Abstract:Magnesium
impacts key processes in brewing including yeast metabolism and mash pH but is
typically overshadowed in brewing studies, owing to the established centrality
of calcium. Using flame atomic absorption spectroscopy (FAAS), we have
identified a 33.7% average increase in magnesium concentration in commercially
available beers brewed with 100% barley malt versus those brewed with adjunct
grains. Parallel analysis of brewing grains implicates rice in driving this
discrepancy. Given the known catalytic prop… Show more
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