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MEBAK® – ANNUAL REPORT OF THE MITTELEUROPÄISCHE BRAUTECHNISCHE ANALYSENKOMMISSION (MEBAK® e. V.) 2015

In 2015, MEBAK® held two plenary sessions. The spring session took place upon invitation of the Henkell & Co. Group’s Dr. Andreas Stephan in Wiesbaden “on Henkell’s Field” (May 7th to 9th 2015). The autumn session took place at the Bayerischer Brauerbund e. V. in Munich (October 29th to 31st 2015) upon invitation of Dr. Wolfgang Stempfl of Doemens e. V. and Dr. Stephan Lustig of the Paulaner Brewery GmbH & Co. KG.

That same year, two new members joined MEBAK®: Dr. Karel Štěrba from the Institute for Research in Brewing and Malting, Prague, and Dipl.-Ing. Matthias Stach from IREKS GmbH, Kulmbach.

In the autumn of 2015, the new MEBAK® volume Microbreweries was published, a book which is somewhat of a novelty in the history of MEBAK® (coordinator Dr. August Gresser). This volume not only describes analyses but also topics such as hygiene, legal aspects, creative brewing techniques and efficiency as well as the conditions for proper business management. The revised edition of MEBAK® volume Raw Materials (coordinator Prof. Dr. Frank Rath) was published in 2016. For the first time, this volume includes new nomenclature applicable to all future MEBAK® volumes.

In the meantime, the microbiology working group (coordinator Dr. Mathias Hutzler) has managed to develop a basic concept for MEBAK® volume Microbiology over the course of several meetings. The guidelines for monitoring brewhouse operations were also restructured (coordinator Dr. Andreas Ludwig). The design of MEBAK® Filtration Richtlinie (Guideline for Filtration (coordinator Dr. Roland Pahl) has also been revised, and was published in 2016. A plan proposed by the strategy commission led by Dr. Gerd Bender for the future direction of MEBAK® was adopted in Munich.

A collaborative trial organized by H. Klein for the German shandy known as “Radler” – a mixture of beer and lemon-flavored soft drink – (11 participating labs, six different test samples, evaluation of 20 characteristics), did not yield satisfactory results for all of the characteristics tested. A second collaborative trial is currently being prepared. In 2015, MEBAK® also addressed topics such as spent grain analysis along with changes to the Congress mash/65 °C isothermic mash procedures and color measurements. The revisions were made after adapting the methods and testing them in collaborative trials. One particular working group is dedicated to the important field of work comprising statistical/analytical tolerances.

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MEBAK® e.V.
c/o Technische Universität München
Forschungszentrum für Brau-und Lebensmittelqualität
Alte Akademie 3
D-85354 Freising

info@mebak.org