GERMANY And Its BEERS 🍻 Big Time Brewing | Full Documentary

[Music] beer germany drinks 80 million hectaliters a year that's over 100 liters per person large breweries produce vast quantities of beer every year we make about 2.2 million hectaliters of beer and beer mixed drinks per year depending on the season up to 13 different brews beer is the most complicated beverage in the world even though this barley juice has been around for centuries research is still ongoing germany is the country with the oldest beer brewing tradition and the largest hop-growing area in the world young brewers are focused entirely on flavor and quality this is brutal it's perverse hops green gold at the hop research center new strains are being bred for the world market these beers are characterized by outstanding drinkability the unconditional desire for the next drink of beer water hops barley and yeast only four ingredients and yet an entire world of variety beer [Music] here is one of the four breweries run by the urtinga company north rhine westphalia is germany's number one state for beer sales ahead of bavaria this location produces 2.2 million hectare liters of beer and beer mixed drinks annually in the peak season 13 different types of beer are brewed here the use of ingredients is enormous the mentioned glapbox site uses 35 000 tons of malt alone malt also known as barley malt is produced artificially the barley corn is soaked in water and then allowed to germinate for a few days before being dried malt production takes place in special malting plants which then supply the brewing industry this brewery alone requires 1 400 deliveries of malt every year while the barley is being delivered brewer and molster sebastian fassen checks its quality i just make sure there are no foreign bodies in there other grain types especially things like maize as we're gmo free that's what i'm looking for larger bits of metal perhaps just an initial optical impression [Applause] [Music] before brewing the malt first has to be milled in a process known as crushing the crushed malt is then automatically pumped into the brew house where the actual brewing process begins in the so-called mash tun the malt is mixed with hot water this is the mash grist mixed with water here the enzymes from the malt convert the starch into sugar and it's the sugar that we need for alcoholic fermentation 18 tons of barley malt and 500 hecta liters of water are needed to make a brewing mash the mashing process takes around two and a half hours because that's how long the enzymes need to convert the starch into sugar this brew here will later produce 200 hectaliters of beer that's 40 thousand half liter bottles all the beer's ingredients come together in the brew house in strict accordance with germany's purity law besides the malt there's water hops and yeast at the control panel svenvillum monitors every step we can see here that there's a pills mash in one container and that'll be made into a pills beer it's match number 1612. that's how many we've made so far this year we can see that there's 700 hecta liter in this container and it shows the current temperature of 72 degrees it's very important for your process to keep the temperatures very accurately because the enzymes in there need an optimum temperature and if that's not maintained the starch can't be degraded to sugar properly after two and a half hours in the mash tun the mash is transferred to one of two louder tons each of which holds 680 hectaliters the so-called loutering process now takes just under three hours this is where the finished mash is pumped in and where the solids and the liquid are separated we don't need the solids from the grist anymore so that's why the louder ton has a sieve bottom that the liquid can pass through that's how we get the clear wart what's left is the spent grain a byproduct that we can sell to the cattle industry because it's a very well controlled waste product and high quality animal feed product the next stop is the brew kettle this is where the hops are added then the wart has to boil for about an hour and a half after boiling the plant cools the wart down before adding the yeast the yeast is what starts the alcoholic fermentation that takes place in gigantic fermentation tanks there are 26 of these tanks with a total volume of 76 000 hectaliters in munchen blackbach the largest can hold 5000 hectaliters pils for instance stays in the tank for six days this produces alcohol carbon dioxide and heat because heat is bad for fermentation the tanks are cooled down to 16 degrees celsius the staff in the control center monitor every production this is the brain behind the production we monitor and plan the entire process from here the staff are all trained brewers and monsters and can intervene if there are any problems to make sure the process runs optimally after fermentation all beer types apart from wheat beer are filtered to remove any remaining particles that may cloud the beer this filter system is new and differs significantly from its predecessor the old filter system produced 1 000 tons of residue every year this trub as it's called is classified as hazardous waste in some federal states and has to be disposed of at great expense the new system can process seven thousand hectare liters per hour without producing any hazardous waste it runs 24 hours a day and filters the beer through the finest membranes if they get clogged a cleaning solution provides the remedy and to prevent production down times the plant has two such filter units the beer