WEYERMANN Specialty Malts Influence on wort and beer quality

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1 WEYERMANN Specialty Malts Influence on wort and beer quality September 2018

Speaker Introduction Alirio Caldera Weyermann International Customer Consultant MSc.

3 Presentation Overview Introduction Weyermann Company Weyermann Specialty Malts Production Quality Assurance by Weyermann Development of Color in the Roasting and Brewing Process A Quality Review ph Influence on the Quality of Wort and Beer Beer Recipes with Weyermann Sour Products Weyermann World

Weyermann History 1600 1879 1904 The first

4 Weyermann History The first Weyermann family members were fishermen and skippers on the Main/Regnitz rivers around Bamberg Johann Baptist Weyermann started to roast barley under a tent Mich. Weyermann Malthouse: the first pneumatic Malthouse in the world Weyermann - all rights reserved 4

Sabine Weyermann and Thomas Kraus-Weyermann Weihenstephan trained

5 Weyermann Family-owned and -operated Family Tradition and Competence in the 4 th Generation! Sabine Weyermann and Thomas Kraus-Weyermann Weihenstephan trained Husband and Wife Team The 5 th Generation, Franziska Weyermann, joined the management team in 2017 Weyermann - all rights reserved 5

the world with a per capita consumption of

6 Weyermann Production Sites Weyermann Malthouse & Head Office Bamberg Interesting facts: with more than 300 local breweries, Bamberg has the highest brewery density in the world with a per capita consumption of approx. 280 L/person every year Weyermann - all rights reserved 6

000 Mton Clingen 2017 Moving Piece Malting

7 Weyermann Production Sites Weyermann Malthouse Hassfurt, Grain Elevator Leesau and Malthouse Clingen Hassfurt 2001 Base Malts Leesau 2005 Grain Elevator Mton Clingen 2017 Moving Piece Malting Continuously growing, continuously reinvesting! Weyermann - all rights reserved 7

8 Weyermann Regional Grain Supply Thuringia Saxony Bohemia in Czech Republic Growing Area for Authentic Bohemian Barley Varieties Venice - Italy Terroir Malt Eraclea Northern Bavaria Weyermann - all rights reserved 8

Weyermann around the Globe Weyermann Malt is

9 Weyermann around the Globe Weyermann Malt is the soul of beers in over 135 countries in all continents! Weyermann offers 85 different products including liquid extracts! Weyermann customer network of round brewing and distilling happy passionates! Weyermann - all rights reserved 9

Weyermann Malts Color Specifications and

12 Presentation Overview Introduction to the Weyermann Company Weyermann Specialty Malts Production Quality Assurance by Manufacturing Weyermann Malts Development of color in the roasting and brewing process A Quality Review ph influence on the quality of the wort and beer Beer recipes with Weyermann Sour Products Weyermann World

Weyermann Specialty Malt Production Process

Weyermann Base Malt Production Steeping Vessel 60 tons (1 of 4) Quality

- Odorless water Germination Box 120 tons (1 of 8) Quality aspects: - Two

layer One Floor High Capacity Kiln (1 of 4) Quality aspects: - Thin bed

14 Weyermann Base Malt Production Steeping Vessel 60 tons (1 of 4) Quality aspects: - Constant steeping temperatures - Treated spring water (RO-Water) - Odorless water Germination Box 120 tons (1 of 8) Quality aspects: - Two laboratory analyses per day - Continuous temperature monitoring - Thin bed layer One Floor High Capacity Kiln (1 of 4) Quality aspects: - Thin bed layer - Exact temperature control - Exact air flow control Weyermann - all rights reserved 14

Homogenously manufactured Caramel Malt Complete caramelization Typical caramel to bread aroma Homogeneity Glassy, caramelized texture No friability test applicable Enhances foam stability Improves

15 Homogenously manufactured Caramel Malt Complete caramelization Typical caramel to bread aroma Homogeneity Glassy, caramelized texture No friability test applicable Enhances foam stability Improves aroma, body, flavor Weyermann has developed gentle caramelization processes to assure the best flavor and color, without overheating the malt true caramel color and aroma! Weyermann - all rights reserved 15

