Beer is a definition possible ? Axel G. Kristiansen, MSc. and - PowerPoint PPT Presentation

Den Skandinaviske Bryggerhøjskole The Scandinavian School of Brewing Beer – is a definition possible ? Axel G. Kristiansen, MSc. and Master Brewer Director Scandinavian School of Brewing

The Scandinavian School of Brewing Is owned by the four Nordic brewers associations

Garden view of SSB - Winter time Office in Copenhagen

Agenda: 1) Different Beer definitions now applied 2) Beer History – some considerations 3) Beer definition versus quality 4) Great number of beer definitions - > more beer variance 08-12-2012 4

1) Different Beer definitions now applied 08-12-2012 5

Beer Definition currently used at Scandinavian School of Brewing: Beer: A fermented beverage. Made by the extraction and partial conversion, through malting and mashing, of cereal starch (most often barley) into fermentable sugars. Hops are usually added. Fermentation is performed primarily with yeast(s), with part of the resulting carbon dioxide retained in the beverage. The beverage can be served unfiltered or filtered. Sugars in any form (unmalted adjuncts) may be added to the beverage at any stage of production. Definately not an exact definition ! 6

What is the historic understanding of beer? Beer is a fermented beverage brewed on malted cereal grains… Malting: a process applied to Fermentation: a cereal grains, in which the grains biochemical process are made to germinate thereby involving yeast cells that developing enzymes that enable under oxygen-free transformation of starch into conditions metabolize sugars sugars into alcohol, carbon dioxide and energy. Cereal grains: Barley, Brewing: a broad term Wheat, Rye, Oats and covering the Sorghum. transformation of starch into fermentable sugars

Beyond the basics… Is there more to it? Yes, beer is a complex product of several factors… Factor 1: Yeast Factor 2: Hops Factor 3: Adjuncts The single most important Hops are used in almost Many beers are brewed with factor is the choice of a every beer – but there’s alternative sources of fermentable yeast strain and how to several hundred varieties sugars in addition to the used malts. work with it… - each with different This gives great potential for characteristics variance in the beer. Factor 4: Spices & Herbs Factor 5: Geography Factor 6: Brewing methodology Increasingly being used in Geography is a catch-all the craft brewing and gives term for location-bound How the brewer chose to work beer a whole new aspects. This may be with the ingredients is of course dimension of variety anything from local water a very important factor in the to local cultural traditions. outcome of the final beer. All have importance to the beer …and when there’s obvious similarities in how certain beers are made, one may categorize them as a beer style …

2) Beer History – some considerations 08-12-2012 9

Definition of Beer - legally  No common European definition  Customs Union definition would be restrictive  EU Member State definitions: • either non-existent; or • for trade purposes; or • for excise purposes; but • not for quality purposes

The German Reinheitsgebot Compositional requirements dating back to year 1516: • We wish to emphasize that in future in all cities, markets and in the country, the only ingredients used for the brewing of beer must be Barley, Hops and Water. Whosoever knowingly disregards or transgresses upon this ordinance, shall be punished by the Court authorities' confiscating such barrels of beer, without fail Top-fermented beer • • Barley malt, other cereal malts (except rice, maize and sorghum), sugar (cane sugar, beet sugar, invert sugar, starch sugar), colours derived from these sugars, hops, yeast, water Federal law, some German States impose more • restrictive rules Exceptions permitted for export and specialty beer •

Imports of beer into Germany  Until 1987, all beers imported into Germany had to conform with the Reinheitsgebot  Mutual Recognition: A Court ruling obliges Germany to permit importation of any beer produced in the EU which conforms with national legislation  Application of the Reinheitsgebot was ruled to be an unacceptable restriction on free trade within the Single Market 1 1 Judgment of the Court of 12 March (198761984J0178). Commission of the European Communities v Federal Republic of Germany. Failure of a State to fulfill its obligations Purity requirement for beer. Case 178/84. Eur. Court Rep., 1987, p. 01227.