is now finished and ready for bottling it's kept in the storage cellar in 40 gigantic tanks each one is 15 meters deep 3.6 meters high and holds 1 400 hecta leaders in these tanks the finished filtered beer is stored until it's bottled to be able to fill and empty these tanks we need a relatively large number of hoses because this area hasn't been automated yet up to 13 different beer types are stored here at 2 to 4 degrees before being bottled they have to prove their quality one last time i'm just taking a sample for tasting from this tank because we carry out lots of quality controls including microbiological and chemical technical ones but we still have to make sure that aroma and flavor are perfect too that's why i take the sample here check the aroma and of course the flavor excellent from these tanks the beer is then pumped to the bottling plants in munchen gladbach there are three bottling lines all together two for glass bottles and another one for cans all together they can fill 178 000 units per hour but in order to do the filling the plant needs empty bottles so forklifts constantly supply the line with empties 12 employees work here in shifts the first stage is cleaning all the old deposit models first the bottles are removed from the crates fully automatically then both are put through separate cleaning processes a deposit bottle can be reused up to 50 times so used beer bottles cover up to 95 percent of the demand the remaining 5 percent is made up of new bottles added each year the glass lines can handle bottles of different sizes though only one size can be processed at a time before beer can be filled into the cleaned bottles the so-called bottle inspector checks the quality of each individual unit the computer checks three parameters and should even the slightest deviation be detected the bottle is immediately ejected the core of the plant is the beer bottling process with its 130 filler units this line can fill 46 000 bottles an hour to guarantee the beer a long shelf life one undesirable element has to be removed oxygen directly before corking we have a very fine water jet that very briefly froths up the top part of the bottle to get the remaining oxygen out then the corks put on the bottle is filled and finished [Music] the line fills and corks 766 bottles per minute after corking the bottles are rinsed to clean off the beer foam after labeling the bottles are loaded into the cleaned crates fully automatically 2 300 crates of beer leave the plant every hour that's almost 40 crates a minute to prevent congestion the logistics have to work perfectly there are eight forklift drivers to make sure that's the case the crates are stacked on the pallets automatically as that's the only way to transport such enormous quantities in the short time available the forklift can take a maximum of four pallets at a time that's 160 crates of beer the brewery has 28 trucks all ready to deliver the beer from munchen gladbach to the retail outlets we have a storage area here of about 12 000 square meters the trucks are loaded and unloaded from 6 in the morning to 10 at night and we have about 150 of them a day the brewing giant needs vast quantities of raw materials for example hops and germany's most important hop-growing region is halatau in bavaria hops green gold without the flowers of these majestic vine plants brewing beer would be impossible bavaria's halatau region is home to the largest continuous hop growing area in the world the hops are in full bloom the flowers of the female plants needed for brewing beer are called cones from the end of august to mid-september it's harvest time in halatau in foburg on the danube martin schmeizel grows eight different hop varieties on his 37 hector plantation he's a real expert and stands for the highest quality today the hop farmer is receiving a visit from marcus hoppe a young craft beer brewer who only brews his beer by hand and in small quantities do you want to see the hops i do huh right come on then today marcus hopper is looking at a very specific hop variety called mandarina bavaria in the past hops were only used as a preservative it provides the bitter flavor and boosts foam formation since the 1980s the craft beer movement in the usa which is all about handmade beer has shown that you can get much more out of hops there are two types of hops besides bitter hops that only reveal their flavor on the palate there are various aroma hops which develop their aromatic appeal in the nose rather than the mouth how long do they need what would it be a good 10 days the aroma will get better it doesn't smell of mandarin yet just before they arrive they still smell like green tomatoes and over the next week or two it'll ripen and get its mandarin in this hop garden we have mandarina bavaria it's one of the new cultivated varieties and it brings along this mandarin aroma which explains the name i don't think it's pure mandarin but rather citrus fruit the aroma you get when you rub the peel of different citrus fruits and that's the flavor it has polaris mandarina bavaria hercules ariana the list of new hop varieties is long i define my beers by the hops and it's really very important for my customers different customers than the classical beer drinkers who attach great importance to the fact that on my labels they can read which hop varieties in the beer and so i've said i'm going to go one step further and say which grower the hops are from and from which region one field further away the hop harvest is in full swing only the female hop plants are