16 Comparasion3 Caramelization Weyermann Caramelization Drum E Kiln Saccharification 28 C//82 F 40 C 50 C 60 C 70 C/158 F 50 C / 122 F 65 C 80 C 100 C 130 C/266 F - Cost-cutting budget production - Temperature difference green malt bed - Inhomogeneous temperature - Inhomogeneous saccharification - Not every kernel reaches the required temperature - Lack of caramelization - Inhomogeneous malt - Lack of caramel flavor - Lack of typical caramel malt colors E 70 C 158 F 130 C 266 F 70 C 158 F 130 C 266 F + State of the Art production process + Rapid and evenly temperature change + Homogeneous temperature + Homogeneous saccharification + All kernels reach saccharification temp. + Perfect Caramelization + Max. Homogeneity of the malt + Typical caramel flavor + Typical caramel malt colors Weyermann - all rights reserved 16 E

17 Weyermann CARA_Products line Caramel Malt Production Starch Not exogenous enzymatic cocktails! Green Malt (from Germination Box) Approx. 45% H 2 O ~70 C a- and b-amylase Simple sugars > C Dheat Caramel compounds Energy 3-4 hours from 70 C to 200 C Caramelization Drum Saccharification and Caramelization Color and Caramel Aromas develop Rootlets Energy Recovery Moisture Sugar Caramelization temperature [ C] Fructose 110 Glucose 160 Sucrose 160 Caramel Malt (Ingredient for Breweries and Food Industry) 6 8 % H 2 O Maltose 180 Weyermann - all rights reserved 17

18 Weyermann CARAFA Roasted Malt Production Kilned Malt (from Kiln) Approx. 5% H 2 O 3-4 hours Up to 250 C Rootlets + Better reaction control + Caramel and pleasant chocolate flavor is developed + The steam formed removes burnt flavor + debitters the malt Energy Water dosage Roasting Drum Roasting Color and Roast Aromas develop Energy Recovery Moisture Roasted Malt (Ingredient for Breweries and Food Industry) 3% H 2 O Weyermann - all rights reserved 18

Weyermann Specialty Malt Production Process Base Malts Technical

20 Presentation Overview Introduction to the Weyermann Company Weyermann Specialty Malts Production Quality Assurance by Manufacturing Weyermann Malts Development of color in the roasting and brewing process A Quality Review ph influence on the quality of the wort and beer Beer recipes with Weyermann Sour Products Weyermann World

Weyermann Quality Concept How do we assure the quality of our malts?

adjustment (if >14,5%) Temperature monitoring during the storage and aeration if needed (inside the silo) Only 2-row Spring Barley

21 Weyermann Quality Concept How do we assure the quality of our malts? Raw Material Supply Local farmers Own grain storage capacity to ensure continuously production and availability Gentle Moisture adjustment (if >14,5%) Temperature monitoring during the storage and aeration if needed (inside the silo) Only 2-row Spring Barley bigger than 2,5mm Cleaning concept The barley is cleaned 4 times before starting the malting process After kilning/roasting the product is cleaned 2 times = 6 cleaning steps! Production areas dust and grain free HAACP Production process Modern technology available Continuous monitoring of every single process step Every batch is at least 14 times analyzed in the laboratory Traceability back to the farmer who supplied the initial grain 24 months Weyermann - all rights reserved 21

density polyethylene bag inside no aroma losses, reduced air exchange Exclusive usage of new pallets Isolated

Only odorless and new canisters Hot filling CO 2 - Headspace 4 separation processes to assure no turbidity (Sinamar)

22 Weyermann Quality Concept How do we assure the quality of our malts? Packaging & Palletizing 25-kg Bags according to the bulk density of the material reduced contact with air High density polyethylene bag inside no aroma losses, reduced air exchange Exclusive usage of new pallets Isolated palletizing plastic layers at the bottom an top of the bags no contact with the exterior Sinamar and Liquid Extracts Only odorless and new canisters Hot filling CO 2 - Headspace 4 separation processes to assure no turbidity (Sinamar) Certifications ISO 9001 FSSC Bioland Biosuisse Organic USDA Organic Demeter KIWA BCS Öko-Garantie Federation of Synagogues Kosher Certificate Weyermann - all rights reserved 22

23 Presentation Overview Introduction to the Weyermann Company Weyermann Specialty Malts Production Quality Assurance by Manufacturing Weyermann Malts Development of color in the roasting and brewing process A Quality Review ph influence on the quality of the wort and beer Beer recipes with Weyermann Sour Products Weyermann World Weyermann - all rights reserved

Development of color in the roasting and brewing process A Quality Review Color is formed in malt and wort in the same way as in other food types, mainly due to the Maillard Reaction.

