engleski

Chestnut chips in beer production: applicability and effect on beer quality parameters

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 used (corn, oats, rice, rye) in order to get new speciality beer or simply to cut down the production expenses. Furthermore, special 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 work was to evaluate the chestnut as an alternative raw material for beer production, used either as an adjunct or the main raw material. 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 chips (1) and the 100% chestnut chips pale ale (2). Commercially available amylolytic enzymes and pectinase were used for chestnut starch hydrolysis during mashing, which was prolonged (120 min ) compared to that of control (75 min). All batches were boiled and hopped identically. The static fermentations using the same dry top- fermenting yeast were conducted at 20 °C until constant final gravity was reached. The beers were forced carbonated and allowed to mature for 4 weeks at 5 °C. Standard beer analyses were performed in all samples: alcohol by volume, specific gravity, original extract, apparent extract, turbidity, colour, pH and bitterness, whereas the colour was the most affected by substitution of malt by chestnut. The results showed no significant change in the course of fermentation between the samples, provided that thorough hydrolysis of chestnut was performed. Thus, chestnut could be used in beer production as a raw material for new types of beer, namely low gluten or gluten-free beers.

adjunct, beer, brewing, chestnut

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