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.
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.
Evaluation of wort boiling systems
Service package: determine, evaluate, optimize
“Contamination and then what?” Modern detection and identification methods
Microbiological risk assessment of low-alcohol/non-alcoholic beers and beer mix beverages.
The Yeast Center
International sale of yeast strains – quick and reliable
TUM yeast brands
New from the Yeast Center
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.
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.
- easy cleanability
- food safety
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.
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...
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.