The Maillard Reaction occurs during thermal processing of food such as roasting meat, coffee, malt and baking bread.

24 Development of color in the roasting and brewing process A Quality Review Color is formed in malt and wort in the same way as in other food types, mainly due to the Maillard Reaction. Every time we put a steak on our barbecue and the color of the meat turns from red to cooked, dark, etc., we are promoting the non-enzymatic browning caused by the Maillard Reaction. The Maillard Reaction occurs during thermal processing of food such as roasting meat, coffee, malt and baking bread. The substances responsible for this browning of meat and malt/wort are called melanoidins. Melanoidins are brown, high molecular weight polymers that are formed at high temperatures. Melanoidins not only lend food and beverages a brown color, but also affects the taste and smell. This sensory effect could be positive if the browning process is done right, or could be unpleasant to the palate if done wrong. Photograph: J. Kenji López-Alt Source: Weyermann - all rights reserved

25 How is color developed in the roasting and brewing process? Maillard Reaction and production of melanoidins Reducing sugar (sucrose, maltose) a-amylase b-amylase Starch Maillard Reaction malt proteases Proteins Sugars and amino acids are the starting components all of them are built during the malting process and (mainly) in the mashing process The goal is to build melanoidins and avoid formation of Strecker aldehydes and specifically their precursors (dicarbonyls) Strecker aldehydes are strong aroma active and are related to the beer aroma staling Strecker aldehydes and intermediaries are formed mainly during wort boiling Weyermann - all rights reserved

Development of color in the roasting and brewing process A Quality Review Roasting process Melanoidins antioxidants (red) Color Caramel Roast Chocolate Maillard Reaction

com/potato-beergratin/ Poor flavor stability Let the color of the beer come from the Weyermann Products and not from overboiling your wort at the brewhouse or letting it

26 Development of color in the roasting and brewing process A Quality Review Roasting process Melanoidins antioxidants (red) Color Caramel Roast Chocolate Maillard Reaction Better flavor stability Brewing process Strecker Aldehydes Stale flavors Source: Poor flavor stability Let the color of the beer come from the Weyermann Products and not from overboiling your wort at the brewhouse or letting it sit too long inside the whirlpool Avoid any oxygen contact or too strong stirring (vortex formation) during the process Oxidation of polyphenols leads to darker colour and unpleasant bitterness in the beer Weyermann - all rights reserved 26

Development of color in the roasting and brewing process A Quality Review Factors promoting the color forming substances and avoiding the Strecker aldehydes Malting process: Controlled low

27 Development of color in the roasting and brewing process A Quality Review Factors promoting the color forming substances and avoiding the Strecker aldehydes Malting process: Controlled low temperatures during the first step of kilning Homogeneous distribution of the heat during the caramelization or roasting process roasting drums instead kilns Minimal thermal load on-site controlling of the color to finish the roasting when desired color intensity is achieved Brewing process: No overproduction of amino acids during the mashing process No long boiling times Usage of sour malt in the malt bill proteases have mainly basic ph-optima Usage of sour extract to lower the wort ph better break formation, slower Maillard Reaction kinetics Weyermann - all rights reserved

Development of color in the roasting and brewing process A Quality Review Weyermann Melanoidin is a kilned specialty malt with an intense malt aroma and unique brewing characteristics.

28 Development of color in the roasting and brewing process A Quality Review Weyermann Melanoidin is a kilned specialty malt with an intense malt aroma and unique brewing characteristics. It has a high degree of modification of both proteins and starches, excellent friability, low β- glucan values, and high acidity. These attributes help promote flavor stability, add body, and produce a smooth mouthfeel. Weyermann Melanoidin malt adds a deep amber to red-brown color to finished beer. The rich malt flavor has notes of honey and biscuit. Melanoidin malt is best used in dark or redcolored beers such as amber ales, Scottish ales, Irish red ales, bocks, and Kellerbier. Usage rate: up to 20% Weyermann - all rights reserved 28

29 Presentation Overview Introduction to the Weyermann Company Weyermann Specialty Malts Production Quality Assurance by Manufacturing Weyermann Malts Development of color in the roasting and brewing process A Quality Review ph influence on the quality of the wort and beer Beer recipes with Weyermann Sour Products Weyermann World Weyermann - all rights reserved

Biological Mash and/or Wort Acidification in the Brewhouse Mash acidification AND /

ph = 5.6 5.8 ph = 5.2 5.4 ph = 5.3 5.7 ph = 5.0 5.

