Impact of Specialty Malts on Wort and Beer Characteristics
Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/3/137 |
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| author | Luis F. Castro Abigail D. Affonso Renata M. Lehman |
| author_facet | Luis F. Castro Abigail D. Affonso Renata M. Lehman |
| author_sort | Luis F. Castro |
| collection | DOAJ |
| description | Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products. |
| first_indexed | 2024-03-10T07:41:41Z |
| format | Article |
| id | doaj.art-843689dcdea54f41a3938f9a2f04bf25 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T07:41:41Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-843689dcdea54f41a3938f9a2f04bf252023-11-22T12:59:41ZengMDPI AGFermentation2311-56372021-07-017313710.3390/fermentation7030137Impact of Specialty Malts on Wort and Beer CharacteristicsLuis F. Castro0Abigail D. Affonso1Renata M. Lehman2Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFood Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFood Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USASpecialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.https://www.mdpi.com/2311-5637/7/3/137specialty maltbeerfermentable sugarspolyphenolsMaillard reactionfree amino acids |
| spellingShingle | Luis F. Castro Abigail D. Affonso Renata M. Lehman Impact of Specialty Malts on Wort and Beer Characteristics Fermentation specialty malt beer fermentable sugars polyphenols Maillard reaction free amino acids |
| title | Impact of Specialty Malts on Wort and Beer Characteristics |
| title_full | Impact of Specialty Malts on Wort and Beer Characteristics |
| title_fullStr | Impact of Specialty Malts on Wort and Beer Characteristics |
| title_full_unstemmed | Impact of Specialty Malts on Wort and Beer Characteristics |
| title_short | Impact of Specialty Malts on Wort and Beer Characteristics |
| title_sort | impact of specialty malts on wort and beer characteristics |
| topic | specialty malt beer fermentable sugars polyphenols Maillard reaction free amino acids |
| url | https://www.mdpi.com/2311-5637/7/3/137 |
| work_keys_str_mv | AT luisfcastro impactofspecialtymaltsonwortandbeercharacteristics AT abigaildaffonso impactofspecialtymaltsonwortandbeercharacteristics AT renatamlehman impactofspecialtymaltsonwortandbeercharacteristics |