Aktuelles
Frozen bottom-fermenting yeast – the format of the future
Dr. Hutzler explains the advantages of this new format[more]
General Assembly of the DBMB and Elections in Weihenstephan
Due to the general assembly being postponed because of the Corona virus, chairman Martin Zuber reported on the past 4 years in front of ca. 50 attending members of the DBMB. Over the course of the assembly at the Bräustüberl...[more]
Farewell to Karl-Heinz Bromig. Thank you!
The Research Weihenstephan Center for Brewing and Food Quality would like to thank Karl‑Heinz Bromig for his work as deputy head and brewmaster of the division instrumental analytics. Since 1990, i.e. for 32 years, Mr Bromig has...[more]
Dr. Martin Zarnkow lectures at TU Clausthal
The Research Center Weihenstephan for Brewing and Food Quality congratulates Dr. Martin Zarnkow, head of research and development, on his teaching assignment at TU Clausthal. He will hold lectures about selected aspects of...[more]
Successful habilitation of Dr. Mathias Hutzler
The Research Center Weihenstephan for Brewing and Food Quality congratulates Dr. Mathias Hutzler for finishing his habilitation at TU Berlin with the topic “Yeast biodiversity of traditional and modern hop beer fermentations and...[more]
New analysis packages yeast propagation plants and wort acidification
47070 microbiological status of yeast propagation plants bottom-fermenting yeast 310 € (net) 47070 microbiological status of yeast propagation plants top-fermenting...[more]
The Weihenstephan Research Center congratulates Philipp Kufner
The Research Center for Brewing and Food Quality congratulates our apprentice Philipp Kufner on his outstanding result in his final exams. He has finished his apprenticeship as one of the best in his year and was awarded with...[more]