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 Weihenstephan the elections for the chairman and the advisory board were…
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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 brewing and the history of brewing technology.
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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 their targeted expansion via developed yeast hunting methods”.
We wish…
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In issue 4 (2021) of New Food Magazine Dr. Mathias Hutzler gives an overview of the applicability of Matrix Assisted Laser Desorption Ionization Time of Flight (MALDI-ToF) Mass Spectrometry for identifying microorganisms in the beverage industry as it is used by the Research Center Weihenstephan for…
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Recently reactivated by Dr. Mathias Hutzler from an old freeze-dried stock of yeast, Franconia - TUM 35 was recommended throughout the 1950s by Dr. Ludwig Narziss for brewing well balanced bottom fermented beers. This yeast has been shown to also excel at producing hop forward beers.
To continue…
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for Martin Zarnkow and Fritz Jacob as well as Ferdinand Gutsch, Friedrich Banke, Kohles, Michael Kohles
“Evaluation of the aroma transfer during cold stuffing using a novel extraction concept”
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for Martin Zarnkow, Fritz Jacob, Sandro Cocuzza, Alexander Stallforth, Frank Peifer
"The impact of dry hopping on selected physical and chemical attributes of beer
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