Weyermann® Malt Aroma Wheel®

Weyermann® Wholesaler Team Bonding 2013, September 14th The New Weyermann® Malt Aroma Wheel®

Weyermann® Specialty Malts

Jens Voigt Thomas Kraus-Weyermann Andreas Richter

Presented at the EBC 2013, Luxemburg

• Motivation Current Malt Specification • Methods • Results • Discussion and Outlook

• Chemical parameters • Physical parameters

• NO information about Taste/Flavor

• No specs available for the wide range of flavors and aromas in malt

• Increasing demand for specialty malt products

• No guidelines for the use of such products

• Sommelier trends require new descriptors

• Find a way to describe malt flavors of whole kernels, flour, and wort • Use commonly known flavor descriptors • Develop a standard method • Rank & evaluate intensity of flavor compounds

• Describe main Weyermann® malt types • Apply these to other Weyermann® specialty malts

1. Hops 11. Cake, bread 2. Licorice 12. Almonds 3. Citrus 13. Honey 4. Vanilla 14. Clove 5. Wood 15. Caramel (e.g., oak) 16. Banana 6. Chocolate 17. Coriander 7. Coffee 18. Apple 8. Flowers 19. Plum (e.g., roses) 20. Sulfur 9. Grain 10. Smoke

• Smoky Aromas Wood Smoke (Beech, Oak)

• Fruity/Nutty Aromas Almond, Hazelnut, Raisin, Vanilla

• Malty Aromas Malty-Sweet, Marmalade, Biscuit, Honey • Caramel Aromas Toffee, Light Caramel, Dark Caramel

From the tongue taste receptor map:

• Sour • Sweet • Bitter

• Salty and Umami not relevant for sensory malt evaluation

Malt prepared in 3 different ways:

• Whole kernel • Flour • Liquid extraction (wort)

• Malt: Whole kernel

• Flour: Milled in DLFG mill (standard mill), fine grind

• Wort: Congress Wort according to MEBAK

Categories:

• Roasted Aromas • Smoky Aromas • Fruity/Nutty Aromas • Malty Aromas • Caramel Aromas • Tastes (sour, sweet, bitter)

Rating: 0-5

• Trained individuals (brewing experts)

• Jürgen Buhrmann • Christoph Mattheis (Plant Manager, Bamberg, Beer Sommelier) (Brewmaster, Assistant Plant Manager, • Ulrike Buhrmann Hassfurt) (Beer Sommelier) • Andreas Richter • Daniel Demetrowitsch (Quality Manager, Beer Sommelier) (Production Manager, Bamberg) • Karl-Ludwig Rieck • Ulrich Ferstl (Customer Service, Beer Sommelier) (Customer Service, Beer Sommelier) • Annett Unger (Assistant Quality Management, B.Sc. • Stefan Hönig Food Technology) (Brewmaster All-Natural Liquid Malt Color Sinamar® & Malt Extracts) • Dr. Jens Voigt (Prof. of Brewing and Beverage • Dominik Maldoner Technology) (German Beer Sommelier Champion, Brewmaster)

Andreas Richter, Quality Manager 15 © Weyermann® - all rights reserved Andreas Richter, Quality Manager 16 © Weyermann® - all rights reserved Andreas Richter, Quality Manager 17 © Weyermann® - all rights reserved Weyermann® Malt Aroma Wheel® Tasting

• Weyermann® Pilsner Malt • Weyermann® Melanoidin Malt • Weyermann® CARARED® • Weyermann® Special W® • Weyermann® Oak Smoked Wheat Malt • Weyermann® CARAFA® Type 2 • Weyermann® CARAFA® Special Type 2

• Color : reddish brown; 4-6 EBC (2.0-2.7 Lovibond)

• Finest oak smoke aroma and flavor

• Max. use in grain bill: 100%

Typical beer styles: Ales, Smoked Ales, Wheat beers, Grätzer Bier, Piwo Grodziskie

• Color: 280-320 EBC (105-120 Lovibond)

• Dark brown

• Very intense, complex, mild, caramel flavor; bready, nuts, raisins

• Max. use in grain bill: 15%

Typical beer styles: Porter, Stout, Schwarzbier, Barley Wine, Belgian Triple, Brown Ale, Bock Beer

• Color: 1100-1200 EBC (413-450 Lovibond)

• Black to deep-red

• From de-husked spring barley

• Patented gentle roasting process

• Mild roasted aroma, coffee aroma, chocolate

• Max. use in grain bill: 10% Typical beer styles: Schwarzbier, Porter, Stout, Altbier, Dunkel Weißbier (dark wheat beers), Dunkel Festbier; color correction of pale beers, black IPA

Whole Kernel

Flour

Wort

Whole Kernel

Flour

Wort

Whole Kernel

Flour

Wort

Whole Kernel

Flour

Wort

Whole Kernel

Flour

Wort

Whole Kernel

Flour

Wort

Whole Kernel

Flour

Wort

• The Weyermann® Malt Aroma Wheel® will assist brewers in selecting specialty malts for new products and innovative beer compositions.

• Malt flour and wort provide more sensory information than do whole kernels, because of their greater surface area for releasing flavors and aromas.

• GC/MS still to be done

• Malt flavor characterisation will become a standard tool

• Presentation at the MBAA (Austin, Tx): „Application of the Weyermann® Malt Aroma Wheel® for Recipe Design“

• Flavor Characterisation of different Smoked Malts and examiniation of correlation between sensorical results with analytical values (phenols).