Better Tasting Beer Thanks To Microscopy

Scientists at the Institute for Brewing and Beverage Technology at the Technical University of Munich are working on how to perfect the enjoyment of beer. By utilising ZEISS microscopes and the latest brewing technology, they are bringing innovative research to a discipline with a long-standing tradition.   Christoph Neugrodda picks…

Case Study: Zwettler—Beer Fit For The Future

Zwettler’s new energy-saving installations help enable the brewery to operate in an even more environmentally sound way. By Andreas Biniasch, technical writer, ifm electronic.   Zwettler’s private brewery has invested approximately €15 million (US $18.5 million) to expand and modernise their facility in the town of the same name in Lower…

Yeast Solutions For Challenges In A New Age

Along with rapidly evolving consumer trends in Asia Pacific, APFI speaks to Joergen Lundgaard, managing director at Lesaffre Asia Pacific, about the improving yeast and baking solutions.   Could you give us a brief overview of yeast applications? Yeast is most commonly known for its leavening properties and usage in…

Capitalising On Malt For Beer Brewing

Malt is essential in beer brewing, but the flavour it provides is often forgotten as manufacturers use the hops or yeast to tailor flavour instead. How can they capitalise on malt better? By Dr Nigel Davies, manufacturing and sustainability director, Muntons, and Jonathan Lau, sales & marketing director, Muntons Ingredients…
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