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Related Experiment Video

Updated: Aug 25, 2025

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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Bread as a Valuable Raw Material in Craft Ale Beer Brewing.

Carlos Martin-Lobera1, Fernando Aranda1, Patricia Lozano-Martinez2

  • 1Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.

Foods (Basel, Switzerland)
|October 14, 2022
PubMed
Summary

Brewing beer using up to 50% bread as a malt substitute is possible. Whole wheat bread yielded beers with similar characteristics to traditional malt beer, enhancing health benefits and reducing waste.

Keywords:
antioxidantsbeerbreworganoleptic propertiespolyphenolssurplus breadvolatile composition

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Area of Science:

  • Food Science
  • Brewing Technology
  • Sustainable Agriculture

Background:

  • Malted barley, a key brewing ingredient, is a significant agricultural polluter.
  • Food waste, particularly bread, presents substantial environmental and economic challenges globally.

Purpose of the Study:

  • To investigate the feasibility of using bread as a partial substitute for malt in ale beer production.
  • To evaluate the physicochemical and sensory properties of beers brewed with various bread types.

Main Methods:

  • Ale beers were brewed replacing up to 50% of malt with wheat, whole wheat, rye, or corn bread.
  • Physicochemical analyses (e.g., alcoholic strength, antioxidant capacity, polyphenol content) were performed.
  • Sensory evaluations were conducted and compared to a 100% malt control beer.

Main Results:

  • Beers brewed with up to 50% bread substitution maintained similar alcoholic strength, except for corn bread beer.
  • Whole grain bread beers exhibited increased antioxidant capacity and total polyphenol content.
  • Sensory analysis revealed varied profiles, with bread generally increasing olfactory intensity.

Conclusions:

  • It is viable to brew beer using bread, substituting up to 50% of malt.
  • Whole wheat bread incorporation results in beers comparable to control, with improved health-promoting properties.
  • This approach offers advantages for the brewing industry by valorizing food waste and potentially reducing environmental impact.