Brewing with 100% Oat Malt

Abstract

Oats are a cereal with beneficial nutritional properties and also unrealized brewing potential. Furthermore, oats can be tolerated by the majority of people who suffer from celiac disease. Malting of oats produced a malt, which was found suitable for brewing a 100% oat malt beer. The mashing regime, designed by using mathematical modelling, was successfully transferred to a pilot scale plant. The improved lautering performance of oat malt was due to its higher husk content, which also led to a lower extract content in oat wort when compared to barley wort. The protein profile of oat wort, as measured by using Lab‐on‐a‐Chip analysis, revealed that there was no significant difference in the protein profile between oat and barley wort. The fermentation of oat and barley worts followed the same trend; differences could only be seen in the higher pH and lower alcohol content of the oat beer. The flavour analysis of oat beer revealed some special characteristics such as a strong berry flavour and a lower amount of staling compounds when forced aged. This study revealed that it was possible to brew a 100% oat malt beer and that the produced beer was comparable to a barley malt beer.

Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations

“…For example, beers produced from 50% malt and 50% polished sorghum have lower concentrations of isobutanol (alcoholic aroma), 2-methylbutanol (marzipan), and dimethyl sulfide (cabbage and gasoline), but have higher levels of 1-propanol (stupefying aroma) and diacetyl (butterscotch, butter) than beers brewed with 100% barley malt (Dale et al 1990). Additionally, batches of malted oats used in place of barley malt produce lower-alcohol, higher-pH beers with lower overall concentrations of fusel alcohols and of the esters ethyl acetate and isoamyl acetate (Klose et al 2011). The concentration of vicinal diketones, such as 2,3-pentanedione and diacetyl, were reported to be above the sensory threshold in oat malt beers and below this threshold in barley malt beers, and impart an overall yogurt and berry-like aroma to beer made solely with oat malt (Klose et al 2011).…”

“…Additionally, batches of malted oats used in place of barley malt produce lower-alcohol, higher-pH beers with lower overall concentrations of fusel alcohols and of the esters ethyl acetate and isoamyl acetate (Klose et al 2011). The concentration of vicinal diketones, such as 2,3-pentanedione and diacetyl, were reported to be above the sensory threshold in oat malt beers and below this threshold in barley malt beers, and impart an overall yogurt and berry-like aroma to beer made solely with oat malt (Klose et al 2011). In contrast, beers brewed with 100% barley malt were reported to have an apple-like flavor (Klose et al 2011).…”

“…The concentration of vicinal diketones, such as 2,3-pentanedione and diacetyl, were reported to be above the sensory threshold in oat malt beers and below this threshold in barley malt beers, and impart an overall yogurt and berry-like aroma to beer made solely with oat malt (Klose et al 2011). In contrast, beers brewed with 100% barley malt were reported to have an apple-like flavor (Klose et al 2011). These studies revealed that altering the grain source drastically changes the flavor components of the final beer, which can be exploited to target different flavor profiles during fermentation.…”

Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals

“…Roste také zájem o využití nesladovaného ovsa nebo ovesné-ho sladu v pivovarství. Je to dáno jednak tím, že oves bývá tolerován většinou lidí trpících celiakií a také tím, že ovesné pivo má odlišný charakter a může oslovit nové zákazníky (Klose et al, 2011, Kordialik-Bogacka et al, 2014.…”

“…In brewing industry, there is growing interest in the use of unmalted oats or oat malt. This is both due to the fact that oats is tolerated by most people suffering from celiac disease and that oat beer has a different character and can reach out to new customers (Klose et al, 2011;Kordialik-Bogacka et al, 2014).…”