Evaluation and utilization of spent grains
Spent grains are produced by the extraction of malt. By the extraction of malt the
soluble parts are dissolved in water, for example starch and Sow molecular sugars.
The non-soluble parts are the spent grains The brewery spent grains {BSG} are the
dominating by-product in the brewery, besides hat trub, malt dust, etc. in beer
production, about 18 - 20 kg of wet grains are produced per hl of saleable product
Influence of yeast dosage on beer quality
During the last decades the demand knowing the exact amount of yeast used for fermentation was getting higher. At the mists of time brewers used 0.6 - 1 litre of "slurry yeast" per hectolitre of wort. Nowadays the item "slurry yeast" isn't used any more. Technological development made the utilisation exacter. The usage of
modern technology e.g. yeast monitors, allowing exact dosage of yeast, made the
inoculation of yeast easier than in the past.
Non alcoholic beers - thermal methods
For a long time beer was or even is defined as a product made from fermentable atural raw materials. Therefore, it is obviously containing alcohol resulting from the fermentation process. So the drinking of beer is normally bound to a consumption of alcohol. But nowadays there are various reasons why the use of alcohol-free drinks should be encouraged as an alternative at social gatherings or other circumstances. One only needs to look at the ever tightening legislation in the EU countries regarding drinking and driving. Or inregard to the consumer’s habits, which tend to become more and more a healthy lifestyle with a growing awareness of responsible drinking.
