Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality
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 rat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/7/1/4 |
| _version_ | 1797411169264205824 |
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| author | Joanna Yorke David Cook Rebecca Ford |
| author_facet | Joanna Yorke David Cook Rebecca Ford |
| author_sort | Joanna Yorke |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-09T04:41:10Z |
| format | Article |
| id | doaj.art-9b24e847d6114fe0aa208d8500af5246 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-09T04:41:10Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-9b24e847d6114fe0aa208d8500af52462023-12-03T13:20:28ZengMDPI AGBeverages2306-57102021-01-0171410.3390/beverages7010004Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer QualityJoanna Yorke0David Cook1Rebecca Ford2International Centre for Brewing Science, School of Biosciences, Sutton Bonington Campus, The University of Nottingham, Loughborough LE12 5RD, UKInternational Centre for Brewing Science, School of Biosciences, Sutton Bonington Campus, The University of Nottingham, Loughborough LE12 5RD, UKInternational Centre for Brewing Science, School of Biosciences, Sutton Bonington Campus, The University of Nottingham, Loughborough LE12 5RD, UKBrewing 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.https://www.mdpi.com/2306-5710/7/1/4adjunct brewingunmalted adjunctsbeer qualitysensory sciencewheat adjunctbarley adjunct |
| spellingShingle | Joanna Yorke David Cook Rebecca Ford Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality Beverages adjunct brewing unmalted adjuncts beer quality sensory science wheat adjunct barley adjunct |
| title | Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality |
| title_full | Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality |
| title_fullStr | Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality |
| title_full_unstemmed | Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality |
| title_short | Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality |
| title_sort | brewing with unmalted cereal adjuncts sensory and analytical impacts on beer quality |
| topic | adjunct brewing unmalted adjuncts beer quality sensory science wheat adjunct barley adjunct |
| url | https://www.mdpi.com/2306-5710/7/1/4 |
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