Higher levels of growth-promoting substances Suppression of lipoxygenase activity

to oxygen Less color formation Enhanced protein coagulation/precipitation Improved

30 Biological Mash and/or Wort Acidification in the Brewhouse Mash acidification AND / OR Wort acidification Water Sour wort Hops Sour wort Sour wort Malt Acidulated malt ph = ph = ph = ph = Mash tun Wort kettle or Whirlpool Enhanced enzymatic degradation of materials Higher levels of growth-promoting substances Suppression of lipoxygenase activity Better lautering performance Enhanced redox potential, i.e. reduced susceptibility to oxygen Less color formation Enhanced protein coagulation/precipitation Improved sensory quality Increased chemical-physical stability Enhanced microbiological stability Weyermann - all rights reserved 30

31 ph-adjustment using Weyermann Acidulated Malt Use of Acidulated Malt can lower wort ph resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor. Usage rate: 1-5% Usage rate: up to 10% (for sour beers) Weyermann - all rights reserved

ph-adjustment using Weyermann Sour Wort Raw materials used for sour wort production Sour wort fermentation Concentration of produced sour wort conform to the German Purity Law Weyermann / Doehler

32 ph-adjustment using Weyermann Sour Wort Raw materials used for sour wort production Sour wort fermentation Concentration of produced sour wort conform to the German Purity Law Weyermann / Doehler Sour Wort - Specification Parameter Unit Value Lactic acid g/l ph Density g/cm³ Brix Bx Shelf-life (unopened package): 360 days Storage at 20 C Weyermann - all rights reserved 32

State-of-the-Art Fermentation Technology

33 State-of-the-Art Fermentation Technology and Aseptic Filling Malting Wort preparation Fermentation Concentration Filling Malt is produced from barley through steeping, germination and kilning in order to completely break down cell walls, partially break down proteins and generate enzymes. Grain Water Germination Using a classical infusion mashing process, the valuable substances of malt grist are brought into solution. The final mash is filtered resulting in the so-called wort. Milling Wasser Wasser Activities DöhlerGroup Under CO 2 atmosphere, the sugar in the wort is converted into lactic acid by a pure culture of lactic acid bacteria, namely L. amylolyticus. LAB The sour wort is concentrated by performing a gentle vacuum evaporation (water). With the help of an aseptic filling machine, the sour wort is filled in optimal packages (Bag-in-Box 20 kg). Air Steeping Mashing Lautering Filling Air Air Kilning Boiling Separation LAB Fermentation Evaporation Products Malt Wort Weyermann / Doehler Sour Wort Weyermann - all rights reserved 33

34 Practical test of the Sour Wort in a Medium-Sized Brewery Unit Brew 1 Brew 2 Brew 3 Grist load Pilsner malt kg 2,850 2,850 3,000 Sour malt kg Percentage % Cast-out wort Extract % Volume hl Weyermann / Doehler Sour Wort Addition to mash kg Mash ph Addition to wort kg Cast-out wort ph Brew 1: Mash acidification using sour malt (Reference) Brew 2: Mash acidification using sour malt, wort acidification using Weyermann /Doehler Sour Wort (boiling) Brew 3: Mash and wort acidification using Weyermann /Doehler Sour Wort Weyermann - all rights reserved 34

35 Sum [μg/l] Results Aging Indicators in Fresh/Forced-Aged Beer 300 Brew 1 Brew 2 Brew Fresh beer Forced-aged beer Fresh beer Brew 3 lowest concentration of aging indicators Forced-aged beer Reduction of aging indicator levels by using Weyermann /Doehler Sour Wort in mash and/or wort 0 Heat indicators Oxygen indicators Aging components Heat indicators Brew 1: Mash acidification using sour malt (Reference) Oxygen indicators Brew 2: Mash acidification using sour malt, wort acidification using Weyermann /Doehler Sour Wort (boiling) Aging components Brew 3: Mash and wort acidification using Weyermann /Doehler Sour Wort Conclusion: Application of Weyermann /Doehler Sour Wort in mash and/or wort significantly increases the flavor stability of beer Weyermann - all rights reserved 35

Our new Product an efficient & flexible alternative or addition to Sour Malt or Self-Production

state-of-the-art fermentation technology No cost-intensive installations; no time-consuming

