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Brewing with 100 % green malt: process development and technical challenges
By: Celina Dugulin, Luisa María Acuña Muñoz, Jasper Buyse, Irina Bolat, Gert De Rouck, David Cook
23/02/2021
Brewing with undried, germinated (green) malt has the potential to lower energy and water usage in the malting and brewing chain However, doing so introduces new technical, as well as biochemical (flavour) challenges.
IBD Membership Required
Identification of Critical Factors in Malt Production Related to Beer Flavour (In)stability
By: Weronika Filipowska, Irina Bolat, Paula Bustillo Trueba, Maciej Ditrych, Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
23/02/2021
During storage, beer flavour deteriorates as a result of various (bio)chemical reactions taking place in the closed beer package.
IBD Membership Required
Fermentation Monitoring using existing Pressure Transmitters
By: Graeme Gibson
23/02/2021
The aim of this poster is to show how Fermentation rates can be accurately monitored in Real time using existing pressure transm itters in Fermentation vessels.
IBD Membership Required
Nurturing a Brewers Sandpit
By: Russ Gosling, Gary Faulkner, Kirsty Harding
23/02/2021
Developing a creative hub at the centre of our NPD enterprise
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Preparing for gluten free products in a Brewery
By: Sarah Haigh
23/02/2021
The West End Brewery in Adelaide has traditionally been a beer brewing facility, along with production of a small volume of ciders and RTDs (ready to drink) The opportunity arose to brew a newly developed gluten free rice based product in the form of a seltzer at West End
IBD Membership Required
Kebari® Barley: Moving Beyond Beer
By: CA Howitt, ML Colgrave, MJ Blundell, AR Bird, SP Yeap, I Brown, JM Clarke
23/02/2021
People suffering from coeliac disease (CD) and non-coeliac gluten sensitivity (NCGS), are required to maintain a lifelong avoidance of gluten containing foods and beverages, such as flour, malt or beer. The typical gluten-free diet consists of food with higher GI, reduced fibre, increased fat, higher cost and poor palatability.
IBD Membership Required
Practical Application of Best Practice Microbiology in an Unpasteurised Craft Brewery
23/02/2021
Routine microbiological quality control is essential for maintaining product quality and needs to be set at a standard and results monitored and acted upon to remove or prevent contamination of product
IBD Membership Required
The Not So Sweet Taste of Success
By: Jeff Stewart, John Meehan, Larissa Burns
23/03/2021
In 2015, Lion launched a marketing campaign, ‘Beer the Beautiful Truth’, which set out to provide consumers with nutrition information about its beers. Nutrition information panels on product labelling were accompanied by claims about carbohydrate, energy and sugar content.
IBD Membership Required
Pesticides introduced by Adjuncts: Their Fate during Beer Brewing
By: Ida Kallehauge Nielsen, Lene Duedahl-Olesen, Mette Erecius Poulsen, Benjamin L Schulz, Timothy John Hobley
23/02/2021
IBD Membership Required
A Filter Improvement Project on Membrane Filters
By: P. Van Der Vyver, N. Briggs, J. Meehan
23/02/2021
The Castlemaine Perkins Brewery in Brisbane uses Pall PROFi ® crossflow membrane filters to clarify the maturation beer prior to transfer to the bright beer cellar The