An anonymous comparison – the beer carousel
What is the competition doing?
Wouldn't you like to know how your beer compares to that of your competitors? The solution: the anonymous Beer Carousel of the Research Center Weihenstephan. The aim of the project is to compare your own company with other breweries on the market. The evaluation can help to research the causes of any flaws to uncover and rectify any weak points, continually improving your product quality.
Monthly evaluation provides insight
In 2004, the Research Center Weihenstephan for Brewing and Food Quality started the project to statistically evaluate beer analyses. Each month your brewery sends your beer to the Research Center.
Part of the beer is artificially aged, shaken for 24 hours and stored at 40 °C for 4 days, which corresponds to a natural ageing of about 3–4 months. The fresh and aged beers are tasted in accordance with DLG (German Agricultural Society), and the fresh beer is also analyzed. The analysis determines foam stability along with several typical characteristics such as original wort, alcohol, pH etc. The characteristics of fresh beer flavor, artificially aged beer flavor and foam stability are statistically evaluated and incorporated anonymously in a monthly company comparison.
The package includes:
Sample collection (within Germany)
Comprehensive analysis
Written evaluation
Certificate of analysis
Flavor profile and ageing behavior
Not only recommended for off flavors
A flavor profile helps to clearly identify possible technological weak areas in your product. Even if your beer appears especially good with no off flavors, this is still a useful exercise. It is important for the results of the flavor profile to specifically reflect the production conditions and therefore form the basis of further quality optimization.
The following criteria are analyzed for a fresh beer:
Brief chemical analysis (ºP, alcohol, pH)
Flavor (point system)
Complete GC analysis (esters, fatty acid esters, higher alcohols, DMS free and other fermentation by-products)
Ageing components (heat, acid and ageing indicators)
The flavor and ageing components are also determined for the artificially aged samples.
The analysis values are supplemented with:
a comparison of the achieved points during tasting with the results of the beer carousel
a comparison of the fermentation by-products with standard values
a written, detailed evaluation of all the results
Microbiological analysis in breweries and beverage companies is a key element within a well-functioning quality organization. The Research Center Weihenstephan BLQ is a partner in the optimization of routine microbiological analytics, in microbiological troubleshooting in the event of contamination, and in cause determination.
Our services include:
Analysis of conventional microbiological accumulations using specific methods of analysis; modern molecular biology methods, water analysis according to the German Drinking Water Ordinance (TrinwV), water analysis according to the Mineral and Table Waters Ordinance (MTVO); development of new cultivation, detection and identification methods; description of newly occurring bacteria; verification and identification of beer-spoilage bacterial using real-time PCR in an extremely short, process-orientated period, identification of microorganisms using DNA sequencing analysis, rapid detection method to differentiate the fermentation behavior of yeasts (whether bottom or top fermenting), identification of foreign yeast strains, detection and identification of beverage-spoilage bacteria, molecular biology characterization methods etc.
Which bacteria can flourish in my beer or beverage? Which hygiene-related bacteria in a company are hazardous and which are harmless? This can be easily investigated with the microbiological product test for harmful bacteria. The result of the test provides information on the microbiological susceptibility of a product.
Consumers are primarily interested in three characteristics: foam, flavor and clarity (or the turbidity stability in a cloudy beer). However, the nature of beer means that all three characteristics change dynamically. Depending on the ingredients and technology used, it is unavoidable that particles settle after a certain period of time.
The turbidity can be roughly divided into two types: opalescent turbidity (measurement 90°) and particles (measurement 25 or 11°). β-glucans, proteins and α-glucans are responsible for opalescent turbidity. The α-glucans have two sources. The yeast and the starch. The causes of particles can be categorized into three groups: filter aids, crystals and foreign particles.
The Research Center offers a turbidity package, which can be used in its entirety or in part to sustainably improve the clarity of your beer.
The following flow diagram shows the steps of this process.
In addition to these analytical tests, it is of course possible to contact our consultants at any time to assess your brewery technology on site.
Consumers are primarily interested in three characteristics: foam, flavor and clarity (or the turbidity stability in a cloudy beer). However, the nature of beer means that all three characteristics change dynamically. Depending on the ingredients and technology used, it is unavoidable that particles settle after a certain period of time.
The turbidity can be roughly divided into two types: opalescent turbidity (measurement 90°) and particles (measurement 25 or 11°). β-glucans, proteins and α-glucans are responsible for opalescent turbidity. The α-glucans have two sources. The yeast and the starch. The causes of particles can be categorized into three groups: filter aids, crystals and foreign particles.
The Research Center offers a turbidity package, which can be used in its entirety or in part to sustainably improve the clarity of your beer.
The following flow diagram shows the steps of this process.
In addition to these analytical tests, it is of course possible to contact our consultants at any time to assess your brewery technology on site.
