Research Center Weihenstephan
for Brewing and Food Quality
15 Feb 2012 – New Mebak Volume released
08 SEPT 2011 – Brauwelt International 2011/V, p. 268272 – Quality control begins with yeast culturing
Yeast in its purest form
Consistency in beer quality is dependent on many factors. In addition to water, malt and hops, brewing yeast is an essential raw material and plays an important role in successfully producing beers of premium quality. The Weihenstephan Research Center for Brewing and Food Quality at Technische Universität München has developed a comprehensive quality control program for the culturing and propagation of brewing yeast, which fulfills the stringent demands placed on their pure yeast cultures by brewers.
08 SEPT 2011 - Research Center Weihenstephan accredited again
Das Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität ist ein bereits seit 1996 durchgehend akkreditiertes Institut. Auch in diesem Jahr erhielt das Forschungszentrum die Reakkreditierung nach DIN EN ISO/IEC 17025 von der Deutschen Akkreditierungsstelle (DAKKS), und konnte somit erneut den hohen Qualitätsstandard seiner Analysen in den Bereichen Mikrobiologie, Chemisch-Technische Analyse, Instrumentelle Analytik und Hygienic- Design bestätigen. Akkreditierte Laboratorien unterliegen einer regelmäßigen Kontrolle und müssen ihre Qualifikation permanent nachweisen. Das Forschungszentrum freut sich, höchsten Analysenstandard zu gewährleisten. >> translated soon
11 APR 2011 - Dr. Nienaber Preis for Young Scientists
On 29 MAR 2011, in association with the annual meeting of the Society for Hop Research (Gesellschaft der Hopfenforschung e.V.), the “Dr. Nienaber Prize” was awarded for scientific work which is particularly applicable in brewing technology and raw materials. Dr.-Ing. Matthias Hutzler, now head of the microbiology department at the Weihenstephan Research Center for Brewing and Food Quality, was recognized for his dissertation entitled “The Development and Optimization of Methods for Identifying and Differentiating Yeasts Relevant for the Beverage Industry”. The topic was proposed by Prof. Dr.-Ing. Eberhard Geiger.
Additionally, Dipl.-Ing. Jennifer Koob was honored for her diploma thesis, the subject of which is a new process for indirectly detecting the presence of beer spoiling bacteria in finished products. Ms. Koob is continuing her research at the Weihenstephan Research Center.
15 SEP 2010 - The Weihenstephan Research Center presents High Quality Yeast at the Brau Beviale (Hall 6 / Stand 108)
The Weihenstephan Research Center for Brewing and Food Quality will again be present at this year’s Brau Beviale (Hall 6 / Stand 108) and will be introducing the Yeast Center at the convention this year. As part of the Weihenstephan Research Center, the Yeast Center will offer pure yeast strains and bacteria starter cultures. The yeast strains include both top and bottom-fermenting strains of beer yeast, wine and sparkling wine yeast, as well as distiller's yeast and special yeast. The bacteria starter cultures are comprised of strains for the biological acidification of wort and also those for producing beverages using alternative methods of fermentation. So, what's so special about that? All starter cultures are evaluated in the Microbiology Department using a quality assurance system specifically designed...
03 MAR 2010 – PCR Workshop at the Weihenstephan Research Center
In order to maintain a high level of quality, a brewer must always strive to keep his beer free of beer-spoiling microorganisms. In a worst case, these microbes can cause a beer to leave its drinkers with a permanently negative impression, which no brewmaster would ever wish for. Problems stemming from beer-spoiling microbes include unwanted turbidity, acidification, slime formation and undesirable changes to the aroma and flavor.
Given that conventional microbiological methods normally require 5 to 14 days to produce discernible results, real time PCR has become well known as a rapid method for detecting “beer spoilers”. With this innovative technology, quality assurance in the brewing industry is in step with the latest technology. Independent of the type of sample, the detection of beer-spoiling bacteria and also their…
11 FEB 2010 – Yeast Strains for Breweries and for Research
The Weihenstephan Research Center for Brewing and Food Quality at the Technical University of Munich has reacted to the frequent requests it has received from numerous breweries around the world and has now begun to offer the following services: Customers can purchase brewing yeast directly from the Weihenstephan Research Center for Brewing and Food Quality and can also directly deposit their breweries’ own strains there for safekeeping; moreover, the technical and technological characterization of the yeast strains from the Research Center are now available in addition to microbiological quality control of brewing yeast strains according to the guidelines of an accredited laboratory; testing for brewery-specific problem areas in yeast technology is now offered as well.
