DAVID J. MARADYN (1), Unju Kim (1), Soren Lund (1), Galen Smith (2), Mark Doble (2)
(1) Novozymes North America, Franklinton, NC; (2) Aviator Brewing Company, Fuquay-Varina, NC
The feasibility of brewing superior-quality beer utilizing 100%
unmalted barley and exogenous enzymes has been a subject of interest for
brewmasters for well over 50 years. Historically, issues with turning
this quest into reality have ranged from difficulties with milling the
barley to a suitable particle size for enzymatic action, low levels of
FAN in the wort, lautering and filtration issues, and colloidal
instability, high VDK production, and grassy, grainy off-notes in the
final beer. In 2009, Novozymes launched a new product, Ondea®
Pro, which is an enzymatic solution that allows brewers to brew quality
beer utilizing 100% unmalted barley, with typical unit operations found
in standard breweries. That is, implementation of Ondea® Pro would not entail any additional or alternative capital expenditures for the brewer. However, when Ondea®
Pro was developed, and operating conditions for milling, mashing, and
lautering were devised, it was targeted for the brewer who possessed a
fully automated and contemporary brewhouse. But what about craft and
microbrewers who may have less-sophisticated brewing equipment? If a
craft brewer who has a simple two-roller mill, mash-tun without
temperature control or stirring, or a separate lauter-tun wanted to brew
beer with unmalted barley and Ondea® Pro, what conditions would be employed? Could you successfully brew beer with unmalted barley and Ondea®
Pro in the typical brewhouse of a craft brewer? In this paper, we will
describe the practical aspects of brewing beer with unmalted barley and
Ondea® Pro at a local craft brewer in North Carolina, looking
at milling, mashing, and lautering versus what is typically done at a
large brewer. The final product produced at the craft brewery was
subjected to full sensory descriptive analysis and analytical analyses
(esters, alcohols, organic acids, foam, haze, etc.) and was compared to
an equivalent beer produced at that brewery using malt. Similarities and
differences in sensory and analytical profiles of both beers will be
compared and contrasted.
David Maradyn is currently senior scientist-customer solutions,
brewing with Novozymes North America, Inc. based in Franklinton, NC. He
received his Ph.D. degree in organic chemistry from the University of
Western Ontario, London, ON, Canada, in 1996. He spent 14 years with
Anheuser-Busch InBev nv/sa, initially as a post-doctoral fellow with the
Advanced Research Department of Labatt Brewing Company Limited in
London, ON, and then as head of the Global Chemistry Development
Laboratories in Leuven, Belgium. David has served ASBC as a member of
various technical subcommittees, chair of of several technical
subcommittees, chair of the Technical Committee, and member of the Board
of Directors. He is currently editor of the ASBC Methods of Analysis and chair of the Emerging Issues Committee.
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