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​58. About the influence of different mashing methods on the beer quality of classical beer styles

Jens Voigt, Technische Universität München Weihenstephan

 

ABSTRACT: The goal of this work was to show the effects of mashing procedures on the process performance and resulting quality of beers. Three different, classic beer styles (German pilsner, American pale ale, and Bavarian dunkel) were brewed in a 250 L pilot scale. Each beer style was produced in three variants using different mashing regimes: single step infusion, multi-step infusion, and decoction The recipes for the malt bill, fermentation procedure, and storage parameters were identical. Each of the three trial beers were compared in terms of analytical and sensory parameters to explore the influence of mashing regime. While the differences in sensory analyses were not too large, the paper shows that choosing simpler mashing procedures still resulted in very acceptable qualities and characteristic sensory values. The paper reports that not only the originally preferred methods of brewing led to high quality products, but alternative mashing regimes also provided good options, especially if the brewing process equipment only allowed limited possibilities.

 

Jens Voigt received a diploma engineer (M.S.) degree in brewing and beverage technology from TU München-Weihenstephan, Germany, in 1985. He started his career with A. Steinecker GmbH, Freising, as a technical engineer in brewhouse, fermentation, and filtration equipment. He held sales, product, and manager positions with Steinecker until 1995. From 1988 until 1992 he worked on his doctorate in the brewing technology of beer foam from Weihenstephan (Prof. Dr. Narziß). In 1996 he joined Doemens Brewing School in Munich, Germany, as managing director. In late 1997 he joined Heinrich Huppmann GmbH, Kitzingen, Germany, as key account manager for brewery equipment and was managing director of brewmaxx, a supplier of software solutions for the brewing industry. Since early 2004 he has been a research associate with Karl Sommer (mechanical engineering and process technology) at the WZW (Wissenschaftszentrum Weihenstephan [Center of Life Science, Technische Universität München-Weihenstephan]) working on brewing and beverage process technology issues. He is a member of MBAA and IBD, the editorial board of the Journal of the Institute of Brewing and MBAA Technical Quarterly. He is a publicly certified expert in brewing and beverage technology.