10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process KU Leuven
To meet consumer demand and remain competitive, brewers attempt to broaden their product range with new, innovative flavors. One way to achieve this is by (partially) replacing barley malt with less common adjuncts, such as the ancient wheat varieties einkorn, emmer, spelt, and khorasan; the pseudocereals quinoa, amaranth, and buckwheat; or the alternative cereals sorghum, teff, and tritordeum. The physical (grain size and thousand kernel ...