NDLI: Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

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Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

Content Provider	MDPI
Author	Yorke, Joanna Cook, David Ford, Rebecca
Copyright Year	2021
Description	Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.
Starting Page	4
e-ISSN	23065710
DOI	10.3390/beverages7010004
Journal	Beverages
Issue Number	1
Volume Number	7
Language	English
Publisher	MDPI
Publisher Date	2021-01-15
Access Restriction	Open
Subject Keyword	Beverages Agriculture and Animal Production Adjunct Brewing Unmalted Adjuncts Beer Quality Sensory Science Wheat Adjunct Barley Adjunct Rice Adjunct Maize Adjunct
Content Type	Text
Resource Type	Article

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