The Department of Brewing deals with a broad spectrum of research topics. The research focuses on raw material, malting and brewing-specific topics as well as environmental and biotechnological aspects: - Optimisation of bitter acid yield during beer production - Hop ingredients and their influence on the aroma profile - Flavour stability: new improved ESR method for determining the antioxidant potential of beer - Flavour stability: influence of amino acids - Flavour stability: flavour-active aldehydes during beer ageing and factors influencing their formation - Formation mechanisms of dicarbonyls during wort and beer production - Development of non-alcoholic and alcoholic beer wort-based beverages (e. g. e.g. protein beer (JoyBräu GmbH), ginger beer (Ände GmbH), ...) - New approaches in malting work - Salt water treatment for brewing water extraction using freezing processes - Evaluation of new compound masses with regard to oxygen migration and flavour stability of beer - Optimisation of roasting processes in malt and coffee production and coffee production - Development of a gastro roaster with adjustable oxygen content in the roasting atmosphere and interactive assistance system for user guidance - Crossflow filtration of beer and lager yeast and its optimisation - Development of new filter aids and optimisation of beer and beverage filtration by means of adapted pilot plants for precoat and membrane filtration
In addition to the extensive research focus, the Department of Brewing is responsible for student education within the 3 degree programmes offered: B.Eng. Brewing, B.Sc. Brewing and Beverage Technology and M.Sc. Brewing and Beverage Technology programmes.