In April BESTMALZ was invited to the Zurich Bier Festival in Switzerland. At this event, beer lovers, restaurateurs, brewers and craft beer enthusiasts can enjoy a wide range of beers as well as interesting talks and workshops on the topic of beer.

Our topic was naturally malt: In our beginners’ workshop we explained the following questions: What is the function of malt in brewing? What kinds of malt are there? How does malt influence the color of the beer and what is the EBC value? Where does the malt in our beer come from? Professional brewers were given more specific input and had the chance to ask individual questions – for example on the malting process of base, specialty and roasted malts and their impact on the beer aroma. Participants learned all about cytolysis, proteolysis and amylolysis in preparing the malt and their significance in the brewing process. Annika Klee, a beer sommelier, explained the differences between specialty malts and carried out a sensory evaluation of different malt types and beer styles.

Alpine ale aficionados

Did you know that Switzerland is mad about beer? For example, this small Alpine country has the highest density of breweries per capita: The country currently (early 2018) boasts almost 900 breweries – and the number is growing. At around 55 liters a year, beer consumption per inhabitant may be below average in an international comparison, but quality and diversity are obviously more important than quantity: Two thirds of breweries are microbreweries. Swiss beer drinkers also enjoy drinking specialties from other countries, maybe because one fifth of all Swiss