Developments to increase flexibility in relation to technological innovations in brewing.
MBAA TQ vol. 34, Number 1, Pages 287-289 VIEW ARTICLE
Schmedding, D.J.M., Evans, D.J. and Groesbeek, N.M.
The possibilities for using new and technologically advanced production methods to reduce production costs per unit of output volume in breweries are discussed. Methods mentioned range from well established practices such as high gravity brewing, through innovations such as the rapid continuous maturation of lager by immobilized yeast (which is used by a very small number of commercial breweries) to experimental methods still under development at the time of writing (e.g. continuous primary fermentation) which might become commercially viable at some point in the future. The possibility of developing novel products using flavoured extracts (from conventional brewing materials or from herbs, fruits, etc.) is also considered.
Keywords : biotechnology brewing costs economisation high gravity brewing survey