Innovative beer from Clausthal: tasty and low-alcohol revolution!

Innovative beer from Clausthal: tasty and low-alcohol revolution!

The old marketing slogan “Clausthaler – everything a beer needs!” is experiencing a renaissance. At the Clausthal University of Technology, work is currently underway on a new beer that offers full flavor with a reduced alcohol content. This innovation is the result of the research work of Prof. Frank Endres, who has been researching at the Institute of Electrochemistry since the end of 2018. As part of this development, a symposium on Beer Day will take place on April 23rd at Clausthal University of Technology, which will not only discuss the latest findings, but also the history of beer. TU President Dr.-Ing. Sylvia Schattauer actively supported the research brewery's projects.

The basic idea behind the new beer is to develop products with a reduced alcohol content by adapting the brewing process. Prof. Endres has questioned the classic textbook knowledge about the mashing process. In particular, the temperatures during mashing were a central topic in his research. While the mashing process is traditionally carried out at rising temperatures up to a maximum of 72 degrees, Prof. Endres experimented with an isothermal high-temperature mashing process that significantly reduces the alcohol content.

Innovative processes and initial results

The new process brings deliverable results: A Pilsner beer with an original wort of 11.5 °P and an alcohol content of only 2.5%. Even with dark malt, the alcohol content can be reduced to less than 2%. In addition to reducing the alcohol content, this process also offers advantages in terms of energy savings and shorter production times.

During the Corona pandemic, Prof. Endres initiated an exchange with the brewery expert Prof. Ludwig Narziss and published several publications on his results. These were well received by many readers. Clausthal University of Technology is also working closely with the Altenauer Brewery to develop the low-alcohol beer as part of a ZIM-funded project.

The yeast required for the brewing process comes from the resin and is an essential part of the art of brewing. Together with Dr.-Ing. Mathias Hutzler and Dr. Martin Zarnkow is currently researching the suitable yeast.

Symposium and brewing history

On the occasion of the symposium on April 23rd, places are limited to 30 participants, and top-class lectures on beer aroma and the history of the Harz Forest have been announced. The date coincides with the annual German beer holiday, which commemorates the Purity Law, passed in 1516, on April 23rd. This law is the oldest valid food law regulation in the world and regulates that beer may only be brewed from water, malt and hops.

Beer consists of over 90% water, and its quality has a decisive impact on the quality of the end product. Malt provides the flavor and is the basis for alcohol and carbon dioxide. In a complex brewing process, the malt is crushed and mixed with water. Temperature plays an important role in producing the desired aromas and original wort. During cooking, unwanted aromas are eliminated and the taste is refined.

The entire process from raw material selection to bottling requires precise chemistry and technology, such as filtration for clarity and sterility. The importance of chemistry in beer production, be it in the production of the malt or the role of the yeast, is enormous. Chemical companies, especially in Rhineland-Palatinate, support these processes with important materials and technologies.

Overall, research at Clausthal University of Technology brings a breath of fresh air to the traditional art of brewing. The new process could not only change the way beer is made, but also expand the range of tasty, low-alcohol beers, responding to the needs of a health-conscious society.