Brewing performance of Tritordeum malt
Insights from a home brew competition | Tritordeum, a hybrid cereal derived from durum wheat and wild barley, is attracting growing interest as a novel malting raw material for brewing. Previous studies have shown that Tritordeum malt can provide extract yield, enzymatic activity and fermentation performance compatible with brewing practice [1]. The key open question, however, has been less whether Tritordeum can be brewed and more how it behaves under practical brewing conditions when brewers are free to adapt recipes, process settings and style targets. To address this, a structured home brew competition was organized in Spain. The resulting dataset combined recipe logs, process feedback and Beer Judge Certification Program (BJCP) sensory evaluation of 18 finished beers. This made it possible not only to assess performance in the glass, but also to examine the process decisions that led to the results.
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