Abstracts

Please find below the abstracts from the current issue.
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Sensory Analysis in Breweries, Part 1: Sector survey
Sensorische Analyse in der Brauerei, Teil 1: Branchenumfrage

Sensory analysis is an integral part of modern operational control, playing a vital role in safeguarding product quality and consistency. However, an industry-wide survey as described in this first part of this two-part series of articles showed that implementation of same is fraught with structural and organisational challenges, despite its undisputed relevance.

Descriptors: Quality assurance, product Quality, product Consistency, tasting Panels, training programs
By Lindtner, S., Lehnhardt, F.
Source: BRAUWELT 9 2026 (166), 314-317

 

Sensory Analysis in Breweries, Part 2: Implementation
Sensorische Analyse in der Brauerei, Teil 2: Implementierung

Successful implementation and continuous use of sensory methods depend not only on methodological and organisational aspects but also a lot on corporate culture and motivation of everyone involved. Sensory analyses have to be internalised as a value-adding tool.

Descriptors: Quality assurance, product quality, product consistency, tasting results
By Lehnhardt, F., Lindtner, S.
Source: BRAUWELT 10 2026 (166), 353-356

 

Statistical evaluation of beer-spoilage microorganisms in 2025
Statistische Auswertung bierschädlicher Mikroorganismen 2025

Evaluation of microbiological findings described in this article shows the distribution of beer-spoilage microorganisms in samples received by the Weihenstephan Research Centre for Brewing and Food Quality of the Technical University Munich (TUM FZW BLQ) in 20225. It is understood this this does not provide a global overview of the entire sector but rather offers insights into the prevalence of individual species found in breweries, being (potential) spoilers. The samples included in the statistics mainly originate from the German-speaking areas but also from the rest of Europe or from the rest of the world.

Descriptors: beer spoiling microorganisms, yeast contamination, Levilactobacillus brevis, Loigolactobacillus backii
By Kunz, O., Kleucker, A., Grammer, M., Gastl, M., Hutzler, M., Eizaguirre, J. I.
Source: BRAUWELT 12 2026 (166), 427-429

 

Brewing performance of Tritordeum malt

Tritordeum, a hybrid cereal derived from durum wheat and wild barley, is attracting growing interest as a novel malting raw material for brewing. Previous studies have shown that Tritordeum malt can provide extract yield, enzymatic activity and fermentation performance compatible with brewing practice. The key open question, however, has been less whether Tritordeum can be brewed and more how it behaves under practical brewing conditions when brewers are free to adapt recipes, process settings and style targets. To address this, a structured home brew competition was organized in Spain. The resulting dataset combined recipe logs, process feedback and Beer Judge Certification Program (BJCP) sensory evaluation of 18 finished beers. This made it possible not only to assess performance in the glass, but also to examine the process decisions that led to the results.

Descriptors: Tritordeum, alternative grains, brewing performance, sensory analysis, mash pH, foam stability, craft beer
By Vassiliadis, E.
Source: BRAUWELT International 3 2026 (44), 117-119

 

New enzyme solution to shorten the lagering phase

Lagering - the extended cold maturation phase after primary beer fermentation - has long been considered indispensable for producing the clarity, stability, and refined flavor profile that define traditional lager beers. This process, typically lasting from 1 day to several months (beer type dependent), allows for the reduction of off-flavors, precipitation of haze-forming compounds, and, for certain beers, development of the right taste. However, the economic and operational drawbacks are significant: prolonged vessel occupancy, high energy costs for refrigeration, and delayed time-to-market. Recent advances in brewing science are challenging this paradigm. A novel approach, described in a recent patent application, introduces the use of umami flavor-producing enzymes to accelerate flavor development during lagering. By promoting the release of free amino acids and nucleotides, these enzymes develop essential sensory benefits of traditional prolonged lagering in a fraction of the time - potentially reducing the process to less than a few days without compromising quality. Traditional lagering fulfills two essential functions in beer production. It promotes flavor maturation by allowing active yeast at low temperatures to reduce compounds such as diacetyl, which imparts buttery notes, acetaldehyde, associated with green apple flavors, and sulfur compounds that can create unpleasant aromas. At the same time, higher alcohols are gradually converted into esters, resulting in a smoother and more refined taste profile.

