
Source: Journal of the ASBC 2 2026 (84), 190-206, DOI: https://doi.org/10.1080/03610470.2026.2626112
Hidden Sugars in Hops: Enzymatic Hydrolysis of Plant Secondary Metabolites and Implications for Hop Creep
Hop creep has been primarily attributed to dextrin-degrading enzymes that generate fermentable sugars during dry hopping. However, hops also contain plant secondary metabolites conjugated to sugars that may represent an additional source of fermentable carbohydrate. In this study, free and enzymatically releasable sugars were quantified across sixteen commercial hop products using a modified methanol:chloroform:water extraction followed by enzymatic hydrolysis with a broad-spectrum glucosidase preparation. Glucose and fructose concentrations were determined using a colorimetric assay. Multi-factor ANOVA revealed significant effects of treatment, product type, and hop variety (p < 0.001), with a significant treatment × product interaction (p < 0.05). Enzymatic hydrolysis increased measurable glucose by statistically significant quantities relative to the free sugar fraction. Among product types, T90 hops exhibited the greatest total sugar concentrations, followed by Noble and Cryo products. Varietal differences were observed but were less pronounced than processing-type effects. These findings demonstrate that hops contain a pool of glycosidically bound sugars capable of being liberated by enzymatic or acid hydrolysis and therefore contribute to the fermentable matrix potentially driving hop creep. Recognition of these bound carbohydrates expands the mechanistic understanding of hop creep beyond dextrin hydrolysis and suggests a broader, multi-stage definition encompassing enzymes and plant secondary metabolite–derived sugars.
Descriptors: glycosides, hop creep, hops, humulus lupulus, plant secondary metabolites
By Young, J., Fox, G.
Source: Journal of the ASBC 2 2026 (84), 207-212, DOI: https://doi.org/10.1080/03610470.2026.2633690
Targeted and Non-Targeted Analysis of Hop Bitter Compounds Using UPLC-Q-ToF
The hop bitter compound profiles of beer vary greatly in complexity. While in fresh lager/pilsner beers the bitterness is mainly attributed to iso-α-acids, the bitter flavor of aged lager/pilsner beers might be influenced by the formation of iso-α-acids degradation or cyclization products. The hop bitter compound profile of dry-hopped beer includes significant levels of humulones, lupulones, humulinones, hulupones, as well as xanthohumol, isoxanthohumol, and other minor hop resin compounds. This work presents the usage of ultra high-pressure liquid chromatography coupled to quadrupole time-of-flight quadrupole mass spectrometry (UPLC-Q-ToF) for quantification of major hop bitter compounds and non-targeted analysis for other hop bitter compounds that may contribute to the hop bitter profile of beer. The UPLC-Q-ToF quantification method showed excellent results in method validation and high comparability to the LC-based industry standard methods (EBC 9.47 and EBC 9.50) and was suitable to show differences in concentrations of major hop bitter compounds for lager/pilsner and dry-hopped beers. Non-targeted analysis, using UPLC-Q-ToF, was able to tentatively identify other hop bitter compounds that drive separation of fresh vs. aged dry-hopped samples.
Descriptors: bitterness, hop bitter compounds, hops, isohumulones, non-targeted analysis, UPLC-Q-ToF
By Knoke, L., Rettberg, N.
Source: Journal of the ASBC 2 2026 (84), 213-222, DOI: https://doi.org/10.1080/03610470.2026.2627845
Growth and Fermentation Performance of Two Wild Strains of Torulaspora delbrueckii for Low-Alcohol Beer Production
Two wild strains of Torulaspora delbrueckii were isolated from the bark of a native White Oak (Quercus alba) tree near the North Carolina Arboretum in Asheville. Yeasts from the genus T. delbrueckii have been previously reported colonizing a wide variety of habitats; however, despite the relative abundance of this species, there is still no consensus on its fermentation behavior and suitability for the production of a palatable beer. Typically, T. delbrueckii strains are not capable of utilizing maltose efficiently and cannot complete fermentation to elevated levels of alcohol. However, in beer fermentation, T. delbrueckii can influence aromatic profiles in the brewing process, transforming hop aroma terpenoids and increasing the levels of ethyl hexanoate and ethyl octanoate. Two new wild strains, collected in western North Carolina and designated as C2B1 and HLB1, demonstrated outstanding fermentation performance on simple glucose media, achieving in excess of 5% ABV, but performed poorly in malt extract media, achieving only 1–2% ABV. Based on a preliminary evaluation, taste panel results indicate these wild strains could be used in the production of acceptable low-alcohol beers from an all-malt wort.
