|Authors: ||N. Velić, I. Mujić, V. Krstanović, D. Velić, M. Franić, S. Zec Sombol, K. Mastanjević|
|Keywords: ||adjunct, brewing, chestnut, gluten-free beer|
Even though traditional raw materials used for beer production include only (barley) malt, hops, water and yeast, a whole range of un-malted adjuncts are also utilised (corn, oats, rice, rye) to get new speciality beer or merely to cut down the production expenses.
Furthermore, particular consumers, health-related demands lead to the development of new types of beer, such as the gluten-free beer.
Chestnut, as a raw material is gluten-free and is considered to be the best substitute for barley malt regarding its sensorial characteristics.
The objective of this preliminary study was to evaluate the chestnut as an alternative raw material (i.e., adjunct) for beer production.
Three small-scale (10 L) brews were performed as follows: 100% malt pale ale (control), the substitution of 50% of malt by medium roasted chestnut and the 100% chestnut pale ale.
Standard beer analyses were performed in all samples: original extract, apparent extract, alcohol by volume, specific gravity, pH, colour, total polyphenol content, and bitterness.
Alcohol levels ranging from 5.0 to 5.6 mL 100 mL-1 were slightly higher in chestnut beer samples than in control.
The colour was the most affected by substitution of malt by chestnut, being higher in chestnut beer samples.
The results showed no significant change in the course of fermentation between the samples, provided that thorough hydrolysis of chestnut was performed.
Thus, the application of chestnut as a raw material in the production of new types of beer, namely low gluten or gluten-free beers, should be taken into consideration.
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