School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland.
Brewing with 100% Oat Malt
Article first published online: 16 MAY 2012
2011 The Institute of Brewing & Distilling
Journal of the Institute of Brewing
Volume 117, Issue 3, pages 411–421, 2011
How to Cite
Klose, C., Mauch, A., Wunderlich, S., Thiele, F., Zarnkow, M., Jacob, F. and Arendt, E. K. (2011), Brewing with 100% Oat Malt. Jnl Institute Brewing, 117: 411–421. doi: 10.1002/j.2050-0416.2011.tb00487.x
- Issue published online: 16 MAY 2012
- Article first published online: 16 MAY 2012
- July 2011
Oats are a cereal with beneficial nutritional properties and also unrealized brewing potential. Furthermore, oats can be tolerated by the majority of people who suffer from celiac disease. Malting of oats produced a malt, which was found suitable for brewing a 100% oat malt beer. The mashing regime, designed by using mathematical modelling, was successfully transferred to a pilot scale plant. The improved lautering performance of oat malt was due to its higher husk content, which also led to a lower extract content in oat wort when compared to barley wort. The protein profile of oat wort, as measured by using Lab-on-a-Chip analysis, revealed that there was no significant difference in the protein profile between oat and barley wort. The fermentation of oat and barley worts followed the same trend; differences could only be seen in the higher pH and lower alcohol content of the oat beer. The flavour analysis of oat beer revealed some special characteristics such as a strong berry flavour and a lower amount of staling compounds when forced aged. This study revealed that it was possible to brew a 100% oat malt beer and that the produced beer was comparable to a barley malt beer.