Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material
Elisabeth Steiner, Andrea Auer, Thomas Becker, Martina Gastl
Journal of the Science of Food and Agriculture
Abstract
It was shown that by brewing beer with 100% barley and an appropriate addition of exogenous Ondea® Pro enzymes it was possible to efficiently brew beer of a satisfactory quality. The production of beers brewed with 100% barley resulted in good process efficiency (lautering and filtration) and to a final product whose sensory quality was described as light, with little body and mouthfeel, very good foam stability and similar organoleptic qualities compared to conventional malt beer. In spite of the sensory evaluation differences could still be seen in protein content and composition.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
brewing with 100% barley results in differences in protein content and composition
“In spite of the sensory evaluation differences could still be seen in protein content and composition.”
brewing with 100% barley results in similar organoleptic qualities compared to conventional malt beer
“The production of beers brewed with 100% barley resulted in good process efficiency (lautering and filtration) and to a final product whose sensory quality was described as light, with little body and...”
brewing with 100% barley results in good process efficiency (lautering and filtration)
“The production of beers brewed with 100% barley resulted in good process efficiency (lautering and filtration).”