harvested because only they produce the cones which are used in brewing beer the plants grow to a height of seven meters along thin wires these wires are harvested as well and later returned to the fields in compost along with other plant residues after a year they have completely rotted away once the hops are ripe they are cut off at the bottom by a special harvesting device a conveyor chain which runs at the same speed as the tractor guides the hops to the rear the plant is then pulled free at the top and falls backwards onto the trailer the harvest period for hops goes from the end of august to the middle of september depending on the variety later the cones are separated from the rest of the plant dried and subsequently crushed they are then pressed into pellets or used to make yeast extract cones that haven't been crushed are very rarely used for brewing beer hop grower martin schweitzer wants to show the young brewer his best cones and they mainly grow where they can get the most sunlight right at the top and that's where you can see the hop flowers in all their splendor hops are a perennial plant so each year a new plant sprouts from the root stock the entire field has steel cables spanned across it a hop grower needs 13 tons of special hop wire for his fields every year and the hops a climbing plant which belongs to the cannabis family grows upwards along these wires marcus those are the cables we hang the wires on in the winter at the bottom there's a 1.1 millimeter wire and a cord at the top that's because it's much stronger than the wire because the vine stands in the wind all day the plastic cord is stronger than the wire and so it's much more stable in the wind because we're on higher ground here there's always a lot of wind much more than in central hana town on his 37 hectares hop farmer martin schmeizel grows around 155 000 hop vines in winter it takes four workers almost a month just to hang up the new wires for the plants in spring the three strongest shoots of each vine have to be wound around the wire clockwise by hand up to now it's been rather unusual for brewers to visit hop growers but for marcos hoppe it's a logical step he's more than willing to accept the additional work and the costs that go with it [Music] the product is my top priority i stand for quality so if something goes wrong unfortunately a fermentation error recently meant i had to destroy quite a large amount of beer it was drinkable but it wasn't quite the same as it normally is and my beer is not cheap so i just couldn't sell it because if i did and my current size it would put me out of business just how the hops are processed and how marcus hoppa brews his beer with them we'll see later for now we'll devote ourselves to the other ingredients the technical university of munich's chair for brewing and beverage technology is located in vain stefan 40 kilometers from the bavarian capital in the direct vicinity of the world's oldest brewery still operating today research is being carried out on the beer ingredients malt hops and yeast as well as the latest brewing technologies focus here is on the primary ingredient of beer malt but malt as such doesn't exist it's made artificially by adding water to barley and heating it up to make it germinate what happens inside the barley corn plays the central role in the beer brewing process is the endosperm of the corn that's this white area here inside the grain which contains the starch and the protein in the brewing house during the mashing process this starch is later turned into sugar which is then converted to alcohol by the yeast for malt production only two-lined spring barley is used although the most important ingredient in beer has been known for centuries researchers are constantly trying to optimize it everybody unfortunately the current focus of barley research is being placed on the major issue of bacterial resistance yields play a very important role so do the constituents with regard to protein and starch but gluten is of course a huge topic gluten-free beer is a major goal that can be achieved through breeding barley is made into malt in the so-called malting process this produces roots and leaf germ buds and leads to enzymes forming in the corn which are necessary for brewing beer in vain stefan there are special germination drums for this 200 kilos of barley are mixed with at least 50 liters of water the subsequent germination process takes six days after germination the barley must be dried in this process the duration and temperature determine the color and aroma of the malt we always say that the body of the beer is very important it's responsible for the original gravity that's the resulting sugar content and of course for the color the color is determined by the different malt varieties here we have normal pilsner malt kilned very gently and mainly used for pilsner beers or the classical if you want a darker beer you need to use the various dark malts you can tell from the color it's more intensive and produces a different flavor and finally we have the so-called roasted malt which is roasted at very high temperatures of 180 to 200 degrees celsius similar to coffee beans that's used for black beer or for stout porter beers etc what's very important here in bavaria of course is wheat malt this can be made in a similar way to barley malt and this here is one of the lighter wheat malt types and this has to make up at least 50 percent of the mash for wheat beer back in halal at martin schmeichel's hop farm the harvest is well underway and the hop