Impacts of starch breakdown during germination and stewing on aroma formation in crystal malts
(2024)
Journal Article
Foulkes, A. R., Bolat, I., Dodds, C., & Cook, D. J. (2024). Impacts of starch breakdown during germination and stewing on aroma formation in crystal malts. Journal of the Institute of Brewing, 130(4), 221-237. https://doi.org/10.58430/jib.v130i4.60
Why was the work done: Crystal malts are used in brewing to add colour, flavour and mouthfeel to beers. In their manufacture, aroma compounds are formed through thermal flavour generation during roasting of stewed green malt. As part of a wider proje... Read More about Impacts of starch breakdown during germination and stewing on aroma formation in crystal malts.