Malting and Brewing with a High β-Glucan Barley

Abstract

β-Glucans in barley can present process problems in brewing. Therefore, brewer's malts have been selected for low β-glucan content. This study examined high β-glucan Shonkin barley and, along with a low to moderate β-glucan control, conducted micro- and pilot-scale maltings of both hull-less and covered versions of Shonkin. These malts were mashed and beers were brewed. Enzymatic methods were used to quantify β-glucan content in barley, malt, wort and beer. Germination time during malting did not significantly affect β-glucan content in the malt produced, and a 40 °C rest in the mash did not significantly affect β-glucan content in the wort but did increase wort viscosity. High β-glucan barley produced high β-glucan wort and beer regardless of treatment. Rice hulls were used to form a filter bed in the lauter tun when brewing with hull-less Shonkin malt and no problems were encountered with stuck runoff. Potential process problems in the brewhouse associated with malt made from hull-less high β-glucan barley cultivars can be overcome and a high soluble dietary fiber beer can be brewed.