J. TIPPMANN (1); (1) Technische Universität München - Institute for Brewing and Beverage Technology, Freising-Weihenstephan, Germany

Regulations and Guidelines
Wednesday, June 4 - 1:00 p.m.-2:45 p.m.
Level 4, Red Lacquer Ballroom

Draught beer is a quality beverage for every brewery. Consumers always connect the quality of draught beer to the quality of the brewery. Therefore, the path from the brewery to the consumer should be the focus of everyone. But, hygiene is often a particular problem because handling in the pubs is not the responsibility of the brewer. The only way to ensure this is to fix requirements in contracts. The basis for this is often standards, especially if they are from independent or governmental institutions. Working with kegs is also a much discussed topic—working safety, material issues, quality aspects, etc. There is a wide range of aspects that are additionally important for draught beer. To ensure safety and quality, standards are necessary here as well. They are based on experience and scientific knowledge, whereby state-of-the-art processes are considered. In Germany, there are a number of standards that regulate all the issues that are important with respect to draught beer, beer kegs, and other beverages. In recent years, nearly all standards were refurbished and updated. The basis of a lot of the updates are scientific investigations, which have been conducted among others by the author. This presentation will give an overview on the latest developments in standards and deliver information on how to enhance the quality of draught beer by applying standards to the auditorium. German standards are often used abroad as well. Even if superior institutions don’t regulate things, this information could help participants to define their aims and requirements. This presentation is partially original work combined with a review of the standards.

Johannes Tippmann graduated from university in 2004 with a Dipl.-Ing. degree in brewing sciences and beverage technology. In 2005 he started his Ph.D. thesis with Professor Sommer at the Lehrstuhl für Verfahrenstechnik disperser Syteme, TU München, on solids handling in the brewhouse. In 2012 he began working as a research assistant, lecturer, and group leader for the work group Brewhouse Processing and Beverage Dispense Technologie at the Lehrstuhl für Brau- und Getränketechnologie, TU München. Since 2000 he has worked as a student research assistant in dispensing systems and collected a lot of experience in this subject area. Since 2006, he has been responsible for research issues in dispense systems. He is a member of the Dispensing Systems Technical Committees of the government Association for the Food and Catering Industry (BGN) and of the DIN German Institute for Standardization.