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Project

Use of alternative grains for the production of high-quality innovative beers

This project has as a global goal to investigate how brewers can implement alternative unmalted (pseudo) cereals in their brewing process and what they can expect in terms of overall quality, flavor and flavor stability of these innovative beers. The alternative grains are the ancient grains emmer, einkorn, spelt and khorasan, the pseudo-grains amaranth, quinoa, sorghum and buckwheat, and other grains such as tritordeum and teff. Their brewery's technological and sensory properties when processed in beer are being investigated.

Date:1 Oct 2019  →  Today
Keywords:brewing proces, (pseudo)cereals, beer, ancient grains
Disciplines:Food microbiology