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PROCESSES FOR PRODUCING BEER WITH A LOW TENDENCY TO FORM HAZE
Author(s) -
Whatling A. J.,
Pasfield J.,
Briggs D. E.
Publication year - 1968
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1968.tb03168.x
Subject(s) - mashing , chemistry , food science , brewing , haze , hydrogen peroxide , charcoal , chromatography , pulp and paper industry , fermentation , organic chemistry , engineering
It was confirmed that wort from malt resteeped in a solution of formaldehyde (1000 mg./litre), had a low level of anthocyanogens. It was shown that beer brewed from this malt had a lesser tendency to form haze than beer brewed from a malt resteeped in water. Malt yielding wort with usefully reduced levels of anthocyanogens could be prepared by adding formaldehyde (500–1000 mg./litre), to the final steep, in an otherwise conventional malting sequence. The rapid rate of haze formation that occurred in beers to which formalin had been added was shown to be a useful, quick guide to their stability under different storage conditions. When hydrogen peroxide (100 mg./litre) mashing liquor was added to mashes it reduced the anthocyanogen levels of the wort. The beers prepared from treated mashes were remarkably slow to form haze. The effect was greatest when hydrogen peroxide was added in small increments throughout the mashing period. The other alterations in wort characteristics resulting from this process, including marginal increases in colour and decreases in fermentability, were small. In most trials the treatment did not significantly alter the flavour of the beer. Charcoal (Norit, N.K.), added to the mash (500 mg./kg. grist), or to the copper (500 mg./kg. grist), reduced the anthocyanogen contents of the worts; the final beers had greatly enhanced shelf‐lives. Charcoal was most effective when spread over the surface of the mash at the start of sparging.