Program Book - Master Brewers Association of the Americas

P-96
The use of response surface methodology to optimize malting
conditions of triticale (×Triticosecale Wittmack) as a raw
material for alternate fermented beverages
MARTIN ZARNKOW (1), Benjamin Schulze (1), Felix Burberg (1),
Werner Back (1), Elke Arendt (2), Martina Gastl (1)
(1) Lehrstuhl für Technologie der Brauerei I, Technische Universität
München-Weihenstephan, Freising; (2) Department of Food and
Nutritional Sciences, National University of Ireland, University
College Cork, Cork, Ireland
Triticale (×Triticosecale Wittmack) is not artificial. It is a hybrid of
wheat (Triticum) and rye (Secale) first bred in laboratories during
the late 19th century. As a rule, triticale combines the high yield
potential and good grain quality of wheat with the disease and
environmental tolerance (including soil conditions) of rye. Only
recently has it been developed into a commercially viable crop.
The word ‘triticale’ is a fusion of the Latin words triticum (wheat)
and secale (rye). The primary producers of triticale are Germany,
France, Poland, Australia, China and Belarus. Triticale is mainly
used as an animal feed grain. Response surface methodology was
used to investigate the influence of three malting parameters,
vegetation time, degree of steeping and temperature, on the quality
of triticale malt. Each predictor variable was tested at three levels.
Vegetation times were 5, 6 and 7 days, degrees of steeping were 42,
45 and 48% and vegetation temperatures were 15, 18 and 21°C. A
kilning temperature of 80°C was used. The analyses used were based
on methods outlined in EBC or by MEBAK. The raw material was
yielded in 2007 in Granskevitz, Germany. A range of malt quality
parameters was determined including extract, apparent attenuation
limit, gelatinization temperature, α-amylase activity, β-amylase
activity, limit dextrinase activity, Kolbach index, α-amino nitrogen,
viscosity, and color. This publication shows clearly that on the one
hand RSM is a proven method for testing the malting conditions
of unknown cereals, and on the other hand triticale is a crop with
potential as a raw material for malting purposes.
Martin Zarnkow apprenticed as a brewer and maltster from 1989
to 1991 at a small brewery in Frankonia. Zarnkow finished a Dipl.-
Ing. (FH) degree with an option in brewing technology in 1996 at
TU München Weihenstephan. Zarnkow worked as a brew master
for one year in a medium-sized brewery in Germany. Since 1997,
Martin has been a scientific assistant and head of the beer laboratory
at the Lehrstuhl für Technologie der Brauerei I at the TU München
Weihenstephan. Since September 2005 Martin has been working as
a Ph.D. research fellow at the University College of Cork, Ireland on
“Malting and Brewing with Non-traditional Cereals.”
P-97
Sensory and analytical characterization of top fermented beer
brewed out of 100% buckwheat malt
ALEXANDER MAUCH (1), Blaise Nic Phiarais (1), Martin Zarnkow
(2), Martina Gastl (1), Markus Herrmann (1), Beatus Schehl (2),
Elke Arendt (2)
(1) Department of Food and Nutritional Sciences, National
University of Ireland, University College Cork, Ireland; (2)
Lehrstuhl für Technologie der Brauerei I, Technische Universitaet
Muenchen-Weihenstephan, Freising
Buckwheat (Fagopyrum esculentum) is an annual melliferous crop
of the Polygonaceae family. It is a rich source of starch, protein
and dietary fiber. Small scale mashes with 100% malted buckwheat
revealed its potential as a gluten-free brewing material. Lab scale
optimization of buckwheat’s malting regime and mashing program
resulted in more favorable brewing attributes: higher values of ex-
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tract recovery, higher levels of amylolytic enzymes, higher values
of free amino nitrogen (FAN) and total soluble nitrogen (TSN).
Further work on the addition of industrial enzyme preparations to
100% buckwheat mashes revealed higher values of total fermentable
extract (TFE), fermentability, FAN, TSN and decreased wort
viscosity. In this study a sensory and analytical characterization of a
top fermented beer brewed from 100% buckwheat malt is presented.
Malting was carried out on a 200 kg pilot scale using lab scale optimized
procedures for steeping, germination and kilning, while the
brewing trials were carried out in a 1000 L pilot research brewery.
Difficulties with mashing and filtration were encountered during the
brewing process, which resulted in problems during fermentation
and beer filtration. However the resultant beer was characterized
according to standard beer methods. Levels of aliphatic alcohols,
volatile esters, maturing indicator compounds and aroma compounds
in the final beer were determined using gas chromatography
(GC). Taste testing was carried out according to the Deutsche Landwirtschaftsgesellschaft
scheme. The beer was evaluated in fresh and
forced aged states for the following attributes: odor, purity of taste,
mouthfeel, tingling and bitterness. In addition, the beer was examined
based on maturing compounds. Analytical results indicate that
buckwheat beer compares quite closely to a typical wheat beer with
regard to color, pH, TSN, FAN, fermentability and total alcohol.
However, the extract of the buckwheat beer was lower, resulting in a
final extract yield of 44.5%. GC analysis of the resultant beer reveals
commonly encountered levels of esters. A low level of fusel alcohols
in comparison to a typical wheat beer was detected along with a low
level of γ-nonalactone. However, a high level of ethyl caprinate (coconut
flavor), along with a high level of lauric acid (fatty odor) was
detected. Sensory analysis indicates that the buckwheat beer was
acceptable with regard to odor, purity of taste, mouthfeel, tingling
and bitterness. In conclusion, results of this study prove buckwheat’s
qualification as a gluten-free brewing material, and with process
optimization, its readiness for marketing.
Alexander Mauch completed an apprenticeship as a brewer and
maltster in 2000 and worked in German and Swedish breweries
until 2002. He then studied at the Technische Universitaet Muenchen-
Weihenstephan and received a M.S. degree in brewing and beverage
technology in 2007. During his master thesis studies on “Proso Millet
(Panicum miliaceum L.): A Review and Evaluation of the Ultrastructural
Changes During Malting-Process by Using Scanning-
Electron and Confocal Laser Microscopy,” he worked in the field of
malting with minor cereals. In June 2007, Alexander began working
on his Ph.D. thesis, which is investigating the impact of different lactobacillus
strains as starter cultures in malting in terms of inhibition
of rootlet and mold growth. Furthermore, he is jointly responsible for
the microbrewery plant of UCC and involved in the brewing research
that is carried out there. Alexander is a member of the ASBC and Verband
ehemaliger Weihenstephaner (VEW).