Technical Session 06: Quality Considerations Session
Udo Kattein, Technische Universität München - retired
Co-author(s): Sebastian Kappler, Technische Universität München, Germany
ABSTRACT: In the last few decades a profound change in
processes both in malteries and brewhouses could be observed. Striking
success in breeding has provided new barley varieties that allow shorter
germination times with lower moisture contents. Along with easier
handling in malteries the quality characteristics of the finished malts
could be improved. This exerted immense influence on the following
treatments in the brewhouse. The processing steps of milling, mashing,
lautering, and even wort boiling were affected. With regard to hops a
lot of new varieties were launched by breeders. Higher contents of
alpha-acids were achieved, a widespread diversity of hop products could
be established in the market, and new possibilities for storage and
especially exact dosage of alpha-acids opened up. Along with the
improvements regarding the quality of raw materials an amazing change in
the construction details of brewhouses took place. This was induced by
the energy crisis and the demand for shorter production times. The most
significant changes could be observed in the lautering and wort boiling
equipment. Along with remarkable progress in monitoring devices and
automation engineering, the output of brewhouses could be raised from 6
up to 12 or even 14 brews a day with the use of lauter tuns. This paper
is an experience report about 35 years of leadership in the research and
educational brewery of Technische Universität München. Udo Kattein was
charged with the commercial production of malt and beer starting in 1975
and was able to observe the evolution described, along with revising a
lot of new installations both in the maltery and brewhouse.
Udo
Kattein received a diploma engineer degree from the Technische
Universität München-Weihenstephan in 1972; afterward he performed an
economic study at the University of Munich, finishing a diploma
merchandiser degree in 1976. At this time he started work on his
doctoral thesis and employment at TU München. He was in charge of the
technical leadership of the research and educational brewery at
Weihenstephan. He served as head brewer and was responsible for
production of commercially sold malts and top-fermented beers. In
addition to these tasks he was involved in the development of new beer
types and training students. In 1984 he received a Ph.D. degree in
engineering sciences, with a thesis on investigations of sulfur
compounds in malt, wort, and beer. Since 2002 he has been responsible
for the construction of the new malting and brewing facilities of the
research brewery, which began in 2005. In autumn 2010 he retired and
occasionally acts as a consultant.
VIEW PRESENTATION 23
