Presenter: Gerrit Bluemelhuber, Doemens Academy GmbH, Graefelfing, Germany. Coauthor(s): Bertram Sacher, Doemens Academy GmbH, Graefelfing, Germany.
Wheat beers are very common top-fermenting beers. The two major possibilities for influencing aroma are the 4-vinylguaiacol (clove) aroma and the isoamylacetate (banana) aroma. It is well documented that the choice of yeast strain influences the formation of these flavors. Although the yeast strain definitely has a big influence on the aroma profile, there are a few more important aspects during the brewing process that influence the aroma profile. Raw materials , method of mashing, conditions of fermentation (especially temperature), and equipment used all influence the final aroma profile. In this presentation different aspects and their influence will be shown.
Gerrit Bluemelhuber was born in Mainz, Germany. After working in the Sonnenbrauerei, Mainz, Germany, he started his studies in Weihenstephan, where he received a Dipl.-Ing. degree in brewing and beverage technology in 1996. After that he worked at the Technical University of Munich, where he received his Ph.D. degree in 2002. From 2004 to 2009 he worked in his own engineering firm as a consultant for energy and environmental techniques. Since April 2009 Gerrit has been the managing director for consultancy at Doemens in Graefelfing, Germany. He is responsible for the complete consultancy portfolio of Doemens and for the scientific projects that are executed by Doemens.
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