BRAUEREI
Technical Periodical for Breweries, Malt Houses, the Beverage Industry and Partners
The Next Industry Standard
Defining the next industry standard, the GC-2030 provides smart features to make GC analysis simple. They ensure highest sensitivity combined with worldclass precision. Advance Flow Technology expansions support chromatographic separation, enhancement of productivity and cost reduction per sample.
Innovative LCD touch panel user interface provides excellent usability and stress-free operation
Easy operation and maintenance without need for tools
World’s highest sensitivity and reproducibility based on detectors and ultra-high-precision technology
Exceptional productivity with fast and advanced chromatography
Remote operation with smart devices via LabSolutions Direct
Gas Chromatograph
TRAINING & EVENTS
After more than two decades as VLB Managing Director, Dr. Josef Fontaine will hand over his position to Dr. Björn Klotzbücher, who will take up his work on July 1, 2025
The global demand for non-alcoholic beer is increasing. Thus, VLB is researching on the determination of the optimal glycerol level to improve the flavour of non-alcoholic beer
The Carlsberg Group reorganized its internal training program for brewmasters. One of the external partners is VLB Berlin. The first course of the Carlsberg-ISC-Brewmaster Academy started on March 24, 2025
VLB Berlin welcomes its new members
The VLB Berlin maintains its strong reputation and has once again successfully expanded its national and international network. By joining the VLB, these members contribute to its work while also enjoying the advantages of an official membership.
LESER GmbH & Co. KG (Germany)
LESER GmbH & Co. KG is Europe's largest manufacturer of safety valves and a global leader in its industry. The company develops and produces spring-loaded and pilot-operated safety valves for industrial applications in sectors such as chemicals, energy, pharmaceuticals, and food technology. With over 130 000 valves produced annually at its Hohenwestedt plant, LESER emphasizes modern manufacturing technologies and stringent quality standards. The company continuously invests in research, development, and international expansion, including production facilities in India and China, as well as
The VLB membership
The Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. – founded in 1883 – is a registered, non-profit organization. Its purpose is to promote science and vocational training in the fields of brewing, the beverage industry and biotechnology.
Who can become a member?
Voting membership is open to all breweries/groups of breweries, beverage producers and commercial maltsters. Membership without voting rights ("supporting membership") is open to all natural and legal persons, as well as economic, governmental and scientific bodies.
What are the benefits of VLB membership?
As a member company, you become part of the VLB Berlin network in the national and international brewing and beverage industry. You can participate in our technicalscientific committee, receive regular advice and analyses for the optimization and setup of processes and products. You also support the VLB in maintaining and operating a modern infrastructure for training and research for the benefit of the brewing industry.
Interested in becoming a VLB member?
Contact: Dr. Josef Fontaine, mitglieder@vlb-berlin.org
subsidiaries in Europe, America, the Middle East, and Asia. LESER also offers comprehensive training programs, including online courses and hands-on maintenance workshops, to impart expertise worldwide. Additionally, LESER is committed to achieving CO2-neutral production by 2035. Planned measures include installing photovoltaic systems on all new hall roofs, utilizing airsource heat pumps, and integrating waste heat from machines into the energy balance. In recent years, LESER has expanded its focus on digitalization by introducing smart, connected safety valves that enable real-time monitoring and predictive maintenance. The product range has also been extended to include specialized safety valves for hydrogen applications, supporting the energy transition. Moreover, LESER collaborates with external partners on circular economy initiatives to increase material recycling and sustainability.
www.leser.com
HEXONIC DEUTSCHLAND GmbH (Germany)
HEXONIC Deutschland GmbH is a subsidiary of the Polish company HEXONIC, founded in 1988 as SECESPOL. For more than 35 years, HEXONIC has developed and produced efficient heat exchangers for various industries worldwide. Headquartered in Gdańsk, Poland, the company has operated in Germany for about 14 years with an office in Cologne.
HEXONIC offers shell-and-tube,
plate, and special heat exchangers for refrigeration, food, pharmaceutical, chemical, and energy sectors. Its patented JAG heat exchanger ensures high efficiency and stability. The company prioritizes innovation, quality, and customer satisfaction, supported by its own R&D lab. Certifications like ISO 9001 and PED 2014/68/EU reflect its quality standards. Present in over 70 countries with 500+ sales representatives, HEXONIC leads in heat transfer solutions by focusing on growth, flexibility, and close customer collaboration to deliver tailored, efficient products. Recently, HEXONIC has expanded its portfolio with heat recovery systems designed to improve sustainability in industrial processes. Furthermore, HEXONIC continues its international growth through new partnerships in Asia and North America.
www. hexonic.com
WHC Lab Ltd (Ireland)
WHC Lab Ltd is an Irish biotechnology company based in Newcastle, County Wicklow, founded in 2017. The company specializes in the development and production of yeast, bacteria, and enzyme preparations for industries such as brewing, distillation, winemaking, pharmaceuticals, and animal feed. Utilizing advanced technologies like qPCR and plating, WHC Lab ensures that each product is free from contamination. The company offers a wide range of yeast strains in various formats (dry, liquid, cream) suitable for different applications. With a dedicated team
of 13 employees, WHC Lab has successfully completed over 250 projects with more than 100 companies worldwide. In 2023, WHC Lab was honored with the Innovation Award at the National Enterprise Awards in Ireland.
www.whclab.com
Sappi Ehingen GmbH (Germany)
Sappi Ehingen GmbH is a leading paper and pulp mill located in Ehingen, Baden-Württemberg. With approximately 530 employees, it produces 150,000 tons of chlorine-free bleached pulp and 300,000 tons of high-quality paper annually. The mill operates a 250-meter-long paper machine with a width of 5.6 meters. Sappi Ehingen is committed to sustainability, utilizing about 90% biomass in energy production and sourcing wood from certified sustainable forestry. Over the past few years, Sappi Ehingen has expanded its sustainability efforts by investing in energy-efficient technologies and increasing the use of recycled fibers. The facility actively engages with the local community, offering partnerships with schools and providing training and internship opportunities.
www.sappi.com/en-de
Waldemar
Behn GmbH (Germany)
Waldemar Behn GmbH, founded in 1892 and headquartered in Eckernförde, is a familyowned spirits company now in its fourth generation. Known for brands like Kleiner Feigling, Dooley’s Toffee Cream Liqueur, and DANZKA Vodka, Behn has expanded its reach to over 90 countries. The company maintains a strong regional pres -
ence with traditional products such as Küstennebel and De geele Köm, while also embracing innovation and sustainability in its operations. In recent years, Waldemar Behn has focused on sustainable packaging by switching to reusable bottles and powering its production facilities with green electricity. The product portfolio has also been extended to include alcohol-free spirits to meet the rising demand for mindful consumption. Additionally, the company actively supports social causes through partnerships with local initiatives and cultural projects.
www.behn.de
15—19 September 2025
Rio de Janeiro Refrescos Ltda. (Brasil)
Rio de Janeiro Refrescos is a subsidiary of Coca-Cola Andina, a major bottling partner of the Coca-Cola Company in South America, operating in Chile, Argentina, Paraguay and Brazil. In Brazil, the company operates several production facilities, including in Rio de Janeiro, Espírito Santo and parts of São Paulo and Minas Gerais.
A new project will soon see the commissioning of a brewery with a capacity of 2.5 million hectolitres per year. The brewery is located in Duque de Caxias, about 1.5 hours from Rio de Janeiro.
koandina.gupy.io
Another new member welcomed by VLB Berlin last year is Vattanac Brewery from Cambodia (see next page). VLB is also happy to share that its longtime members Cervecería Kunstmann S.A. (brewery, Chile), Hijos de Rivera (brewery, Spain), and Molson Coors Europe (brewery) have renewed their VLB membership.
Grow with the Flow
World’s Leading Trade Fair for the Beverage and Liquid Food Industry
Experience the comprehensive range of products across the entire value chain, from raw materials to packaging and logistics solutions – all in action. Network with industry experts, discover the “The Next Big Thing”, and gain valuable insights into the key topics:
Health
Are you ready? Secure your ticket today!
Cambodian Vattanac Brewery is new member of VLB Berlin
Vattanac Brewery, based in Phnom Penh, Cambodia, has been a new member of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) since January 1, 2025.
(oh) Founded in 2020, the brewery is part of the Vattanac Group, a family-run group of companies in Cambodia. It is active in the real estate and financial sectors as well as in luxury goods, among others. The company is no newcomer to the brewing industry: from 1994 to 2014, Vattanac was a shareholder in Cambodia Brewery Limited (CBL), a joint venture with Asia Pacific Brewery Limited (APB), which belongs to Heineken. After this stake was sold to Heineken in 2014, Vattanac decided to re-enter the Cambodian beer and beverage market in 2021.
