Review on Recent Advances and Novel Approaches in Milling and Mashing

Brewing begins with milling of malt or grain to expose the starchy endosperm. The degree of milling affects the surface of the starch granules, which influences gelatinization and the action of enzymes, especially that of β-amylase. Excessive comminution can lead to lautering problems and undesirable leaching of substances. During mashing, which is the decisive step in beer production, malt components are converted into soluble forms by enzymatic degradation, and long-chain starch molecules are particularly affected. Enzymes, such as amylases, play a key role in this process, and their activity is influenced by temperature, pH, and ion content. Recent studies have shown that lower mashing temperatures may be favorable for these enzymes in new grain varieties. Innovations in mashing systems, including continuous mashing and combined crushing and mashing processes, aim to save time and energy and increase yield, with hydrodynamic cavitation showing promise for increasing enzyme activity. This review is focused on the impact of milling techniques, mashing conditions, and technological innovations on enzymatic activity and overall brewing efficiency, providing insights into optimizing beer production processes. In this context, the review consolidates current research on the interplay between comminution and mashing, explores its impact on enzymatic efficiency, and assesses emerging integrated technologies. This is essential for advancing both academic research and innovation in industrial brewing, and new insights in milling and mashing processes as well as engineering advancements can be concluded.