vines are being brought into the picking barn on the trailers the trailers themselves are equipped with a special conveyor system to set the plants down as gently as possible eight seasonal staff work in the barn to strip the green gold the cones from the female hop vines martin schmeitzel's hop-picking machine is a rarity he had it built in the czech republic and since then has extended and completely reworked it first one end of the plant is hung into a conveyor chain just like in a conventional hop-picking machine but now it gets interesting in contrast to classical picking machines in which the plants are processed lying on the conveyor belts this self-designed machine harvests the hops while the vines are in a hanging position here we can see the hercules variety being harvested it's one of eight varieties that martin schmeizel grows on his 37 hectares the conveyor chain transports the hanging hop plants which belong to the same family as cannabis plants into the machine interior where thousands of small picking hooks strip the cones from the vines this process is particularly gentle on the cones vines pass through the picking machine every hour at harvest time the machine runs 12 hours a day growing hops is hard work nevertheless there are still 1 200 farms in the region earning a living from hop growing the hops come out of the machine at the side on the so-called pre-selector belt which runs against the direction of the falling cones it picks up stock and leaf residues leaving only individual cones and they are taken on another conveyor belt to the next station yes let's go the picking machine is currently processing the hercules variety the name says it all it's characterized by high yields and a high level of active ingredients one floor up is where the freshly picked cones arrive next this is really the best place that's right you can see everything here so you'll be able to brew a bit more beer now before the hops are dried in the kiln which is the next step brewer marcus hoppa has another chance to touch and above all smell the freshly harvested cones brewers need a good nose in order to determine the quality and the i think flavor smells a bit like maracuya or something the finished cones await further processing on the first floor the rest of the hop plants can't be used for brewing beer and are chopped up the plant remains are blown outside through several giant pipes the huge green heaps behind martin schmitz's picking barn at harvest time can be up to 10 meters high by the end there will be some 1 500 cubic meters the hop wires are also cut up among the plant residues and just like all the rest they are put back on the hopfields as natural fertilizer the quantity of hops the farmer grows on his 37 hectares is enough to make so much beer that he could supply the munich oktoberfest 38 times over the cones are now dried in the kiln for three and a half hours they are turned over and over constantly in hot air at a temperature of 65 degrees celsius these hot air kilns were invented in hala tau when the moisture content is at about 10 percent the green gold is ready beneath this giant mixing belt is the conditioning container and the packaging station after cooling down for five hours the cones are then transported to the baler on a conveyor belt tasks that used to be done by hand are now taken on by this press after pressing the rectangular bales are then sewn together up to 1 500 of these bales are stored on martin's farm at harvest time the weight and moisture content of every single bale is recorded each one weighs between 62 and 67 kilos measuring the moisture content is not actually necessary but hop farmer mateen does it anyway he wants any product leaving his farm to be 100 perfect the bales are rectangular for a very simple reason it's the ideal shape for stacking and that allows optimal utilization of the available storage space the young brewer marcus hoppe would now like to find out which of mateen's hop varieties is the most suitable for his special kind of beer this careful testing of the cones is known as evaluation it's important to rub it together properly so that it breaks up and gets a bit warm shall we change over what's your favorite then from those yeah those four depending on the situation it's all a bit different well it depends on what kind of beer i want to make with them that one or hmm for me the one on the left no question on the left yeah i already had one customer who picked this here he wanted this one for his beer i think that one's really good right flowery yeah that's how i'd describe it too yeah not too fruity but not too grassy either the young brewer would like to evaluate a few more hop types the next one is complicated polaris a hop variety for absolute professionals the aroma is unique and presents a real challenge for brewing [Music] that's brutal polaris it's perverse it's really golden yellow you won't get a good evaluation because it's not a nice color it's got so many constituents and so much oil it just changes color it smells like spearmint candy i've never tasted a beer that i was 100 percent convinced of that was brewed with polaris i haven't got a lot of that a really difficult hop have you tried nah have you ever been no no i haven't yet but i think it's definitely about time i tried this is a valid underside and to finish off with there's something quite special a glass of beer with fresh hop cones the flavor changes immediately so all those shenanigans so much better than when you're evaluating now let's see if we can make your