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

Dugulin, Celina A.; Muñoz, Luisa M. Acuña; Buyse, J.; Rouck, Gert De; Bolat, Irina; Cook, David J.

doi:10.1002/jib.620

Cited by 9 publications

(12 citation statements)

References 28 publications

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“…The method for liquid‐liquid extraction of trihydroxy fatty acids and subsequent determination has been described by Dugulin et al (2020). A GC equipped with a flame ionisation detector (FID, Thermo Quest CE Trace 2000, Interscience, Belgium), a cyano‐phenyl‐methyl deactivated retention gap (2.5 m x 0.53 mm i.d., Varian, The Netherlands), and a fused silica analytical capillary column: CP‐Sil 5 CB LOW BLEED/MS (50 m x 0.25 mm i.d., 0.25 μm film thickness, Varian, The Netherlands) were used.…”

Section: Methodsmentioning

confidence: 99%

Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts

Bauwens

Opstaele

Karatairis

et al. 2022

J Institute Brewing

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Flavour instability of beer is a concern for brewers and has been investigated over many decades. Despite advancements in the characterisation of changes during the ageing process of pale lager beers (PLB), research on the flavour instability of non-alcoholic beer (NAB) -a beer style becoming increasingly prevalent on the market -is lacking. This study characterises the main chemical-analytical changes during a forced ageing process (90 days at 30°C) of seven commercially available NAB and compares the findings to the aged seven PLB counterparts. The major differences from ageing were increased concentrations of aldehydes and decreased levels of glutamine and esters, which occurred to the same extent for both beer styles. However, trans-iso-α-acids underwent a greater decrease in aged NAB, likely due to the lower pH of this style. Furthermore, correlations between ageing parameters in aged and fresh beers, previously found in PLB (Strecker aldehydes and corresponding amino acids, relative decrease of trans-iso-α-acids and pH) are confirmed and were also valid in NAB. Interestingly, sensory analysis revealed that aged NAB showed lower overall ageing scores, compared to aged PLB. This might be explained by differences in the formation of aldehydes causing worty off-flavours during ageing. In summary, this study provides a detailed overview of the ageing process of non-alcoholic beers in comparison with pale lager beers, which could help brewers to develop more flavour stable beers.

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Section: Methodsmentioning

confidence: 99%

Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts

Bauwens

Opstaele

Karatairis

et al. 2022

J Institute Brewing

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“…Green malt, for example, must be produced and used on-site, as it is microbiologically unstable raw material with a limited shelf-life (123). Contrary to expectation, the heightened LOX content of green malt does not result in beer with significant taints or obvious defects, even when using it at a 100% (122).…”

Section: Control Of Flavour Stability In Practicementioning

confidence: 99%

“…Additionally, it will inhibit enzymatic (lipid) oxidation of unsaturated fatty acids to trans ‐2‐nonenal by deactivating the lipoxygenase (LOX) enzyme ( 120 ) . Another possibility to lower heat stress is to brew with raw (unmalted, unkilned) barley ( 121 ) or with green (germinated, unkilned) malt ( 122,123 ) ; to cool the wort before the whirlpool rest with the added benefit of limiting SMM (DMS precursor) cleavage ( 124 ) , or to centrifuge the wort instead of using a whirlpool. With boiling, many alternative systems that reduce heat load and save energy are available, including internal boiling/heating system ( 9 ) , thin‐film evaporation ( 125,126 ) , dynamic low‐pressure boiling ( 127 ) , vacuum boiling ( 128 ) and innovative wort production (with mashing‐off at 95°C) ( 129 ) .…”

Section: Beer Ageing Mechanismsmentioning

confidence: 99%

Transition metals in brewing and their role in wort and beer oxidative stability: a review

Mertens

Kunz

Gibson

2022

J Institute Brewing

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Beer inevitably changes over time: the colour will darken, haze may form, and stale flavours develop, while others fade. The challenge of maintaining the fresh flavour quality of beer (over a typical 9-12 month storage period) is generally the determining factor of a beer's shelf-life for brewers, as opposed to colloidal or microbiological stability. Fortunately, as early as the brewhouse, oxidative degradation can -to a certain extent -be controlled, enabling the shelf-life to be increased. This review considers the general issues of oxidative stability, mechanisms of ageing, ways of quantifying staleness and staling potential, and current practical approaches to prevent oxidative beer ageing. Emphasis is placed on the catalytic role of iron, copper and manganese on oxidation during brewing and storage; and how the removal and/or inhibition of these prooxidative transition metal ions leads to prolonged beer (flavour) stability.

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“…As discussed previously, the thickness and structure of the (100%) green malt mash has caused filtration and sparging difficulties in recent pilot scale brewing trials 92 . However, Castle malting's research team has shown 15 that by replacing 20% of pilsner malt with green malt to a cereal recipe containing 30% unmalted barley, can significantly improve filterability.…”

Section: Filterabilitymentioning

confidence: 99%

“…Unfortunately, in these papers no detailed brewing protocol or assessment of the resulting beer flavour or its' stability were published. Since most of the literature available on brewing with green malt dates back as early as the 1960's, there was great interest for the scientific community for new research 92 , particularly as analytical techniques have greatly improved since then.…”

Section: Characteristics Of Wort and Beer Made From Green Maltmentioning

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

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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).

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

Cited by 9 publications

References 28 publications

Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts

Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts

Transition metals in brewing and their role in wort and beer oxidative stability: a review

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

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