Enzymes, Extracts, Other Session
Katsuya Sasaki, Asahi Breweries, Ltd
Co-author(s): Nami Matsumura, Koichiro Takahashi, Kazuhiko Uemura, and Masayuki Aizawa, Asahi Breweries, Ltd., Japan
ABSTRACT: Wheat raw materials give a distinct flavor to beers like Weizen
beer. In contrast to barley, which has a husk, the lack of a husk in
wheat lengthens the lautering process. For this reason, it has been
difficult to raise the proportion of wheat used beyond a certain level.
By optimizing the selection of wheat raw materials as well as the enzyme
composition, we successfully developed a 100% wheat brewing method
(200- and 3,000-L scale), the first of its kind in modern breweries. We
report our experience herein. Regarding selection of wheat raw
materials, we found that hard (i.e., having a high protein content)
whole-meal flour was the most suitable for lautering. As for enzyme
composition, we found that a raw material composition of 50% wheat malt
and 50% wheat flour greatly affected wort filterability due to cellulase
and lipase and that alpha-amylase and protease also play increasingly
important roles as the proportion of wheat flour used increases. Based
on these findings, we also successfully brewed 100% wheat flour (no
malt) beer. In addition, in terms of physical stability, primary gushing
was suppressed by increasing protease levels, while haze was suppressed
by using proline-specific protease. These types of 100% wheat beer were
both brewed using bottom fermentation yeast. Compared to 100% barley
beer, the flavor components of 100% wheat beer were characterized as
being high in isoamyl acetate and low in astringency-conferring
components hordatinA and polyphenol.
Katsuya Sasaki is a
research worker at the Research & Development Laboratories for
Brewing, Asahi Breweries, Ltd. in Ibaraki, Japan. He received his M.S.
degree in engineering from the Tokyo Institute of Technology in 1998 and
joined Asahi Breweries, Ltd. He has researched malting and brewing
technology.
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