Abstract
Pulse (Fabaceae) grains, such as peas and beans, are derived from crops that are usually cultivated in the absence of mineral nitrogen fertiliser as these crops can obtain their nitrogen requirement naturally from the air via biological nitrogen fixation. Therefore, pulses present a significantly lower greenhouse gas (GHG) footprint than crops demanding nitrogen fertiliser, whilst also offering significant quantities of starch for the brewing and distilling industries. Mitigation of agriculture derived GHG emissions through utilisation of pulses can have a positive environmental impact. To this end, the potential of exploiting dry, dehulled faba bean (Vicia faba L.) kernel flour as an adjunct for beer production was evaluated. The impact of different temperature regimes and commercial enzymes were assessed for their effect on wort: viscosity; run-off rate; primary amino nitrogen content and, fermentability. Faba beans demonstrated insufficient endogenous enzyme capacity for starch conversion and generated a viscous wort. However, using a stepped temperature mashing regime and exogenous enzyme additions, the faba bean wort was comparable in processability and fermentability to that of 100% malted barley wort. The faba based beer and co-product qualities demonstrate the environmental, nutritional and commercial potential of pulses in brewing. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling
Highlights
A growing commitment to sustainability and reduced greenhouse gas (GHG) emissions is evident by both large and small scale breweries alike [1,2,3,4,5,6]
According to a global standardised framework [7] established for organisations to measure and manage such emissions, GHG emissions are classified as direct or indirect and are categorised as either: ‘Scope 1’, those that are generated from sources owned or controlled by the company; ‘Scope 2’, those that are associated with purchased electricity; or ‘Scope 3’, indirect emissions from sources not controlled by the company itself
The majority of GHG emissions associated with brewing have been shown to be outside their direct control (Scope 3) with the main contributors being packaging followed by agricultural practices, including barley cultivation and the production, distribution and use of mineral nitrogen fertiliser (Figure 1)
Summary
A growing commitment to sustainability and reduced greenhouse gas (GHG) emissions is evident by both large and small scale breweries alike [1,2,3,4,5,6]. Scope 1 and 2 emissions, are within the direct control and influence of beer producers and are most frequently tackled by the majority of breweries. The majority of GHG emissions associated with brewing have been shown to be outside their direct control (Scope 3) with the main contributors being packaging (primarily glass bottle manufacture) followed by agricultural practices, including barley cultivation and the production, distribution and use of mineral nitrogen fertiliser (Figure 1). With the growing expectation that brewing companies should be tackling both the upstream and downstream sources of GHG emissions, agriculture, the second largest indirect contributor of emissions and its contribution to the overall environmental impact for brewing, should not be overlooked
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