One of the main substrates for beer production is barley malt. Due to that fact, consumption
of the most popular alcoholic beverage in the world is limited for the population suffering …

This study provides a comprehensive comparison among the most common gluten-free (GF)
brewing practices, with a focus on the impact of each treatment on physicochemical …

Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the
requirements for modern brewing adjuncts. In this study, two triticale varieties, in both …

To meet consumer demand and remain competitive, brewers attempt to broaden their
product range with new, innovative flavors. One way to achieve this is by (partially) replacing …

Consumers are more than ever in search of novel and exciting beer choices, and brewers
are, therefore, continuously experimenting to adapt their product portfolio. One interesting …

Bacterial isolate which can produce acetic acid has been isolated from a coffee pulping
process. Primary screening of acetic acid‐producing bacteria was performed by using YPG …

Although barley malt is considered a traditional appropriate raw material for beer production,
there are several reasons to introduce alternative sugar or starchy materials into brewing …

Pivo, jedno od najčešće konzumiranih alkoholnih pića u svetu, proizvodi se fermentacijom
vodenog ekstrakta sladovanog ječma sa hmeljom. Za proizvodnju piva potrebne su četiri …

Tritordeum, a novel grain from the crossbreeding of durum wheat (Triticum durum) and wild
barley (Hordeum chilense), is gaining substantial attention as an alternative in the alcoholic …

The hydrolysis by β-glucanase enzymes of barley β-glucan is important in the malting
process to degrade endosperm cell walls and prepare malt for later sugar extraction during …