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Article

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

International Centre for Brewing Science, School of Biosciences, Sutton Bonington Campus, The University of Nottingham, Loughborough LE12 5RD, UK
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Author to whom correspondence should be addressed.
Received: 17 December 2020 / Revised: 8 January 2021 / Accepted: 12 January 2021 / Published: 15 January 2021
(This article belongs to the Special Issue Beer Quality and Flavour)
Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions. View Full-Text
Keywords: adjunct brewing; unmalted adjuncts; beer quality; sensory science; wheat adjunct; barley adjunct; rice adjunct; maize adjunct adjunct brewing; unmalted adjuncts; beer quality; sensory science; wheat adjunct; barley adjunct; rice adjunct; maize adjunct
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MDPI and ACS Style

Yorke, J.; Cook, D.; Ford, R. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages 2021, 7, 4. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010004

AMA Style

Yorke J, Cook D, Ford R. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages. 2021; 7(1):4. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010004

Chicago/Turabian Style

Yorke, Joanna, David Cook, and Rebecca Ford. 2021. "Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality" Beverages 7, no. 1: 4. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010004

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