Journal
JOURNAL OF THE INSTITUTE OF BREWING
Volume 117, Issue 3, Pages 411-421Publisher
INST BREWING
DOI: 10.1002/j.2050-0416.2011.tb00487.x
Keywords
beer; celiac; fermentation; malting; mashing; oats
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Funding
- Irish National Development Plan, through the Food Institutional Research Measure
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J. Inst. Brew. 117(3), 411-421, 2011 Oats are a cereal with beneficial nutritional properties and also unrealized brewing potential. Furthermore, oats can be tolerated by the majority of people who suffer from celiac disease. Malting of oats produced a malt, which was found suitable for brewing a 100% oat malt beer. The mashing regime, designed by using mathematical modelling, was successfully transferred to a pilot scale plant. The improved lautering performance of oat malt was due to its higher husk content, which also led to a lower extract content in oat wort when compared to barley won. The protein profile of oat wort, as measured by using Lab-on-a-Chip analysis, revealed that there was no significant difference in the protein profile between oat and barley wort. The fermentation of oat and barley worts followed the same trend; differences could only be seen in the higher pH and lower alcohol content of the oat beer. The flavour analysis of oat beer revealed some special characteristics such as a strong berry flavour and a lower amount of staling compounds when forced aged. This study revealed that it was possible to brew a 100% oat malt beer and that the produced beer was comparable to a barley malt beer.
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