Kvasny Prum. 1983; 29(9): 200-205 | DOI: 10.18832/kp1983036

Substitution of malt by maize and barley in beer production.Peer-reviewed article

B. ABRAMOVIČ

Brewing with a substitution of malt by maize (50 %) and by maize and barley (20 % + 20 %) were performed on a pilot plant scale and plant scale. Using enzymes with activities of amylase, protease and beta-gluconase (Novo-Industri, Denmark, Naarden, Int. Holland) the beers with a satisfactory quality were produced up to 30 - 40 % of raw grain. In comparison to changes with malt, the content of a-amino nitrogen, other N-compounds, colour, polyphenols and anthocyanogenes is decreased in wort and beer where raw grain was used. Using a suitable mixture of enzymes good results in the utilization of extract, wort attenuation and economic effect are achieved.
(In Czech, English summary only)

Keywords: malt, maize, barley, beer

Published: September 1, 1983