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Colour analysing of IPA brewing phases, including daily measuring of the fermentation process

Barczi András, Szabó Dorottya, Magyari Péter, Géczi Gábor

Science, Technology and Innovation

2022

Vol. 15, no. 1-2

1--7

Over the last decade, the brewing revolution has shown a new face to brewing. Besides the large-scale production, small-scale, artisanal hand crafted, and home breweries have also become important and relevant. This change has forced large-scale companies to change their usual methods and brew other types of recipes as well.One of the most popular ALE-type beers is the Indian Pale Ale (IPA), which gives beer a fruity-citrus flavour due to its hop content. It is especially popular with novice brewers as it has no enormous machine requirements compared to LAGER-type beers.In the study, we made our already known and popular recipe, a New England IPA, in a 30-litre brewing pot. This type requires only one type of malt; however, we added barley flakes, oat flakes, and wheat flakes to enhance the flavour. Hops are very dominant in the taste of this type of beer, five of which were used during brewing and later at “dry hopping” during fermentation.Sampling was performed every minute during mashing, brewing, hopping, cooling, and yeasting with a calibrated NIX-type measuring device with repetition to avoid measurement errors. During the fermentation stage, the colour change was observed by daily sampling. The study aims to separate the stages of brewing by colour and identify the stages of the already known biological and chemical activities by colour. This study is the first part of a more extended series of experiments where we will perform similar experiments on several types of beer (LAGER, STOUT, APA, WHEAT, RED, etc.). We would also like to know about the possible effect of carbonisation on colour, the possible effect of storage in a bottle on colour, and possible deviations from a similar decoction.

Piwo bezalkoholowe – jakie to proste

Jackowski Mateusz

Przemysł Spożywczy

2021

T. 75, nr 8

45--47

Piwo jest obecnie jednym z najpopularniejszych napojów na świecie. W samej Unii Europejskiej wyprodukowano 34 miliardy litrow tego napoju. Popyt na piwo utrzymuje się na w miarę stałym poziomie, lecz konsumenci coraz częściej wybierają produkty bezalkoholowe lub niskoalkoholowe. Obecnie istniejące metody produkcji piwa bezalkoholowego można podzielić na dwa rodzaje: metody biologiczne i fizyczne. Metody biologiczne polegają na niedopuszczeniu do wytworzenia etanolu poprzez ingerencję w biochemię procesu. Metody fizyczne skupiają się na usunięciu etanolu z gotowego produktu. Wśród najczęściej stosowanych metod biologicznych wyróżnia się zmiany w metodzie zacierania, przerwaną fermentację, ciągłą fermentację jak i zmianę stosowanych mikroorganizmów fermentujących brzeczkę. Wśród metod fizycznych najczęściej stosuje się metody membranowe takie jak perwaporacja oraz metody termiczne takie jak odparowanie czy rektyfikacja próżniowa.

Beer is one of the most popular drinks in the world. In 2019, 34 billion liters of beer were produced in European Union. The demand for beer remains stable, but consumers choose non-alcoholic and low-alcohol beers more often than in previous years. Modern methods of producting non-alcoholic beer can be divided into two groups: biological and physical. Biological methods focus on the biochemistry of brewing, which disrupts formation of ethanol. Among the biological methods, the following should be listed: changes in the mashing regime, interrupted fermentation, continuous fermentation, change of fermentation microorganism. Physical methods are designed to remove ethanol from the standard beer. Such methods are membrane techniques like pervaporation and thermal techniques like evaporation or vacuum rectification.