Descriptors: low alcohol beer, Quercus alba, Torulaspora delbrueckii, White Oak, wild yeast
By Baek, R. S., Sheppard, J. D.
Source: Journal of the ASBC 2 2026 (84), 223-232, DOI: https://doi.org/10.1080/03610470.2025.2600226
Investigating the Impact of Small Starch Granule Volumes and Starch Gelatinization Characteristics on the Conversion of Starch During Brewing
To ensure a high conversion of starch to fermentable sugars and dextrin during mashing, brewers must cope with inherent variability in barley malt properties. In this work, the impact of barley malt starch gelatinization behavior, amylose content, small starch granule volumes, α-amylase activity, beta-amylase activity, and limit-dextrinase activity on the starch conversion yield is studied. Forty-two malts (N = 21*2) were characterized and mashed on laboratory scale. Large variations in the starch properties and amylolytic enzyme activities were observed between the malt samples. After mashing, the fermentable sugar yield ranged between 73.5% and 91.3% and the dextrin yield between 8.3% and 20.0%. Partial-least-squares regression models showed a strong negative impact of small starch granule volumes and high gelatinization temperatures on the fermentable sugar yield and maltose production. On the contrary, high amylolytic enzyme activities and amylose contents positively benefited the conversion of starch to fermentable sugars. Opposite effects were observed in the model for dextrin yield. The results suggest considering small starch granule proportions and starch gelatinization behavior when selecting malt for brewing purposes to ensure high fermentable sugar yield after mashing.
Descriptors: dextrin yield, fermentable sugar yield, mashing, small starch granules, starch gelatinization behavior
By Gielens, D. R. S., De Schepper, C. F., De Ketelaere, B., Langenaeken, N. A., Galant, A. L., Courtin, C. M.
Source: Journal of the ASBC 2 2026 (84), 255-268, DOI: https://doi.org/10.1080/03610470.2026.2642475
The microbiological quality of draught no- and low-alcohol beers
Why was the work done: To determine the microbiological quality of draught no- and low-alcohol beers in the on-trade and to provide insight into the factors that may influence susceptibility to spoilage. How was the work done: 53 samples comprising of 17 brands, seven different beer styles (lager, India pale ale, pale ale, wheat, radler, pilsner and amber ale), were sampled at least twice in 12 different public houses in Nottingham, UK. Spoilage potential was determined using a forcing test with beers incubated statically at 30°C for 96 hours. Quality was assessed – using four categories – based on the relative increase in absorbance at 660 nm, reflecting the growth of beer spoilage microorganisms present in the beer at dispense. The physiochemical properties of each beer (ethanol, present gravity, pH) were evaluated pre- and post-forcing. What are the main findings: 54.7% of the draught beers sampled were of ‘unacceptable’ quality due to microbial growth. Additionally, the concentration of ethanol was elevated, with some samples exceeding the limit for no- and low-alcohol beers in the UK. Principal Component Analysis showed that samples ranked as ‘unacceptable’ were positively correlated with a high present gravity and high pH. However, the susceptibility of no- and low-alcohol beers to spoilage is also determined by interacting intrinsic factors (lack of ethanol and carbohydrate profile) and extrinsic influences (hygiene of dispense equipment together with the rate of beer throughput). Why is the work important: The reduction or elimination of ethanol (an antimicrobial hurdle) in the production of no- and low-alcohol beers results in a product that is more susceptible to spoilage by microorganisms. To ensure product quality and food safety, it is recommended that no- and low-alcohol beers should have a pH < 4.0, contain minimal residual sugar content, and undergo appropriate stabilisation procedures prior to packaging. The production of ethanol by dispense microorganisms presents an additional risk to the no- and low-alcohol category. This should be considered by brewers to ensure that this does not become a compliance issue. Further, particular care should be taken in the hygienic handling of no and low products, with implementation of robust and regular cleaning regimes for conventional long line dispense systems.
