Barley malt substitutes – their role today and in near future. Part 1 - Sugar, barley, corn, rice and wheat

Authors

  • Martina Brožová Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague 2, Czech Republic
  • Dagmar Matoulková Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic
  • Alexandr Mikyška Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic
  • Lucie Kyselova Research Institute of Brewing and Malting, PLC

Keywords:

brewing adjuncts, malt barley substitutes, alternatives, corn, rice, wheat

Abstract

Although barley malt is considered a traditional appropriate raw material for beer production, there are several reasons to introduce alternative sugar or starchy materials into brewing. Economic and market demands play a crucial role in the selection of raw materials. However, different adjuncts bring various technological challenges due to their specific physicochemical properties as well as the degree of processing at the entrance to the brewery. This review is focused on the current use of several barley malt substitutes with their pros and cons related to technological changes and equipment...

 

Illustration photo - grain and beers

Published

2022-04-19

How to Cite

Brožová, M., Matoulková, D., Mikyška, A., & Kyselova, L. (2022). Barley malt substitutes – their role today and in near future. Part 1 - Sugar, barley, corn, rice and wheat. KVASNY PRUMYSL, 68(2), In Print. Retrieved from https://kvasnyprumysl.eu/index.php/kp/article/view/264

Issue

Section

Articles