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Brewing with green malt for an energy and water efficient process: challenges and opportunities

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Category
Ph D Defense
Date
2021-04-12 17:00
Venue
ONLINE verdediging

Promovendus/a: Celina Angela Dugulin

Promotor(en): Prof. dr. Luc De Cooman, Prof. dr. David Cook, De heer Gert De Rouck, Dr. Chris Powell

The malting process can be separated into three key steps: steeping, germination and kilning – the latter being the most energy intensive step accounting for ~78% of the total energy demand. Naturally, the kilning process becomes the main point of interest to reduce the maltings energy footprint. Furthermore, malting and brewing involve sequential wetting and drying steps. Viewed solely from an energy and water use perspective these processes make little sense. Brewing beer using ‘green’ (germinated, but not dried) malt, could be a solution to making the malting industry more energy and water efficient. Such a process would reduce substantial energy input associated with kilning and conserve the water contained in the green malt. However, brewing with undried malt represents very disruptive technology and multiple aspects need to be considered to successfully brew with this ‘novel’ grist material. The overall aim of this project was to demonstrate the feasibility of brewing with green malt and propose solutions to some perceived technical and biochemical (flavour) barriers. This research proved that wort and beer without any flavour defects and a very promising flavour stability metrics can be produced from 100% green malt with intact rootlets.
 
 

All Dates

  • 2021-04-12 17:00

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