Descriptors: alcohol-free, low-alcohol, NoLo, NABLAB, draught beer, dispense, microbial spoilage, forcing test
By Roselli, G., Smart, K., Crow, M., Powell, C.
Source: Journal of the Institute of Brewing 1 2026 (132), 3-16, DOI: https://doi.org/10.58430/jib.v132i1.89
Dilute and Shoot: A novel approach for determination of chlormequat and mepiquat in beer
The extensive use of pesticides in agriculture has led to the presence of their residues in soil, water sources, and crops. Among these, the plant growth regulators chlormequat and mepiquat are commonly employed to regulate plant growth. The European Union has established maximum residue limits (MRLs) for different types of cereal (barley 7 mg/kg for chlormequat and 4 mg/kg for mepiquat). However, the extent to which these compounds are transferred from raw brewing materials into beer remains poorly understood, and no regulatory limits currently exist for their concentrations in beer. This study aimed to develop and validate a rapid, cost-effective, and straightforward analytical method for the simultaneous determination of chlormequat and mepiquat in beer. A Dilute and Shoot strategy was evaluated: degassed beer samples were diluted with acetonitrile and analysed using a Waters Acquity UPLC system coupled with a XEVO TQ-S micro mass spectrometer, including electrospray ionization (ESI). Chromatographic separation was achieved using an isocratic elution on a Kinetex® 1.7 μm (100 × 2.1 mm) HILIC column. Method performance was assessed in terms of linearity, detection and quantification limits, precision, and accuracy. Recoveries were 89% for chlormequat and 84% for mepiquat, with relative standard deviations (RSDs) not exceeding 4%. A total of 90 beer samples were analysed, revealing contamination in 86% of samples, with concentrations ranging from 0.1 to 28.9 μg/L.
Descriptors: dilute and shoot, chlormequat, mepiquat, liquid chromatography, mass spectrometry
By Pernica, M., Martiník, J., Černá, S., Svodoba, Z., Benešová, K, Boško, R., Běláková, S.
Source: Kvasny Prumysl 2 2026 (72), 1173-1180, DOI: https://doi.org/10.18832/kp2026.72.1173
Alpha Acids Content in Czech Hops from the 2025 Harvest – Forecasts, Reality and Trends
The alpha acids content of Czech hops from the 2025 harvest was evaluated using pre-harvest forecasts, harvest forecasts and final analytical data obtained from more than 3,300 commercial and farm samples processed by three independent laboratories. Weather conditions during the 2025 growing season differed from those in 2024, mainly because of lower summer temperatures and lower precipitation totals during April-September, while September rainfall was high but had only a limited effect on harvest results. In the Saaz variety, the final alpha acids content reached 3.52% w/w in the Žatec region, 3.33% w/w in the Úštěk region and 3.23% w/w in the Tršice region, i.e. values higher than those recorded in the preceding three crop years and closer to the long-term typical range for this variety. Among the Czech hybrid varieties, the highest alpha acids contents were observed in Agnus, Vital and Rubín, while Sládek, Premiant, Kazbek, Saaz Late, Saaz Special and Saaz Shine also showed commercially relevant levels. The total production of alpha acids in the Czech Republic in 2025 was estimated at 297.8 t, with Saaz accounting for 59% of total alpha acid production despite occupying 82.1% of the harvested area. The results confirmed the dominant role of weather conditions, but also highlighted the effects of stand age, planting material and local environmental conditions on the final alpha acids content.
Descriptors: hops, alpha acids, Saaz hops, hybrid varieties, weather conditions, harvest forecast
By Krofta, K., Mikyška, A., Fritschová, G., Kroupa, F., Radilová, V.
Source: Kvasny Prumysl 2 2026 (72),