Due to this high level of demand, the Weihenstephan Research Center for Brewing and Food Quality places a great deal of emphasis on sales and distribution of the classic Weihenstephan yeast strains within the framework of its external services. This yeast is tested for purity using the accredited microbiological methods implemented for detecting beer-spoiling microorganisms. In doing so, these standard methods…
01 SEP 2009 – Research Prize awarded by the Barth-Haas Group goes to the Weihenstephan Research Center
Within the framework of research work conducted at the Weihenstephan Research Center for Brewing and Food Quality, new discoveries were made with respect to the influence of hops on gushing. For her outstanding Master’s Thesis, Ms. Claudia Ronquillo, a brewing science student at Weihenstephan from Guatemala, together with Prof. Dr. Vladimir Ilberg (Ms. Ronquillo’s advisor), was awarded the coveted Barth Grant, a scholarship for 2,000.- Euro. The official awards ceremony took place in the library of the Weihenstephan Research Center on August 10, 2009. Dr. Christina Schönberger, Technical Director of the Barth-Haas Group ceremoniously handed over the certificate to the winner. In earlier research work conducted at the Research Center, a new mechanism for gushing was discovered. The particles that trigger excessive foaming are small, approximately 1 – 2 nanometers…
10 SEP 2009 - Dipl. -Ing. Mathias Hutzler Appointed New Head of the Microbiology Department at the Weihenstephan Research Center
At the Weihenstephan Research Center for Brewing and Food Quality, TU München, Dipl.-Ing. Mathias Hutzler, has taken over the responsibilities of head of the Microbiology Laboratory from his predecessor Dr. Vogel . „Mr. Hutzler will be working to expand the microbiology department and the services offered, while meeting the demands posed by modern quality assurance on microbiological quality control. He plans to place more emphasis on the areas of rapid detection methods as well as identification and characterization of beer-spoiling and beverage-spoiling microorganisms and yeast strains" according to Dr. Fritz Jacob, Technical Director of the Weihenstephan Research Center. Mr. Hutzler was born in Regensburg, Germany. His dissertation topic focused on the development and optimization of methods for the identification and differentiation of yeast relevant to beverage production. He has held a position as a scientific research assistant under Prof. Dr.-Ing. E. Geiger at the Chair for Brewing Technology II. This position involved responsibilities for lecture and laboratory courses in the area of Microbiological Quality Monitoring and Quality Control. He studied Technology and Biotechnology of Foods at TU München, Weihenstephan, specializing in molecular and microbiological analysis.
18 AUG 2009 – The Aroma Profile and the Aging Process of Beer – A New Analysis Package offered by the Weihenstephan Research Center
The Weihenstephan Research Center for Brewing and Food Quality now offers a new service within the framework of the beer carousel: The aroma profile. The brewing industry expressed a desire for a neutral laboratory to provide an unbiased characterization of is beers, including information about how aging processes affect beer flavor. The Research Center has responded to this request by developing a new analysis package: A basic chemical analysis (ºP, alcohol, pH), flavor (rating scheme), comprehensive GC analysis (esters, fatty acid esters, higher alcohols, free DMS and other fermentation by-products) as well as tests for determining aging factors (heat, oxygen, aging indicators). An aroma profile unquestionably facilitates the identification of possible weak points in technology…
10 JUN 2009 - Donation for the Kindervilla Kindergarten
The 5 Senses Seminar offered by the Weihenstephan Research Center in Freising was a resounding success. More than 150 beer enthusiasts listened raptly as beer expert Dr. Ilberg gave a humorous and interesting explanation of the complex processes behind beer production.
The presentation was free of cost, but voluntary donations were requested, the proceeds of which were presented the Dr. Gudula Wernekke-Rastetter Kindervilla kindergarten.
On Thursday, 14 July 2009, a donation of 300 € was ceremoniously presented to the director of the kindergarten, Mrs. Regina Süßwilke.
Dr.-Ing. Fritz Jacob was on hand, bringing with him a colorful gift bag with the donation, an official donation certificate and a basket filled to the brim with fruit and chocolate for the twelve children...
06 APR 2009 - 5 Senses Beer Seminar, 20 JUN 2009 - Experience beer: hear, see, taste, feel and smell beer at Weihenstephan
On Saturday, 20 JUN 2009, the Weihenstephan Research Center will hold the first 5 Senses Beer Seminar from 1 pm to 3 pm in lecture hall 14H (Zentrales Hörsaalgebäude, Am Forum 6 in Freising). The 5 Senses Beer Seminar is intended for all who would like to learn more about beer. Questions such as "How is beer made?", "What does malt actually look like?", "How does a really good beer smell and taste?", "Why should beer not be packaged in green bottles?" and "Is beer really nade according to the Beer Purity Law?" will be addressed.
14 AUG 2008 - Eichbaum Breweries Awarded the Weihenstephan Quality Standard
It was finalized on 14 August, 2008: The very first Weihenstephan Quality Standard was awarded. Dr. Fritz Jacob, Technical Director of the Weihenstephan Research Center for Brewing and Food Quality, bestowed the quality seal on Achim Kalweit, Head of Marketing and Sales of Eichbaum-Brauereien AG, based in Mannheim, Germany for their "Karamalz" and "Karamalz Fresh Lemon" beverage products. The trade journal Brauwelt found the opportunity to conduct a detailed interview after the awards ceremony.