In collaboration with Ziemann Holvrieka, a modern brewery was built in Phnom Penh, the capital of Cambodia. The foundation stone was laid in June 2020 and the first brew took place in October 2021. The total investment amounts to 140 million US dollars. The brewery currently produces eight types of beer, including Vattanac Premium Beer, Cambodia’s first All Malt Beer, Vattanac Premium Light, Vattanac Lagerade, Krud Pilsner Beer, Krud Lite Premium Beer, Dragon Premium Dark Beer, Dragon Nitro and Dragon Silver as well as energy and sports drinks. The flexible brewery concept enables future expansion of
Handing-over the VLB membership certificate to Vattanac: Chhuon Pisith (Brewing Supervisor), Sim Chheko (Brewing Technologist), Bauke van Nielen (Supply Chain Director), Mick Holewa (VLB Consultant), Koy Vichea (Assistant Brewing Manager), Kun Sopheap (Quality Systems Manager)
production capacities and adjustments to the packaging portfolio. The new brewery was presented by Vattanac Chief Technology Officer Dr. Maximilian Härtl at the Bangkok Brewing Conference in June 2024 and could be visited in advance.
At the end of 2024, the company
decided to become a member of the VLB Berlin. The membership certificate was presented to Supply Chain Director Bauke van Nielen and his team by VLB Senior Consultant Mick Holewa during his first working visit to Phnom Penh in January 2025.
Photos: VLB Berlin
VLB GENERAL MEETING
VLB reports positive annual results for 2023
The regular general meeting of the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. (Experimental and Educational Institute for Brewing in Berlin) took place on 7 October 2024 as part of the VLB October Conference. The meeting was chaired by VLB President Ulrich Rust. The management presented a positive result for the 2023 financial year and gave a cautiously optimistic outlook for 2024.
(oh) The two VLB managing directors, Dr Josef Fontaine and Gerhard Andreas Schreiber, presented the report on the 2023 financial year:
Revenue increased by 11 % overall in 2023 compared to 2022.
Following the freeze on research funding in the federal budget for 2022, which lasted several months, third-party funded research at the VLB stabilised again in 2023.
Donations, contributions and subsidies remained constant.
After a deficit in 2022, a positive result was achieved again in 2023. The surplus will be transferred to reserves.
VLB President Ulrich Rust thanked the management and all VLB employees for their excellent and dedicated work. “Despite this positive development, the general business environment for the VLB remains volatile,” he warned. However, the effects of various external factors were successfully offset not least due to the revised strategy formu -
lated in 2022 and implemented from 2023 onwards.
Management and Administrative Board unanimously discharged
The 2023 annual financial statements were audited and confirmed by KWP GmbH & Co. KG Wirtschaftsprüfungsgesellschaft und Steuerberatungsgesellschaft, Berlin. The financial statements were approved by the general meeting. At the request of Thomas Faber from ERDINGER Weißbräu, both the Administrative Board and the Management Board were unanimously discharged.
Cautiously positive outlook for 2024
According to VLB management, the 2024 financial year has so far largely proceeded according to plan. Overall, the two managing directors were cautiously optimistic and anticipate a positive result for the 2024 financial year.
Administrative Board remains unchanged
No changes to the Administrative Board were on the 2024 agenda.
The VLB's highest governing body will therefore remain in office in its current composition until the next regular election in October 2026. The Administrative Board is composed as follows:
Chairman
Ulrich Rust (Gerolsteiner Brunnen GmbH & Co. KG, Gerolstein)
Deputy Chair
Uwe Ebbighausen, Treasurer (CUE.X Consulting, Jameln)
Dr Stefan Kreisz (Privatbrauerei ERDINGER Weißbräu Werner Brombach GmbH, Erding)
Other members
Jens Hoffmann (Haus Cramer Group, Warstein)
Michael Jakob (Carlsberg Supply Chain Company AG, Ziegelbrücke, Switzerland)
Wolfgang Janssen (Radeberger Group KG, Frankfurt am Main)
Dr Stefan Lustig (Lustig Beverage Consulting, Munich)
Jan Steffes (Gerolsteiner Brunnen GmbH & Co. KG, Gerolstein)
The next regular general meeting of the VLB will take place on 6 October 2025 in Berlin.
From left: Gerhard Andreas Schreiber (VLB), Uwe Ebbighausen (CUE.X Consulting), Dr Stefan Lustig (Lustig Beverage Consulting), Ulrich Rust (Gerolsteiner Brunnen), Jan Steffes (Gerolsteiner Brunnen), Michael Jakob (Carlsberg Supply Chain Company) and Dr Josef Fontaine (VLB).
Wolfgang Janssen, Dr Stefan Kreisz and Jens Hoffmann were unable to attend
Change in the management of VLB Berlin
VLB Berlin is initiating a significant generational change: After more than two decades as VLB Managing Director, Dr. Josef Fontaine will hand over his position to Dr. Björn Klotzbücher, who will take up his work at the VLB on July 1, 2025.
(oh) Josef Fontaine, (60) began his professional career at the VLB in 1991 and played a decisive role in its development as Managing Director from 2002. His area of responsibility included member support, the seminar and event business, location development and the external representation of the VLB. Thanks to his large network and his knowledge of the industry, he has made a significant contribution to the successful development of the VLB.
The Administrative Board has respected his wish to take a step back professionally and is using this opportunity to initiate an orderly
generational change in the VLB management. His successor Björn Klotzbücher (46) holds a doctorate in brewing science (Weihenstephan) and has held various management positions in the brewing and beverage industry over the past 15 years. He will take up his work at the VLB on July 1, 2025. The areas of Finance, IT, Human Resources and Research will remain under the responsibility of the current Managing Director Gerhard Andreas Schreiber (CFO).
The handover of Managing Director duties from Josef Fontaine to Björn Klotzbücher will take place gradually until the General Meeting on October 6, 2025. Fontaine will then remain with the VLB as a “brand ambassador” for a further two years.
Ulrich Rust, Chairman of the VLB Administrative Board, emphasizes: “We would like to thank Jupp Fontaine for his outstanding work and
his many years of tireless commitment to the VLB. In Dr. Björn Klotzbücher, we have found an excellent successor who will continue the successful development of VLB.”
With this decision, the VLB Berlin is steeping the course for successful further development and will remain a central institution for research, education, service and innovation in the national and international brewing and beverage industry in the future.
This year, Dr. Björn Klotzbücher is taking over the position of Managing Director of VLB from Dr. Josef Fontaine.
PART 1/5: THE CANDIDATE
• Sensory and analytical principles of flavor evaluation
• Introduction to the BarthHaas HOPSESSED tasting scheme
• Sensory training with aroma samples and hop pellets
• Theory of analysis, flavorings and physiology of perception
Photo: private
Determination of the optimal glycerol level to improve the flavour and mouthfeel of non-alcoholic beer
Max Krüger, Research Institute for Raw Materials and Beverage Analysis
For the past years an increasing demand in the segment of non-alcoholic beer (NAB) can be observed on the global beer market. This development poses a huge opportunity for breweries all around the world. Due to a variety of production methods used, NAB flavour can vary considerably and might results in well detectable flavour mismatches when compared to their full-strength counterparts.
NAB produced by physical methods might lack in body, they can be perceived watery, empty, or sour [1-3]
Fig. 1: Graphical abstract of the research objective giving insight on the current situation, the project goals and future research perspectives
NAB produced by biological methods, for example restricted fermentation or usage of maltose negative yeasts, can be sweet and contain elevated levels of aldehydes such as 2- and 3-methylbutanal and methional. These beers might appear grainy, thick, and wort-like [1-3] . Current research focusses on various ways to improve the taste of NAB and to reduce its flavour discrepancies to full-strength beer. A promising approach to improve mouthfeel and to reduce wort character is the addition of glycerol. Gylcerol is produced by yeast and other microorganisms and is therefore present in a variety of different ferments such as wine and shochu [4-6] . For these beverages, positive correlations have been found between glycerol concentration and viscosity, as well as body [4, 6] . Furthermore, glycerol has been found to reduce the vola -
tility of wort-like aldehydes such as 2- and 3-methylbutanal in NAB model solutions [7]
This study, which was part of the research project “Sensory and colloidal stability of non-alcoholic beers” (funded under grant number 49VF210007) examined the influence of glycerol on the mouthfeel parameters body and astringency, as well as the wort-like off-flavour by, means of sensory analysis. Finally, a glycerol range that benefits the taste and aroma of NAB without impairing beer quality parameters such as bitterness, sweetness or foam half-life, should be defined. Figure 1 gives a summary of the project outline as well as possible future perspectives.