beer a bit better wonderful now we both need a bear jacob have you got one good one too thanks beer experts undisturbed [Music] later marcus hopper will show us how he used martin schmeitzer's hops for a new beer creation but first let's go back to vayne stefan yeast research is also done here yeast is what converts the sugar to alcohol and carbon dioxide in the mash brewers use two different types of yeast bottom fermenting and top fermenting these two types mainly different flavor top fermenting yeast creates fruity aromas while the bottom fermenting varieties produce the typical pills or lager aroma the difference can be seen best under a microscope bottom fermenting yeast is made up of separate cells and is used for brewing pills and pale beers the top fermenting varieties form chains of budded cells which are used for wheat beer and germany's alt and kush very good here we can see the cell chains in the top fermenting yeast and the bubbles latching onto them that's wonderful yeast i think this bear will be good there are a great many yeast strains which are not used in making beer but for instance in wine production and they produce very different aroma profiles we're experimenting quite a lot here at the moment using wine knees for example for the fermentation of beer fort so people might ultimately get certain wine aromas in their the beers at the faculty of brewing and beverage technology at the technical university of munich are also examining how flavor is experienced in beer consumption in their in-house sensory laboratory they're looking into the question of where does which beer taste best after all external influences like light temperature and pressure influence the desire for certain foods for example tomato juice is a particularly popular drink on planes in special tasting chambers faculty staff and students try various types of beer and while doing so the light changes their impressions of flavor are then entered directly into the computer and that's only the beginning in the future the vine stefan team aimed to do a lot more research on the subject of tasting beer all kinds of external influences have a direct effect on the flavor we're playing a little with the color then the whole thing is going to be supplemented with different sounds and aroma substances the temperature is going to be adjusted all this plays a significant role when it comes to our perception and evaluation of food looking good back to craft beer brewer marcus hoppe and as you would expect genuine craftsmanship is the name of the game today along with his assistant shandy he wants to brew a new type of beer the hops come from hop farmer martin schmeizer but before they go into the beer he first has to crush the malt [Music] might be satiated so let's just see how it's come out what do you think sandy okay great it looks really good we're brewing on a small scale now just to give our creativity a free reign we try new beer types and what's always fascinated me about brewing is the technical procedure on the one hand but primarily the beer variety when you've got something like this you can try a lot of things out you don't just go to a huge plant and say i've got an idea for a recipe let's make six thousand liters of this oh dear it tastes awful throw it away that costs a lot of money but if we brew like this we can try out anything is brewing 40 liters today for this he'll need eight kilos of crushed malt mashed with 20 liters of water by heating it slowly the starch in the malt corn turns into sugar where does this go just tip it in this malt sugar is needed for alcoholic fermentation marcus hoppe is what germans call a wandering brewer he hires breweries to brew his established beer varieties as he doesn't own his own facilities for small brews like this he uses his own little pilot brewery but even here every single step must be correct okay it's too cold can you just keep stirring it it's really important that we don't raise the temperature too much because once the enzyme goes above this temperature if it gets too hot it's inactive destroyed and then it won't work anymore that's why we have to make sure we never go above that but heat it up slowly at about one degree per minute then we let it rest that means the enzyme has a certain time to work and then we start heating again until the next rest so that another enzyme can work it all goes hand in hand today the young brewer would like to make a strongly hopped beer he maintained the last sugar rest at 62 degrees for a very long time the mash is now filled into the louder ton a sieve at the bottom of the ton separates the solids from the liquid because it's only the liquid the so-called wart that's used later for the beer sieving in the latter ton works best when the mixture is almost 80 degrees as the mash is at its most liquid at this temperature to make sure the wart is completely clear macus taps it off and pours it back in again so now there are no more solids in there that's just natural cloudiness and when the spent grain settles it forms a natural filter layer and then it turns a bit glossy all by itself here i work by what i see what it looks like the next step is boiling the wart at 100 degrees all bacteria are killed off the beer the young brewer is testing today will be hopped twice the first hops are always added during wart boiling the solids left over from lautering known as spent grain have no further use assistant shandy can now dispose of them to enable him to brew the beer again later in a large brewery marcus hoppe meticulously