The influence of protein content in barley and malt on beer quality (Part 2)
Limiting quality | Annual quality assessment of malting barley has shown a clear tendency towards reduced protein contents for some years, see part 1 of this article series in BRAUWELT International, No. 4, 2025, pp. 206–209. The value-added chain will probably have to accept lower protein contents in malting cereals in the long term. What would technological approaches for processing low protein contents look like?
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