Current state of research
The increasing popularity of NAB has led to the development of a plethora of new alcohol-free products, as well as novel methods of production. All methods follow the
same two principles: either ethanol is being removed from beer after a regular fermentation (physical methods), or its development is limited throughout the stages of production (biological methods) [8] . Furthermore, streams obtained from different methods might be combined. Although all methods can be used to brew the same style of beer, they all lead to products with varying sensory profiles. To better understand these differences, a brief overview on NAB flavour and some compositional differences compared to full-strength beer is given in the following segment. Most notably for all NABs the lack in ethanol changes the volatility of aroma substances in beer and thus also their odour threshold values [3] . Ethanol also contributes to body and mouthfeel [4] of alcoholic drinks as well as it facilitates a warming or burning sensation [9]. Beer aldehydes, which are formed in temperature driven chemical reactions, are reduced to quantities below the flavour threshold by the yeast in full-strength beer fermentations. Due to incomplete fermentation these aldehydes are often still abundant in higher concentrations in NAB obtained by biological methods, resulting in a grainy wortlike off-flavour [10]
Like full-strength beer, NABs produced by physical production methods have a low residual gravity. This results in a low abundance of high molar mass dextrins and polysaccharides leading to a low body and viscosity. Conversely, biologically produced NABs usually have a high content of unfermented sugars, resulting in a higher density, viscosity and sensory perceived body [1]
Another important textural characteristic of beer and NAB is astringency. Astringency can be described as the feeling of dryness in the oral cavity as a result of the interaction between salivary proteins and polyphenols [11] . In beer, polyphenols originate up to 80 % from malt and around 20 % from the hops [12] . Production methods that incorporate stronger leaching out of the raw materials as well as higher hop dosages therefore result in more astringent beers. Other differences in the comparison of NAB with full-strength beer may occur but were not subject of this study.
As stated above, current research indicates that elevating the glycerol content in NAB might reduce some of the sensory differences to full-strength beer. Glycerol is a non-toxic triol slightly sweet in taste and is widely used in the food, beverage, pharmaceutical, and chemical industry [13] . It is an important metabolite for yeasts such as S. cerevisiae and is produced as a reaction to cellular stress (osmotic or cryogenic stress).
Extensive studies concerning glycerol metabolism have shown that up to 10 % of the carbon source is converted to glycerol [14] . Glycerol concentrations in wines vary between 1 and 15 g/l [11] , whilst in beer they are considerably lower, ranging from 1,3-1,7 g/l in Pilsener type beers and from 1,5-2,9 g/l in ale type beers [15]. Glycerol does not affect beverage aroma directly but is reported to improve the perceived mouthfeel as well as it influences the volatility of other flavour compounds. In wine it has been found that glycerol suppresses bitterness and enhances viscosity [16] , flavour and smoothness [5] . The influence of elevated glycerol levels in beer is not as comprehensively researched as for wine. However, it has been found that its addition increases the retention of wort-like aldehydes 2- and 3- methylbutanal [7] . Similar to wines, it is also said to have a positive effect on the mouthfeel [17]
To uphold these claims, NAB produced by different production methods were spiked with varying levels of glycerol and assessed by means of sensory analysis on different parameters as detailed below.
Experimental Setup
The trials were conducted with three commercially available pilsener style NABs further referred to as T1, T2, and M1. The selection was based on the production method used and the resulting sensory profiles. T1 and T2 were produced by thermal dealcoholisation and showed a low body. M1 is a blend of T1 and wort and therefore provides a strong wort-like off-flavour whilst still showing a decent body.
The samples were provided by the breweries directly after packaging and were stored at 5° C until analysis. All NABs were packaged in either brown 0,33 l or 0,5 l bottles. For the trials all samples were spiked with three glycerol levels (1,5 %; 2,0 %; 2,5 %) and compared to a control sample of each beer respectively. Differences in the attributes given in Table 1 were identified using quantitative descriptive analysis, QDA, (EBC 13.10)
See you in Munich!
KHS AT DRINKTEC 2025 15–19 SEPTEMBER
MUNICH/GERMANY HALL B4
Attribute Anchors
Wort-like off flavor
Sweetness
1 = not present, 3 = slightly present, 5 = present, 7 = enhanced present, 9 = strongly present
1 = dry, 3 = medium dry, 5 = medium, 7 = medium sweet, 9 = sweet
Bitterness 1 = none, 3 = light, 5 = moderate, 7 = enhanced, 9 = strong
Body 1 = watery, 3 = light-bodied, 5 = round-bodied, 7 = thick-bodied, 9 = very thick
Astringency 1 = none, 3 = light, 5 = moderate, 7 = enhanced, 9 = strong
Table 1:
Summarizes the attributes assessed as well as anchor points and reference points on the scale. The scale used ranges from one to nine
with a trained expert panel (n = 10). In order to validate these results, combined triangle and preference tests (EBC 13.7) were performed with a consumer panel (n = 30). In these, control samples were compared with NAB to which the lowest glycerol level leading to a significant difference in body during the QDA trials was added. In addition to sensory analysis, the parameters density (EBC 9.4), viscosity (EBC 8.4 with glass bead) and foam half-life (EBC 9.42.2) were analysed to look for correlations with the sensory results.
The sensory impact of glycerol addition
As previously described, the lacking mouthfeel and watery taste of NAB is what distinguishes it most from its alcoholic counterpart. The degree of difference depends heavily on the production method, as this strongly influences the composition of the beer. Producers already blend NAB with small proportions of full-strength beer or unfermented wort to tackle mouthfeel differences. However, the former might be less applicable for the international markets such as the US, since the tolerated amount of ethanol is lower in alcohol-free products. As stated above, beer and especially NAB might benefit from the sensory effects of glycerol. However, the quantities required to achieve the desired sensory profiles are still controversial and depend heavily on the beverage matrix [6]
The sensory analysis conducted in this work provided promising results regarding the amounts of glycerol required to significantly improve the sensory profile of
Reference
1 = water, 9 = hot wort
1 = water, 9 = malt based soft drink
1 = water, 9 = IPA
1 = water, 9 = Bock beer
1= water, 9 = Water with tannic acid
NAB, as described in the following sections. Significant differences in the evaluation of an attribute are shown in Table 2 for each product. In the analysis of the NABs, sensory differences between the individual base beers were already prominent. Their sensory profiles matched with the expectation based on their individual production methods. Both T1 and T2 which were obtained from thermal dealcoholization were quite low in body and sweetness, whereas M1, the blend, showcased a high initial sweetness as well as a pronounced wort-like off-flavour. Furthermore, M1 showed a higher initial body as expected, with a higher content in protein, dextrins, and sugar due to the addition of wort [1]
For the spiking trials, the addition of glycerol impacted the sweetness of all NABs significantly. This was to be expected, since glycerol is already used widely in the food industry as a sweetening agent [13] Interestingly, the bitterness was only significantly reduced by the addition of glycerol in beers T1 and T2. With these beers, it is therefore important to ensure that the balance between sweetness and bitterness is maintained when glycerol is added. However, a harsh bitterness introduced by dry hopping could also be balanced out. As previously mentioned, another objective was to investigate the influence of glycerol on the volatility of wort aldehydes and, consequently, its impact on the wortlike off-flavour. However, for M1 as the beer with the highest initial score for wort-like off-flavour, no effect could be seen. This raises the question, to which extend the
impact of glycerol is strong enough to drastically change the volatility of wort-like aldehydes. As stated by Rettberg et al., the wort-like aroma might not only be the result of aldehydes present but is an interplay between carbonyls and sugars [18]. Therefore, glycerol itself might not be enough to tackle this issue in NAB.
Interestingly, an increase in the score for wort-like was shown with the addition of glycerol for T1. It is highly questionable whether this is directly due to a change in the volatility of the aldehydes present, or whether this increase is only related to the association with wort due to the increased sweet taste caused by the increased glycerol content.
For the mouthfeel parameters, only body was notably influenced by the addition of glycerol. Here, significant differences were found between the individual glycerol levels of T1 and T2. For both samples, the scores increased significantly compared to the control sample with increasing spiking level. The scores for body of M1 were not affected significantly by the addition of glycerol. The increase in body for T1 and T2 correlate well with the analytical results for density and viscosity that also increased with spiking level. This correlation supports the findings of Krebs et al. that linked the sensory mouthfeel parameter body to the analytical parameters viscosity and density [19] The analysis of the foam half-life showed a slight decrease with increasing glycerol level for all NABs. However, this is not concerning, as the foam half-life of NAB is quite good compared to that of fullstrength beer. No drastic reduction in quality is therefore to be expected from the addition of glycerol. After the initial descriptive tasting, triangle tests between the base beers and the lowest glycerol level to affect the parameter body significantly were carried out with a consumer panel. As previously mentioned, another objective was to investigate the influence of glycerol on the volatility of wort aldehydes and, consequently, its impact on the wort-like off-flavour. For T1 the spiking level of 1,5 % and for T2 a level of 2 % was selected. Since the body of M1 was not significantly affected by glycerol addition, the
highest spiking level (2,5 %) was selected for testing. The differences for all tests were significant. However, only in the case of T1 and T2 did consumers significantly prefer the spiked sample over the base beer. It was noted by the panelists that the spiked samples were less sour and had a more pronounced body, as well as sweetness.