Consumers generally criticize a beer on account of its visually identifiable flaws. Consequently, besides turbidity or particles in the beer a common complaint relates to poor foam. Ensuring good foam stability firstly requires flawless ingredients. Secondly, this characteristic can be technologically influenced. The Research Center provides you with both analytical and technological support in this issue. The most common causes of insufficient foam stability are:
protein content in the malt is too low
proteolytic mashing intensity is too low
wort boiling is too intensive
problems in yeast management
residues of cleaning agents and disinfectants in tanks, pipework or in the cleaned bottle
For this reason, the Research Center offers a foam package which can be used in its entirety or in part to sustainably improve your foam quality. The analysis package includes the following characteristics:
| Substance | Analysis | Standard value |
|---|---|---|
| coag. N | wet bench | 20-40 mg/l |
| MgSO4-precipitable N | wet bench | 130-180 mg/l |
| FAN (amino acids) | wet bench, (HPLC) | 220–250 mg/l AW |
| Proteinase A | wet bench, photometric | < 50 U × 105/ml |
| α-acids iso-α-acids | HPLC | 1–3 mg/l 10–40 mg/l |
| Yeast growth promoter (AW) Yeast vitality e.g. atomic absorptions spectrometry intracellular pH value | Zinc 0.15–0.30 mg/l > 6.0 | |
| Surface tension | tensiometer | 40–44 mN/m |
| Fatty acids and fat decomposition products | gas chromatography | < 8 mg medium-chain fatty acid/l |
| LTP-1 | SDS-PAGE, ELISA | 2–6 µg/ml |
The following flow diagram shows the steps of this process.
In addition to these analytical tests it is of course possible to contact our consultants at any time to assess your brewery technology on site.
As part of its activities, the Research Center Weihenstephan developed a quality seal, the so-called Weihenstephan Quality Standard. For beverages that are distinguished by their particular quality and that are regularly monitored by the Research Center Weihenstephan for specified test characteristics, it is possible to have this quality seal displayed on their label.
The quality seal is therefore a certification of the end product's quality for the tested characteristics. The quality seal is intended to inform nutritionally conscious consumers that this product is of a particular quality and is subject to continuous monitoring. It also records the features of the product that distinguish it in the manufacturing process and in the quality of selected ingredients. Furthermore, consumers can obtain information on the tested properties and the monitoring intervals on the Research Center Weihenstephan's website.
Marketing tool
The Weihenstephan Quality Standard quality seal makes a great marketing tool.
Placing the seal in a prominent position on the label offers the opportunity of highlighting the particular quality of the product to consumers and the continuous monitoring by an impartial institute.
The specified test characteristics firstly ensure consumers are buying a safe product. Secondly, it demonstrates the nature of the product, distinguished by the manufacturing process and the quality of selected ingredients.
The benefit for the producer is the additional level of product assurance and the minimized risks in terms of product liability.
The quality seal can be awarded to beers, beer mix beverages and non-alcoholic drinks.
When importing food, many countries and importers require evidence of its safety. In cooperation with recognized institutions such as the Chamber of Commerce and Industry (IHK), we can provide you with the relevant certificates.
If you have any questions, please contact:
The Research Center Weihenstephan for Brewing and Food Quality can provide various export certificates for the export of beer abroad. Depending on the requirements of the export destination, you can choose between certificates of analysis or health certificates.
The simple certificate of analysis is prepared in English and always includes the following characteristics: original wort and alcohol content, apparent and actual extract, apparent and actual degree of fermentation. If required, further analyses such as color, bitter units, CO2 etc. can be added.
The Research Center Weihenstephan is also registered with the Brazilian authorities and is therefore authorized to issue the “Anexo VIII” for beer export. It is also possible to include additional characteristics to this certificate besides the required values such as original worts, alcohol etc.
The Health certificate is based on extensive analyses which enable us to confirm the safety of the beer batch by batch. The product is tested for chemical-technical, biological, and sensory characteristics and – depending on the result – the safety of the beer is then confirmed. This health certificate is available in German, English and Spanish. It is also recognized for the initial product registration by authorities in Germany and abroad.
If you wish to know whether your products conform to all legal requirements, then you need to test for marketability. This can be particularly useful for your marketing if you have already received complaints. The marketability test is often a basic requirement for trade in order to be listed. However, it also serves to support your quality assurance and instills the confidence of authorities and consumers in your product.
We would be happy to support you in this matter: Contact
The EHEDG (European Hygienic Engineering and Design Group) provides instructions for all aspects of the hygienic design and production of plants and machines for the manufacture of safe foods and similar products. These instructions are prepared and published as guidelines.
The EHEDG has developed multiple test methods for the practical testing of equipment and apparatus. To support machine, plant and component manufacturers and food processors, individual components can be tested and certified.
