Quo vadis, beer stability?
Brewers will continue to require spring malting barleys. Adequate quantities of winter barley varieties suitable for brewing are not yet available. Tests described below showed that partial use of 6-rowed winter barley causes changes in taste as well as in taste stability and lowers beer stability. Higher quantities of silica gel for protein adsorption as well as PVPP for tannin adsorption have to be added. The objective is to adapt stabilization measures to the respective operational conditions.
Select offer and read on
6 print issues