Summary
The objective of this work was to determine the optimum concentration range of glycerol in NABs made using different methods of production. "Optimum" refers to the improvement of mouthfeel parameters such as astringency and body, along with the suppression of wort-like off-flavours, without negatively affecting sensory attributes like bitterness or sweetness. The results suggest that glycerol has a positive effect on beers which are low in sweetness and body. Conversely, glycerol pronounces sweetness leaving an unbalanced product when added to NABs with high initial sweetness and body. The results provide an indication that increasing the glycerol content to 1,5-2% could already be sufficient to improve body without compromising sensory quality in thermally produced NABs. Based on the above conclusions, yeasts should be examined in further studies for their glycerol production capabilities and process parameters that achieve higher glycerol yields. Furthermore, genet-
ic engineering tools and breeding should be considered to increase glycerol production in yeasts. In addition, the extent to which different dealcoholization processes can change the glycerol content in the final product needs to be clarified.
Literature:
[1] Krebs, G.; Müller, M.; Becker, T. and Gastl, M.: Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods, Food Research International, 116 (2019), pp. 508–517.
[2] Piornos, J.A.; Koussissi, E.; Balagiannis, D.P.; Brouwer, E. and Parker, J.K.: Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics, Comprehensive Reviews in Food Science and Food Safety, 22 (2022), no. 1, pp. 233–259.
[3] Gernat, D.C.; Brouwer, E.R.; Faber-Zirkzee, R.C. and Ottens, M.: Flavour-improved alcohol-free beer – Quality traits, ageing and sensory perception, Food and Bioproducts Processing, 123 (2020), pp. 450–458.
[4] Gawel, R.; SLUYTER, S.V. and Waters, E.J.: The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines, Australian Journal of grape and wine research, 13 (2007), no. 1, pp. 38–45.
[5] Scanes, K.T.; Hohrnann, S. and Prior, B.A.: Glycerol Production by the Yeast Saccharomyces cerevisiae and its Relevance to Wine: A Review, South African Journal of Enology and Viticulture, 19 (1998), no. 1, pp. 17–24.
[6] Zhao, X.; Procopio, S. and Becker, T.: Flavor impacts of glycerol in the processing of yeast fermented beverages, Journal of Food Science and Technology, 52 (2015), no. 12, pp. 7588–7598.
[7] Perpète, P. and Collin, S.: Influence of beer ethanol content on the wort flavour perception, Food Chemistry, 71 (2000), no. 3, pp. 379–385.
[8] Montanari, L.; Marconi, O.; Mayer, H. and Fantozzi, P.: 6 - Production of Alcohol-Free Beer, Beer in Health and Disease Prevention, Academic Press, San Diego, 2009, pp. 61–75.
[9] Clark, R.A.; Hewson, L.; Bealin-Kelly, F. and Hort, J.: The Interactions of CO2, Ethanol, Hop Acids and Sweetener on Flavour Perception in a Model Beer, Chemosensory Perception, 4 (2011), no. 1, pp. 42–54.
[10] Gernat, D.C.; Brouwer, E. and Ottens, M.: Aldehydes as Wort Off-Flavours in AlcoholFree Beers—Origin and Control, Food and Bioprocess Technology, 13 (2020), no. 2, pp. 195–216.
[11] Gibbins, H. and Carpenter, G.: Alternative mechanisms of astringency–what is the role of saliva?, Journal of Texture Studies, 44 (2013), no. 5, pp. 364–375.
[12] Aron, P.M. and Shellhammer, T.H.: A discussion of polyphenols in beer physical and flavour stability, Journal of the Institute of Brewing, 116 (2010), no. 4, pp. 369–380.
[13] Azelee, N.I.W.; Ramli, A.N.M.; Manas, N.H.A.; Salamun, N.; Man, R.C. and El Enshasy, H.: Glycerol in food, cosmetics and pharmaceutical industries: basics and new applications, Int. J. Sci. Technol. Res, 8 (2019), pp. 553–558.
[14] Radler, F. and Schütz, H.: Glycerol production of various strains of Saccharomyces, American Journal of Enology and Viticulture, 33 (1982), no. 1, pp. 36–40.
[15] Klopper, W.J.; Angelino, S.; Tuning, B. and Vermeire, H.A.: Organic acids and glycerol in beer, Journal of the Institute of Brewing, 92 (1986), no. 3, pp. 225–228.
[16] Jones, P.R.; Gawel, R.; Francis, I.L. and Waters, E.J.: The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine, Food Quality and Preference, 19 (2008), no. 6, pp. 596–607.
[17] Dziondziak, K.: Method for the production of low-alcohol or alcohol-free beer (1989).
[18] Rettberg, N.; Lafontaine, S.; Schubert, C.; Dennenlöhr, J.; Knoke, L.; Diniz Fischer, P.; Fuchs, J. and Thörner, S.: Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor, Beverages, 8 (2022), no. 1, p. 4.
[19] Krebs, G.; Gastl, M. and Becker, T.: Chemometric modeling of palate fullness in lager beers, Food Chemistry, 342 (2021), p. 128253. Attribute
Table 2: Mean values of the panelists' scores and grouping of the samples according to the Tukey test for all NABs and spiking levels. Only scores for attributes that were significantly different between the spiking levels are given
VLB October Convention Berlin 2024: Alcohol-free beers are trending
Alcohol-free beers are becoming increasingly popular in Germany—and worldwide. In the past, these beers usually had a somewhat peculiar taste. In the meantime, various new production technologies have been developed that have significantly improved the sensory quality of alcohol-free beers. On the afternoon of October 7, 2024 in Berlin, the VLB October Convention 2024 was dedicated to various aspects that play a role in this.
(oh) Holger Eichele , Managing Director of the German Brewers' Association (DBB), gave an introduction to the topic of alcohol-free beers. The history of alcohol-free beers goes back a long way. In Germany, the first attempts were documented in 1895. This type of beer received a boost in 1919 due to Prohibition in the U.S. The definition of the term "alcohol-free" as containing less than 0.5% ethanol, which is still used in many countries today, was developed there. In Europe, Hürlimann developed an alcohol-free beer in Switzerland in 1962. At the beginning of the 1970s, the drink-driving limits for motorists were tightened considerably in many countries. In the GDR at that time it was 0.0%. The Economic Council of the time therefore commissioned the development of an alcohol-free beer, especially for drivers. This was then launched in the GDR in 1972 under the direction of Ulrich Wappler, brewmaster at the Engelhardt brewery in Berlin, under the name "AUBI" (Autofahrerbier). In West Germany, the Binding brewery followed in 1977/78, leading the popular -
ity scale for alcohol-free beers for many years with “Clausthaler”. In 2001, Erdinger positioned its alcohol-free wheat beer as an isotonic sports drink, opening the door to a new target group. In 2006, Warsteiner launched the first 0.0% alcohol-free beer on the German market. Today, there are around 800 alcohol-free beer brands in Germany. In 2023, the production volume was 6.65 million hl and the market share was 9.7 %. Alcohol-free beers are currently being presented in a predominantly positive light in the media. The industry has been able to counteract discussions about the 0.5% definition by voluntarily committing to appropriate labeling. The positive effects of alcohol-free beers are also being supported by more and more scientific studies. According to Eichele, current arguments that alcohol-free beer is a "sugar trap" for the body are not well-founded and are not tenable in this general form.
Dipl. oec. troph. Uwe Schröder, board member of the German Institute for Sports Nutrition (DiSE), Bad Nauheim, spoke about the results of the study Alcohol-free beer: a refreshing thirst quencher for effective regeneration after sport . During physical activity, the consumption of carbohydrates increases significantly. The glycogen stores in the cells are broken down and must be replenished in the subsequent regeneration phase through appropriate food intake. In a training plan, the carbohydrates to be consumed should be prior-
itized according to the phases of exertion. Alcohol-free beers with different carbohydrate contents are well suited for this. In addition, the intake of water, electrolytes (especially potassium) and polyphenols supports fast and complete regeneration after physical exertion. Alcohol-free beers have a favorable carbohydrate spectrum (lots of glucose and maltose, no fructose), a high potassium content, an advantageous vitamin spectrum and a digestible pH value. Fruit spritzers, on the other hand, are rather unfavorable due to their high fructose content, which affects the liver.
Alcohol-free beer is well suited as a pre- and post-sports drink. It provides the necessary carbohydrates, potassium for glycogen synthesis, among other things, B vitamins for energy and protein metabolism as well as polyphenols as antioxidants, immunomodulators and prebiotics. It is also accepted
Holger Eichele: The image of alcoholfree beer has improved significantly in Germany
Uwe Schöder: Alcohol-free beer is very suitable for both preparation and regeneration after sport
Rolf Scheibner presented the GEA Aroma-Plus process for the production of alcohol-free 0.5% and 0.0% beers
as a drink, tastes good and is easily available, Schröder concludes.
