ERBSLÖH Geisenheim AG has responded to steadily increasing product quality and food
safety requirements in the international market by successfully achieving FSSC 22000
certification in March 2017. After more than 20 years of ISO 9001 certification, the Rheingau
beverage specialist has taken another important step for the industry. As a global supplier to
the food industry, Erbslöh’s latest certification now provides its customers with suitable proof
Once again ERBSLÖH Geisenheim AG demonstrated that it remains true to its motto of “Research provides advantage” at INTERVITIS INTERFRUCTA HORTITECHNICA 2016. This is not only proved by receipt of the innovation prizes for the Erbslöh® LA-C fermentation concept and Trenolin® BouquetPLUS aroma enzyme, the Rheingau family business’s media image set new standards at the international trade fair in Stuttgart.
The first beer symposium, a collaboration between Geisenheim University and Ersblöh Geisenheim AG, took place on 29 and 30 September 2016. Brewers from all over Germany and Austria met on the University’s premises to discuss the new trend of craft beer brewing. The event focussed on new variations in the production of craft beer according to the German Purity Law and treatment options for brewers.
Erbslöh will be announcing interesting innovations, because true to our motto of “Research provides advantage”, the Rheingau company has been awarded two prizes for innovation.
The independent, international jury awarded Erbslöh’s new yeast nutrition concept Erbslöh® LA-C (low alcohol concept) using Oenoferm® LA-HOG yeast the special prize in the “Products to counteract the effects of climate change” category.
Once again Erbslöh Geisenheim AG will be attending this year’s INTERVITIS INTERFRUCTA HORTITECHNICA on stand 3D10, in hall 3, from 27 to 30 November 2016, in Stuttgart. As a manufacturer of products for optimum vinification, the company is exhibiting its expanded range of technical auxiliaries for making cider with a special, individual flavour. The beverage specialists from Geisenheim will also be passing on their expertise in producing fruity, clear and stable precursors according to vegan recipes.
Erbslöh Geisenheim AG will be on stand 7‐219, in hall 7 at Brau Beviale, taking place in Nuremberg from 8 to 10 November 2016. This year in particular the company is addressing the development in craft brewing, which is the current hot topic in the brewing industry. The term “craft brewing” refers to small quantities of beer crafted by small, independent brewers. As there is a 500-year-old tradition of craft brewing in Germany, Erbslöh Geisenheim is taking this opportunity to welcome all beer brewers to its stand.
The current hot topic on the beer market is the fashion for craft beers. It’s on the lips of everyone associated with beer, whether brewer, consumer, retailer or beverage technologist - this new market segment trend is the subject of lengthy discussion by every specialist. It goes without saying that Erbslöh Geisenheim AG is on board with the craft beer trend. Erbslöh is supporting the brewing industry with its new portfolio of innovative products and solutions.
This was the theme when two groups of Spanish visitors were guests of Erbslöh Geisenheim for three days in Austria at the start of June. The invitation was extended with a view to an international exchange of knowledge between expert wine growers.
Erbslöh Geisenheim AG invited representatives of fruit juice producers Rauch Serbia, Varvarin Voce, Nectar and Podgorina (Grünewald Group) to take part in a specialist course from 13 to 15 April 2016. The course focussed on wider use of enzymes in fruit juice production and new possibilities for vegan stabilisation using FloraClair®. It also incorporated practical aspects, as well as numerous specialist presentations by Erbslöh beverage technologists at Erbslöh Geisenheim AG’s premises.
Erbslöh Geisenheim AG
65366 Geisenheim, Germany
|Phone:||+49 6722 708-0|
|Fax:||+49 6722 6098|