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O-49. A new beer design tool—Use of Malt-Aroma-Wheel for the prediction of beer characteristics

Presenter: Jens Voigt, University Trier, Trier, Germany
Coauthors: Andreas Richter and Thomas Kraus-Weyermann, Weyermann Specialty Malts, Bamberg, Germany

The development of the Malt-Aroma-Wheel allows new approaches for generating new beer styles and recipes. The definition of a malt mixture of various specialty malts and consideration of the original gravity lead to a calculated projection of the expected aroma profile and the color of the resulting beer. The basis is the Malt-Aroma-Wheel, which was recently developed for a wide range of different malts. The projected beer profiles are compared with tasting results. This indicates the intensities of characteristic aroma components of the original malts and how much of those are found in the final beer. This tool is a big help for the development of new beer types and variation of existing beer styles.

Jens Voigt received a Dipl.-Eng. (M.S.) degree in brewing and beverage technology from TU München-Weihenstephan, Germany, in 1985. He started his career with A. Steinecker GmbH, Freising, Germany, as a technical engineer in brewhouse, fermentation, and filtration equipment. He held sales, product, and management positions with Steinecker until 1995. From 1988 until 1992 he worked on his doctorate in brewing technology on beer foam from Weihenstephan (Prof. Narziss). In 1996 he joined Doemens Brewing School in Munich, Germany, as managing director. In late 1997 he joined Heinrich Huppmann GmbH, Kitzingen, Germany, as key account manager for brewery equipment and was managing director of brewmaxx, a supplier of software solutions for the brewing industry. From 2004 to 2012 he was a research associate with Prof. Karl Sommer (mechanical engineering and process technology) at WZW (Wissenschaftszentrum Weihenstephan [Center of Life Science, Technische Universität München-Weihenstephan]), working on brewing and beverage process technology issues. In 2012 he joined the University of Applied Sciences, Trier, as a professor in beverage technology. He is member of MBAA and IBD, a member of the editorial board in the Journal of the Institute of Brewing, and honorary associate professor of the University of Nottingham, U.K.

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