Rolf Scheibner, GEA, prepared the thematic transition to the production technology of alcohol-free beers with his presentation Tastes like the original! 0.0% beers with GEA Aroma-Plus membrane technology. Growth in this beverage segment is currently being driven mainly by 0.0% beers. Currently, alcohol is usually removed from beer using thermal or membrane processes. However, in addition to the ethanol, increasingly higher alcohols and other flavor-relevant substances are also removed. These losses can be compensated for in 0.5% beers by simple aroma recovery. However, this is not possible with 0.0 % beers, as ethanol is then inevitably added again. GEA promises a solution to this with its AromaPlus process based on reverse osmosis. In this batch process, an original beer is placed in a tank and circulated through a membrane system. Water and alcohol are continuously removed while the flavor and beer ingredients remain in the beer. In the second step, the alcohol is removed from the permeate. The retentate serves as a beer base and is rediluted and carbonated if necessary. Subsequent heat treatment is also recommended, according to the speaker.
The system is delivered ready for operation and is available for production capacities between 2500 and 500,000 hl per year. The batch duration is 32-48 h, alcohol contents in the starting beer of up to 7.5 % can be processed. Beers with target alcohol contents of between
0.5 and 0.05% can be produced on one system. The water requirement is around 3.5 times the batch size (for 0.0% beers), but can be significantly reduced by adding a second reverse osmosis system. Since the market launch in 2017, 38 systems have been installed so far and are being used successfully, according to Scheibner.
Dr. Deborah Gernat , Head of Product Development at Heineken, spoke about a New process for optimizing the taste of alcohol-free beers
In order to meet the varying legal requirements for alcohol-free beers around the world, Heineken is aiming for the alcohol-free 0.0% variant. The taste of alcohol-free beer generally differs from its alcoholcontaining base product. In particular, wort aromas have been identified as disturbing, which are mainly caused by Strecker aldehydes
A joint project with Delft University of Technology therefore investi -
gated how these aldehydes can be removed from the wort by adsorption without significantly changing the aroma profile. A process based on zeolites proved to be particularly promising. This aluminum silicate is a mineral with a very fine pore structure that can be used as a molecular sieve. The selectivity towards aldehydes of the membranes made from it depends on the pore size and the ratio of silicon and aluminum in the membrane. With appropriately optimized membranes, the Strecker aldehydes were removed very efficiently and selectively. The pH value, color and bitter substance content remained unchanged. In further optimization steps, the process was also tested with different beer compositions and scale-ups were simulated. Subsequent tests on a 200-liter scale were very convincing. The process was able to remove 90-95 % of the aldehydes. The sensory evaluation confirmed the good re -
Full house at the VLB October Convention in Berlin: Alcohol-free beers are a hot topic to the brewing industry
sults. The process has proven its worth and Heineken has applied for a patent, says Gernat.
Dr. Nils Rettberg , VLB Berlin, reported on the VLB research project Sensory and colloidal stability of alcohol-free beers (INNO-KOM VF210007). The specific quality characteristics of alcohol-free beers (AfB) often differ from their alcohol-containing variants. The very different production processes play a role here. To date, the published data on the flavor stability of alcohol-free beers is very limited. For this reason, a project was carried out at the VLB to investigate the sensory changes in alcohol-free beers and their causes. Eight marketable alcohol-free beers, which are produced using different processes, were aged for 12 months. The chemical and sensory changes as well as the colloidal stability were analyzed. Very different developments were observed. In general, the sweetness of the alcohol-free beers increases during the outflow of the aging process, the bitterness decreases and the oxidation flavor increases. Compared to the full beers, the quality of the alcohol-free beers decreases less during the ageing process. In terms of colloidal stability, however, they react much more sensitively. This is due to the high content of polyphenols and polysaccharides as well as the pH value and the absence of ethanol. No general correlation between the carbonyl concentration and the oxidation flavor was found across all the beers tested. The least aging in terms of sensory characteristics (oxidation) was shown by an alcohol-free beer that was produced with a maltose-negative yeast and contained a high concentration of carbonyls and hop aromas, Rettberg said.
Innovating for an Icon: The Development of Guinness 0.0% was the topic of Steve Gilsenan , Guinness Global Head of Quality. Although Guinness is a very traditional brand, the company has always seen itself as a driver of innovation. As early as the beginning of the 20th century, the brewing process was scientifically monitored. In 1959, the first beer using nitrogen was developed. In 1988, Guinness Draft was launched in cans with the "widget",
a technology that enabled a perfect nitrogen foam. Other innovations included a home tapping system in which the foam is produced using ultrasound and a beer tapping system that uses a completely sealed can (Microdraught). The Guinness 0.0 project was launched in 2016. The aim was to produce an alcohol-free Guinness that is similar to normal Guinness in all sensory properties except for the lack of alcohol. A conventional Guinness brew serves as the starting beer, so there is no separate recipe. The alcohol content of 7 % is reduced to 0.0% ABV. The beer is then rediluted, filled into kegs or cans and pasteurized.
Development took a total of four years. The market launch was accompanied by extensive social media campaigns. Guinness 0.0 is now the most successful alcoholfree beer in the UK, according to the speaker. Production capacity has already had to be expanded three times. Guinness 0.0 is currently served in more than 2000 bars in Ireland and the UK using the microdraught system. The company's aim is to achieve a 10% share of its own production volume with this product, according to Steve Gilsenan.
The next VLB October Convention is scheduled on 6/7 October 2025 in Berlin.
Deborah Gernat: Removal of wort aromas by adsorption of Strecker aldehydes
Steve Gilsenan: Guinness 0.0 is on the road to success
Nils Rettberg: Investigations into the sensory and colloidal stability of alcohol-free beers
Photos: ew
The VLB October Convention was also accompanied by a trade exhibition
Carlsberg-ISC Brewmaster Academy launches in cooperation with VLB Berlin
The Carlsberg Group, No. 3 in the ranking of international brewery groups, has reorganized its internal training program for brewmasters. One of the external partners is VLB Berlin. After an intensive preparation period, the first course of the Carlsberg-ISC Brewmaster Academy started on March 24, 2025, in Hamburg.
(oh) The new Carlsberg training program combines theoretical instruction in classroom settings and practical laboratory and process exercises. The courses take place at the VLB Berlin and at the Holsten Brewery in Hamburg, part of the Carlsberg Group. The fundamentals of brewing technology are taught by lecturers from the VLB. This is complemented by experts from the Carlsberg Group and project and technology partners from the supply industry. The course lasts eight months and is conducted alongside participants' regular work commitments. After passing the final examination, participants are awarded the title “VLB Brewmaster Carlsberg”.
The kick-off meeting for the course took place in Hamburg on March 24, 2025. One week later, the first training module began at the VLB Berlin with 13 participants from Carlsberg locations in Europe and Asia.
“Highly qualified managers are essential to secure our claim to excellence as an international brewing and beverage group in the long term. We are therefore delighted to have found a competent and flexible partner in VLB Berlin for our new tailor-made training program for our brewmasters. The intensive combination of VLB‘s technical brewing education, combined with Carlsberg-specific know-how and supplemented by practice-oriented modules is an important unique feature for us,” says Michael Jakob, Vice President Integrated Supply
Chain (ISC) Group New Technologies at Carlsberg and member of the Administrative Board of VLB Berlin.
VLB Managing Director Dr. Josef Fontaine is also very pleased with the start of the new training program: “After successfully running a
brewmaster course specifically for Carlsberg Asia from 2011 to 2013, we are delighted that the new Carlsberg-ISC Brewmaster Academy has chosen us as an education partner again this year. We are very open to a long-term cooperation in this regard.”
Kick-off in Hamburg on March 24, 2025: (back left) Simon Fibiger (CEO Carlsberg Germany), Jan Biering (VLB), Jan Freitag (Brewery Director, Holsten Hamburg), Victor Shevtsov (EVP Group Integrated Supply Chain) (back right) Michael Jakob (VP ISC Group New Technologies), Polina Ananina (Sen. Manager ISC Group Capabilities), Larysa Ryback (VP ISC Group QA & Brewing-Processing) (bottom row)
Course participants and Burc Yavuzdogan (2nd from right, Director Group Brewing Capabilities)
below:
The participants of the first course of the CarlsbergISC Brewmaster Academy on March 31 at the VLB Berlin
Photos: Carlsberg; ew
Photo
KNOWLEDGE
Check your brewing expertise
How solid is your expert knowledge when it comes to beer brewing? Whether craftsmanship or extensive expertise in the field of microbiology and food chemistry: A brewer needs the knowledge and overview of the entire manufacturing process. In this issue we have collected some questions that are part of the basic knowledge of a professional brewer.
1 The malt and other brewing cereals leave behind spent grains. What is the water content of the spent grains when it is drained from a lauter tun?
a) 90-95 % b) 70-80 %
c) 50-60 % d) 10 %
e) < 4 %
2 There are breweries that use freshly harvested hop cones during the harvest season (so-called green hops). What is the water content of freshly harvested hop cones?
a) 90-95 % b) 75-80 %
c) 50-55 % d) 10 %
e) < 4 %
3 The BOD5 value is of great importance when assessing wastewater. "BOD5" stands for ...
a) Biochemical oxygen determination
b) Biological oxygen detection
c) Determined oxygen demand
d) Biological oxygen demand
e) Biochemical oxygen demand
4 During wastewater treatment sewage sludge is produced. This can then be broken down anaerobically in a digestion tower. Which gas is mainly produced in the process?
a) Hydrogen sulphide b) Hydrogen
c) Oxygen d) Nitrogen
e) Methane
5 In beer filtration with kieselguhr or filter layers, the particles are also retained by adsorption on the filter aid. Adsorption means that particles
a) are bound together by heat.
b) are separated by centrifugal forces.
c) are reduced by shear forces.
d) attract each other through different electrical charges.
e) become visible through exposure to cold.
