Brewing with malted barley or raw barley: what makes the difference in the processes?

Area of Science:

• Brewing Science
• Agricultural Science

Background:

• Malted barley is traditionally the primary source of fermentable sugars for beer production.
• Recent trends show increased use of unmalted barley and raw grain adjuncts in brewing, driven by economic and sustainability factors.

Purpose of the Study:

• To review traditional malting and brewing processes for full malt beer.
• To compare process modifications (milling, mashing) when using raw grains.
• To discuss enzyme activity and the role of commercial enzyme cocktails in high adjunct brewing.

Main Methods:

• Review of traditional malting and brewing techniques.
• Comparative analysis of process adjustments for raw grain incorporation.
• Discussion of enzymatic strategies for wort production.

Main Results:

• Raw grain use necessitates modifications in milling and mashing due to enzyme and composition differences.
• Commercial enzyme cocktails can facilitate brewing with high proportions of raw adjuncts.
• Economic and sustainability drivers favor the shift towards raw grain utilization.

Conclusions:

• Successful brewing with high levels of raw grains requires adapting traditional processes.
• Enzymatic solutions are crucial for overcoming challenges associated with raw grain adjuncts.
• The trend towards raw grain adjuncts offers economic and environmental advantages in beer production.