Abstract
The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for the production of beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the commercial shelf life (6 months) in regards to beer 2 produced completely out of barley malt. Raw materials, worts, and beers were analyzed before and after production and over the period of 6-month storage. All analyses were done in accordance with the European Brewery Convention methods. Beer 1 resulted in a more desirable wort composition considering the total, high molecular weight (HMW) proteins, and viscosity. Beer 1 had less total proteins and polyphenols, lower viscosity and color, and higher starting clarity than beer 2. Haze measurements showed that even though beer 1 had lower starting haze, it resulted in significantly less colloidal stability during the storage of 6 months, in comparison to beer 2. The results indicate that the production of light lager beer using unmalted wheat in grist could be acceptable for colloidal stability only if such beer is to be stabilized by operations that ensure the removal of haze inducers (primarily haze active proteins).
Highlights
Minimum shelf life or commercial shelf life (CSL) of beer is a time period during which the beer retains its taste, color, clarity, foam stability, and other sensory characteristics [1]
The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the recommended CSL (6 months)
The results show that the production of light lager beer from grist with 16% of unmalted wheat is not as efficient in ensuring the colloidal stability, especially regarding haze formation, the main point of this research
Summary
Minimum shelf life or commercial shelf life (CSL) of beer is a time period during which the beer retains its taste, color, clarity, foam stability, and other sensory characteristics [1]. Due to the economic reasons, the TSL is somewhat longer than CSL, so the lager beer consumer can expect beer to keep its visual characteristics under specified storage conditions (for instance at 20 ◦ C) during the whole CSL period. When producing lagers that are composed of commodities who can be problematic for colloidal stability it is absolutely necessary to investigate, throughout the whole production process and during the CSL period, their influence on the final beer. Some breweries still produce the Beverages 2020, 6, 7; doi:10.3390/beverages6010007 www.mdpi.com/journal/beverages
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