Kaffircorn malting and brewing studies. I.—The kaffir beer brewing industry in South Africa

1956 ◽  
Vol 7 (2) ◽  
pp. 101-105 ◽  
Author(s):  
H. M. Schwartz
Keyword(s):  
South Africa ◽  
Brewing Industry ◽  
Beer Brewing

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

COMPANY NEWS

2001 ◽  
Vol 05 (08) ◽  
pp. 138-142
Keyword(s):  
South Africa ◽  
New Zealand ◽  
Joint Venture ◽  
Interleukin 2 ◽  
New Drugs ◽  
Brewing Industry ◽  
Sheep Farm ◽  
Genomics Research

PPL Plans to Invest in Another New Zealand Dolly Sheep Farm. Japan's GlaxoSmithKline Aims to be Top Pharma Company. Du Pont to Increase Its Presence in China. Yanjing Beer Ranks First in China's Brewing Industry. CCG.XM to Help Schering AG Introduce femalelife.com to Asia. Huachen Biotech to Produce Recombinant Human Interleukin-2. Harbin General Pharmaceuticals Granted GMP Certification in South Africa. India's Candila to Invest in Onconova Therapeutics. Huge Plans Forthcoming for Bangalore Genie. US Group to Increase Investment in India. Shantha Biotech and ABL Biotechnologies Enter into Joint Venture. Nicholas Piramal India to Expand Genomics Research. Sight-Saving Drug to be Launched in India. Strand Genomics to Tie Up with Dr. Reddy's and Biocon. Ranbaxy to Launch Two New Drugs. 10 Years in India, Yet No Profits for Pepcicola.

scholarly journals Brewing Green Beer

2021 ◽  
Vol 8 (4) ◽  
pp. 9-26
Author(s):  
Daniel Pashang Withers
Keyword(s):  
Drug Administration ◽  
New Technologies ◽  
Food And Drug Administration ◽  
Brewing Industry ◽  
Environmental Burden ◽  
Beer Brewing ◽  
Competitive Disadvantage ◽  
Tobacco Tax ◽  
Definition Of

New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewers must overcome to market their products. Additional regulations that eco-friendly, green beers may face could provide higher hurdles than standard beers face, putting them at a competitive disadvantage. This Comment explores the relationships between beer brewing and the environment, new technologies that ease the environmental burden of beer brewing, and the regulatory boundaries affected by adopting these new technologies. By expanding its definition of “malted beverages,” the TTB can encourage the adoption of new eco-friendly technologies, avoid a regulatory quandary, and promote a healthy beer brewing industry.

Women in Lesotho

2020 ◽  
Author(s):  
Scott Rosenberg
Keyword(s):  
South Africa ◽  
Domestic Violence ◽  
Sex Trafficking ◽  
Daily Basis ◽  
Colonial Period ◽  
Overwhelming Majority ◽  
Migrant Labor ◽  
Economic Opportunities ◽  
Beer Brewing ◽  
Aids Pandemic

During the pre-colonial period, women were valued for their productive and reproductive abilities. When women married, their parents received bohali (bridewealth) from the man’s family. During the colonial period women became increasingly responsible for running the household while men were away. Although this gave women more power on a daily basis it also led to increasing domestic violence. In order to support themselves and their families, women have sought out domestic economic opportunities as well as participating in migrant labor. Historically, beer brewing and sex trafficking were two of the economic opportunities available to women in Lesotho and South Africa. Today, women make up the overwhelming majority of labor in the textile factories. Although Lesotho is a patriarchal society, women have made gains in terms of being elected to parliament and serving as regents, yet they are still not allowed to serve as a chief in their own right. The HIV/AIDS pandemic has hit women in Lesotho especially hard.

scholarly journals Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 13
Author(s):  
Raimon Parés Viader ◽  
Maiken Søe Holmstrøm Yde ◽  
Jens Winther Hartvig ◽  
Marcus Pagenstecher ◽  
Jacob Bille Carlsen ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Temperature Profile ◽  
Ethanol Concentration ◽  
Foam Stability ◽  
Enzymatic Assay ◽  
Brewing Industry ◽  
Sugar Composition ◽  
Production Time ◽  
Beer Brewing ◽  
Assay Format

(1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during different mashing profiles, with the aim to use it as a tool for optimizing the production time of an existing industrial mashing process; (2) Methods: Lab-scale mashings with eight different time-temperature programs and two different pilot brews were analyzed in terms of enzymatic activity, sugar composition, alcohol by volume in the final beer, FAN and others; (3) Results: A 20-min reduction (out of an original 73-min mashing program) was achieved by selecting a temperature profile which maintained a higher enzymatic activity than the original, without affecting the wort sugar composition and fermentability, or the ethanol concentration and foam stability of the final beer. (4) Conclusions: A method is presented which can be used by breweries to optimize their mashing profiles based on monitoring α-amylase and β-amylase activities.

