Optimization of the sorghum malting process for pito production in Ghana

Pito is an alcoholic beverage obtained through a yeast (Saccharomyces cerevisiae) fermentation of wort extracted from sorghum (Sorghum bicolor L. Moench) malt. The malting conditions of sorghum are thought to influence the quality characteristics of the malt, and subsequently the quality of the pito obtained from it. Studies were carried out on a local sorghum cultivar grown in Ghana – chireh, to optimize the conditions for malting conditions for pito production in Ghana. A 3³ full factorial experimental design was replicated with steeping times of 12, 16 and 22 h, germination times of 3, 4 and 5 days, and malt drying temperatures of 30, 40 and 50 °C as factors. Diastatic power, extract yield, attenuation limit and free amino nitrogen were determined. Germination duration significantly affected diastatic power and free amino nitrogen (p < 0.001). Extract yield was also significantly influenced by germination duration (p = 0.001). The germination time, steeping time and drying temperature had no significant effect on the attenuation limit. The optimal conditions for malting this specific cultivar grown in Ghana to obtain critical malt quality indices are 12.0–12.5 h steeping, 5 days of germination at 30 °C and drying at 40 °C. Free amino nitrogen levels in all treatments were higher than the minimum requirement for good yeast nutrition and fermentation. Copyright © 2015 The Institute of Brewing & Distilling     

Effect of Malting Conditions on Pearl Millet Malt Quality

The effect of malting conditions on pearl millet malt quality in two varieties, SDMV 89004 and SDMV 91018, was investigated. Grain was steeped and germinated at four temperatures, 20°, 25°, 30° and 35°C, over 5 days. Generally, malt quality parameters (percentage of roots and shoots, diastatic power (DP), α‐ and β‐amylase activity, free α‐amino nitrogen (FAN), and malting loss) were significantly affected (P < 0.001) by germination temperature and time, as well as by variety. Malt FAN and malting loss were not affected by variety. A germination temperature of 25–30°C and germination time of 3–5 days were optimal. These conditions resulted in high DP, α‐ and β‐amylase activity, good FAN and moderate malting loss. These malting conditions and the subsequent malt quality of pearl millet are similar to those reported for sorghum. Pearl millet malt can therefore be used for the production of sorghum type beers.     

Optimization of Hull‐Less Pumpkin Seed Roasting Conditions Using Response Surface Methodology

Abstract: Response surface methodology (RSM) was applied to optimize hull‐less pumpkin seed roasting conditions before seed pressing to maximize the biochemical composition and antioxidant capacity of the virgin pumpkin oils obtained using a hydraulic press. Hull‐less pumpkin seeds were roasted for various lengths of time (30 to 70 min) at various roasting temperatures (90 to 130 °C), resulting in 9 different oil samples, while the responses were phospholipids content, total phenols content, α‐ and γ‐tocopherols, and antioxidative activity [by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free‐radical assay]. Mathematical models have shown that roasting conditions influenced all dependent variables at P < 0.05. The higher roasting temperatures had a significant effect (P < 0.05) on phospholipids, phenols, and α‐tocopherols contents, while longer roasting time had a significant effect (P < 0.05) on γ‐tocopherol content and antioxidant capacity, among the samples prepared under different roasting conditions. The optimum conditions for roasting the hull‐less pumpkin seeds were 120 °C for duration of 49 min, which resulted in these oil concentrations: phospholipids 0.29%, total phenols 23.06 mg/kg, α‐tocopherol 5.74 mg/100 g, γ‐tocopherol 24.41 mg/100 g, and an antioxidative activity (EC₅₀) of 27.18 mg oil/mg DPPH. Practical Application: A well‐defined roasting process is very important for the food industry to be able to produce pumpkin seed oil with desirable nutritive and chemical characteristics of this unique salad oil, which changes during the roasting. This study contributes to the knowledge of a product design process for the roasting conditions of naked pumpkin seeds based on results that have demonstrated that an increase in roasting temperature significantly increased the biochemical values and antioxidant properties of the obtained virgin oils.     

