Use of alternative cereals for the production of high-quality innovative beers
The use of alternative unmalted (pseudo) grains is an interesting and natural way to diversify the product range of beers. This project wants to help brewers to implement alternative unmalted (pseudo) grains in their brewing process and give them insight into what they can expect in terms of overall quality, taste and flavour stability.
In recent years, there has been a persistent trend in beer consumption: consumers are drinking less, but increasingly prefer high-quality degustation beers with a distinct character. There is a lot of experimentation with special (new) hop varieties and aromas such as herbs and wood storage. However, barley often remains one of the four basic raw materials.
It is important to keep looking for alternatives to the traditional supply of raw materials. In addition to the economic aspect and the ecologically responsible use of raw materials, brewers also want alternatives in terms of the taste experience. Alternative cereals are primal kinds of wheat (emmer, einkorn, spelt and Khorasan), pseudocereals (amaranth, quinoa, sorghum and buckwheat) and other cereals such as Tritordeum and teff. At present, there is a need for research into their brewing technology and sensory properties when processed into beer.
This research will enable brewers to market an authentic and innovative beer that deserves its place alongside the traditional standard beers. Both microbreweries and large breweries will be able to implement the knowledge immediately in their companies for the development of new brewing recipes. Using the motto 'small is beautiful', locally brewed beers have therefore started to gain ground. Alternative beers will ensure the future of local breweries.
In recent years, there has been a persistent trend in beer consumption: consumers are drinking less, but increasingly prefer high-quality degustation beers with a distinct character. There is a lot of experimentation with special (new) hop varieties and aromas such as herbs and wood storage. However, barley often remains one of the four basic raw materials.
It is important to keep looking for alternatives to the traditional supply of raw materials. In addition to the economic aspect and the ecologically responsible use of raw materials, brewers also want alternatives in terms of the taste experience. Alternative cereals are primal kinds of wheat (emmer, einkorn, spelt and Khorasan), pseudocereals (amaranth, quinoa, sorghum and buckwheat) and other cereals such as Tritordeum and teff. At present, there is a need for research into their brewing technology and sensory properties when processed into beer.
This research will enable brewers to market an authentic and innovative beer that deserves its place alongside the traditional standard beers. Both microbreweries and large breweries will be able to implement the knowledge immediately in their companies for the development of new brewing recipes. Using the motto 'small is beautiful', locally brewed beers have therefore started to gain ground. Alternative beers will ensure the future of local breweries.
Resultaten
The cereals were characterised by macronutrient (carbohydrate, protein and fat), micronutrient (metal ions and beta-glucans) and enzymatic (diastatic power, alfa-amylase and beta-amylase) composition. Particle size distribution after grinding, gelatinisation temperature, general flavour profiling, and aldehyde content were determined.
Brewing with 40% of the unmalted cereals and pseudocereals was developed on an experimental scale, incorporating a pregelatinisation step when necessary (sorghum, teff and amaranth). The obtained experimental wort and beer samples were analytically characterised to rationally assess the impact of the addition of the alternative raw materials. After descriptive sensory evaluation of the beers, the preferred ingredients were einkorn, khorasan and teff.
When scaling up to pilot scale, both a conventional lauter tun and a thin bed filter were used. The behaviour of the cereals during the brewing process was monitored in comparison to reference brews. After several trials, with einkorn, khorasan and teff, good beers were obtained on each installation with good efficiency. Excessive amounts of husk (einkorn) resulted in lower yields with the lauter tun. Teff was very difficult to grind due to its small grain size, both via dry grinding (lauter tun) and wet grinding (thin bed filter). All fresh beers were characterised analytically and sensorially. Insight was also gained on beer preservation, which is especially important for export.
Based on the obtained knowledge and experience on pilot scale, the alternative cereals could be implemented on an industrial scale with relative ease, resulting in innovative high-quality beers with a lot of commercial potential. Brewing experiences were compiled in the form of information sheets in a detailed manual for brewers to get started.
Brewing with 40% of the unmalted cereals and pseudocereals was developed on an experimental scale, incorporating a pregelatinisation step when necessary (sorghum, teff and amaranth). The obtained experimental wort and beer samples were analytically characterised to rationally assess the impact of the addition of the alternative raw materials. After descriptive sensory evaluation of the beers, the preferred ingredients were einkorn, khorasan and teff.
When scaling up to pilot scale, both a conventional lauter tun and a thin bed filter were used. The behaviour of the cereals during the brewing process was monitored in comparison to reference brews. After several trials, with einkorn, khorasan and teff, good beers were obtained on each installation with good efficiency. Excessive amounts of husk (einkorn) resulted in lower yields with the lauter tun. Teff was very difficult to grind due to its small grain size, both via dry grinding (lauter tun) and wet grinding (thin bed filter). All fresh beers were characterised analytically and sensorially. Insight was also gained on beer preservation, which is especially important for export.
Based on the obtained knowledge and experience on pilot scale, the alternative cereals could be implemented on an industrial scale with relative ease, resulting in innovative high-quality beers with a lot of commercial potential. Brewing experiences were compiled in the form of information sheets in a detailed manual for brewers to get started.
01/10/2019 - 31/12/2021
