The flavor profile – a package for beer characterization and a useful tool for breweries

The flavor profile is an analysis package that was specifically developed to give breweries the possibility of analyzing and characterizing their beer with regard to the key beer flavors.

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Ageing process of a beer

Determining the ageing process helps to clearly identify possible technological weak points and therefore forms the basis of flavor stability in terms of quality optimization.

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Evaluation of wort boiling systems

Service package: determine, evaluate, optimize

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“Contamination and then what?” Modern detection and identification methods

Microbiological risk assessment of low-alcohol/non-alcoholic beers and beer mix beverages.

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The Yeast Center

International sale of yeast strains – quick and reliable

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TUM yeast brands

New from the Yeast Center

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The Beer Carousel – an annual overview of beer quality in comparison with the competition

An anonymous comparison of your beer with those of other breweries.

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National - Independent - Competent

The Research Center Weihenstephan for Brewing and Food Quality is the successor organization of the State Brewing Technology Testing and Research Institute Weihenstephan.

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Hygienic Design

-  easy cleanability
-  food safety

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Beer spoilage bacteria – real-time PCR

Since June 2009, the Research Center Weihenstephan for Brewing and Food Quality has offered the detection and identification of beer spoilage and potential beer spoilage bacteria as contract analysis.

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Turbidity stability as a quality parameter of wheat beers

The turbidity stability of wheat beer is a key quality characteristic. Consumers expect a permanently naturally cloudy product from a freshly pulled wheat beer...

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Weihenstephan Quality Standard

The Research Center Weihenstephan is part of the TUM and its role is to support and advise the brewing industry in technical, technological, economic and energy-related matters utilizing its scientific knowledge and practical experience.

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