Effects of drying temperature on the flavonoid,phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

There are many active functional compounds in citrus peels, such as flavonoid and phenolic acid. Scientists tried to obtain more bioactive components from citrus peels by various methods. This research investigated the effects of different drying temperatures (50, 60, 70, 80, 90 and 100 °C) on changes in the flavonoid, phenolic acid and antioxidative activities of citrus fruit (Citrus sinensis (L.) Osbeck) peels. The total phenolic and flavonoid contents of drying treated orange peels were decreased by lower drying temperature (50 and 60 °C) and increased by higher drying temperature (70, 80, 90 and 100 °C). Amounts of phenolic compounds in the 100 °C treated sample extract were significantly higher than the amounts in the samples heated at other temperatures (P < 0.05). EC₅₀ values of orange peel extracts by DPPH radical scavenging effects and ABTS^·+ scavenging effects were increased with lower drying temperature and decreased with higher drying temperature, and the values of 100 °C treated sample extract were significantly lower than the samples heated at other temperatures (P < 0.05). However, the chelating Fe^{2 +} activities of samples showed the opposite trend.     

Effect of Rooibos (Aspalathus linearis) on Growth Control of Clostridium perfringens and Lipid Oxidation of Ready‐to‐Eat Jokbal (Pig's Trotters)

This study investigated the antimicrobial effects of rooibos (tea extract), potassium lactate (PL) and sodium diacetate (SDA) mixture alone or in combinations on the growth of Clostridium perfringens vegetative cell and spore in ready‐to‐eat (RTE) Jokbal (pig's trotters). Addition of a combination of 10% rooibos and 4% PL + SDA inhibit growth of C. perfringens vegetative cell in Jokbal at 24 °C and 36 °C. The significant inhibition on germination and growth of C. perfringens spores was also observed in Jokbal with a combination of 10% rooibos and 4% PL + SDA (PL: 2.24%, SDA: 0.16%) at 24 °C. The Jokbal treated with 10% rooibos and 4% PL + SDA mixture had significantly (P < 0.05) lower TBARS values than the control at 10 and 24 °C. The lipid oxidation inhibition effect was the highest (P < 0.05) in anaerobic packed Jokbal with 10% rooibos. The addition of a combination of 10% rooibos and 4% PL + SDA during the processing of Jokbal prevented the growth of C. perfringens and the germination and growth of C. perfringens spores at room temperature. This study shows rooibos tea as a valuable natural food preservative in meat products.     

Control of Superoxide Dismutase Activity during Malting Using Plackett‐Burman and Box‐Behnken Experimental Design and Its Effect on Reducing Power of Wort

The Plackett‐Burman multifactorial design was employed to screen the important malting parameters for superoxide dismutase (SOD) in final malt of Ganpi‐3. The eight factors screened for SOD were steeping temperature, steeping time, peroxide hydrogen concentration in steeping water, germination temperature, germination time, withering temperature, drying temperature and kilning temperature. Variance analysis showed that steeping time, germination temperature and kilning temperature were significant for SOD activity. Box‐Behnken experimental design was further used to optimize the levels of the above three factors. By response surface methodology and canonical analysis, the optimal malting factors for higher SOD activity in final malt were: steeping time 42.2 h, germination temperature 16.9°C and kilning temperature 82.9°C. Under these conditions, the model predicted a SOD activity of 2234 U/g of dry weight malt. Verification of the optimization showed that a SOD activity of 2220 U/g was observed under optimal conditions. It showed that the experimental data could be reliably predicted by the polynomial model. Besides Ganpi‐3, three other barley varieties including Ganpi‐4, Ken‐2 and Hamelin were malted under optimal and common conditions under laboratory conditions. To some extent, SOD activities were higher in malts from the optimal malting process than those from the common malting process. Especially, SOD activities in Ganpi‐3 and Hamelin increased by 18.8% and 15.3%, respectively. Furthermore, twenty‐nine samples of malts, including eleven imported malts and eighteen domestic malts, were used. Relationships between SOD activity in malt and the reducing power of wort were examined. There was significant correlation between SOD activity and the reducing power of wort (R² = 0.8069).     

Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil

The quality characteristics and composition of sesame oils prepared at different roasting temperatures (160–250°C) from sesame seeds using a domestic electric oven were evaluated as compared to an unroasted oil sample: only minor increases (P<0·05) in characteristics, such as peroxide value, carbonyl value, anisidine value and thiobarbituric acid reactive substances, of sesame oils occurred in relation to increasing roasting temperature and time between 160 and 200°C, but colour units of oils increased markedly over a 220°C roasting temperature. Significant decreases (P<0·05) were observed in the amounts of triacylglycerols and phospholipids in the oils prepared using a 250°C roasting temperature. The amounts of γ-tocopherol and sesamin still remained over 80 and 90%, respectively, of the original levels after roasting at 250°C. In the oil prepared using a 250°C roasting temperature, sesamol was detected at 3370 mg per kg oil, but sesamolin was almost depleted after 25 min of roasting. Burning and bitter tastes were found in the oils prepared at roasting temperatures over 220°C. The results suggested that a high-quality product would be obtained by roasting for 25 min at 160 or 180°C, 15 min at 200°C and 5 min at 220°C when compared with the other samples. © 1997 SCI.     

