New developments in brewing technology

C. Prechtl

Abstract
Major changes in use of raw materials and in brewing technology in North America during the past ten years are reviewed and predictions made for the next decade. There is increasing interest in 2-row malt and in hop extracts. The tangential-entry hot-wort tank and the Strainmaster lauter-tub are new developments in equipment. With respect to brewhouse procedure, the protein rest has been reduced and longer boiling of the last additions of hops is common. A new system of continuous aging is described. Diatomaceous earth has largely replaced pulp for final filtration and membrane filtration is being employed. Only one chemical preservative is in general use. Two new types of beer have found some demand: malt liquor and the so-called low carbohydrate beer.