Presenter: Jens Voigt, Technische Universität München-Weihenstephan, Process Technology, Research and Development, Ludwigsburg, Germany.
Wood aging is still an up-to-date technology for making special products. Undoubtedly the cask conditioning adds special flavor compounds to the beers. A series of trials was done both in lab- and pilot-trial plants in order to show such effects during shorter and longer storage periods. The modification of flavor compounds in longer and shorter storage, where compared, and tasting was done. The trials included more traditional brands like bock made from wheat malt, porter, maibock, alt, and ale mostly done with special malts. Pale, darker, and smoked malts were used. Also, the influence of special casks (bourbon whiskey casks) and special yeasts was studied. Outside of the Reinheitsgebot, cask-conditioned beers like Kriek, fruit-flavored variants, and sugar-additions were done. The paper describes the wide range of possibilities created by the use of specialty malts for beers produced by wooden cask aging.
Jens Voigt received a Diploma Engineer (M.S.) degree in brewing and beverage technology from TU München-Weihenstephan, Germany, in 1985. He held several positions in the brewing equipment supply industry from 1985 to 2003. He received his doctorate in brewing technology with Prof. Narziss in 1993. Since early 2004 he has been an assistant professor with Karl Sommer at the Chair for Process Technology of Disperse Systems at the WZW (Wissenschaftszentrum Weihenstephan [Center of Life Science, Weihenstephan]), working on brewing process technology issues. He is member of MBAA and IBD, as well as the editorial boards of the Technical Quarterly of the Master Brewers Association of the. Americas and the Journal of the Institute of Brewing. Jens is currently chair of the IBD International Section. He is also a member of the MBAA Global Emerging Issues Committee and the EBC Brewing Science Group. His work group was awarded the EON award for environment in 2008.
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