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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 71, 2013 - Issue 1
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Original Articles

The Influence of Very Thick and Fast Mashing Conditions on Wort Composition

Gert De RouckKAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000Gent, BelgiumCorrespondence[email protected]
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Barbara JaskulaKAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000Gent, Belgium
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Brecht De CausmaeckerKAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000Gent, Belgium
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Sofie MalflietKAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000Gent, Belgium
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Filip Van OpstaeleKAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000Gent, Belgium
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Jessika De ClippeleerKAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000Gent, Belgium
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Jos De BrabanterKAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000Gent, Belgium
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Luc De CoomanKAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000Gent, Belgium
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Guido AertsKAHO St.-Lieven, KU Leuven Association, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus, Gebroeders De Smetstraat 1, B-9000Gent, Belgium
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Pages 1-14 | Published online: 05 Feb 2018

Citations (7)

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Read on this site (1)

Celina A. Dugulin, Gert De Rouck & David J. Cook. (2021) Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. Journal of the American Society of Brewing Chemists 79:4, pages 315-332.
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Articles from other publishers (6)

C.F. De Schepper & C.M. Courtin. (2022) High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing. Food Hydrocolloids 131, pages 107745.
Crossref
Tuur Mertens, Thomas Kunz, Philip C. Wietstock & Frank‐Jürgen Methner. (2021) Complexation of transition metals by chelators added during mashing and impact on beer stability. Journal of the Institute of Brewing 127:4, pages 345-357.
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Marek Zdaniewicz, Paweł Satora, Aneta Pater & Sylwia Bogacz. (2020) Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production. Biomolecules 10:2, pages 256.
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Celina A. Dugulin, Luisa M. Acuña Muñoz, Jasper Buyse, Gert De Rouck, Irina Bolat & David J. Cook. (2020) Brewing with 100% green malt – process development and key quality indicators. Journal of the Institute of Brewing 126:4, pages 343-353.
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Wenwen Yu, Wei Quek, Cheng Li, Robert Gilbert & Glen Fox. (2018) Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance. Fermentation 4:4, pages 103.
Crossref
Glen Fox. 2018. Starch in Food. Starch in Food 633 659 .

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