Research Center Weihenstephan
for Brewing and Food Quality
Looking Back in History
The Weihenstephan Research Center for Brewing and Food Quality is a division of the Weihenstephan Science Center for Nutrition, Agriculture and the Environment at the TU Munich with multi-faceted competence.
Over a Century of Experience
The Weihenstephan Research Center for Brewing and Food Quality, formerly known as the State Brewing Technology Testing and Experimental Station at Weihenstephan, has existed for more than 125 years and serves the brewing, malting and beverage industries as well as their associated suppliers with a comprehensive consulting and analysis program.
The organization was founded in 1855 as the private Experimental Station for Brewing Technology by Privy Councilor Dr. Hans Vogel in Memmingen. From the very beginning, the primary goal was to support and promote the brewing industry through advising and consultation. Today, as for the past 125 years, our goals have remained consistent with the founding philosophy:
"To achieve success in the brewing industry, theoretical knowledge must complement the practical knowledge gained from experience."
Supporting Smaller Breweries
Even during the time the Experimental Station was a private enterprise, the Bavarian state government took an interest in the development of small and mid-sized breweries and stating “that by practical as well as theoretical means, the needs of small to mid-sized breweries should be adequately addressed.” Furthermore, breweries should have the opportunity to have their raw materials and finished products analyzed and to have greater access to information regarding equipment and technology.
Because the Experimental Station provided much-needed practical information at that time, its services were immediately in demand and it was well-received by the brewing industry.
The Latest Technology
Today, the Weihenstephan Research Center for Brewing and Food Quality employs a staff of 45 and is officially recognized as an independent commercial division of the Weihenstephan Science Center for Nutrition, Agriculture and the Environment at the Technische Universität of Munich. Using the latest methods, the Research Center supports the brewing industry, beverage filling plants and associated suppliers as a consulting institute for engineering and technology and provides assistance with equipment for brewing and filling, water and wastewater management as well as energy efficiency through application of our scientific knowledge and practical expertise.
Our team of highly-trained, experienced specialists working in state of the art laboratories as well as in our own pilot brewery, draw on the latest research from the brewing and beverage industries to offer our clients the best possible service. We are accredited as an official testing laboratory in accordance with DIN EN ISO 17025:2000 standards by the Deutsche Akkreditierungsrat (German accreditation council).
In addition to these services, the Research Center also actively supports research and teaching within the Center for Life Sciences at Weihenstephan. Together with various industry partners, we sponsor numerous semester research projects as well as theses for masters’ and doctoral students. Research topics focus on practical solutions to real-world problems encountered throughout the brewing and beverage industries. The information gained from this research is immediately incorporated into the seminars offered by the Research Center.
• In 1892, the Experimental Station was moved to Weihenstephan.
• In 1922, the State of Bavaria gained ownership of the Experimental Station, and it was placed in the Faculty for Brewing at the Technische Hochschule München.
• Dr. J. Ernst served as the director and was succeeded by Prof. Dr. F. Weinfurtner in 1952, who was followed by Prof. Dr. B. Mändl in 1968 and by Prof. S. Donhauser in 1980.
• After Dr. Donhauser retired in 1995, Prof. Dr. H. Miedaner was appointed director.
• In 2004, with the appointment of Prof. Dr. Dr. H. Parlar, an internationally recognized specialist in the challenging field of precision chemical analysis, the course was set for the Research Center to expand its expertise to include food as well.