6 Which of the following statements about the pressure curve during beer filtration is incorrect?
a) The inlet pressure is higher than the outlet pressure.
b) The filter pressure should be above the saturation pressure of the beer.
c) The filter pressure increases steadily during filtration.
d) The flow velocity in the filter decreases steadily during filtration.
7 A brewery carries out very intensive wort aeration before yeast pitching. What is the main effect of this?
a) The final fermentation rate becomes low.
b) Fermentation sets in very quickly.
c) The multiplication of the yeast is accelerated.
d) Virtually no fermentation by-products are produced during fermentation.
e) Fermentation is slow.
8 The colorants and flavor substances produced during the kilning process are mainly melanoidins. These melanoidins are formed from:
a) Amino acids and simple sugars
b) Dextrins and simple sugars
c) Caramelized simple sugars
d) Caramelized oligosaccharides
e) Coagulated protein
9 The pasteurization of beer can result in a change in taste. This mainly occurs when...
a) the oxygen content of the beer is high.
b) the beer has a color of more than 25 EBC.
c) pale beer is pasteurized.
d) 10 to 15 pasteurization units are applied.
e) a steam-heated chamber pasteurizer is used.
10 At the end of primary (bottom) fermentation, the solid components of the young beer, e.g. yeast cells and turbidity particles, settle at the bottom of the fermentation vessel. This process is called
a) Convection
b) Sedimentation
c) Cavitation
d) Adsorption
e) Absorption
11 “Gushing” is a recurring problem with bottled beer. What is meant by gushing?
a) A haze formation in the finished, bottled beer.
b) Loss of pressure in sealed bottles via the crown cork.
c) Flocculation of the protein in the beer due to the influence of cold.
d) Development of an ageing flavor due to the influence of UV radiation.
e) The spontaneous, sometimes very violent, foaming of the beer when the bottle is opened.
Answers
1 b) About 100-130 kg of spent grains containing 70-80 % water are obtained from 1 dt (100 kg) of grist on spent grain discharge. This equates to about 21-22 kg of spent grains per hl of beer. Dried spent grains have approximately the following composition: Protein 28 %, Fat 8.2 %, Nitrogenfree extracts 41 %, Cellulose 17.5 %, Minerals 5.3 %. Spent grains make good animal feed due to their valuable ingredients. Other possible uses for spent grains are the production of biogas, incineration for heating/steam generation or as a basis for the production of proteins for human nutrition (vegetarian/vegan food).
2. b) Freshly picked hops contain 75 to 80 % water. In this form they cannot be stored, which is why the hops must be dried immediately. Drying is performed on belt dryers, or in smaller operations, in batches on drying floors. The hops are gently dried at a maximum temperature of 50 °C to a water content of 8 to 12 %. The hops are then pressed into loose bales or larger units (ballots). Even in this form, the hops cannot be stored for a long time without a reduction in quality. As a result of the effect of oxygen, moisture, and heat, the bitterness value soon decreases and other adverse effects occur. Fresh hop cones can therefore only be used if they are brewed immediately after harvesting.
3. d) BOD5 is the biochemical oxygen demand of wastewater, meaning the amount of oxgygen consumed by the degrading bacteria at a temperature of 20°C in a period of five days. The instantaneous oxygen content (8 - 9 mg O2/l) of the water sample to be measured is first established to determine the BOD5 . Then the oxygen content of a second sample that has been stored closed for five days at 20°C is measured. The difference in the oxygen content is the BOD5 . Some guiding values for BOD5 concentrations: Domestic wastewater 300 mg O2/l, Brewery wastewater 1200 mg O2/l, Last runnings up to 10,000 mg O2/l, Spent grains pressings up to 15,000 mg O2/l, Beer about 80,000 mg O2/l. Another key figure for assessing wastewater loading is the chemical oxygen demand (COD), which provides information on the non-biodegradable substances in the wastewater.
4. e) The anaerobic breakdown of sewage sludge (i.e. without the presence of oxygen) by putrefactive bacteria first produces various organic acids through hydrolysis, which are then mainly broken down into methane. This methane can be reused as primary energy in the plant as so-called "biogas".
5. d) Attractive force due to different electrical charges. Adsorption refers to a physical process in which molecules adhere to the surface of another substance and accumulate there. The forces that cause adhesion are not chemical bonds, but only weak electrical forces of attraction between different electrical charges (so-called van der Waals forces). This effect differs from the sieve effect, in which the particles are retained by the filter aid due to their size.
6. d) It is incorrect that the flow velocity in the filter decreases continuously during filtration. The driving force behind filtration is a pressure difference between the filter inlet and filter outlet. The pressure on the inlet side is always greater than the pressure on the outlet side. The greater the pressure difference, the greater the resistance with which the filter opposes filtration. The flow velocity is kept largely constant throughout the entire filtration process. However,
the differential pressure increases as the blockage of the filter layers increases. If this differential pressure exceeds the system-specific value specified by the manufacturer, filtration is terminated.
7. c) The multiplication of the yeast is accelerated. Aeration of the wort is the only process step in beer production in which an oxygen supply is desirable. This oxygen dosing takes place before the yeast is added. The aim is to promote rapid multiplication of the yeast cells. Once the dissolved oxygen in the wort has been used up, the yeast cells switch to fermentation. The purpose of wort aeration is therefore to form enough yeast cells as quickly as possible to ensure rapid fermentation.
8. a) Melanoidins are formed from amino acids and simple sugars. At temperatures of over 90 °C and longer exposure times, amino acids increasingly combine with sugars to form red-brown, aroma-intensive compounds, the melanoidins. This chemical process is also known as the Maillard reaction. As many color and flavor substances are Maillard products, the maltster is interested in forming a lot of these substances in dark malt and avoiding the formation of Maillard products in light malt.
9. a) If the oxygen content of the beer is high. Pasteurization is the process of killing microorganisms in aqueous solutions by heating. The exposure time required to kill the microorganisms decreases as the temperature increases. The time required is extracted from the pasteurization unit (PE). A pasteurization unit is defined as a hot holding time of 1 min at 60 °C. If the oxygen content in the beer is high, it reacts very quickly during heat treatment, resulting in a loss of quality.
10 b) Sedimentation. Sedimentation refers to the deposition of particles from liquids or gases under the influence of gravity or centrifugal forces. The layer that forms (undissolved floating matter, suspended matter or sediment or precipitate at the bottom) is called sediment. The time required for sedimentation depends on various factors, such as particle size and particle shape, density, distance, viscosity of the liquid.
11 e) Sometimes the beer foams up and sprays uncontrolledly out of the bottle when it is opened. This unpleasant effect is called gushing, and it is a serious quality defect. Gushing occurs more frequently in some years, and is related among other things to mold formation on the brewing barley in damp harvest years. The gushing potential of malt is decisively influenced by the presence of ‘red grains.’ The ‘Modified Carlsberg Test’ is used to predict the gushing potential of malt. There are several theories about the mechanism underlying the formation of gushing. But in principle, however, it is safe to say that gushing may have multiple causes and the effect cannot be reduced to a single reason.
Want to know more?
We recommend these two textbooks!
BARTHAAS GRANT
Hop specialist awards research prize to scientists from Arkansas and Berlin
The 2024 BarthHaas Grants awarded by the hop specialist BarthHaas went to Scott Lafontaine, Assistant Professor in Food Chemistry at the University of Arkansas, and the research team Mariana Carvalhal Pinto, Philip Wietstock and Brian Gibson, who work at the Technical University of Berlin. BarthHaas
is supporting their scientific projects with a grant of 10,000 € each.
(F.) Scott Lafontaine and his team are investigating whether and to what extent hops and hop products can increase food safety when used in alcohol-free beverages – particularly in alcohol-free beer. The background to this is the trend towards a healthier nutritional style, which is also boosting the demand for alcohol-free alternatives. The new study researches the effect of different hop products on pathogens found on foods.
The studies carried out by Mariana Carvalhal Pinto, Philip Wietstock and Brian Gibson examine the impact of dry hopping on the proteome (the protein composition) of brewing yeasts. The research is based upon the knowledge that dry hopping not only improves the aroma and taste of beer, but can also compromise the vitality and fer-
mentation performance of yeasts. Dr. Christina Schönberger, head of the BarthHaas Brewing Solutions team, congratulated the prizewinners for their creative approaches.
