Malting, Brewing and Beer

The process of brewing beer is complex, a unique mix of art and science that consists of a number of key stages. The nature of beer is derived from two separated processes that have been used to make this beverage for thousands of years: malting and brewing.

The aim of this section is to focus on the malting and brewing processes, considering the use of traditional and alternative raw materials, conventional and non-conventional technologies, microorganisms, innovative processes, and emerging technologies to control and improve the production of beer.

The scope of this section includes:

• Composition of non-malted cereals, malt, hop, wort, and beer;
• Non-traditional brewing raw materials;
• Malting, mashing, fermentation, and maturation processes;
• Traditional and non-traditional microorganisms (yeast and bacteria species);
• Microbiological, colloidal, and sensory stability of beer;
• Beer flavour and beer quality;
• Engineering and good hygiene and production practice;
• Analytical methods applied for malting and brewing control;
• Brewing and malting wastes and by-products;
• Process control in brewing and malting technology;
• Sensory analysis of beer and raw materials;
• Development of new technologies and products;
• Energetic and material sustainability in brewing and malting.