For many craft beer lovers in China, U.C. Davis is a familiar name. It is regarded as America’s top institution in brewing and fermentation, and many preeminent brewing gurus graduate from there. However, Doemens Academy might be unfamiliar to many people. Located in Munich, Germany, Doemens Academy was founded in 1895 by Dr. Albert Doemens. As an internationally prestigious institution, it is hailed as a holy place for winemaker. After over one hundred years of development, it has produced countless brewers and engineers for the international beer industry. With the craze for craft beer sweeping the globe, Doemens, based on its powerful research and teaching capabilities, has produced a large number of modern craft brewers to inject fresh blood to the development of the craft beer industry.
Today, we are honored to invite Mr. Gerrit Blu?melhuber to address our CBCE. Now Managing Director of the Service Department of Doemens Academy, he has rich working experience in breweries. In early days, he studied beer brewing in a small brewery in Mainz. In 1991, he started to study brewing and fermentation techniques at Weihenstephan Brewery. After graduation in 1996, he worked as an associate professor for eight years before he got the doctorate. In 2004, he left the university and began working as a consultant for breweries to address issues regarding microbial filtration.
In 2009, Gerrit joined Doemens Academy as Managing Director of the Service Department. His major focus is on issues related to microbiology. In the meantime, he is also responsible for the development of new products such as alcohol-free beer and special beer. Apart from being a member of the Board of Directors of Doemens Academy, he is also Vice President of the European Branch of the Brewers Association (BA).
For this visit to China, Mr. Gerrit will share many valuable insights with us. The first highlight in his speech is about second fermentation in bottle. He will explain different bottle fermentation processes and techniques. Besides, he will talk about the yeast used for bottle fermentation and related knowledge. I believe that it will be greatly helpful for many home-brewers as well as people who are dedicated to the production of the traditional Belgium beer.
The second highlight in his speech is about beer filtration. A lot of craft beer lovers think that filtration is something that only big breweries can do. In fact, it is wrong. While beer filtration might, to some extent, compromise the flavor, it actually has many benefits. Gerrit will explain to you details regarding beer filtration.