A special beer for the anniversary

Students brew JubilaTUM

JubilaTUM is a hoppy bottom-fermented export-beer, which is produced for the anniversary year. (Photo: U. Benz/ TUM)
JubilaTUM is a hoppy bottom-fermented export-beer, which is produced for the anniversary year. (Photo: U. Benz/ TUM)

TUM’s anniversary year, Campus news

His recipe was developed especially for the anniversary of the Technical University of Munich (TUM): the amber-coloured export-beer JubilaTUM. Under the direction of Dr. Johannes Tippmann from TUM-Forschungsbrauerei, students of the Faculty of Brewing and Food Technology have developed the recipe in a competition. In spring it was produced in small margins at craft breweries and from now on it is served at all festivities in the jubilee year.

The JubilaTUM beer celebrating the 150th anniversary of the TUM is the result of a competition among students: After their lectures and seminars, 30 teams tried out, developed and finally submitted their recipes in their free time at "home cooking pots".

Employees of the Chair of Brewing and Beverage Technology have selected the eleven most promising. They were brewed in the research brewery of the TUM. All eleven types of beer underwent a classic beer tasting with trained testers. The colour, foam, clarity, smell and taste of the beers are put to the test.

Finally, the recipes of the two winning studio teams were crossed, resulting in the JubilaTUM: the result was an amber-coloured bottom-fermented export beer with a fine hop flavour and an original wort of 12.5 degrees Plato. It is served at all celebrations during the anniversary year. The TUM-Shop offers a limited edition for sale.

The pictures of the brewing process:

Franz Schreiber (left) and Maximilian Kober from the Cerevision student team put hop pellets into the whirlpool. (Photo: U. Benz/ TUM)
Franz Schreiber (left) and Maximilian Kober from the Cerevision student team put hop pellets into the whirlpool. (Photo: U. Benz/ TUM)
The two students checking the brewing process in the TUM research brewery. (Photo: U. Benz/ TUM)
The two students checking the brewing process in the TUM research brewery. (Photo: U. Benz/ TUM)
Johannes Plaß of Team Wohnheim 3 fills the tank with water. He is one of the two winning teams of the student competition for the JubilaTUM. (Photo: U. Benz/ TUM)
Johannes Plaß of Team Wohnheim 3 fills the tank with water. He is one of the two winning teams of the student competition for the JubilaTUM. (Photo: U. Benz/ TUM)
Caroline Falterbaum tapping the first wort sample. (Photo: U. Benz/ TUM)
Caroline Falterbaum tapping the first wort sample. (Photo: U. Benz/ TUM)
Even if it is alcohol: brewing beer is part of food production, so the teams wear white coats according to hygiene regulations. (Photo: U. Benz/ TUM)
Even if it is alcohol: brewing beer is part of food production, so the teams wear white coats according to hygiene regulations. (Photo: U. Benz/ TUM)
The two teams at the tasting of the final result: Isabel Kalinke (from left to right), Franz Schreiber, Maximilian Kober, Caroline Falterbaum and Johannes Plaß. (Photo: U. Benz/ TUM)
The two teams at the tasting of the final result: Isabel Kalinke (from left to right), Franz Schreiber, Maximilian Kober, Caroline Falterbaum and Johannes Plaß. (Photo: U. Benz/ TUM)
A golden-coloured export-beer with an alcohol content of around five percent and a high "drinkability". To 150 years of TUM, cheers! (Photo: U. Benz/ TUM)
A golden-coloured export-beer with an alcohol content of around five percent and a high "drinkability". To 150 years of TUM, cheers! (Photo: U. Benz/ TUM)