Oats in malt and beer production
In the Middle Ages, oats was regarded as the malting cereal of choice. It disappeared from view almost completely as a brewing raw material over the centuries that followed. Current discussions about the effects on health of some ingredients of oats and a possible contribution to a gluten-free diet for patients with celiac disease seem to have given oats a new lease of life. In this context, the present article examines possibilities of using oat malt in beer production.
In addition to moderate protein con- tent and the highest possible starch content, a malting cereal nowadays should be well supplied with enzymes and be low in b-glucans. Oats had a very mixed history as malting grain in the course of the centuries (2, 3, 4, 5).g. barley, rye, triticale (10)). ...
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