Presentation Abstract Propagation of wine yeast for cider fermentations is done via the rehydration of lyophilized yeast in a dosing tank 20 min prior to the delivery of the yeast into a single stage propagation system under constant aeration for 18hrs prior to pitching into a fermentation tank. Yeast propagation and the resulting [...]

Presentation Abstract As the diversity of brands in the Australian beer market is increasing, the complexity within the supply chain in Australian breweries rises as a result. As part of a major upgrade at Lion’s West End Brewery in Adelaide, a new 500 Hl brew house was installed to make the operation more [...]

Presentation Abstract Value engineering is commonly used during business case development to optimise CAPEX. It needs to involve a multi-discipline group of people to ensure all vested interest are represented. It is very important from the beginning that the customer’s key requirements are understood. The process has to be well facilitated to ensure [...]

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Presentation Abstract Hoppy flavour in beer remains poorly understood, particularly how different yeast strains, fermentation parameters and hop varieties interact to give rise to various hop characters. Recently released hop varieties can impart novel aroma characters to beer, but the compounds responsible have not been elucidated. This paper will present results from our [...]

Presentation Abstract The aim of our research and breeding programme is to develop new varieties of hops which are able to compete in the market, yet are also able to be cultivated efficiently. In developing tangible breeding objectives we therefore look to our customers and their needs, but also to relevant agricultural issues. [...]

Presentation Abstract Low-malt beer (happoshu) in Japan use high amount of adjuncts such as corn and rice. The adjuncts were treated with malt (10% weight of adjuncts) at 100 ℃ for effective gelatinization during mashing. Most of the happoshu was successful in gelatinization at 100℃. However, deterioration of leutering speed was observed at [...]

Presentation Abstract A key biochemical process in brewing is the hydrolysis of starch by DP enzymes into yeast fermentable sugars during the mashing stage of brewing.  Efficient starch hydrolysis during mashing requires starch gelatinization at ~62-64°C, along with sufficient DP enzyme activity to achieve starch hydrolysis.  This investigation considers the release of yeast [...]

Presentation Abstract New malting barley varieties introduced to Australian farmers from the 1970's to the late 2000's where largely low fermentable varieties, that had high longevity with farmers and allowed Asia pacific Brewers to use malt from varieties such as Schooner and Gairdner for over 10 years in most cases. Since 2010 there [...]