“I am very pleased with the scientific commitment of both teams and am excited to see their results. Many of the projects we have supported in recent years have led to completely new insights.”
Since 2007, the annually awarded BarthHaas Grants have supported groundbreaking scientific projects at universities and research institutes. In many cases they have served as seed capital: Many successful projects attracted wide attention and could then be continued with public funding.
By means of the grants, BarthHaas wants to arouse enthusiasm for hops, support research concepts and, last but not least, establish and intensify contacts with promising young research scientists.
Mariana Carvalhal, Philip Wietstock and Brian Gibson after the award ceremony at the BrauBeviale trade fair End of November 2024 (Scott Lafontaine is missing on the photo)
Photo:
Textbook “Tecnología para Cerveceros y Malteros”: New Spanish edition published
The 2nd completely updated new Spanish edition of the famous German textbook “Tecnología para Cerveceros y Malteros” by Wolfgang Kunze has been published by VLB Berlin in November 2024.
(oh) “Tecnología para Cerveceros y Malteros” (Technology Brewing & Malting) by Wolfgang Kunze, known in brewing circles simply as „The Kunze“, has accompanied countless brewers and maltsters on their way into and through professional practice since the first edition in 1961. With around 38,000 German, 20,000 English, 6,000 Chinese, 3,500 Russian and 2,000 Spanish copies, this technical textbook has a remarkable total circulation of around 70,000 copies in 8 languages.
Already the volume of 910 pages with about 800 illustrations, many in color, speaks for itself. Due to its practice-oriented and comprehensive presentation of all aspects of malt and beer production including bottling and packaging, „Technology Brewing & Malting” has become an international standard work and is still unrivaled with its holistic approach.
The first Spanish edition of this title was published in 2006. Due to continued
demand, VLB has now published an updated retranslated 2nd Spanish edition based on the 12th German edition released in 2023.
From the content
Raw materials: malt, hops, water, yeast
Malt production in the malt house
Wort production in the brew house
Beer production: Fermentation/ maturation/filtration
Filling & packaging of bottles (glass/ PET), kegs
Beer quality
Cleaning & disinfection
Waste management/energy management / process control
About the author
Wolfgang Kunze (1926-2016) was a trained and studied German brewer. For 38 years he was a teacher and director of the Dresden school for brewers and maltsters. There, he trained generations of young professionals in the art and craft of brewing. Since the death of Wolfgang Kunze in 2016, the textbook has been updated under the editorial direction of Olaf Hendel. The new Spanish translation was edited by Roberto Biurrun, VLB Berlin.
Tecnología para Cerveceros y Malteros, 2nd updated Spanish edition, November 2024, Wolfgang Kunze (†), edited by Olaf Hendel, Spanish translation edited by Roberto Biurrun Hardcover, format 17 x 23,5 cm, 912 S., full colored, 800 figures, 70 tables
Published by VLB Berlin, Germany, ISBN 13: 978-3-9821543-1-2
Sales price 169 € (in Germany incl. 7 % VAT)
Contact: VLB Berlin, PR and Publishing Department, Olaf Hendel, hendel@vlb-berlin.org
Available at VLB’s online shop vlb-books.myshopify.com/en and in the book-trade
VLB international activities in 2024/2025
End of November 2024 – VLB Berlin had a booth at BrauBeviale in Nuremberg which was, as every year, very well attended
In the first week of January 2025, the Certified Brewmaster Course started. 25 participants from all over the world came to Berlin to study
Photos: ew (2) / VLB Berlin
April 2025 – Attendants of the Beer Technology Seminar at Cerveceria Regional in Venezuela
From 27 to 31 January 2025, the ‘Brewing Excellence: VLB Craft Brewing Course for India’ took place in Bangalore, where 17 participants from all over India received intensive training in theory and practice
9 May 2025 – Burghard Meyer, instructor of VLB Certified Brewmaster Course, invited the participants to his private historical brewery named Schönebeeker Dorfbrauerei
Fotos: VLB Berlin
28 March 2025 – distinguished visitors from Tsingtao Brewery in China: VLB Managing Directors Dr. Josef Fontaine and Gerhard A. Schreiber, Dr. Yang He (Head of Microbiology), Dr. Shuxia Huang (Head of Raw Materials & Packaging) and Professor Dr. Brian Gibson (TU Berlin)
Roasted Malt Beers
Malt Extracts
Beer Concentrate
Brewing Syrups Caramel
Liquid Sugar
ASPERA BRAUEREI RIESE GMBH
45478 Muelheim-Ruhr, Germany
Phone +49 208 58 89 80 / aspera@aspera-riese.de www.aspera.de
www.instagram.com/vlb.berlin/
www.linkedin.com/company/vlb-berlin
www.facebook.com/vlbberlin
13 to 15 November 2024 – as part of its extensive portfolio of services for its affiliated members, VLB Berlin held a seminar on brewing technology for Hijos de Rivera staff in La Coruña, Spain
28 April to 1 May 2025 – Jan Biering (l.) and Roberto Biurrun at the Craft Brewers Conference in Indianapolis (USA)
Friday, 4 July 2025, Berlin
The ehem. VLBer / Brewers of Berlin and the VLB Berlin invite you to the popular summer party in the courtyard and on the roof terrace of our institute at Seestraße 13 in Berlin-Wedding on Friday, 4 July 2025, from 4 p.m. to midnight (last admission 10 p.m.).
### Pre-registration required! ###
www.vlb-berlin.org/sommerfest2025
Vereinigung ehemaliger VLBer e.V. / Brewers of Berlin
VLB Alumni Association for graduates of the Institut für Gärungsgewerbe und Biotechnologie zu Berlin
Brewing Education in Berlin
Professional brewing education in Berlin has a 140-year history. The first „VLB Summer Course“ started in 1888, followed in 1903 by a „Brewing Engineer“ course in cooperation with the Royal Agricultural University of Berlin. In 1925, the first of nearly 100 brewmaster courses was held at the VLB Brewing School. This educational tradition has continued seamlessly to the present day, interrupted only by the war years. Today, with the active support of the VLB, the Technical University of Berlin offers the Bachelor/Master of Science in Brewing and Beverage Technology and the Bachelor of Engineering in Brewing. In addition, the VLB offers numerous training and continuing education programs in the brewing, spirits and beverage industries - both nationally and internationally.
In total, it is estimated that more than 6000 brewers have completed the various training courses in Berlin over the past 140 years, and a large number of other professionals have attended our training seminars.
The „ehem. VLBer“ (VLB Alumni Association)
From the very beginning, there were numerous initiatives to bring together both current and former students of the VLB. These culminated in 1951 in the founding of the Vereinigung ehem. VLBer e.V. (VLB alumni association) as an association of former students under the umbrella of the Institut für Gärungsgewerbe und Biotechnologie zu Berlin (IfGB) in Berlin. Initially based in Dortmund, the ehem. VLBer have been located at the VLB in Berlin since 1975.
In order to better address our international graduates, the name of the association was changed to „Vereinigung ehem. VLBer / Brewers of Berlin“ in 2023.
Objective: To promote our community
The purpose of the association is to promote the closer union of all VLB alumni and all other graduates of the brewing and biotechnology-oriented studies in Berlin. In our statutes these goals are defined:
1. the maintenance of relations with the Institute
2. the exchange of experiences and the cultivation of fellowship and social networking
3. the professional networking
4. the promotion of young academics and science
How do we achieve these goals?
Our members maintain regular contact with each other. District groups organize trips to breweries and lectures. For our international alumni, we organize meetings at international brewing conventions or trade shows around the world. As an annual meeting place for all our members, we support the VLB Summer Party, which attracts hundreds of guests to Seestraße 13 every year in June/July. This is also where our annual General Assembly is usually held.
Since the summer of 2023, our District Group/Chapter Berlin, which emerged from the former Berlin Brewers Guild, has also been in charge of the Guild House on the VLB campus, which has become a popular meeting place for students, friends and alumni of the VLB in recent years.
As we do not publish a separate newsletter, international members receive two copies of the English edition of our journal „Brauerei Forum“ free of charge.
Last but not least, ehem. VLBer also support their alma mater with the purchase of equipment or the modernization of laboratories or lecture halls. In this way, we make an active and continuous contribution to improving the educational conditions at Seestraße 13.
Support
us
and become a member!
Membership does not cost the earth for the individual - but in the aggregate it has a great effect! Our organization is very lean and our board is volunteer.
This means that the income we save through membership fees is almost entirely available for the goals of our association.
Therefore, we ask for your support – become a member!
You will find an application form on the back of this information sheet or at www.vlb-berlin.org/ehemvlber.
We look forward to receiving your application!
