Today is the birthday of Ludwig Narziß (or Narziss), who was also known as the “Beer Pope” (September 30, 1925-November 29, 2022). He was born in Munich, and was “one of the world’s most renowned brewing scientists and educators of the 20th century. For almost thirty years, “was a leading authority in his field at the Weihenstephan Center of Life and Food Science in Freising, outside Munich. Often called the Harvard of beer, the school, part of the Technical University of Munich, is closely tied to the Bavarian state-owned brewery with which it shares its name. Following an apprenticeship at the Tucher Brewery in Nuremberg, Narziss arrived at Weihenstephan as a student in 1948. There, he received degrees in brewing science and engineering and later completed a doctorate, writing a thesis on the influence of different yeast strains on beer quality. In 1958, he became the brewmaster at Munich’s Löwenbräu Brewery. But Weihenstephan didn’t let Narziss stray for long. Only 6 years later he joined the faculty at Weihenstephan, taking over the chair of Brewing Technology I. While instructing students in the science of beer making and conducting research on methods in Weihenstephan’s test brewery, Professor Narziss at times also served as the school’s dean, once from 1968 to 1970 and again in 1990. He also made time available to be a council member of the European Brewery Convention, as well as the organization’s president from 1979 to 1983. Narziss has authored and co-authored literally hundreds of papers as well as three seminal text books, Abriss der Bierbrauerei (An Outline of Beer Brewing) in 1972, Die Technologie der Malzbereitung (Technology of Malt Preparation) in 1976, and Die Technologie der Würzebereitung (Technology of Wort Preparation) in 1985. These books have gone through many revisions and editions and are still used as standard student textbooks today. Professor Narziss retired from Weihenstephan in 1992. He still lives in Freising and serves as Professor Emeritus at his venerable alma mater.”

This was his obituary, from Brauwelt, written by Lydia Junkersfeld:

Prof. Ludwig Narziß was born in Munich on September 30, 1925 and grew up in Nuremberg. As a young adult he personally experienced the Second World War. His father was an authorized signatory at the Lederer Brewery and had planned a commercial apprenticeship at the Tucher Brewery for his son, who had returned home from captivity. Of his own accord, Ludwig Narziß soon switched to an apprenticeship as a brewer, which appealed to him more – the right decision, as it turned out. Despite the difficult conditions in the brewery after the war, he successfully completed his apprenticeship after two years in October 1947 and in 1948 switched to the Faculty of Brewing in Weihenstephan to study, where a long career began.

From 1951 he initially worked for two years as a research assistant and management consultant in the field service of the research institute for brewing at the Bavarian State Trade Institute in Nuremberg, where he also met his wife Dorle. In 1953, Prof. Weinfurtner recruited him to the State Brewery Testing and Research Institute (today the Weihenstephan Research Centre for Brewing and Food Quality) in Weihenstephan and offered him the opportunity to study for a doctorate (topic: “The influence of the yeast variety on beer quality“) which he completed in 1956.

After completing his doctorate, Prof. Narziß first went back into business: he worked at the Löwenbrauerei in Munich as first brewmaster and authorized signatory until 1964, before he returned to Weihenstephan. Between 1964 and 1992 he held the Chair for Technology at Brewery 1 of the Technical University of Munich in Weihenstephan, where he trained and shaped generations of students. Many ground-breaking innovations in brewery technology and technology occurred during this time, which Prof. Narziß initiated and managed. There was hardly an area in the brewery that could not be further developed through research from his chair: raw material issues, developments in malting, in the brewhouse, in fermentation and storage or in filtration. It was a basic need of Prof. Narziß to solve practical problems through scientific research; whilst often about optimizing production, it was of course also about improving the quality of the product. One of the most important research topics from his time was the avoidance of spoilage from oxygen in beer.

Hundreds of graduate students and over 50 doctoral students have worked on various topics under his expert guidance. He was a “doctor father” to them, with whom some of the former doctoral students have remained in close contact to this day. What distinguished Prof. Ludwig Narziß was his closeness to people. Despite the great international recognition, he maintained his humble and lovable manner towards everyone. He challenged his employees – he was strict in this matter – but he also promoted them to the best of his ability.

