Corn grist adjunct - application and influence on the brewing process and beer quality

Abstract

In the brewing industry, barley malt is often partially replaced with adjuncts (unmalted barley, wheat, rice, sorghum and corn in different forms). It is crucial, however, to preserve constant quality in the beer to meet the expectations of consumers. In this work, how the addition of corn grist (10 and 20%) influences the quality of wort and beer was examined. The following parameters were analysed: wort colour, dimethyl sulphide (DMS) and protein content, non-fermentable extract, extract drop during fermentation, alcohol content and the attenuation level of the beer, together with filtration performance. The samples (all-malt, and adjunct at 10 and 20% corn grist) were industrial worts and the beers produced in a commercial brewery (3000 hL fermentation tanks). The application of 10 and 20% corn grist had an effect on the wort colour, making it slightly lighter (11.1 and 10.5°EBC, respectively) than the reference barley malt wort (12.2°EBC). The free amino nitrogen level, DMS and nonfermentable extract were significantly lower in the worts produced with the adjunct; the alcohol content and attenuation levels were higher in the beers produced with adjunct. The use of corn grist, at the level of up to 20% of total load, appears to affect some of the technological aspects of wort and beer production, but it does not significantly influence the final product characteristics.

Characteristics of beer produced from Korean six-row barley with the addition of adjuncts

“…The L value increased in proportion to the amount of adjuncts (rice, wheat and corn) ( p < 0.05). This can be associated with a decreased amount of nitrogen compounds being present for Maillard reactions, according to Poreda et al . For this reason, potato‐added samples showed the opposite result.…”

“…This can be seen as a reason why adjuncts are used in brewing, as beer consumption has kept increasing and consumption propensities have changed in pursuit of diversity. Moreover, adjuncts are easy to obtain from the local markets and are less expensive than barley, thus reducing the ingredient costs . However, the addition of un‐malted adjuncts using a simple infusion mashing method requires the pre‐gelatinization of the starch in the adjuncts, which increases the expense owing to the necessity of a cereal cooker installation .…”

Evaluation of mepiquat in malted barley and beer using LC-MS/MS

“…When brewing on an industrial scale, it is common to add specialty malts or brewing adjuncts in small quantities to an existing product to obtain a desired new colour or flavour profile. Such an approach leverages existing infrastructure, representing a more economical path to new products . Following the above process, B11 would be produced by augmenting B7 with specialty malts and adjuncts to develop the colour and flavour associated with an amber ale.…”

A sub-Saharan African perspective on mycotoxins in beer - a review

“…The work by Johnston et al . , showed that after fermentation most of the AFB 1 was found in solids (13%) . Numerous reports also showed that radiolabelled mycotoxins such as AFB 1 can bind to solid particles in an aqueous solution .…”

“…In beer production, the basic ingredients comprise water, barley malt, hops and yeast . In addition, adjuncts such as unmalted cereal grains (wholly or in part) can be utilised . Commonly used adjuncts include maize, wheat, barley, rice, sorghum and syrups .…”