Premium
Brewing with up to 40% unmalted oats ( Avena sativa ) and sorghum ( Sorghum bicolor ): a review
Author(s) -
Schnitzenbaumer Birgit,
Arendt Elke K.
Publication year - 2014
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/jib.152
Subject(s) - brewing , sorghum , mashing , avena , microbiology and biotechnology , agronomy , crop , food science , biology , fermentation
Beer production with up to 40% unmalted cereals such as barley, wheat, rice and maize is legally allowed and thus practised in many European countries. The use of oats and sorghum as brewing adjuncts has great potential for creating new beer types/flavours and saving costs. In contrast to oats, sorghum is not as well known within Europe; however, its versatility makes it a very promising crop for exploitation in these temperate‐zone regions. This review describes the brewing‐relevant characteristics of unmalted oat and sorghum grain, investigates the role and properties of endogenous/exogenous enzymes during mashing, discusses the processability/quality of mashes, worts and beers produced with up to 40% oat or sorghum adjunct, and examines the effectiveness/limitations of endogenous enzymes as well as the benefits of the application of exogenous enzymes. Copyright © 2014 The Institute of Brewing & Distilling