Analytical Session
Adam Broz, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
Co-author(s): Petr Kosin and Jan Savel, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
ABSTRACT: Traditional brewers are facing the pressure of
being fully competitive in the beer market. Their more difficult
position comes from the use of traditional recipes and natural raw
materials. The traditional brewing philosophy brings higher production
costs due to higher energy demands and the higher price of raw
materials. The traditional brewer has to be very careful about any
technological changes. Possible savings in this case could be found by
the increase of process effectiveness and minimization of extract loss
in the production pathway. All steps to higher effectiveness must be
proved in quality tests. Either analytical specifications or complex
characteristics, and the sensory profile of a beer must be kept
constant. One of the complex characteristics is beer foam, which is very
sensitive to any technological changes and could indicate not only foam
problems. A special method has been developed that allows measurement
of foam potential in brewing intermediates. The method could be used as
well for intermediates without any carbon dioxide content or sample
filtration to obtain results immediately. Using this unique method, a
study was implemented that tests the qualitative impact on beer when two
extract loss decreasing techniques are used: wort recovery from
sediment in a whirlpool and beer recovery from yeast after main
fermentation, as well as after maturation. Different process modes of
wort or beer recovery were tested to obtain a saving solution without
any quality damage in the conditions of a traditional industrial brewery
(volume 650 hL per brew, two-mash process, two-phase fermentation). A
decanter separator installed after the whirlpool was tested in
production scale. Separated wort was added into the wort line before
cooling, followed by two-phase fermentation. Next to matrix foaming
potential, amounts of wort recovered, removed solids, fatty acids,
tannoids, nitrogen of MW > 5,000 in wort, wort concentration, dry
matter, color, pH value, colloidal stability of beer, and beer sensory
profile were analyzed. A cross-flow micro-filtration device was
installed and run for recovery of beer from yeast. Recovered beer was
added to young beer before maturation. Matrix foam potential, original
extract, real extract, alcohol, color, pH value, bitterness, colloidal
stability of beer, and beer sensory profile were analyzed. A new
approach to judging the suitability of brewing intermediate recovery
methods was used, with a focus on the complex evaluation of foaming
potential. Using a very sensitive method of matrix foaming potential
could reveal beer foam problems in early production phases. Results were
compared with NIBEM and foam developed using a pouring test in final
beer. Evaluation of such an important beer characteristic accompanied by
stability and sensory measurements in final beer allows brewers to
select optimal solutions for savings with no risk to quality.
Adam
Broz received a Dipl.-Ing. (M.S. equivalent) degree in brewing and
malting from the Institute of Chemical Technology Prague, Czech
Republic, in 1999. He has been employed for Budweiser Budvar N.C. in
Ceske Budejovice, Czech Republic, since his graduation. He worked as a
technician (1999–2001), a brewhouse chief (2001–2004), a plant
technologist (2004–2006), and a deputy brewmaster (2006–2008). Since
2009, he has been working as a technical and production director. He
received a Ph.D. degree in biotechnology from the Institute of Chemical
Technology Prague in January 2011.
VIEW PRESENTATION 87