Either by filling in the form on the back or online: https://www.vlb-berlin.org/en/ehemvlber/membership
The Chairmen of the Administrative Board Klaus Niemsch and Jan Biering
Vereinigung ehem. VLBer e.V., Seestrasse 13, 13353 Berlin, Germany FON +49 (030) 45080-237 ehemvlber@vlb-berlin.org www.vlb-berlin.org/en/vlb/VLBalumni
Our courses meet the requirements of the German Accreditation and Admission Ordinance (AZAV)
Reg. No. AZAV T 220802
VLB course offerings 2025/2026
Since its foundation in 1883, VLB has also been a brewing school. VLB supports the regular study programs for brewers at Technische Universität Berlin. Furthermore, it provides continuous training in the field of beer brewing and beverage technology – in German and English. On top, Brewing in a Nutshell is on offer as an on-demand online course.
l Beer Brewing in Practice
“Beer Brewing in Practice” is a tenday full-time course that provides up-to-date knowledge of brewing. It covers the fundamentals of brewing in theory and practice. Lectures by experienced brewing experts cover topics such as raw materials (water, malt, hops and yeast), the brewing process, yeast management, fermentation, hygiene, sensory evaluation, the basics of quality control and the economic and legal aspects of setting up a brewery. The course is taught in English and held as an on-site class at VLB Berlin.
Location: Berlin, Germany
Next date:
1 – 12 September 2025
More information: www.vlb-berlin.org/en/ beerbrewing2025
l Brewing in a Nutshell Online
All our trainings take place in our pilot brewery and the highly specialized laboratories
This on-demand online course covers the basics of beer brewing. It approaches the general principals of the brewing and malting processes, the raw materials as well as filling
and packaging in theory. The participant will receive a Certificate of Attendance.
Location: Online on-demand Next date: Anytime throughout the year More information:
www.vlb-berlin.org/en/bianso
l Applied Microbiology
Applied Microbiology is a oneweek full-time training course providing up-to-date knowledge in the field of practical microbiology with relevance for the brewing and beverage industry. It covers the basics of microbiology, laboratory techniques as well as microbial sampling in theory and practice. The course is conducted in the VLB’s microbiological training laboratory and in our pilot brewery.
Location: Berlin, Germany
Next date: 17 – 21 November 2025
More information: www.vlb-berlin.org/en/ microbiology2025
l Certified Brewmaster Course
The VLB’s flagship training course for prospective brewers contains a six-month full-time program providing in-depth understanding of
brewing technology with its related major fields of engineering, filling and packaging and quality control. The Certified Brewmaster Course 2025 will be held as a complete classroom event. This means, that the theoretical and practical work will alternate over the six months of the training. The Berlin brewmaster education is focused on a comprehensive, practice-oriented knowledge transfer, on an open dialog with the lecturers and on networking on an international basis.
To receive the VLB Brewmaster Certificate, the graduates have to finish the course and all exams successfully. In addition, they have to prove a minimum of 3 months practical work in a brewery before coming to the VLB. A reasonable group size for practical work guarantees an intensive and individual teaching.
Location: Berlin, Germany
Next date: 7 January – 26 June 2026
More information: www.vlb-berlin.org/en/cbc26
Photos: ew
VLB institutes and departments – Contacts
VLB Berlin, Seestrasse 13, 13353 Berlin, Germany
+ 49 (30) 450 80-0, brewmaster@vlb-berlin.org , www.vlb-berlin.org
Managing Directors
Dr.-Ing. Josef Fontaine (CEO)
fontaine @ vlb-berlin.org
Gerhard Andreas Schreiber (CFO)
g.schreiber@ vlb-berlin.org
Research Institute for Beer and Beverage Production
Dipl.-Ing. Jan Biering
biering@ vlb-berlin.org
Production & Brewing Technology
Dipl.-Ing. Jan Biering
Pilot Brewery
Dipl.-Braumeister Kurt Marshall marshall@vlb-berlin.org
Filling and Packaging Technology
Dr.-Ing. Georg Wenk wenk@vlb-berlin.org
Beverage Technology
Dipl.-Ing. Jan Fischer fischer@vlb-berlin.org
Education and Training
Dipl.-Ing. Burghard Meyer meyer@vlb-berlin.org
Research Institute for Management and Beverage Logistics
Dipl.-Ing. Norbert Heyer
heyer@ vlb-berlin.org
Dipl.-Ing. Ingo Pankoke
pankoke @ vlb-berlin.org
Beverage Logistics & Load Safety
Dipl.-Ing. Norbert Heyer
Research for returnable systems, packaging and RTI management Dipl.-Ing. Ingo Pankoke
Event Management / FIN Database Dipl.-Ing. Alexander Scharlach scharlach @ vlb-berlin.org
Further Education
Dipl.-Ing. Norbert Heyer
Testing Laboratory for Packaging M.Sc. Florian Heukäufer f.heukaeufer@vlb-berlin.org
Research Institute for Sustainability, Energy Supply and Optimization and AI
Prof. Dr. Frank Behrendt f.behrendt@vlb-berlin.org
Research Institute for Biotechnology and Water
Dr. Martin Hageböck
m.hageboeck@ vlb-berlin.org
Microbiology and Brewing Biology
Dr. Martin Hageböck
Water Quality, Ma nagement and Technology (WMT)
Dr. Alfons Ahrens
ahrens@vlb-berlin.org
Research Institute for Raw Materials and Beverage Analysis
Dr.-Ing. Nils Rettberg
n.rettberg@vlb-berlin.org
Beverage Analysis
Ludmilla Linke
linke@vlb-berlin.org
Dr. Christian Schubert c.schubert@vlb-berlin.org
Special Analysis and Research
Dr. Sarah Thörner
s.thoerner@vlb-berlin.org
Raw Materials Analysis
Gustav Creydt
creydt@vlb-berlin.org
Pilot Malting & Customer Services
Markus Wildegans
wildegans@ vlb-berlin.org
Sensory
Patrícia Diniz Fischer diniz.fischer@vlb-berlin.org
International Sales / Coordination Iberoamerica & Africa
Roberto Biurrun biurrun@vlb-berlin.org
PR and Publishing Department / Editorial Office “Brauerei Forum”
Dipl.-Ing. Olaf Hendel hendel@ vlb-berlin.org
VLB LaboTech GmbH
labotech@vlb-berlin.org
Axel-Simon-Library
Michaela Knör knoer@vlb-berlin.org
IfGB – Events Spirits & Distilling
Wiebke Künnemann kuennemann@ vlb-berlin.org
Imprint
Brauerei Forum
Technical periodical for breweries, malthouses, the beverage industry and their partners
Information service of VLB Berlin www.brauerei-forum.de ISSN 0179–2466
Publisher
Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V. Seestrasse 13, 13353 Berlin, Germany
Editorial Office
Brauerei Forum
Seestrasse 13, 13353 Berlin, Germany
Phone: + 49 (30) 4 50 80-251
Fax: + 49 (30) 4 50 80-210
Email: redaktion@brauerei-forum.de Internet: www.brauerei-forum.de
Editorial Department
Olaf Hendel, Editor-in-Chief (oh) hendel@vlb-berlin.org
Eva Wiesgrill (ew) e.wiesgrill@vlb-berlin.org
Julia Bork (jb), j.bork@vlb-berlin.org
Brauerei Forum Advisory Board
Dr.-Ing. Josef Fontaine, Dr. sc. techn. Hans-J. Manger
Advertising Sales
VLB PR and Publishing Department
Phone +49 (30) 450 80-255 media@brauerei-forum.de
Publication Dates
Appears with 8 editions a year, in German plus 2 issues in English.
Subscriptions
Domestic 95 € incl. VAT
Abroad 95 € (+ shipping)
Cancellation of the subscription in each case at the end of the year
Westkreuz Verlag, Berlin
Phone +49 (30) 7 45 20 47
Fax +49 (30) 745 30 66 abo@brauerei-forum.de
Print and Distribution
Westkreuz Verlag GmbH
Töpchiner Weg 198/200 12309 Berlin, Germany
All rights reserved. No part of this publication may be reproduced in any form without the prior written permission of VLB Berlin. We do not accept any liability of unsolicited sended scripts. The editor do not assume any responsibility for contributions marked with a name or signature.
Our next German edition will be released on 4 July 2025
The next international edition will be released on 15 September 2025
editor@brauerei-forum.de
www.brauerei-forum.de
VLB SCHEDULE 2025/2026
VLB Africa Brewing Conference 2025 2 to 4 June 2025, South Africa
VLB-Summer Party 2025 4 July 2025, Berlin
General Assembly ehem. VLBer – Brewers of Berlin 4 July 2025, Berlin
Workshop “Beer Brewing in Practice” 1 to 12 September 2025, Berlin
VLB October Convention 2025 6/7 October 2025, Berlin
General Assembly VLB Berlin 6 October 2025, Berlin
15th Ibero-American VLB Symposium 2025
10 to 12 November 2025, Parana, Brasilien
2nd Ibero-American VLB Craft Brewing Conference 2025
10 to 12 November 2025, Parana, Brasilien
Training Applied Microbiology 2025 17 to 21 November 2025, Berlin
VLB Certified Brewmaster Course 2026
7 January to 26 June 2026, Berlin
110 th VLB Brewing & Engineering Conference 2026 24 to 26 March 2026, Erding, Germany
