Bringing technology to the art of brewing.

Pfisterer, E.

Abstract
The application of research results to the practical improvement of industrial brewing technology from 1970 to the time of writing is discussed. Examples described include the influence of mashing process variables on wort fermentable sugar composition and consequently on yeast fermentative performance, the use of enzyme preparations to break down unfermentable wort carbohydrates into fermentable sugars, the development of a syrup adjunct with a sugar composition similar to that of an all malt wort, high gravity brewing and the development of online analytical equipment and automatic process control systems.
Keywords : brewing research development survey