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Auxiliary ingredients for beer production except water,hops,malt and yeast

Views:267     Author:Auril     Publish Time: 2021-01-15      Origin:www.downtheroadbrewery.com

Most countries in the world use auxiliary materials for beer production, with the exception of Germany, which strictly abides by its "Beer Pure Brewing Law" formulated in 1516. Only four ingredients, water, malt, hops and yeast, are allowed in beer brewing, and no auxiliary ingredients are allowed. However, recently with the successful cooperation between Dutch Heineken and German beer, its policy has also been loosened.

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1. The purpose of using auxiliary ingredients 

(1) Using low-priced and starch-rich cereals as auxiliary ingredients can increase the yield of wort and prepare cheap wort to achieve the purpose of reducing costs.

(2) In the case of malt quality and price fluctuations, by reasonably adjusting the ratio of malt to auxiliary ingredients , the quality of wort and beer can be maintained at a constant level.

(3) If sugar or syrup is used as an auxiliary ingredients , it can increase the utilization rate of the brewery equipment (save the capacity of the beer brewhouse ), and can also adjust the ratio of sugar to non-sugar in the wort, reduce the color of beer, and increase the degree of fermentation of beer.

(4) The content of protein and easily oxidized polyphenols in the auxiliary ingredients is significantly lower than that of malt. This is conducive to reducing the color of beer, improving the flavor of beer, and improving the non-biological stability of beer.

(5) The use of auxiliary ingredients with high sugar and protein content (such as wheat) is beneficial to improve the foam performance of beer.

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2.The problems that should be paid attention to when using auxiliary ingredients. 

(1) Adding auxiliary ingredients should help reduce beer production costs.

(2) The variety and quantity of auxiliary ingredients should be determined according to the specific conditions of malt and the type of beer produced.If malt enzyme activity is insufficient, appropriate enzyme preparation should be added appropriately. The content of assimilable nitrogen in malt is low, so neutral protein enzyme should be added.

(3) The addition of auxiliary ingredients should not cause difficulty in filtering wort or beer.

(4) The addition of auxiliary ingredients is beneficial to improve the quality of beer, and should not bring peculiar smell or loud beer foam and color.

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3.Types of auxiliary excipients: Rice, corn, wheat, soybeans, sugar and syrup. 

Rice: Rice is characterized by its low price, lower protein, polyphenols and fat than malt, and higher starch content than malt. Using rice as auxiliary ingredients is suitable for brewing bottom femrented light-colored beer. Its color is light ,taste is refreshing,the foam is delicate,hops fragrance is outstanding and non-biological stability is good. Most breweries use 20%-30% of rice, and most can reach 40%-50%.


Corn: The starch contained in corn is easier to saccharify and gelatinize, and the brewed beer tastes mellow and has a special fragrance. Moreover, corn does not contain anthocyanins that can easily cause beer turbidity, which is beneficial to the preservation of beer. It must be degerminated, because corn germ contains more fat, which is easy to oxidize and spoil, which directly affects the foam, taste and flavor of beer.


Wheat: Wheat is not suitable for beer brewing, so when it is used as an auxiliary ingredients, the addition amount is relatively small, only about 5%-10%, as long as it is used to improve the foam performance of beer; if it is added too much, it will cause beer Difficult to filter.


Millet: In Europe where malt is lacking, the consumption of millet can be as high as 40% during saccharification. The extract content of millet is very high, and the fat is particularly low. Since the gelatinization temperature of millet starch is 68°-76°C, it is very suitable to use millet to brew beer.


Soybeans: Due to the high protein content of soybeans, some people say that soybeans can enhance the mellowness of beer and improve beer foam retention. But the protein that enters the wort is only a small part (about 20%).


Sugar: For countries and regions with rich sugar production, sugar and syrup can be considered as auxiliary ingredients. The use of sugar or syrup as auxiliary ingredients is convenient to use. It can be directly added to the beer brewing kettle or added with beer, which can reduce the color of beer, increase the degree of fermentation, and improve the flavor of beer. However, it should be noted when sugars and syrups are used as auxiliary ingredients, the dosage should be 10%-20%. Excessive dosage will cause malnutrition of yeast, weak beer taste and poor foam performance.

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4.Syrup: mainly corn syrup and barley syrup.

Corn syrup is added directly to the brewing kettle after the mashing and filtration are completed.

The composition of barley syrup is very similar to that of wort, so barley syrup and wort can be directly mixed to the wort and boil. This kind of wort is basically the same as the wort made by traditional methods. The final fermentation degree and sugar composition are the same, but the content of wort polyphenols added with barley syrup is lower.

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If you have interest in beer brewing,welcome to contact me freely.

Contact person:Auril

Mail:market@degonget.com

Tel:+86 18363007358





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