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March 3, 2026

Brewing beyond barley : unlocking 100% unmalted alternative cereals with enzymes

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Authors

SBSem BackaertPSPol SmoutJHJoren Huys

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Overview

Mashing experiments demonstrate improved quality in beverages from 100% unmalted cereals, indicating innovative paths for brewers.

Key Points

  • Brewing with unmalted cereals shows promise for producing high-quality beer-like beverages with diverse flavors.
  • Filtration efficiency in wort production improved through adjustments in pH and milling size, specifically for barley and wheat.
  • Mashing experiments with 11 different unmalted cereals confirmed the successful production of fermentable sugars and compatible flavors.
  • The results highlight the potential for breweries to innovate using alternative ingredients, meeting consumer demand for diversity.

Cite This Study

Backaert et al. (2025) studied this question.

synapsesocial.com/papers/69a7622fc6e9836116a306c4
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