Table of Contents
Insights into a systematic analysis of novel brewhouse worts in comparison to conventional lauter tun worts and its effects on the brewing process
Isabel Wasmuht
The present paper, as continuation of the review “Relevant process steps influencing wort and beer composition and quality: A review” [1], deals with the results of a systematic analysis of novel brewhouse worts, based on an integrated, dynamic lautering technology, in comparison to conventional lauter tun worts and its effects on the whole brewing process. In order to balance and compare the influence on the wort composition and the impact of certain ingredients, top- and bottom-fermented beers are produced on a 30-liter scale using the conventional and a novel brewing technology. It is shown that the alternative brewhouse technology and the resulting process influence the entire brewing and fermentation process as well as the finished beer. Compared to the conventional brewhouse, the novel brewhouse system exhibits advantageous differences. Nutrient-rich wort is produced for the yeast and high final fermentation degrees are achieved during the fermentation process. The results show, the new brewhouse technology is a suitable alternative to the existing brewhouse technology.
Descriptors: brewing, rotary disk filter, wort composition, beer composition, processing, fermentation
BrewingScience, 77 (May/June 2024), pp. 57-65
