“Aternative filter aid combinations based on beechwood sawdust, perlite, and pre-treated cellulose fibres for precoat filtration” (Buchhorn, Kunz; EBC Kongress Madrid 2022; Poster Präsentation)

“Improved beer colloidal stability through the use of polyphenol-treated functional cellulose fibers during filtration” (Buchhorn, master thesis)

“Evaluation of new filter aids: beech wood sawdust and cellulose fibers” (Buchhorn, bachelor thesis)

Completed research projects at the Technical University include, for example, cooperation with JELUCEL, Erbslöh, DIAGEO, BASF, KRONES, Aspera Brauerei Riese, SMOKE IT ALL in the field of kieselguhr-free precoat filtration.

Other research projects included protein recovery from spent grains/soy, beverage development (protein beer, tequila beer, milk substitutes, wine, spirits …); work with yeasts (maltose negative yeasts, special flavours), water treatment (drinking water recovery by freezing) and general optimisations in the brewing process (brewhouse yield, pH, temp, colour …).

In addition, I also spent a considerable amount of my working time on setting up the laboratory, moving from the Seestr. campus to the Ackerstr. campus, installing the new pilot plant for beer filtration and optimising the existing installations in the laboratory and research brewery.

• Der Deutsche Braumeister und Malzmeister Bund e.V. (German Brewmasters and Maltmaster Association)
• Verband der Diplom Biersommeliers e. V. (Organisation of Beer Someliers)
• Berliner Brauer Zunft e.V. (Berlin Brewers Organisation)
• die Gesellschaft für Geschichte des Brauwesens e.V. (Society for Histoy of Brewing)
• Vereinigung ehem. VLBer e.V. (Association of former VLBers e.V.)

Hello, my name is Florian Buchhorn. Even during my school days, I was fascinated by the technology and biochemistry surrounding the fermentation process, in which sugar is converted by yeasts into alcohol, heat and carbon dioxide. This interest led to the private production of fruity wines and honey wines, which finally attracted my attention to the profession of brewer and maltster. During my apprenticeship I founded a small company and produced fruit and honey wines on a small scale. Of course, I also started brewing beer and experimenting with different recipes. Afterwards, I studied the Bachelor of Brewing and Beverage Technology at the TU Berlin. Since I was working in a brewery in addition to my studies at the beginning and later at the university until the end, I decided to stop producing fruit and honey wines at the beginning of my Master’s programme in order to complete my studies more quickly. With the newly gained time capacities, I was able to complete numerous additional modules in the areas of quality management, project management, business administration and chemical-technical analysis.

After completing my Master’s degree in Brewing and Beverage Technology at the Technical University of Berlin in August 2022, I now also completed my research projects as a student employee at the Department of Brewing and Beverage Technology on 30 September 2022. Without delay, I then began a trainee programme at the largest Kölsch brewery in the world, the Heinrich-Reissdorf Privatbrauerei in Cologne, on 1 October 2022. From January 2023, I will work as deputy manager for the laboratory, quality assurance, production, and bottling departments.