scholarly journals Utilization of brewery wastes in food industry

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9427 ◽  
Author(s):  
Kamila Rachwał ◽  
Adam Waśko ◽  
Klaudia Gustaw ◽  
Magdalena Polak-Berecka
Keyword(s):  
Food Industry ◽  
Low Cost ◽  
Food Additives ◽  
Brewing Industry ◽  
Global Business ◽  
Beer Brewing ◽  
Brewing Process ◽  
Spent Grain ◽  
Biotechnological Processes ◽  
Excessive Accumulation

Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around the world. The brewing process involves several steps, which lead to fermentation of sugars contained in malt and conversion thereof into alcohol and carbon dioxide by yeasts. Beer brewing generates substantial amounts of by-products. The three main brewing industry wastes include brewer’s spent grain, hot trub, and residual brewer’s yeast. Proper management of these wastes may bring economical benefits and help to protect the environment from pollution caused by their excessive accumulation. The disposal of these wastes is cumbersome for the producers, however they are suitable for reuse in the food industry. Given their composition, they can serve as a low-cost and highly nutritional source of feed and food additives. They also have a potential to be a cheap material for extraction of compounds valuable for the food industry and a component of media used in biotechnological processes aimed at production of compounds and enzymes relevant for the food industry.

scholarly journals The Internationalization of the Beer Brewing Industry

1990 ◽  
Vol 72 (6) ◽  
Author(s):  
Jeffrey D. Karrenbrock
Keyword(s):  
Brewing Industry ◽  
Beer Brewing

scholarly journals Microbial communities in retail draft beers and the biofilms they produce

2021 ◽  
Author(s):  
Nikhil Bose ◽  
Daniel P. Auvil ◽  
Erica L. Moore ◽  
Sean D. Moore
Keyword(s):  
Microbial Communities ◽  
Brewing Industry ◽  
Microbial Spoilage ◽  
Beer Brewing ◽  
Beer Industry ◽  
Starting Point ◽  
Beer Spoilage ◽  
Wild Yeasts ◽  
Flavor Profile ◽  
Cleaning Protocol

In the beer brewing industry, microbial spoilage presents a consistent threat that must be monitored and controlled to ensure the palatability of a finished product. Many of the predominant beer spoilage microbes have been identified and characterized, but the mechanisms of contamination and persistence remain an open area of study. Post-production, many beers are distributed as kegs that are attached to draft delivery systems in retail settings where ample opportunities for microbial spoilage are present. As such, restaurants and bars can experience substantial costs and downtime for cleaning when beer draft lines become heavily contaminated. Spoilage monitoring on the retail side of the beer industry is often overlooked, yet this arena may represent one of the largest threats to the profitability of a beer if its flavor profile becomes substantially distorted. In this study, we sampled and cultured microbial communities found in beers dispensed from a retail draft system to identify the contaminating bacteria and yeasts. We also evaluated their capability to establish new biofilms in a controlled setting. Among four tested beer types, we identified over a hundred different contaminant bacteria and nearly twenty wild yeasts. The culturing experiments demonstrated that most of these microbes were viable and capable of joining new biofilm communities. From these data, we provide an important starting point for the efficient monitoring of beer spoilage in draft systems and provide suggestions for cleaning protocol improvements that can benefit the retail community.

scholarly journals Hop (Humulus lupulus L.): Traditional and Present Use, and Future Potential

2021 ◽  
Author(s):  
Helena Korpelainen ◽  
Maria Pietiläinen
Keyword(s):  
Genetic Resources ◽  
Hormone Replacement ◽  
Humulus Lupulus ◽  
Wild Populations ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Medicinal Value ◽  
Humulus Lupulus L ◽  
Future Potential ◽  
New Cultivars

AbstractHop (Humulus lupulus L.): Traditional and Present Use, and Future Potential. Hop (Humulus lupulus) is best known for its use in beer brewing owing to its bittering flavor and floral aroma. Today, the brewing industry uses as much as 98% of the produced hop crop worldwide. However, there are many other uses, some of them known since prehistoric times. Hops, the cone–like female structures called strobili, are the most frequently used part of the hop plant, but other tissues are of interest as well. The present review compiles existing knowledge of the chemical and pharmacological properties, traditional and present uses and further use potential, genetic resources, and breeding attempts in H. lupulus, and discusses climate change challenges to hop production. It contains hundreds of phytochemicals, and some of the secondary metabolites have definite potential pharmacological and medicinal value, but further investigations are desirable. Hop substances are potential alternatives, e.g., in antimicrobial, cancer, metabolic syndrome, and hormone replacement therapy treatments, as well as insecticides, preservatives, and fragrances. There are presently a few hundred cultivated hop varieties, and new cultivars are being developed and tested. Future hop breeding efforts with different quality and adaptation targets can utilize existing genetic resources, such as wild populations and landraces present in many regions.

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