Triticale in Malting and BrewingFootnote¹
1 Cooperative investigations between the Crops Research Division, Agricultural Research Service, U.S. Department of Agriculture and the Wisconsin Agricultural Experiment Station, University of Wisconsin, Madison, Wisconsin. The work of the Barley and Malt Laboratory is supported in part by an Industrial Research Grant from Malting Barley Improvement Association.

Y. PomeranzBarley and Malt Laboratory, U.S. Department of Agriculture and University of Wisconsin, Madison, Wisconsin

B. A. BurkhartBarley and Malt Laboratory, U.S. Department of Agriculture and University of Wisconsin, Madison, Wisconsin

L. C. MoonBarley and Malt Laboratory, U.S. Department of Agriculture and University of Wisconsin, Madison, Wisconsin

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Tania N. Ambriz-Vidal, Maria D. Mariezcurrena-Berasain, Erick Heredia-Olea, Dora L. Pinzon Martinez & Ana T. Gutierrez-Ibañez. (2019) Potential of Triticale (X Triticosecale Wittmack) Malts for Beer Wort Production. Journal of the American Society of Brewing Chemists 77:4, pages 282-286.
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Alicia Munoz‐Insa, Martina Gastl & Thomas Becker. (2015) Influence of Malting on the Protein Composition of Triticale (× Triticosecale Wittmack) ‘Trigold’ . Cereal Chemistry 93:1, pages 10-19.
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W. J. W. Lloyd. (1986) ADJUNCTS. Journal of the Institute of Brewing 92:4, pages 336-345.
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S. Tomdros & D. E. Briggs. (1984) MICROMALTING TRITICALE. Journal of the Institute of Brewing 90:4, pages 263-265.
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