Search Results (8)

The incorporation of Cannabis sativa L. seeds into barley wort was investigated to enhance the functional profile of beer. Hemp seeds (cv. Henola) were malted via controlled steeping, germination, and kilning, then added to barley malt at 10% and 30% (w/w) in both malted and unmalted forms. Standard congress mashing produced worts whose physicochemical parameters (pH, extract, colour, turbidity, filtration and saccharification times) were assessed, alongside profiles of fermentable sugars, polyphenols, B-group vitamins, and cannabinoids. Addition of hemp seeds reduced extract yield without impairing saccharification or filtration and slightly elevated mash pH and turbidity. Maltose and glucose levels declined significantly at higher hemp dosages, whereas sucrose remained stable. Wort enriched with 30% unmalted seeds exhibited the highest levels of trans-ferulic (20.61 µg/g), gallic (5.66 µg/g), trans-p-coumaric (3.68 µg/g), quercetin (6.07 µg/g), and trans-cinnamic (4.07 µg/g) acids. Malted hemp addition enhanced thiamine (up to 0.302 mg/mL) and riboflavin (up to 178.8 µg/mL) concentrations. Cannabinoids (THCA-A, THCV, CBDV, CBG, CBN) were successfully extracted at µg/mL levels, with the total cannabinoid content peaking at 14.59 µg/mL in the 30% malted treatment. These findings demonstrate that hemp seeds, particularly in malted form, can enrich barley wort with bioactive polyphenols, vitamins, and non-psychoactive cannabinoids under standard mashing conditions, without compromising key brewing performance metrics. Further work on fermentation, sensory evaluation, stability, and bioavailability is warranted to realise hemp-enriched functional beers. Full article

Lentils represent a promising alternative for beer production, potentially offering unique benefits and challenges. This study investigates the physicochemical properties of brewer’s wort derived from both barley and lentil grains. Specifically, it compares worts produced from raw and malted lentils, with and without the addition of amylase and protease enzymes. Key parameters such as filtration and saccharification times, pH, extract content, color, turbidity, polyphenol content, free amino nitrogen (FAN), nitrogen content, and metal ion and sugar composition were meticulously measured. Results indicate that both raw and malted lentils can be utilized to produce brewer’s wort, with the malting process enhancing extract levels. Notably, the addition of amylolytic enzymes resulted in the highest extract levels for both lentil types. Lentil-based worts exhibited significantly higher FAN levels and lower turbidity compared to barley malt worts. Despite barley malt’s established advantages in saccharification efficiency, filtration, and extract yield, lentils offer distinct benefits such as elevated FAN levels and unique color profiles. Enzyme treatments play a crucial role in optimizing lentil-based wort production, highlighting the potential for lentils in brewing applications. Full article

Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purple-pigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers. Full article

Consumers are more than ever in search of novel and exciting beer choices, and brewers are, therefore, continuously experimenting to adapt their product portfolio. One interesting way to naturally incorporate novel flavors and tastes is by using alternative adjuncts, but this is not always an easy and straightforward process. In this study, a 40% unmalted alternative adjunct (einkorn, emmer, spelt, khorasan, quinoa, amaranth, buckwheat, sorghum, teff, and tritordeum) or reference (barley malt, unmalted barley, and unmalted wheat) was added to 60% barley malt, after which three different laboratory mashing processes (Congress mash, Congress mash with pre-gelatinization of the adjunct, and Evans mash) were performed, and their behavior during mashing and the resulting wort characteristics were investigated in detail. Overall, the extraction process of all 10 unmalted alternative adjuncts was not complete for all three laboratory mashing processes, whereby Congress mashing resulted in the highest extract and fastest filtration, whereas Evans mashing resulted in the lowest extract and slowest filtration. Pre-gelatinization of the unmalted was generally only beneficial for adjuncts with high onset starch gelatinization temperatures. This process also inactivated endogenous enzymes in the unmalted adjuncts, which had an adverse effect on the mashing process. Full article

Grains of four naked oat varieties (Amant, Maczo, Polar and Siwek) and one hulled oat variety (Kozak) from three consecutive years (2018, 2019 and 2020), grown under three different nitrogen fertilization regimes (40, 60 and 80 kg of nitrogen per hectare) were malted and then mashed in the laboratory conditions for the first time; this was carried out to determine whether hulled and naked oat grains possess favourable properties as a raw material for the production of malt. Most of the analysed samples possess a favourable Kolbach index (39.06–46.82%), good extractivity (81.07–81.97%) and rather good saccharification time (13.33–26.67 min); however, some disadvantages of the produced malts could be pointed out. During the congress mashing, the filtration time of the worts produced from the hulled and naked oat malts was long (96.67–110 min) and the wort volume was not satisfactory (155–228.53 mL). Subsequent studies over oat malting and mashing need to be performed to maximize oat potential as the raw material for the production of the malt. Full article

Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg²⁺, Ca²⁺, Zn²⁺, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing. Full article

This study was conducted to produce malt from legume seeds (chickpea, lentil, pea, and vetch) and test whether malting with parameters, typically barley grain, will result in well-modified legume seed malt. Analysis of malt was performed by producing congress worts from legume seed malts. Concentration of phenolic compounds, as well as antioxidant activity of legume seed malts was analysed. Acquired worts were characterised with poor technological characteristics (wort extract, wort volume, saccharification time, brewhouse efficiency); however, the malting process increased concentration of phenolic compounds and antioxidant activity of the plant material. Subsequent mashing tests with addition of different external enzymes and/or gelatinisation of legume seed malt were performed. Use of external enzymes improved saccharification time, extract content, wort volume, as well brewhouse efficiency in the case of some legume seed malts. The best brewhouse efficiencies and highest extract values were acquired by the samples prepared with 30% of gelatinised vetch malt or chickpea malt mixed with 70% of Pilsner malt. The study shows that there is possibility of creating legume seed malts, but malting and mashing characteristics need to be customised for these special malts. Full article

A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases in beer production. This study aims at obtaining a 100% buckwheat wort with high bioactive cyclitols (myo-inositol and D-chiro-inositol) concentrations released by exogenous phytases and acid phosphatases. Two mashing programs were used in the study, i.e., (1) typical for basic raw materials, namely the well-established Congress method, and (2) optimized for phytase activity. The results indicated a nearly 50% increase in the level of bioactive myo-inositol and an 80% degradation of phytate in the wort as a result of simultaneous application of phytase and phosphatase enzymes in the mashing of buckwheat malt. In addition, high D-chiro-inositol concentrations were released from malt to the buckwheat wort. The concerted action of the two phytases significantly increased (19–44%) Zn²⁺ concentrations in wort. This may be of great importance during mash fermentation by Saccharomyces cerevisiae yeasts. There is a potential to develop technology for buckwheat beer production, which, in addition to being free from gluten, comprises high levels of bioactive myo- and D-chiro-inositols. Full article