News

Dear Sir or Madam, in order to provide you with as much advance notice as possible, we would like to inform you for your production that the Yeast Center will be closed from 22.12.25 until 11.01.26. During this time, no yeast shipments will be made and no orders will be processed. For yeast… [read more]

Registration is now open. Please note that all presentations will be held in German. [read more]

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The Research Centre for Brewing and Food Quality congratulates Ms Magarete Littel on her 25th anniversary of service. We would like to thank her for her many years of service and her great commitment as a chemical laboratory assistant in our team! [read more]

The Weihenstephan Research Centre for Brewing and Food Quality congratulates PD Dr.-Ing. habil. Mathias Hutzler on his appointment as Privatdozent.Dr Mathias Hutzler habilitated at the TU Berlin in 2022 on the topic of "Yeast biodiversity of traditional and modern hop-containing beer fermentations… [read more]

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Frau Dr. Martina Gastl begrüßte am 17.08.2023 zum Talk@TheBrewery unseren Gast Dr. Glen Fox, Anheuser-Bush endowed Professor for Malting and Brewing Sciences der University of California, Davis. Dr. Fox leitet dort das Brewing Science Programm. In seinem Vortrag zum Thema: Challenges ahead in the US… [read more]

This study provides the manufacturing process and the main physicochemical characteristics to describe the Guatemalan artisanal beverages Boj and Suchiles. Flow charts were established for the manufacturing processes of these two indigenous fermented beverages of Guatemala. Physicochemical… [read more]

“Saccharomyces pastorianus, which is responsible for the production of bottom-fermented lager beer, is a hybrid species that arose from the mating of the top-fermenting ale yeast Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus around the start of the 17th century. Based on… [read more]

Price Adjustment Notice for Services as of May, 2023 [read more]