notes down all the quantities used and the time taken for each step so now it's 12 55 and we've been boiling for 60 minutes so we can put the first hops in give me the bitter hops hey come here and see how good the hops smell already got a really green blanket on the top today we're brewing a pale ale that's very strongly hopped and we're using two hop types from martin hercules and mandarina we've got an event in innsbruck now where we're presenting two of my beers as well as this one filtered and unfiltered and we're letting the people decide which one they like better after an hour's boiling time the wart is ready stirring it up rapidly collects all the hop residues and substances that cloud the beer in the middle they're no longer needed and form a lump known as trub cone when the beer is tapped off later this remains in the container the wart is now cooled down to 20 degrees celsius with a heat exchanger because the yeast can only be added at this temperature it's uh 1919 six wonderful so now we can add the east right first marcus hoppa fills the cooled wart into the fermenting tank where it will be mixed with the yeast so fermentation can begin as temperatures are now no longer very high bacteria could turn the beer sour so everything has to be completely sterile hygiene is everything now when we're working in the hot area and we make a mistake it's not too bad because everything's boiled but in the whole fermentation area everything's been treated with disinfectant beforehand and cleaned with alkaline detergent it's got to be spotless because if anything's in there the beer goes sour right away and you can't drink it another dose of disinfectant and the stopper can be screwed on this allows the fermentation gases to escape and it protects the beer from unwelcome intruders such as oxygen and insects the beer now takes six weeks to develop its alcohol content and its full flavor and then its tasting time the hop research center hul is located in halatau and the goal of the researchers is to find new hop varieties in the center's five hectare breeding garden four thousand seedlings from crossbreeding are planted every year they are the only survivors from a merciless selection process hop breeder anton lutz only selects the very best to be harvested for further experiments we only harvest robust healthy seedlings which we believe to have the potential to be marketed later as a variety of their own before the harvest the hop breeder carefully notes the smallest details i determine the harvest time that's done by feeling the cones smelling the aroma and then you can more or less decide when the optimum ripening time has been reached i then mark them with a colored band so my workers know when to harvest the vine and finally i make notes on their most important agronomic characteristics for example things like plant shape is it cylindrical top heavy or how many cones are on the vines how big the cones are and finally whether there's any infestation with diseases or pests in the breeding garden there are other hop varieties besides the center's own breeds if they are infested with pests the vines in the breeding garden will be as well but that's completely intentional this czech hop variety lacks the resistances which are already bred into all hull strains this plant is totally fine this plant is totally infested with real mildew this ultimately leads to a strong browning of the cones and they die prematurely this seriously impairs the quality particularly because the aroma suffers the cones smell moldy and you can taste that right through to resistance to mildew is the top priority all the seedlings we plant are fully mildew resistant so this disease can no longer occur a quarter of a million seedlings and only one comes through as a new hop variety any weakness in the breeding garden is ruthlessly rooted out here here you can see a very weak vine which only produces a very low yield it hasn't even managed to reach the trellis and is also susceptible to disease so it definitely won't be marked for harvesting the fruits of the up to seven meter high female plant are called cones and only they are used for brewing beer inside the cones is lupulin it contains the alpha acid and essential oils there are high alpha hops used early in the brewing process and aroma hops which contain less alpha acid but a lot of oil the cones should ideally be of a nice even size and relatively robust so they can be cleaned easily in the machine it's not good when they're still interspersed with leaves because then they don't roll when they're in the picking or cleaning machines and end up outside with the waste the plants selected by anton lutz are processed here in the field selection is based on external characteristics size yield amount of cones on the vine and resistance to diseases now it's all about the cone's inner qualities these extensive tests begin in the picking barn to prevent the samples getting mixed up only one genotype is processed by the machine at any one time the cones are packed in sacks of different sizes after drying the small ones go straight into the lab the large ones are used for brewing small amounts of beer without these brewing tests the hops can't be evaluated properly because ultimately it's all about flavor the data has to be recorded meticulously to be sure which cones come from which plants one floor higher the cones are dried in the kiln the hop varieties bred at the who research center are so successful that they make up 90 percent of all the plants on germany's hop growing land