Hundreds of Publications

Many books, including classics of brewery technology, and hundreds of publications and lectures have emerged from his scientific work. All of this has made him a world-renowned brewing scientist whose expertise was valued by authorities, associations and breweries around the world. Prof. Narziß has not only significantly shaped the faculty for brewing in Weihenstephan, but also the reputation of German brewing science in general at home and abroad. It was always important to him to ensure dialogue between the brewing industry and brewing science, between research and brewing practice. It is only logical that a research prize, the Ludwig Narziß Award for Brewing Science from BrewingScience, bears his name.

International Recognition

Prof. Ludwig Narziß joined the Institute of Brewing in 1965, after being nominated by the late Norman Curtis. He was elected President of the EBC Council in 1981, with the 19th EBC Congress being held in 1983 on the South Bank in London where, in collaboration with his EBC/IOB colleagues, he played a major role in the organisation of this event and 1600 delegates attended it. During the course of this Congress he had the opportunity to co-author a poster presentation (they were still very much in their infancy at that time) entitled “Composition of Worts and Beers of High Temperature Wort Boiling Systems“.

Prof. Narziß also participated in one of the Institute‘s London Section Cambridge meetings, also with Norman Curtis who was the London Section‘s Chairman at the time. In addition, he was a participant in the Master Brewer Association of the Americas Ontario District One-Day Conferences that were held in Toronto each January and he also was a participant in a number of the Association‘s National Conferences.

Prof. Narziß was awarded the IBD’s Horace Brown Medal in 1990 and the accompanying lecture, 125 Years Research At Weihenstephan, was delivered at the Royal Society in London and published in the Journal of the Institute of Brewing in 1992.

Many Awards and Honours

Commitment to voluntary work at home and abroad was also a matter of course for him, for example his 1979 election as President of the European Brewery Convention (EBC) in Brussels. To this day he is the only honorary president of the EBC. Prof. Narziß was the bearer of the Cross of Merit of the Order of Merit of the Federal Republic of Germany as well as receiving many other honours and awards.

In 1992, Prof. Narziß handed over the management of the chair to Prof. Werner Back, but retained his research spirit, which kept him very active to the end. At the age of over 90, he was still traveling the world to attend brewing industry events and give lectures.

In spring 2021 he moved from Freising and Weihenstephan, the centre of his life for many years, to his family, who live near Reutlingen. Even if things got a little quieter around him, he still worked on his books every day, kept himself up to date with telephone calls.

The contribution given by Prof. Ludwig Narziß to the brewing industry internationally has been unique and we have lost a truly remarkable icon!

And this obituary is from Weinheistephaner:

Prof. Ludwig Narziß was a true “Weihenstephaner“: he passed his degree here after his brewery apprenticeship and also completed his doctorate in 1956. After his time as brewmaster at Löwenbräu, he was appointed to the Chair of Brewery Technology I and took over management of the teaching and research brewery. Until 1992, Prof. Narziß was the man at the helm, researching the further development of brewing – teaching the craft of brewing to thousands and thousands of students. Even today, many young people benefit from his works, which are held as standard works in brewing and beverage technology. 

His professional expertise was more than appreciated by the Bavarian State Brewery Weihenstephan. Not only was great value placed here on his opinion on new beers – he was also a very welcome conversation partner at the table in the Bräustüberl. In every exchange, Prof. Narziß provided a different perspective, a further idea, a new approach: the fire for brewing was still burning in him until the very last moment. A characteristic that everyone appreciates to this day and that proved infectious to all his students.

Alongside all his professional expertise, it must never go unmentioned that with Prof. Narziß we lost a fine person. Never at a loss for a joke, always a smile on his lips – and above all he always had an open ear for every generation. Regardless of whether you were a young student or an experienced brewer: no question was left unanswered, Prof. Narziß always made time for you. He usually finished his meals in the Bräustüberl with a sip from his favorite beer, the Pils – and in the next days, people will be raising a toast to his memory and legacy everywhere in the brewing world. 

Prof. Dr. Josef Schrädler, Director of the Bavarian State Brewery Weihenstephan explained on Wednesday: ”For me, Prof. Narziß was always an important dialog partner and advisor in strategic questions.“ But not only that: “I looked forward to every beer tasting with him – he was just an extremely likeable person.“ 

And Tobias Zollo, Technical Director and First Brewmaster can only confirm this: “Prof. Narziß treated everyone with respect, he was a true brewer.“ For Zollo and the brewmaster team, the many discussions they had with him on the last product developments about three years ago were especially valuable. Passing on knowledge – that was Prof. Narziß‘ mission in life. And he fulfilled this mission brilliantly.