Brewing with 100 % unmalted grains: barley, wheat, oat and rye

Zhuang, Shiwen; Shetty, Radhakrishna; Hansen, Mikkel; Fromberg, Arvid; Hansen, Preben Bøje; Hobley, Timothy John

doi:10.1007/s00217-016-2758-1

Cited by 34 publications

(21 citation statements)

References 17 publications

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“…A 600 L mashing system constructed in-house, based on patent WO2013024065 was used for all mashing. It works in the same way as the lab-scale device reported by us previously [12] and a schematic is shown in Fig. 1.…”

Section: Production Of Bsg By Mashingmentioning

confidence: 98%

Processing of brewing by-products to give food ingredient streams

Bjerregaard

Charalampidis

Frøding

et al. 2019

Eur Food Res Technol

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Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans. Here, we report, for the first time, a new process at pilot scale for the separation of brewer's spent grain and trub to solid and liquid streams that can be used in foods. A new type of continuous rotary drum press was used to process hot BSG to produce a liquid filtrate and a filter cake stream. Analysis showed that of the starting mass of BSG (ca. 120 kg), the liquid filtrate composed 50% of the mass, and the filter cake fraction composed 50% of the mass. The dry weight (DW) content of the BSG increased from 23 to over 35%. This led to concentration of insoluble dietary fibre (from 38 to 54%) and phenolics in the filter cake (from 102 to 150 mg/100 g DW as gallic acid equivalents). No fractionation of soluble species such as proteins occurred. Centrifugation of the filtrate from the rotary drum press led to a clarified supernatant stream and a paste. Concentration of insoluble dietary fibre and phenolics occurred in the paste (from 5 to 14% of DW and 61 to 114 mg/100 g DW as gallic acid equivalents), whereas soluble fibre and protein did not selectively partition. Given that the unit operations used here are scaleable and approved for food production, an industrially feasible route now exists to process brewers spent grains to ingredients.

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Section: Production Of Bsg By Mashingmentioning

confidence: 98%

Processing of brewing by-products to give food ingredient streams

Bjerregaard

Charalampidis

Frøding

et al. 2019

Eur Food Res Technol

Self Cite

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“…Overall, despite flaws such as too light color, too low alcohol content, and reduced free aminonitrogen, as recently pointed out in recent studies (Pires and Brányik, 2015;Zhuang et al, 2016), as well as legal limits to the proportion of unmalted cereals in brewing recipes (Pires and Brányik, 2015), brewing with 100% raw unmalted old wheat varieties is not only technically feasible but also potentially attractive. Figure 4 shows a visual comparison between the resulting beers from tests HC40 and HC100, highlighting the apparent color difference (7.1 and 2.1 on the SRM scale, respectively), as well as the comparable and substantial foamability.…”

Section: Brewing With 100% Typical Old Wheat Varietiesmentioning

confidence: 99%

Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading

Albanese

Ciriminna

Meneguzzo

et al. 2017

Preprint

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Certain typical old wheat varieties grown in the Mediterranean countries and elsewhere are renowned for their nutritional value due to higher concentration of polyphenols, especially flavonoids, as well as of important minerals, than modern varieties. However, the respective economical sustainability is constrained by reduced yield, increasing costs and stagnating or decreasing market prices. Moreover, under certain conditions, connected with the respective scale and local market volume, low-input, organically grown cereals can lead to lower environmental footprint. Brewing with a portion of such old grains can effectively boost their spreading, conditioned on its ability to supply a significant additional net income to farmers. Beer has become the worldwide most consumed alcoholic beverage and, although its market is dominated by few global players and standardized products, craft breweries have quickly spread out in most countries. Nevertheless, a scale issue has arisen about the economic sustainability of microbreweries, mainly due to high initial capital investment, energy costs, scale, and sometimes taxation. It is shown how breakthrough, cheaper, more efficient and profitable microbreweries can help solving the sustainability issues affecting old wheat varieties, thus boosting the respective spreading, lowering the environmental footprint of the cereal sector and contributing to improve the public health.

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“…The use of barley provides advantages of easy germination, high starch content, moderate protein content, high amylolytic activity, and wort filtration assistance from husk [1,2]. However, due to increasing demands of sensory modification and specialty beers, and cost optimization, brewing industries are increasing the use of locally available less expensive unmalted grains, known as adjunct grains, in the beer brewing process [3][4][5]. The use of locally available grains as adjuncts in the brewing process reduces the need for importing malt, provides tax benefits (avoidance of malt tax in some countries), reduces the carbon footprint, and supports local farmers [6].…”

Section: Introductionmentioning

confidence: 99%

Improving Fermentation Rate during Use of Corn Grits in Beverage Alcohol Production

et al. 2019

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Corn grits are commonly used adjuncts in the brewing industry in the United States, especially for lager beers. The major challenge of using a high amount of adjuncts in the brewing process is reduced levels of nutrients available to yeast during fermentation, which negatively affects the growth and functioning of yeast, and results in sluggish fermentation. The problem is usually addressed by adding external nutrition. The objective of this work was to assess the suitability of corn components other than brewer’s grits to improve the fermentation rates. Water obtained after soaking of corn germ, a vital source of lipids and soluble proteins, was investigated as a source of nutrient during brewing of 40:60 (w/w) corn grits and malt mixture. Performance of water-soluble nutrients from germ of two corn verities, yellow dent corn and flint corn, was investigated. Germ soak water was added during corn grits slurry formation before mashing. The addition of germ water increased the free amino nitrogen levels by 37% and Zn concentrations by 3.6 times in the wort, which resulted in up to a 28% higher fermentation rate (between 48 to 72 h of fermentation) and shortened the fermentation time from 120 to 96 h. The use of water obtained from the soaking of flint corn germ resulted in a similar shortening of fermentation time. In another approach, nutrient-rich concentrated germ soak water was directly added into the wort, which also resulted in similar improvements in the fermentation rate as those from adding germ soak water during slurry formation. Due to leaching of micronutrients and soluble proteins, the oil concentrations in the germ increased by more than 30%, enhancing its economic value.

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Brewing with 100 % unmalted grains: barley, wheat, oat and rye

Cited by 34 publications

References 17 publications

Processing of brewing by-products to give food ingredient streams

Processing of brewing by-products to give food ingredient streams

Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading

Improving Fermentation Rate during Use of Corn Grits in Beverage Alcohol Production

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