today and who has been developing new hop strains for the world's markets for 90 years brewers from all over the world come to us and together with me pick out individual strains they're interested in take them home carry out test brews according to their own taste and report the results to us this is very important for us in developing new hop varieties because it doesn't necessarily follow that the aroma they smell in the hops will actually be present in the bear in recent years demand for new varieties of hops has skyrocketed the craft brewing trend and their hop-based beer is constantly driving demand for varieties of aroma hops brewing tests are especially important for aroma hop strains because they are only added very late in the brewing process and are the main influence on the bear's flavor and aroma the dried and vacuumed hop samples are now taken to the institute's own laboratory anton lutz's main concern now is the alpha acid and the essential oils hello klaus how are you here are the latest samples from the garden the concentrations of the cone's constituents rise rapidly during the harvest period and are constantly measured i've got the latest results for the new calista breed they're very good especially in the upper range for what this variety will bring in on average over the years it shows that this year's crop is a very good one we can expect oil content to be relatively high and consequently the brewing values for the brewers as well activities are not solely focused on research and development so that the varieties developed here can unfold their full potential the center also offers practical support to the hop farmers between mid-august and the end of september we carry out test harvests and determine the alpha acid content and this enables us to give the farmers the optimum harvest time for each variety relatively reliably but above all it's the demand for aroma hop varieties that's really grown in recent years it's not the alpha value that's important but rather the flavor and aroma of the cones for the development of these varieties the creativity of breeders is the really decisive element the high alpha varieties have to be especially efficient because the yield alpha acid content and consequently the price per kilo of alpha are crucial factors for the growers the most efficient plant variety will succeed on the world market for the aroma varieties the crucial factor is the aroma impression they make in the beer this is of course a very exciting time for a breeder until recently hot breeding was let's say relatively boring it was all about higher yield higher alpha acid content higher prices for the plants but now it's all about aroma and variety so both the brewers and the breeders can just do their own thing and uh two new breeds have recently been launched onto the market callista and ariana and anton lutz has a clear favorite the callista adds a fruitier flavor and these beers are characterized by outstanding drinkability that's the unconditional desire for the next drink of beer the tribown craft beer bar is located in innsbruck here marcus hoppe from hopa boy will be serving his three beers today this kind of event carries the name tap takeover and in the craft beer scene is extremely popular the very knowledgeable clientele is going to decide which beer tastes best filtered or unfiltered for this marcus hoppa has filtered one half of the beer from his pilot brewery the other half is put on tap unfiltered there are 20 liters of each and whichever is empty first is the winner some like filtered beers that go down well others prefer a bitter strong intensive taste in their mouths i think it'll be a 50 50 result because some like it's smooth and tasty and drink a bit more and others want it strong and intense let the tasting begin marcus hopper is a staunch advocate of filtered beer let's see if the innsburgers agree with him here you are yoshi which one first i don't know which is which what's that filtered unfiltered unfiltered filtered start with that one the filtered one first i'll start with the unfiltered one in such a young and fresh segment like the craft brewing scene customer contact is extremely important we open the doors and say hey come in people will tell you what's in the product and how it's made and that way you create trust and with this trust the novelty of the products a lot of very interested and open-minded people can quickly become very loyal customers and your own enthusiasm for the product can quickly be passed on to them with craft beers that's extremely important because so much craftsmanship and love for the product is reflected in the price of course at the end of the tasting it's the unfiltered beer that's most popular it was extremely close but nevertheless for marcus hoppe the evening was a huge success it was really exciting to hear the feedback from the people we had a lot of fun and i'm going to stick to my philosophy and approach because beer beer a drink that has been quenching thirst for centuries but which is even today constantly being reinvented

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Keywords: full documentary, full documentaries, hd documentary, hd documentaries, free documentary, welt documentary, welt documentaries, full length documentaries, documentary film, top documentaries, reports, factual film, beer, brewing, brewing beer, beer brewing, beer brewing process, beer documentary, brewing documentary, german beer, beer germany

Id: RgR6iMEdd3w

Length: 48min 9sec (2889 seconds)

Published: Sun Oct 11 2020