High microbiological stability and long shelf-life of the Sour Wort due to aseptic filling Easy

the amount of traditionally used sour wort required Application according to the German Purity Law

36 Our new Product an efficient & flexible alternative or addition to Sour Malt or Self-Production Standardized and cost-effective quality product: Production of Weyermann /Döhler Sour Wort using state-of-the-art fermentation technology No cost-intensive installations; no time-consuming handling of lactic acid bacteria cultures in the brewery, etc. High microbiological stability and long shelf-life of the Sour Wort due to aseptic filling Easy handling and dosage due to optimal, recloseable packaging type Low dosage quantities: Only 15% of the amount of traditionally used sour wort required Application according to the German Purity Law for naturally reducing the ph of mash and wort Significant improvement of flavor stability and drinkability of beer Weyermann - all rights reserved 36

37 Presentation Overview Introduction to the Weyermann Company Weyermann Specialty Malts Production Quality Assurance by Manufacturing Weyermann Malts Development of color in the roasting and brewing process A Quality Review ph influence on the quality of the wort and beer Beer recipes with Weyermann Sour Products Weyermann World Weyermann - all rights reserved

38 Weyermann Specialty Malt Varieties Weyermann Specialty Malts produces 85 different products, among them: Base Malts Premium Base Malts Technical Malts Smoked Malts Pilsner, Pale Ale, Vienna, Munich, Wheat Terroir, Heirloom, Traditional Floor-Malting Carapils, Carahell, Acidulated, Melanoidin Beech Smoked Barley, Oak Smoked Wheat Belgian Style Malts Abbey Malt, Special W, Carabelge Caramel Malts Chocolate Roasted Malts Carared, Caraamber, Caramunich Carafa, Carafa Special Weyermann - all rights reserved 38

Weyermann Bohemian Pilsner Original gravity: 11.8 P (1.0480) Alcohol by volume: 4.7 % CO2-Content: 4.5 5.

41 Weyermann Bohemian Pilsner Original gravity: 11.8 P (1.0480) Alcohol by volume: 4.7 % CO2-Content: g/l Mash (Infusion): Mash in at 50 C and rest for 10 min, heat up to 63 C and rest for 45 min, heat up to 68 C and rest for 5 min, heat up to 72 C and rest for 20 min, Mash out at 78 C Hops: 35 BU (Saazer Aroma Hop) Yeast recommendation: Fermentis Saflager W34/70 Exclusive use of Saazer hops in this bright golden Pilsner achieves a light fruity and floral aroma, reminiscent of citrus fruits, as well as giving a distinctive bitterness on the palate. Alongside its refreshing carbonation this beer is presented with a fine malty body utilizing the finest Weyermann Bohemian Floor Malt. Weyermann - all rights reserved 41

Imperial Stout with Weyermann Malt Original gravity: 1.0777 (18.8 P) Alcohol by volume: 8.0% CO 2 -Content: 4.5 5.

43 Imperial Stout with Weyermann Malt Original gravity: (18.8 P) Alcohol by volume: 8.0% CO 2 -Content: g/l Mash (Infusion): Mash in 55 C (131 F), 60 min 63 C (145 F), 20 min by 72 C (162 F), Transfer by 78 C (172 F) Hops: 38 BU (Green Bullet), 10 BU (Williamette) Yeast recommendation: Fermentis Safbrew T-58 The Imperial Stout is crowned with a foam that makes every cappuccino look flat in comparison. It is noble and piercingly black, just like Ivory. The fine aroma of licorice is underlined by the warming notes of the alcohol. Beginning with the unique taste of exquisite bitter chocolate and the finest coco notes and then moving into to the distinctive and mouth filling roast flavor. Perfect dose of bitterness as ideal balance to malt sweetness. Weyermann - all rights reserved 43

Beer Styles made with Weyermann Specialty Malts Pilsner Lager Wheat Ales IPA`s Strong

The presence of beauty in your beers Weyermann

48 Presentation Overview Introduction to the Weyermann Company Weyermann Specialty Malts Production Quality Assurance by Manufacturing Weyermann Malts Development of color in the roasting and brewing process A Quality Review ph influence on the quality of the wort and beer Beer recipes with Weyermann Sour Products Weyermann World Weyermann - all rights reserved

Alirio Caldera International Customer Consultant e-mail: alirio.caldera@weyermann.

The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production

Slide Set 4 The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production Grains Used in Beer Making The most commonly used grain for beer is barley Barley retains its husk