FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Properties of beer types produced with milled corn products added and using a simplified technology


The experimental materials in the study were beers produced from laboratory worts. The worts were manufactured from barley malt of a Pilzen type. In the beers studied, corn grits and corn constituted 40% and the corn grains sizes ranged between 500 and 1250 μm, and finer corn grains between 250 and 500 μm or 250 and 750 μm. The reference material was beer produced from barley malt without nonmalted ingredients. The corn grits and 10% of malt added were gelatinized at a temperature of 90°C during a period of 10 minutes. The worts were produced using a congress mash method, and hopped for 70 minutes using a granulated aromatic hop containing 10% of alpha-acids. Hop pellets, type ‘90’, were added in two portions in order to ensure the alpha-acid content level of 25 mg/l beer. Upon the completion of the hopping process, the extract content in the pitching wort was corrected to a level of 12% (m/m). There was used an inoculum dose of low fermentation yeast (received from the Piastowski Brewery) in order to ensure the concentration rate of cells at a level of approximately 30·106 viable cells per mL of the test wort. The major fermentation process was performed at 8–9°C for a period of 10 days. During this fermentation, both the pH value and changes in the content of the extract were monitored and also determined. The beer was stored in bottles at a temperature between 0°C and 4°C during 4 weeks. In the beers investigated, a content of ethanol and a real attenuation level were determined. Additionally, the following parameters were determined: beer colour, pH value, frothability, and content of alpha-amino nitrogen. The beer was sensory evaluated using a “Ranking Test” method. It was stated that when part of barley malt was replaced by milled corn products, no changes in the course of major fermentation process. In comparison with a beer product without non-malted ingredients, the beers produced using 40% milled corn products showed a lower frothability level and a lower pH value. Additionally, according to the evaluators, beers with 40% corn grits added were less attractive if compared with the beer produced from malt barley without non-malted ingredients.


malt, corn grits, beer