The Research Center Weihenstephan for Brewing and Food Quality is an ISO 17025-accredited test laboratory that offers various test methods on behalf of the EHEDG. The easy-to-clean design and the aseptic properties of parts and components are tested.
EHEDG cleanability test
The EHEDG in-place cleanability test is published by the EHEDG in Guideline no. 2. This test to check the CIP capability of components is based on a microbiological detection of bacteria spores following standard CIP cleaning. This test can be used for individual components such as pumps, valves, and sensors that can be integrated in pipework. Nominal sizes in pipe diameters from DN 15 to DN 100 are tested. Smaller and larger diameters may be possible in specific cases.
Testing:
contamination of the internal surfaces with a bacterial sour milk suspension, drying, CIP cleaning, filling with culture medium (agar with color indicator), incubation to propagate the microorganisms, detection of the microorganisms via the color change in the agar.
EHEDG sterilizability test
The EHEDG in-line sterilizability test is published by the EHEDG in Guideline no. 5. This test to check the sterilizability of components detects whether steam sterilization produces the desired result.
Testing:
contamination of the internal surfaces with a spore suspension, drying, standard steam sterilization, detection of microorganisms using a culture medium that is circulated via pump through the component.
EHEDG penetration resistance test
The EHEDG bacteria tightness test is published by the EHEDG in Guideline no. 7. This test to check the penetration resistance of components determines whether sterile conditions can be maintained inside components. This is vital when being used in aseptic processes.
Testing:
sterilization of the components, sterile culture broth on the inside of the components, application of bacterial suspension on suspicious exterior areas, detection of these microorganisms in the inside of the plant.
Procedure
Basic procedure for testing and assessing components:
Preliminary discussion
Assessment of the component or the original drawing, determination of nominal width/component size/installation etc.
Proposal
Order
Delivery of all the components required for testing
Payment of the 1st installment (50 %)
Elastomer testing (microbicity test)
Start of EHEDG test
Evaluation of results
Preparation of expert report
Payment of remaining balance
Just one component is tested, which acts as a reference for a component series. As long as there is geometrical similarity within a component series, the cleaning results can be transferred. If the geometric dimensions differ for very small or large nominal widths, these components also need to be tested. Following successful testing, EHEDG certification can be awarded. This includes using the EHEDG certification logo in conjunction with the tested component.
For further information: Contact
The EHEDG has offered component certification since 2000. This gives the option of certifying components designed for cleaning with liquids according to EHEDG criteria. This certification has been expanded since 2009 to include further machine types and dry cleaning. The certification process was completely revised and redesigned at the end of 2014. The Research Center Weihenstephan for Brewing and Food Quality of the Technical University of Munich supports the EHEDG with its certification.
The current list of certified components and further information can be found at: Contact
Consider this: an idea is not an idea without implementation. Specific problems require specific solutions. From product development to plant/system optimization, our expert team produces customized solutions for established or newly founded companies.
Don't hesitate to contact us
An effective way of tackling weak areas is to perform stage-by-stage controls. The search for beer spoilage bacteria in particular is often extremely difficult as these can occur in isolated cases and not permanently. Our experienced consultants at the Research Center devise useful strategies, in cooperation with the client, to resolve problems more quickly, more effectively and more sustainably. In addition to microbiological stage-by-stage controls, these controls may also be useful for foam stability, filterability, and flavor stability.
A variety of parameters can be optimized in terms of quality. Beer can be optimized in terms of its sensory properties, its flavor stability, foam stability, turbidity stability, and many other characteristics. Potentials for improvement can often be found on site, whereby consultants observe the brewery or beverage operation with a different perspective from outside the company. Many optimizations also become apparent as a result of analysis. As an aid and basis for optimization, the Research Center has various analysis packages that are specifically tailored to this problem. These packages not only contain the analysis results, they also include comparison figures and, if necessary, interpretation by technical experts. The beer carousel in particular has proven to be an especially popular “aid package” for breweries. On a monthly basis, beers are collected from the brewery and analyzed for flavor stability (sensory properties), foam stability and typical characteristics such as pH value, alcohol, and extract, and compared anonymously with competitor samples. The Research Center currently offers the following packages:
Beer carousel
Flavor profile (flavor fingerprint via an analysis of flavor components as well as sensory properties)
Ageing package (study of ageing, oxygen and thermal indicators)
Turbidity stability package (useful for both colloidal stability and for wheat beers)
Sudhaus package (investigation of the boiling system based on the analysis of key wort characteristics)
Using its long-standing experience in feedstuff analysis, the Research Center investigates various characteristics such as amino acids, organic acids, enzymatic activity, minerals, mycotoxins, heavy metals and pollutants. Our labs are equipped with a wide variety of ultramodern spectroscopic and chromatographic measurement instruments to handle samples professionally.