An accelerated malting procedure – influences on malt quality and cost savings by reduced energy consumption and malting losses

In times of rapidly increasing energy costs and rising importance of economic efficiency, the malting industry is searching for possibilities to reduce malting time to lower their production costs and to increase production capacities. The aim of this study was to compare a step‐wise optimized accelerated malting procedure, combining optimal parameters found in previous individual investigations about steeping, germination and withering with two reference malting programmes: a standard laboratory malting programme according to MEBAK and a programme applied in an industrial malting plant. For five investigated spring barley cultivars, sufficient malt qualities according to the MEBAK specifications could be achieved in a malting process that was about 2 days shorter. Despite slightly lower extract contents, resulting from slightly higher pH values and activities of the starch degrading α‐ and β‐amylases, a reduced and thus improved proteolytic modification, improved malt homogeneities, a reduced thermal impact resulting in lower malt colours, in turn implying an increased oxidative flavour stability, and an improved behaviour of premature yeast flocculation could be observed when malting was accelerated. The lautering properties, cytolytic modifications, deoxynivalenol content and gushing potential were not influenced in a significant positive or negative way. Next to the notable production time reduction, decreased dimethyl sulphide precursor contents imply advantages for the brewing and malting industry with regard to a shorter necessary boiling and kilning time. Further significant cost savings of €1.27–4.87/t malt could be calculated owing to a reduction in the amount of electrical energy used for aerating and cooling during germination and lower malting losses, depending on the cultivar. Copyright © 2015 The Institute of Brewing & Distilling     

EFFECT OF GERMINATION TIME,TEMPERATURE AND MOISTURE ON MALTING OF SORGHUM

The effect of germination conditions on sorghum malt quality and malting loss was studied by germinating sorghum for different periods of time up to 6 days over a range of temperatures (24 to approximately 36°C) and moisture conditions. The moisture conditions varied from that sufficient to maintain green malt weight to that where surface moisture remained on the malt throughout germination. Germination time, temperature, moisture and the three possible pairwise interactions all had a highly significant effect on malt diastatic power, free α-amino nitrogen and extract. Malting loss was highly significantly affected by germination time and moisture and their pair-wise interaction. However, over the range examined, germination temperature had no significant effect on malting loss. In general diastatic power, free α-amino nitrogen, extract, and malting loss all increased with germination time. Germination temperatures of 24° and 28°C were both equally good for the development of diastatic power, free α-amino nitrogen and extract but higher temperatures were progressively worse. Distatic power, free α-amino nitrogen, extract and malting loss were, in general, all increased by high moisture during germination. However, high moisture and a negative effect on diastatic power towards the end of the germination period.     

Gas‐producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum‐packaged beef

This study aimed to enumerate and identify lactic acid bacteria and Enterobacteriaceae from spoiled and nonspoiled chilled vacuum‐packaged beef and determine their potential to cause blown pack spoilage. These microbial groups were also enumerated in nonspoiled samples and detected in abattoir samples. The potential of isolates to cause ‘blown pack’ spoilage of vacuum‐packaged beef stored at chilled temperature (4 °C) and abuse temperature (15 °C) was investigated. Populations of lactic acid bacteria in exudate of spoiled and nonspoiled samples were not significantly different (P > 0.05), whereas the number of lactic acid bacteria on the surface was significantly higher (P < 0.05) in spoiled samples as compared to nonspoiled samples. The population of Enterobacteriaceae species in exudate and on the surface of samples were significantly higher (P < 0.05) in spoiled packs in comparison with nonspoiled packs. Results of the deterioration potential showed that ‘blown pack’ spoilage was noticeable after 7 days at 15 °C and after 6 weeks at 4 °C for samples inoculated with Hafnia alvei.     

