Use of dark barleys for beers with a reddish hue
Play of colours | Some barley varieties contain reddish blueish anthocyans and black melanins (cf. the contribution of the authors in BRAUWELT International no. 4, 2024, pp. 198–202). The latter are insoluble in water and alcohol though anthocyans contribute to the characteristic colour of e.g. red wine. An investigation on a laboratory scale was conducted to determine the effect of the parameters pH value of the mash, wort boiling and hop dosage on the reddish colour. However, classical brewing tests with sensory assessment of beer were omitted.
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