Processing of various adjuncts in beer production

About the Book

With this title the authors wish to present a short history of the use of raw grain juncts for beer production and inform about the present situation. Along side an explanation of the important terms, the focus is on the main adjuncts corn (maize), rice and barley and the peculiarities associated with their processing but also on millet/sorghum, wheat, rye, oats, triticale, manioc as well as starch syrups and other sugarproducts. The use of whey and potatoes is also deal with.

The enzymes relevant for the digestion of adjuncts are outlined and the handling of enzymes preparations explained. The technical equipment for the preparation and processing of the adjuncts, especially the mechanical crushing and grinding techniques, are presented.

Key topics in the text are, above all, the mashing process and suggestion for word production using raw grain juncts in the brewery. Emphasis is given to the processing of raw barley. Finally, quality aspects of the beers and economic considerations of adjunct use are discus sted. The results presented are based on the long term experiences of the authors with the use of adjuncts in the brewing industry of the former GDR and their active scientific support.

Topics

• Adjuncts (paints substitutes)
• Use of enzymes and other additives for processing adjuncts
• Technology and technique of preparation, storage, and crushing of the adjuncts
• Mashing procedures and the processing of juncts to Obtain words for beer production
• Special features governing the use of barley juncts for beer production