​23. 35 years of malting and brewing—Experience with improvements in quality characteristics of raw materials and changes in technologies in maltery and brewhouse

​Technical Session 06: Quality Considerations Session

Udo Kattein, Technische Universität München - retired
Co-author(s): Sebastian Kappler, Technische Universität München, Germany
 
ABSTRACT: In the last few decades a profound change in processes both in malteries and brewhouses could be observed. Striking success in breeding has provided new barley varieties that allow shorter germination times with lower moisture contents. Along with easier handling in malteries the quality characteristics of the finished malts could be improved. This exerted immense influence on the following treatments in the brewhouse. The processing steps of milling, mashing, lautering, and even wort boiling were affected. With regard to hops a lot of new varieties were launched by breeders. Higher contents of alpha-acids were achieved, a widespread diversity of hop products could be established in the market, and new possibilities for storage and especially exact dosage of alpha-acids opened up. Along with the improvements regarding the quality of raw materials an amazing change in the construction details of brewhouses took place. This was induced by the energy crisis and the demand for shorter production times. The most significant changes could be observed in the lautering and wort boiling equipment. Along with remarkable progress in monitoring devices and automation engineering, the output of brewhouses could be raised from 6 up to 12 or even 14 brews a day with the use of lauter tuns. This paper is an experience report about 35 years of leadership in the research and educational brewery of Technische Universität München. Udo Kattein was charged with the commercial production of malt and beer starting in 1975 and was able to observe the evolution described, along with revising a lot of new installations both in the maltery and brewhouse.
 
Udo Kattein received a diploma engineer degree from the Technische Universität München-Weihenstephan in 1972; afterward he performed an economic study at the University of Munich, finishing a diploma merchandiser degree in 1976. At this time he started work on his doctoral thesis and employment at TU München. He was in charge of the technical leadership of the research and educational brewery at Weihenstephan. He served as head brewer and was responsible for production of commercially sold malts and top-fermented beers. In addition to these tasks he was involved in the development of new beer types and training students. In 1984 he received a Ph.D. degree in engineering sciences, with a thesis on investigations of sulfur compounds in malt, wort, and beer. Since 2002 he has been responsible for the construction of the new malting and brewing facilities of the research brewery, which began in 2005. In autumn 2010 he retired and occasionally acts as a consultant.

VIEW PRESENTATION 23

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