Generalization of the results of theoretical and practical research in the production of beer showed that the rise in prices for cereals, and in particular for barley, leads to an increase in the price of malt and, accordingly, an increase in the cost of the final product – beer. In this regard, modern brewers face the acute problem of a shortage of high-quality raw materials for beer production, as well as high competition in the consumer market. The need for inexpensive raw materials for brewing beer has grown significantly. Along with malt substitutes, a new product has appeared on the brewing commodity market – triticale. It surpasses barley in terms of the total amount of extract and other chemical indicators, so the use of this culture as a raw material for the production of brewing malt is a promising direction in brewing. In this work, we selected the optimal modes of malting grain triticale varieties “Balausa 8” to a moisture content of 40 %, 42 % and 44 % and germination for 3, 4 and 5 days at temperatures of 14 °C, 16 °C and 18 °C. Based on experimental studies, it has been found that 16 °C should be considered the optimal temperature for soaking triticale grains to a moisture content of 44 %. In the studies, the optimal mode of malting was experimentally determined for 5 days at a temperature of 16 °C, which made it possible to ensure the maximum accumulation of hydrolytic enzymes. Accelerated synthesis of amylases (217.99 units) occurs due to an increase in the rate of diffusion of gibberellin-like substances to the cells of the aleurone layer. The maximum accumulation of amylolytic enzymes is observed already on the 5th day of malting, which shortens this process by 2 days in the production of malt using classical technology

The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to non-fermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars. Mathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing wort's extractive matter yield. Based on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono- and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set. High extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins. This study will allow using non-traditional grain raw materials and producing non-alcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment

In recent years, according to the sharp increase in the number of breweries and high competition on the consumer market, it is very important to extend the raw material base of the industry and the range of produced beer from the recommended raw materials. One of the ways to expand the raw material base of breweries is developing recommendations for the use of new zoned varieties of barley, in particular as well as the use of special malts, wheat malt, the development of new recipes and technologies for beer producing. As it is known, barley, wheat, rye, and malt produced from these cereal crops are processed to a greater extent at present. Along with traditional types of cereals, such cereals as amaranth, buckwheat, triticale, sorghum, oats, etc. are used. Among the listed alternative crops, wheat should be noted as the most promising type of cereal raw materials. Wheat (Triticum) is an herbaceous annual plant of the cereal family. Hard wheat (T. durum) and soft wheat (T. aestivum) are the most important. Both species are holo-grain, i.e., the grain is covered with fruiting and seed shells, fused and consisting of several layers of cells, and do not have flower (chaff) shells. At present time, high-yielding winter and spring wheat (T.aestivum) is mainly cultivated. This species has loose floury grains and rather low protein content. It should be noted that unmalted wheat is rarely used in brewing. This is because that the use of this cereal as unmalted material leads to significant deviations in the technological process, in particular, the filtration of wort and beer slows down, reduces the colloidal stability of the final product. At the same time, as a raw material for malt, wheat has some advantages over barley. The article deals with the effect of different amounts of wheat malt on the mashing process, the percentage of mashing and mashing modes of barley and wheat malt are selected experimentally.