Peter Lietz

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Peter Lietz (born May 17, 1933 in Berlin ) is a German brewing scientist. After working in various breweries in the GDR , he switched to microbiological and fermentation technology research in 1959, where he held leading positions. He is the co-author of various brewery technology and microbiological books, was a lecturer at the Humboldt University in Berlin and at the TU Dresden for many years and has published numerous specialist articles on the history of fermentation and beverage technology.

Life

Lietz is the son of a master baker and a tailor / hat maker. In 1943 he came to his aunt in the Erzgebirge; there he attended high school.

Building ensemble of the VEB Berliner Kindl

After the family was bombed out in 1944, they bought a small house with a garden on the outskirts of Berlin near Bernau; Lietz became an avid beekeeper. His interest in microbiology was aroused during a course on bee diseases. Richard Koch (1900–1967), microbiologist at the Institute for Fermentation Chemistry , recommended that he first do an apprenticeship as a brewer and maltster at VEB Berliner Kindl in Weißensee . Lietz then studied brewing at the Humboldt University of Berlin (HUB), graduating as a master brewer engineer and then doing a doctorate in agricultural sciences with Koch.

Entrance portal to fermentation chemistry at the HUB

After completing his studies, Lietz held various positions as a brewing manager and malt master in Berlin breweries; He also worked as a barley cultivation consultant and took over the management of an organic laboratory. In 1959 he became an assistant at the Institute for Microbiology in the agricultural and horticultural faculty of the HUB. From 1963 he gave lectures on the technology of fermentation and storage cellars and on biological plant control; at the same time he studied economics at the Berlin School of Economics (HfÖ) with a degree in economics and became a research assistant in the department of technological microbiology at the institute for fermentation industry in Alt-Stralau ; after that he was head of research for technical enzymes. In the area of ​​his main research areas: Shortened fermentation and maturation processes for beer and ethanol production, including continuous processes , more than 20 patents were developed.

In 1975 Lietz became director of the institute. From 1980 to 1990 he was director for science and technology in the VEB Kombinat Spirituosen, Wein und Sekt and at the same time its deputy general director until 1990; Heinz Block was the general director . In 1987 he also became director of the industrial research center for biotechnology .

Awards

Fonts (selection)

  • Air infection in the brewery and its elimination. Diploma thesis HU Berlin 1956
  • Characterization and differentiation of bottom-fermenting brewery yeast races. Berlin, Humboldt-U., Agricultural gardener. F., Diss. V. Feb. 22, 1965
  • with Gunther Müller and Hans-Dieter Münch : Microbiology of plant-based foods: an introduction. Specialized book publisher: Leipzig 1974
  • Research and development for the brewing and malting industry in the GDR. P. 104 to 122 in: Hans-J Manger, Peter Lietz (eds): The brewing and malting industry in East Germany between 1945 and 1989. A contribution to the history of the German brewing and malting industry in the 20th century. VLB, Berlin 2016, ISBN 978-3-921690-80-2 .
  • Microbiology and beer and Molle and Korn or: Everything is relative. in: Now let's keep talking !: New contributions to the GDR economy and what can be learned from them. edition berolina, Berlin 2016.
  • On the mechanism of diacetyl degradation by Saccharomyces carlsbergensis.
  • The yeast in the brewery. Basics - technology - systems engineering. 3rd revised edition, VLB, Berlin 2014, ISBN 978-3-921690-76-5 .
  • with Gerolf Annemüller , Hans J. Manger : The Berlin White - A Piece of Berlin History. VLB, Berlin 2008.
  • The raw materials and additives in the history of beer production. In: Society for the History of Brewing eV [GGB] (Hrsg.): GGB Yearbook 2004, pp. 133–195
  • From the central lobby of the brewing and malting industry to the WTÖZ of the brewing and malting industry. In: GGB-Jahrbuch 2007, pp. 9–39
  • Paul Lindner - pioneer of microbiological brewery control. In: GGB yearbook 2012
  • Old Fritz, a brewer and maltster? In: GGB yearbook 2012
  • Max Delbrück , Hugo Thiel and Maximilian Maercker - their importance for the development of the fermentation industry. In: GGB yearbook 2013
  • The work of Franz Schönfeld for the top-fermenting brewery. In: GGB yearbook 2014
  • The medieval purity laws and their significance for the development of food law in Germany. In: GGB yearbook 2016
  • Prof. Dr. Hans A. Bausch - longtime university professor of brewing and malting masters in East and West. In: GGB Yearbook 2017, p. 8
  • Some remarks on the fermentation and maturation of Jopen beer and the microbial flora involved. In: GGB-Jahrbuch 2017, p. 189

Web links

Individual evidence

  1. ↑ Dissertation HU Berlin 1965, DNB 481211055 .
  2. ^ The yeast in the brewery , VLB Berlin ( Memento from May 25, 2016 in the Internet Archive ).
personal data
SURNAME Lietz, Peter
BRIEF DESCRIPTION German brewing scientist
DATE OF BIRTH May 17, 1933
PLACE OF BIRTH Berlin