Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales

Applied Sciences

Jonas Trummer¹  Aleksander Poreda¹  Hellen Watson²  Jessika De Clippeleer² 

[1] Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland;Innovation Centre for Brewing & Fermentation (IBF), Faculty of Bioscience Engineering, Department of Biotechnology, Ghent University, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium;

关键词: lentil malt;    beer;    adjunct;    novel raw material;   

DOI  :  10.3390/app11219817

来源: DOAJ

【 摘 要 】

Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg²⁺, Ca²⁺, Zn²⁺, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing.

【 授权许可】

Unknown