162. Comparison of brewing performance using 100% unmalted grains: Barley, wheat, oat, and rye

Shiwen Zhuang (1), Tim Hobley (1); (1) Technical University of Denmark, Copenhagen, Denmark

Malt and Grains
Poster

Beer is traditionally produced from barley malt; however, it is possible to produce beer solely from unmalted grains with the addition of exogenous enzymes, leading to reduced industrial cost and carbon footprint. While there are several studies on production of beer using various levels of unmalted grains as adjuncts, brewing performance using 100% unmalted grains remains mostly unknown. Grains of interest include barley, wheat, oat and rye in the Danish market and, in particular, it is interesting to produce gluten-free beer using oat as a raw ingredient. The aim of this study was to investigate the brewing potential using 100% unmalted barley, wheat, oat and rye in comparison with a control brew using all-barley malt. To address this, a series of brews were carried out at lab-scale applying commercial enzymes (Ondea Pro), and comparisons were made between selected quality attributes of different worts and beers. These included fermentable wort carbohydrates, free amino nitrogen and viscosity of worts, degree of fermentation, concentration of ethanol, higher alcohols and esters, as well as beer color. Consequently, it is anticipated that this study not only provided a greater understanding of processability using various types of 100% unmalted grains, but also revealed specific needs when making production brews with these raw grains, potentially paving the way to process optimization and new products in the future.

Shiwen Zhuang received a Ph.D. degree in brewing science at the University of Nottingham, UK, in 2014 and is currently a postdoc researcher at the Technical University of Denmark (DTU). While formally working on a European project in the area of nanoparticle formation, Shiwen has been involved in a range of brewing projects at the DTU pilot brewery, focusing on utilization of unmated grains and enzymes in the brewing process. Aside from work, Shiwen is an associate judge of the International Wine and Spirit Competition. He is also interested in taekwondo and swimming, as well as playing the saxophone.