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Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review
The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it aExpand
The role of cult and feasting in the emergence of Neolithic communities. New evidence from Göbekli Tepe, south-eastern Turkey
Göbekli Tepe is one of the most important archaeological discoveries of modern times, pushing back the origins of monumentality beyond the emergence of agriculture. We are pleased to present aExpand
Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation
A top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out. Difficulties with lautering and filtration were encountered during the brewingExpand
Screening for new brewing yeasts in the non‐Saccharomyces sector with Torulaspora delbrueckii as model
This study describes a screening system for future brewing yeasts focusing on non‐Saccharomyces yeasts. The aim was to find new yeast strains that can ferment beer wort into a respectable beer. TenExpand
Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer
Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burdenExpand
Special Production Methods
Arabinoxylan and fructan in the malting and brewing process
Introduction Soluble dietary fibre is of interest in the malting and brewing process for at least two reasons. In the past, brewers feared them because of possible lautering and filtration problems,Expand
Processing of bottom‐fermented gluten‐free beer‐like beverages based on buckwheat and quinoa malt with chemical and sensory characterization
Typical beer contains significant amount of gluten, and being the third most popular beverage worldwide, the commercial production of its gluten-free form is of rising interest. This research aimedExpand
Brewing with 100% Oat Malt
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 ofExpand
Optimization of Malting Conditions for Two Black Rice Varieties, Black Non‐Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)
J. Inst. Brew. 117(1), 39–46, 2011 Two black rice varieties, “black non-waxy” and “black waxy”, were investigated as possible raw materials for the production of malt. The malting conditions wereExpand
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