INTEGRATED EVALUATION OF MALT QUALITY AND ITS PROCESSING FEATURES IN LAGER BEER PRODUCTION

Abstract

The research purpose – to develop a comprehensive assessment of barley malting quality, in the production of lager beer varieties. In a production laboratory of PCs «Baltica» – «Baltika – Samara» the light barley malt produced by «Belsolod» (class 1), JSC «Yarpivo» (class 1), OAO «Russian malt» (2 class), «Avangard» (Class 2) have been explored. Malt has been estimated by organoleptik, physical and physico-chemical indicators. For the evaluation of objective quality of brewing malt it is appropriate to apply the method of evaluation of malt quality index (ICS). By a comprehensive assessment of lager barley malt quality produced by «Belsolod» and JSC «Yarpivo» refer to class 1. Light malt produced by OAO AKB «Avangard» refers to the 2nd class, but on the specification of the summary of all indicators is 14,5, which relates it to the brewing barley lager malt of very good quality. Pale barley malt, produced by «Russian malt», has the lowest rate and refers to the 2 classes of good quality. The proposed specification and comprehensive assessment of the malt quality can be used in research to study the possibility of growing barley for brewing purposes in a specific soil- climatic zone, as well as on the effect of the studied agricultural practices to improve the quality of malting barley grain.