New Possibilities in Grists for Brewing

Cook, A. H.; Hudson, J. R.

doi:10.1080/00960845.1964.12006733

Cited by 3 publications

(12 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…β‐amylase, which is present in bound form in unmalted barley, suffered a considerable loss during kilning from 15.3 ± 0.3 to 9.7 ± 0.5 BU after kilning, whereas α‐Amylase, in accordance with the literature , was more thermostable with little loss in enzyme activity across kilning. These results support the hypothesis , that there is a good potential to generate highly fermentable worts using green malt.…”

Section: Resultssupporting

confidence: 89%

“…To our knowledge, the first detailed investigations into the use of green malt in brewing were carried out in the early 1960s , showing that extracts of green malt with equal quality to those from kilned malt could be achieved by using a suitable mill and that acceptable beer could be produced. However, although wort and beer were analysed by standard analytical measures and compared to wort and beer made of a kilned malt control, there was no detailed sensory analysis of the beer or assessment of its flavour stability.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

et al. 2020

View full text Add to dashboard Cite

Brewing using enzyme rich ‘green’ (germinated, but not kilned) malt has the potential to unlock considerable energy savings in the malting and brewing chain. This paper examines the major quality issues associated with green malt, by monitoring lipoxygenase (LOX) activity and S‐methyl methionine (SMM) levels through a micromalting cycle both with and without rootlets after 48 h of germination. The data suggest that rootlets are a major concern when brewing with green malt and that their influence on wort and beer quality needs to be further investigated. Lipoxygenase activity and nonenal potential were measured following treatment under varying conditions of pH, temperature and pre‐treatment. Results indicated that lipoxygenase activity can be controlled to a substantial degree by manipulating these limiting factors, while preserving diastatic enzyme activity. Green malt worts were then prepared from (i) whole green malt immediately post‐germination; (ii) heat treated green malt (65°C x 1 h); (iii) re‐steeped green malt and (iv) endosperm‐rich extracts of green malt after the husk and rootlets had been removed; using laboratory mashing with a ‘LOX‐hostile’ mash schedule. Data were compared with mashing of kilned pale malt made from the same green malt, as a reference point. Based on the present data, re‐steeping of green malt in combination with a LOX hostile mashing environment (63°C, pH 5.2) could help to control LOX activity and the trans‐2‐nonenal potential of green malt. The resultant brewing process would need to be optimised to deal with the elevated SMM levels in green malt worts. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling

show abstract

Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Previous researchers ( 12, 13, 20 ) have reported that wort and beer of acceptable quality could be produced from green malt, provided a suitable mill was used. Unfortunately, no detailed brewing protocol or assessment of the resulting beer flavour or its’ stability were published in these papers which date back to the 1960's.…”

Section: Introductionmentioning

confidence: 99%

Brewing with 100% green malt – process development and key quality indicators

et al. 2020

View full text Add to dashboard Cite

“…One of the first challenges when handling green malt is its sensitivity to the milling procedure, due to the high moisture content of green malt, hence it cannot be milled as for kilned malt. Previous studies [11][12][13]16 already proved that extracts of green malt with equal quality to kilned malt can be achieved, provided a suitable mill is used. However, there is no general consensus on what is the most suitable milling technique.…”

Section: Millingmentioning

confidence: 99%

“…Hence, diminishing energy usage is not just an environmental driver but also a financial driver. While some research has been carried out on energy efficient malting 4,[6][7][8][9][10] , to our knowledge only a few studies [11][12][13][14][15][16] focused on wort and beer production using green (germinated, undried) malt. The objective of this review is to evaluate the feasibility of brewing using freshly germinated (green) malt, with omission of the kilning step.…”

Section: Introductionmentioning

confidence: 99%

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review

Dugulin

Rouck

Cook

2021

Journal of the American Society of Brewing Chemists

View full text Add to dashboard Cite

In malting, the kilning step is by far the dominant user of energy and has thus become the main target in reducing the carbon footprint of malting operations. Brewing beer using 'green' (germinated, but not dried) malt, thus saving the substantial energy input associated with kilning and conserving the water contained in the green malt, could improve the energy and water efficiency of malting operations.Furthermore, the high enzyme complement in green malt could enable more efficient brewing using unmalted cereals (e.g. raw barley) to create highly attenuated beers, without the use of exogenous enzymes. The objective of this review is to unravel the major advantages, but also quality and technical challenges, which could serve as a base for future studies on successfully brewing with green malt.Furthermore, the aim is to evaluate the impacts of such a process on beer flavour and flavour (in)stability. This is important to establish because one can make arguments that such a process will either improve flavour stability (reduced heat load should reduce the pool of staling aldehydes) or worsen it (since lipoxygenase activity and dimethyl sulphide potential can be regulated by heat treatment during kilning).

show abstract

New Possibilities in Grists for Brewing

Cited by 3 publications

References 4 publications

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

Brewing with 100% green malt – process development and key quality indicators

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review

Contact Info

Product

Resources

About