Event Title

Brewing with Unmalted Cereals: impact on the physical and chemical properties of Wort and Beer

Session

Agriculture, Food Science and Technology

Description

The malt in Brewery is mainly used as a source of fermentable carbohydrates, however recently it is increasingly being replaced with raw or unmalted cereals in order to reduce costs. This study aims to analyze the impact of using corn grist as a surrogate on the physical chemical properties of wort and beer. The study was conducted in real production conditions in the "Birra Peja" company using 30% corn grist as raw material for production. During this study it was found that corn resulted in a better utilization of the raw material and lower utilization of Hops. No significant differences were observed in the apparent extract, the apparent degree of fermentation and in the beer bitterness, while there was a significant influence on the pH values and the total polyphenols in the beer.

Keywords:

beer, malt, corn grist, fermentation

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-550-47-5

Location

UBT Kampus, Lipjan

Start Date

30-10-2021 12:00 AM

End Date

30-10-2021 12:00 AM

DOI

10.33107/ubt-ic.2021.350

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Oct 30th, 12:00 AM Oct 30th, 12:00 AM

Brewing with Unmalted Cereals: impact on the physical and chemical properties of Wort and Beer

UBT Kampus, Lipjan

The malt in Brewery is mainly used as a source of fermentable carbohydrates, however recently it is increasingly being replaced with raw or unmalted cereals in order to reduce costs. This study aims to analyze the impact of using corn grist as a surrogate on the physical chemical properties of wort and beer. The study was conducted in real production conditions in the "Birra Peja" company using 30% corn grist as raw material for production. During this study it was found that corn resulted in a better utilization of the raw material and lower utilization of Hops. No significant differences were observed in the apparent extract, the apparent degree of fermentation and in the beer bitterness, while there was a significant influence on the pH values and the total polyphenols in the beer.