Abstract
Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques. However, these modern analytical tools and techniques are not necessarily aligned with the scale and scope of brewing science. In particular, brewing processes can be time consuming, ingredient intensive, and require specialised technical equipment. These drawbacks compound with the need for appropriate numbers of replicates for adequately powered experimental design. Here, we describe a micro-scale mash method that can be performed using a common laboratory benchtop shaker/incubator, allowing for high throughput mashing and easy sample replication for statistical analysis. Proteomic profiles at both the protein and peptide levels were consistent between the 1 mL micro-mash and a 23 L Braumeister mash, and both mash scales produced wort with equivalent fermentable sugar and free amino acid profiles. The experimental flexibility offered by our micro-mash method allowed us to investigate the effects of altered mash parameters on the beer brewing proteome.
Highlights
Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques
Some subtle differences were apparent between the 23 L and 1 mL mash scales, with protein extraction being slightly faster in the 1 mL micro-scale mash than in the 23 L Braumeister mash (Fig. 2A)
We have demonstrated that a benchtop micro-mashing method can be used in lieu of standard industrial-scale brewing equipment to investigate the molecular dynamics of the brewing process
Summary
Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques. We describe a micro-scale mash method that can be performed using a common laboratory benchtop shaker/incubator, allowing for high throughput mashing and easy sample replication for statistical analysis. Brewing processes at the scale of a large industrial brewery or even a smaller craft brewery are time consuming, ingredient intensive, and require specialised technical equipment not typically found in research laboratories. This large scale makes it difficult and expensive to perform appropriately designed experiments with sufficient statistical power to advise the brewing process. We present a micro-scale mash protocol that can be performed using a benchtop shaker incubator, allowing for high-throughput mashing and easy sample replication for statistical analysis (Fig. 1)
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