Malting characteristics of different varieties of fonio millet (Digitaria exilis)

Digitaria exilis ) were investigated for their malting characteristics. Five of the eight varieties investigated showed good malting properties. Of the five varieties assayed for enzyme activities, three (Nock-2, KN-3 and Chori-1) had a preponderance of β-amylase as the major starch-degrading enzyme, which is similar to the enzyme profile in barley. Water and 2% aqueous peptone enzyme extracts showed that fonio malt (D. exilis) contained insoluble amylases. Amylase had an optimum pH of 4.6 in all the samples investigated. KN-3 had the highest malting loss in the range 31.6–41.7% (w/w) while Chori-1 had the lowest malting loss in the range 5.7–25.9% between day 4 and day 6 of germination. Chori-1 had the best malting characteristics and brewing potential with amylolytic activity of 39.19 ±0.13° IOB on day 4 of germination. The optimum mashing temperature was in the range 50–55°C. Received: 6 August 1999 / Revised version: 30 September 1999     

The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa,Ethiopia

The effect of germination time (48, 96 and 144 h) on malt quality of six sorghum varieties was investigated to determine the potential of grain sorghum cultivars in the local brewery industry. Six sorghum varieties (Gambella 1107, Macia, Meko, Red‐Swazi, Teshale and 76 T1#23) were evaluated in a randomized complete block design with three replications. The results showed that both germination time and variety had a significant effect (p ≤ 0.05) on sorghum malt quality. The hectolitre weight (kg hL^?1 at 12.5% moisture), germination energy (%), crude protein (%) and flour starch amylose content (%) were: 75.8–82.9, 96–99, 7.0 ? 11.9 and 16.0 ? 23.0, respectively. The sorghum malt diastatic power (DP, °L), free amino nitrogen (FAN, mg L^?1), hot water extract (HWE, %) and malting loss (%) were: 18.96 ? 31.39, 185.67 ? 343.29, 41.85 ? 85.08 and 8.68 ? 27.56, respectively. Malting loss, HWE and FAN increased with germination time. The DP increased as the germination duration increased from 48 to 96 h, but the difference between 96 and 144 h was not significant. Considering the excessive malting loss and marginal increase in HWE beyond 96 h, this study suggests that the optimum malting duration would be around 96 h. Among the varieties tested, Teshale and Gambella 1107 produced the better malt quality. Copyright © 2012 The Institute of Brewing & Distilling     

Grain and malt quality properties of some improved Nigerian sorghum varieties

To determine their grain and malt quality properties, ten improved Nigerian sorghum varieties were subjected to several tests. The parameters that were tested included thousand corn weight, germinative energy, germinative capacity, water sensitivity, malting losses, hot and cold water extracts and free amino nitrogen (FAN). Results obtained showed variations among the sorghum varieties in most of the parameters assessed. While variety SK5912 was heaviest (40.25 g), variety Nafelen 6 had the lowest weight (22.45 g). For germinative capacity, variety KSV8 gave the highest value (97.0%), while variety ICSV400 gave the lowest value (90.5%). Variety KAT487 was the most water sensitive (5%), while four varieties simultaneously gave the lowest value. Boboje gave the lowest malting loss (13.77%), while the highest loss (37.74%) was given by White Kaura. For the extracts, variety SK5912 gave the highest value, as was the case also with FAN. Generally, there were significant differences across the different varieties of sorghum for malting loss, FAN, cold water extract and hot water extract at both p < 0.05 and p < 0.01. The results showed significant agreement with previous reports, with the key findings being that grain size mostly correlated positively with high expression of the critical malting parameters. Copyright © 2014 The Institute of Brewing & Distilling     

HIGH TEMPERATURE DRYING CHARACTERISTICS AND MOISTURE ADSORPTION ISOTHERMS OF BLACK PLUM (VITEX DONIANA) SYRUP AND SYRUP-STARCH

Modified sweeteners were formulated from mixtures of Black plum syrup and phosphorylated corn starch concentrations of 20, 30, and 40% (w/w). Each mixture was coated on an aluminium plate at 1 mm thickness, dehydrated at 60°, 70°, 80° and 90°C, and evaluated for drying and moisture sorption characteristics. Results showed that the mixtures exhibited falling rate drying characteristics. The rate of dehydration increased in the order 20% > 30% > 40% starch at constant temperature. The incremental choice of 10% starch and drying temperature except at 70° and 80°C had significant effect (p < 0.05) on drying rate. The moisture isotherm curves of the pre-dried mixtures were sigmoid in shape. Their monolayer values or upper critical moisture contents necessary for shelf-stability were significantly different from each other for the samples pre-dried at 60°C. The effect of drying temperatures on equilibrium moisture content was only significant at 90°C (p < 0.05).     

