Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

Abstract

Beer production with up to 40% unmalted cereals such as barley, wheat, rice and maize is legally allowed and thus practised in many European countries. The use of oats and sorghum as brewing adjuncts has great potential for creating new beer types/ flavours and saving costs. In contrast to oats, sorghum is not as well known within Europe; however, its versatility makes it a very promising crop for exploitation in these temperate-zone regions. This review describes the brewing-relevant characteristics of unmalted oat and sorghum grain, investigates the role and properties of endogenous/exogenous enzymes during mashing, discusses the processability/quality of mashes, worts and beers produced with up to 40% oat or sorghum adjunct, and examines the effectiveness/limitations of endogenous enzymes as well as the benefits of the application of exogenous enzymes. Copyright

Effect of genotype and environment on grain quality of sorghum (Sorghum bicolor L. Moench) lines evaluated in Kenya

“…In malting and brewing, the quality aspect of sorghum grains that is important includes amylose, amylopectin, starch, protein, and tannin contents. Each of these quality attributes play a considerable role in the quality of beer obtained after brewing (Schnitzenbaumer and Arendt, 2014). Sorghum grown for food has been reported to have health benefits protecting against colon cancer due to presence of antioxidants (Darvin et al, 2015).…”

Gluten-Free Beer via Hydrodynamic Cavitation Assisted Brewing of Barley Malts

“…after yeast pitching, with early operational guidance provided for both brewing stages. We ascribe this newly observed phenomenon to the formation of oxygen in the fermentation mixture becoming available to allow oxidase agents, such as enzymes (Schnitzenbaumer & Arendt, 2014) and yeasts (Procopio et al, 2013), to degrade proline. Supporting this insight, is the very recent finding that proline, whose concentration in the fermenting wort can be quite high, leading to the formation of fusel alcohols (Procopio, Krause, Hofmann, & Becker, 2013), shows an assimilation rate by yeast strains that increases in high-stress conditions due to the shortage of more easily assimilated amino acids, as well as with the increased availability of molecular oxygen, which is a scarce resource during anaerobic fermentation.…”

“…Equation (6) and equation (7) are especially important in this context. The О2 generation occurring during cavitation may activate the enzyme oxidase (Schnitzenbaumer & Arendt, 2014) in the course of mashing, whereas its persistence in the fermenting wort does the same later with yeast oxidase (Procopio et al, 2013). Furthermore, the proline molecules might be degraded or at least partially destroyed by the extreme thermo-mechanical events triggered under violent cavitation regimes such as those activated in test C6, as well as by milder cavitation regimes, i.e.…”

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

“…Brewing with up to 40% unmalted oat or sorghum was shown not only to be technically feasible, but also leading sometimes to better flavor and aroma in comparison with all-barley malt beers, despite the use of exogenous enzymes could be necessary especially in conjunction with oat (Schnitzenbaumer and Arendt, 2014).…”