3) Beer definition versus quality 08-12-2012 13

Beer Quality  Trueness to type; aroma, taste and appearance with no defects  Determined by ingredient quality and the interaction with process parameters  Flexibility to adjust the proportions of ingredient to produce a consistent final product  No link between the definition of beer and its quality

Brewing Ingredients Brewing water ( “ liquor ” ) Malted cereals Unmalted cereals Sugar syrups Hops and hop products Spices, fruit, honey, herbs Yeast

Malted Cereals  Barley, wheat (oats and rye)  Source of starch and the enzymes to convert starch to fermentable sugars  (Fermentable sugars converted to alcohol in yeast fermentation)  Source of color and flavor (e.g. crystal, chocolate, roast malt)

Adjuncts  Cereal materials used to supplement malt: • Solid, unmalted cereals • Liquid, sugar syrups  To provide specific characteristics to the beer: • Wheat for foam stability • Roasted barley for color and flavor  To avoid problems that may occur with malt: • Sugar syrups to avoid undesirable flavors (e.g. diacetyl) • Sugar syrups reduce potential for haze formation in beer • Non-barley cereals to create low gluten or gluten-free beers

Limits on Addition of Sugar? • No established legal limits on health grounds • Reduce the levels of potential contaminants (e.g. • mycotoxins) • Economic expedient – used to increase fermentability • Final: Beer is generally low in sugars • “ Lite ” beers, 6g/100ml • Stouts, 25g/100ml • Orange juice, 8.3g/100ml

Hops Iso-alpha acids from hops provide bitterness • Improve the microbiological stability of the beer • Aromatic components have a marked effect on aroma • and taste (e.g. floral, citrus, spicy notes) Hops polyphenols interact with proteins from the malt • during boiling and are precipitated – important for beer clarity

Yeast • Converts fermentable sugars into alcohol • Strongly influences flavor profile of beer • Influences the speed of fermentation • Produces carbon dioxide (giving “ sparkle ” to the beer) • Brand flavor characteristics highly strain dependent

Other Raw Materials  Mainly botanicals: • Fruits (e.g. cherries, raspberries, orange) • Honey • Spices (e.g. cinnamon) • Herbs (e.g. rosemary) • Berries (e.g. juniper)  Impart special flavours  Facilitate product innovation

4) Great number of beer definitions - > more beer variance 08-12-2012 22

Consumer Protection: EU Process  WTO recognizes the Codex Alimentarius Commission as the custodian of consumer protection worldwide  EU27 are all members of Codex, as is the EU itself  Codex General Standard for Food Additives (GSFA, Codex STAN 192-195) provides a list of approved additives and the conditions under which they can be used  Additive listing is dependent on an Acceptable Daily Intake (ADI) data being approved by the joint FAO/WHO Expert Committee on Food Additives (JECFA)  Codex also defines the purity of food additives

Conclusion  Definitions of beer in the EU are for trading and excise purposes only, not for quality reasons  Definitions do not determine quality or safety  Beer quality and safety are affected by both raw materials and method of production  Individual beer styles require defined proportions of raw materials  However, there is a need for freedom to allow raw material proportions to ensure a consistent end product  Defining compositional parameters such as minimum malt content, maximum sugar content and specific yeast strain do not guarantee beer quality or safety

Conclusions - furthermore  The Reinheitsgebot from year 1526 is a collection of compositional standards  Exemptions are allowed in relation to the proportion of malt for beers which are to be exported and for special beers • (i.e. this requirement is not related to the safety of the beer for consumers)  Beers produced in other EU Member States can be sold as beer in Germany even if they do not comply with the German Reinheitsgebot

Final thoughts 1. Brewers take pride in the wide range of products that comprise the “ beer family ” 2. Consumers value a beer for every occasion 3. Legislation should encourage product diversity and innovation 4. Consumer choice stimulates an interest in the sector as a whole to the benefit of consumers, government revenue and the brewing value chain

Thank you for your attention ‘’Our task is not to describe the problems – but to deliver the solution’’ One of several SSB mottoes... Any Questions ?

BACK-UP SLIDES 08-12-2012 28

Additives Permitted for Beer in the EU  Fewer additives are allowed for use in beer in the EU than are approved by Codex.  Directive 95/2/EC lists beer as a food which may only contain specified additives  These are codified and listed in Commission Regulation (EU) 1129/2011