Abstract
According to indications, already 5,000 years ago beer was brewed without heating the mash, i.e. in the cold mash process. Applying this old method, the question arises to what extent this traditional knowledge can be integrated into today's brewing processes and to produce new beer styles at reduced energy consumption. Since cold mashing is hardly explored, this work is dedicated to in-depth analysis from a process and brewing point of view. Based on theoretical considerations of the mashing process, cold mashing formulations were estimated and analysed. Parameters for the experimental investigations were temperature, particle size of grinded grains, mixing ratio between malt and water, mashing time and the application of various multistage extraction processes. Additionally, at the optimum cold mashing conditions, a brew of about 10 L was produced, which confirmed the positive effects of the application of cold mash: Fermentation time is significantly reduced due to the composition of the cold-extracted malt components.
Highlights
The commercial beer market is currently dominated by two production concepts, which to some extend compete with each other: large-scale industrial breweries, often linked by corporate structures, are juxtaposed with small privately run breweries
The question arises to what extent this traditional knowledge can be integrated into today's brewing processes and to produce new beer styles at reduced energy consumption
Larger breweries often rely on beer styles, which appeal to the widest possible range of consumers [2]
Summary
The commercial beer market is currently dominated by two production concepts, which to some extend compete with each other: large-scale industrial breweries, often linked by corporate structures, are juxtaposed with small privately run breweries. These so-called microbreweries stand for craft beer and produce in small quantities individual and - sometimes very unusual - beer styles [1]. Due to the highly competitive situation in the German beer market [3], the demand for new products ensures that brewers experiment with still unknown or forgotten beer styles [1]. The Reinheitsgebot restricts openness to experiments in German breweries
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