Descriptors: Lagering Time, Enzyme solutions, Umami, Kokumi, EUC, Glutaminase
By Cramer, J. F., Schoenenberg, S., Eiken, J., Bak, S. Y., Hornshøj, B. H., Degn, P. E., Schwarzenberg, A.
Source: BRAUWELT International 3 2026 (44), 134-138

 

From seaweed to bright beer: the role of carrageenan in brewing

Proper wort clarification is the first step towards stable, clear beer. A natural method for this is the use of carrageenan polysaccharides - biopolymers derived from red algae. When integrated into the final stages of the kettle boil or the whirlpool, these polysaccharides facilitate the efficient precipitation of haze-sensitive proteins and support both traditional and modern brewhouses by improving process efficiency, consistency and final beer quality. This article evaluates the biochemical properties of carrageenan and identifies best-practice techniques for its application.

Descriptors: carrageenan, filterability, beer clarity, wort clarification, kettle finings, process optimisation
By Dugulin, C. A.
Source: BRAUWELT International 3 2026 (44), 139-142

 

Using the Moisture Requirement Calculator to Assess the Water Balance of Hops in Different Climatic Seasons
Využití Kalkulačky vláhové potřeby pro hodnocení vodní bilance chmele v různých klimatických obdobích

The paper deals with the evaluation of hop water balance using the Crop Water Requirement Calculator (CWRC), which combines the FAO-56 methodology for estimating crop evapotranspiration with hydropedolgogical assessment of available soil water resources and enables calculations at the Level of land parcels registerd in LPIS. The paper also includes a brief description of the functionality of the CWRC application and its practical use for assessing water balance and irrigation requirements. Water balance calculations for hop were performed for the climatic normals 1981–2010 and 1991–2020 and for contrasting years 2013 (wet) and 2018 (dry). The comparison of both normals indicates an increase in crop water requirements accompanied by a higher water deficit of hop in the period 1991–2020, resulting in an expansion of areas affected by medium to severe water stress. An important factor influencing the water balance is the soil water retention capacity. CWRC proves to be a suitable tool for evaluation irrigation requirements and supporting decision-making in water management under conditions of climate variability.

Descriptors: hop, water balance, crop water requirement, water deficit irrigation, climate change
By Placatová, R., Fučik, P., Brázda, J., Hejduk, T., Marval, S.
Source: Chmelařství 3 2026 (99), 28-31

 

Sustainable Control of Alternaria and Fusarium spp. – a review

This review addresses the growing challenge of phytopathogenic fungi in agricultural systems and explores sustainable alternatives to conventional fungicide-based control strategies. Filamentous fungi, particularly species of the genera Alternaria and Fusarium, are among the most destructive plant pathogens, causing substantial yield losses, reduced crop quality, and contamination of food and feed with hazardous mycotoxins. These toxins pose significant health risks to humans and animals and represent a major concern for food safety worldwide. Although synthetic fungicides remain the primary tool for managing fungal diseases, their intensive and long-term use has led to several adverse consequences, including environmental contamination, disruption of soil ecosystems, and the emergence of fungicide-resistant pathogen populations. Additionally, fungicide residues in agricultural products raise concerns regarding consumer health and occupational exposure, while their economic cost represents a considerable burden for producers. In response to these limitations, increasing attention has been directed toward alternative, environmentally friendly control strategies. Biofungicides, including plant-derived compounds, particularly essential oils and phenolic-rich extracts, have demonstrated significant antifungal activity. These natural substances often exhibit multi-target modes of action, including disruption of cell membranes, inhibition of cell wall synthesis, and induction of oxidative stress in fungal cells, which may reduce the risk of resistance development. Despite promising results, challenges remain in the large-scale application of these alternatives, including variability in efficacy, stability, and standardization. Overall, plant-based and biological approaches represent promising components of integrated and sustainable plant disease management strategies.

Descriptors: Fusarium, Alternaria, mycotoxins, fungicides, plant extracts, essential oils
By Fous, K., Brányik, T.
Source: Kvasny Prumysl 2 2026 (72), S. 1181-1195, DOI: https://doi.org/10.18832/kp2026.72.1181