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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 67, 2009 - Issue 4
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Original Articles

Investigation of the Malting Behavior of Oats for Brewing Purposes

Florian HübnerDepartment of Food and Nutritional Sciences and Bio Transfer Unit, University College Cork, Ireland
,
Beatus D. SchehlDepartment of Food and Nutritional Sciences and Bio Transfer Unit, University College Cork, Ireland
,
Frithjof ThieleDepartment of Food and Nutritional Sciences and Bio Transfer Unit, University College Cork, Ireland
&
Elke K. ArendtDepartment of Food and Nutritional Sciences, University College Cork, IrelandCorrespondence[email protected]
Pages 235-241 | Published online: 06 Feb 2018

Citations (5)

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Read on this site (2)

Dongsheng Yang & Xuan Gao. (2022) Progress of the use of alternatives to malt in the production of gluten-free beer. Critical Reviews in Food Science and Nutrition 62:10, pages 2820-2835.
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Birgit Schnitzenbaumer, Roland Kerpes, Jean Titze, Fritz Jacob & Elke K. Arendt. (2012) Impact of Various Levels of Unmalted Oats (Avena Sativa L.) on the Quality and Processability of Mashes, Worts, and Beers. Journal of the American Society of Brewing Chemists 70:3, pages 142-149.
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Articles from other publishers (3)

Kristina Habschied, Antonio Živković, Vinko Krstanović & Krešimir Mastanjević. (2020) Functional Beer—A Review on Possibilities. Beverages 6:3, pages 51.
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Alexandr MIKYŠKA, Dagmar MATOULKOVÁ, Martin SLABÝ, Petra KUBIZNIAKOVÁ & Ivo HARTMAN. (2015) Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals. Kvasny Prumysl 61:10-11, pages 311-319.
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Anna-Sophie Hager, Josh P. Taylor, Deborah M. Waters & Elke K. Arendt. (2014) Gluten free beer – A review. Trends in Food Science & Technology 36:1, pages 44-54.
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