Barley, water, hops and yeast – only four natural ingredients are necessary to brew a classic beer. So what happens if you add more?<\/p>\n
Customers taste preferences are constantly changing and trying out new beer mixes has rapidly increased in popularity. In line with the \u201cnatural\u201d trend, botanicals come along as the logic answer. Infusing beer with roasted mate, green tea or ginseng is a perfect match. We offer a large selection of extracts that when combined with beer allow for entirely new taste experiences \u2013 and at the same time ensure clarity \u2013 no turbidity, no sedimentation.<\/p>\n
The challenge<\/strong> The\u00a0solution<\/strong> The result<\/strong> Legal aspects<\/strong> Get in touch for further information.<\/p>\n","protected":false},"excerpt":{"rendered":" Barley, water, hops and yeast – only four natural ingredients are necessary to brew a classic beer. So what happens if you add more? Customers taste [\u2026]<\/span><\/p>\n","protected":false},"author":3,"featured_media":1419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/posts\/1392"}],"collection":[{"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/comments?post=1392"}],"version-history":[{"count":5,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/posts\/1392\/revisions"}],"predecessor-version":[{"id":1417,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/posts\/1392\/revisions\/1417"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/media\/1419"}],"wp:attachment":[{"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/media?parent=1392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/categories?post=1392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.martin-bauer.com\/en\/wp-json\/wp\/v2\/tags?post=1392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nThe combination of beer with polyphenol-rich extracts, like tea, frequently results in the formation of turbidity and sedimentation. These phenomena are caused due to a reaction of proteins from beer with phenolic substances from tea.<\/p>\n
\nIn cooperation with the Weihenstephan Research Center at the Technical University Munich we have developed guidelines to stabilize beer and tea mixes without turbidity or sedimentation.<\/p>\n
\n\u2022 12 months stable and sensorial very attractive beer mix with tea
\n\u2022 characteristic substances of green tea (catechins and caffeine) remain largely unchanged
\n\u2022 tea extract content is at least 0.6 g\/l in the ready-to-drink beverage
\n\u2022 easy production at reasonable costs<\/p>\n
\n\u2022 the process is permitted for beer production according to the German Purity Law
\n\u2022 an option for a descriptive name could be \u201cBeer mix from 50 % Beer and 50 % Tea drink\u201c<\/p>\n