Lager-Type Beer Made From Extruded Malt; Sensory and Chemical Analyses

A lager-type beer was brewed from a mixture of partially dried green malt and extruded green malt (9:1). Small flavour differences were observed in the beer made from the extruded malt when compared with two other types of beer, namely standard lager and beer made from 100% green malt which was partially dried. More than 90 flavour components were described upon sniffing of the GC eluate. Most of them were present in trace amounts which did not allow their identity to be established. However, in all beer samples several unidentified components were described as giving a “roasted”, “burnt”, “bread crust” or “biscuit” odour. These odour characteristics probably derive from the alkylpyrazines present. Positively identified pyrazines were only found in the “extruded” beer, namely methylpyrazine and 2,5 (and/or-2,6)-dimethylpyrazine. However, when the beer was tasted, no characteristics associated with a roasted or burnt flavour were registered. Among the identified flavour components esters and alcohols were abundantly represented.