141. Cold extraction of malt components and their use in brewing applications

Dan Bies (1); (1) Briess Malt & Ingredients Co., Chilton, WI, U.S.A.

Malt and Grains
Poster

The process of cold extraction gives the brewer the ability to capture color and flavor from specialty malts while limiting the extraction of complex carbohydrates. We studied the extractability of a wide range of specialty malts below gelatinization temperature and attempted to quantify the composition of the solubilized solids. We will discuss novel applications that arise from the unique attributes obtained through cold extraction.

Dan holds a B.S. degree in biology from the University of Wisconsin-Stevens Point and has attended brewing courses at the Seibel Institute. Dan has been working in research and development at Briess Malt for eight years and has the privilege of brewing in Briess’ pilot brewery, where he performs research and develops products for a 500-bbl extract brewery.