37. The influence of the combination of malt and yeast on beer characteristics

S. Hideshima (1), Y. Hida (1), T. Maruhashi (1), A. SHIMMURA (1); (1) Suntory Beer Limited, Osaka, Japan

Malt and Grains
Friday, October 9
2:15–3:30 p.m.
River Terrace 2

These days customers in Japan desire various types of beer, so it is necessary to meet customer demands by developing brewing processes. Beer can obtain various characters depending on the kind of malt and yeast, mashing procedure, fermentation process, and so on used, but focusing only on the kind of malt and yeast used can provide a clue to what kind of malt is compatible with certain yeasts, and it is important to know them. In this study, we investigated the influence of combinations of several types of malts and yeasts (three top-fermenting yeasts and three bottom-fermenting yeasts) mainly on beer sensory evaluation and Maillard reaction compounds. Both top- and bottom-fermenting yeasts were evaluated because their performance differs. In order to compare the differences of each feature, the mashing procedure was the same with every sample and designed so all the colors, etc. of the final products would be the same. As a result, we have made sure that the combination of malt and yeast exert great influence on beer flavor quality. In the presentation, we will discuss the analytic values associated with the sensory profile.

Anna Shimmura graduated from Osaka University with a master’s degree in chemical engineering in 2014. After joining Suntory, she worked for a year in the Beer Development Department of Suntory Beer Limited.

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