EFFECT OF GERMINATION CONDITIONS,WITH OPTIMISED STEEPING,ON SORGHUM MALT QUALITY—WITH PARTICULAR REFERENCE TO FREE AMINO NITROGEN

Using optimised steeping conditions for sorghum, the effect of various germination parameters (time, temperature and moisture) on the quality of sorghum malt for brewing purposes (in terms of diastatic power, free amino nitrogen and hot water extract) and on the associated malting losses, was investigated. Over the range studied (2, 4 and 6 days), the quality of the malt and the losses incurred during malting increased with increasing germination time. In general, the optimum germination temperature was between 25 and 30°C, and 18°C was found to be sub-optimal for the development of malt diastatic power. The quality of the finished malt and the associated malting losses were significantly correlated with the moisture content of the green malt. The root and shoot portion of the malt was found to be rich in free amino nitrogen (more than four times richer than the berry portion). Although a relatively small proportion of the total weight of the whole malt, the roots and shoots were found to contribute a substantial amount (as much as 61% under certain circumstances) to the whole-malt free amino nitrogen.     

Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing

Barley malt is widely used in food and beverage industries. Although microwave drying can be an interesting alternative for stabilization, it has been traditionally processed by convective drying. This work studied the microwave and microwave-vacuum drying of barley malt, evaluating hydration, germination and drying. Both hydration and germination reduced the grain compression force, but without demonstrating a defined endpoint. The traditional convective drying (50–70 °C) took 540–840 min, while microwave reduced processing time in ~95%. Vacuum increased the drying rate and reduced the product temperature. Moisture profiles over processing were calculated based on the obtained effective diffusivity. The drying rate showed an intermediate moisture value when microwave radiation is optimum, which was associated with the best combination between absorption and conversion across the water molecules within the sample. The behavior parameter of Page Model suggested super-diffusion. In conclusion, microwave and microwave-vacuum technologies showed to be attractive alternatives for barley malt drying.     

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties,Lipid Oxidation,and Free Fatty Acids Compositions of Roasted Rice

The feasibility of using superheated steam roasting and wetting to control the water activity in an optimal range to mitigate oxidation of roasted rice was evaluated. Changes in the bed temperature as well as rice kernel moisture content, water activity, and color were monitored during fluidized bed roasting with superheated steam and hot air at 170, 190, and 210 °C. Air‐roasted rice was rewetted to raise its water activity to 0.30 to 0.35. All the samples were analyzed for the total oil content, peroxide value (PV), thiobarbituric acid (TBA) value, and free fatty acids (FFA) content and compositions. Higher roasting temperatures, especially at 210 °C, led to a significant increase (P ≤ 0.05) in the total oil content of the roasted rice. Wetting led to a significant (P ≤ 0.05) decrease in the TBA value of the air‐roasted rice, although the total FFA content significantly (P ≤ 0.05) increased. Rice roasted in superheated steam at 210 °C exhibited significantly (P ≤ 0.05) lower PV and TBA value; their total FFA content also tended to decrease, which is desirable for a longer shelf life.     

Effect of malting regimen on diastatic power,cold and hot water extracts of malts from sorghum

In this study, sorghum grains were malted using different malting regimens and the malt qualities were analysed for cold water extract (CWE), hot water extract (HWE) and diastatic power (DP). Results showed that malting regimen produced sorghum malts with peak CWE, HWE and DP within the pre-determined limits of malting regimen. From this, predictive models of sorghum malt quality were developed and tested. Whilst steeping duration interacts significantly with the germination period to cause variations in CWE and HWE, only the germination period significantly influenced the DP of sorghum malts. However, the kilning temperature showed no significant impact on the parameters studied. Besides CWE, HWE and DP correlating positively with each other, the developed predictive models were significant (P < 0.05) and satisfy the quality of fit (R² > 0.70) of the proposed models. The result demonstrated that wort for different purposes can be obtained by varying the malting operational conditions in the predictive model, thus saving time, resources, preliminary studies and research designs. Besides the promotion of a cheaper local alternative material for industrial wort production and brewing purpose, this research provides valuable insight on the brilliant prospect of variable malting regimen in predicting and adjusting the quality characteristics of sorghum malt and wort. Future studies are required to develop models for wort produced from peak CWE, HWE and DP, for predicting wort quality characteristics.     

Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory

A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub‐samples of the unmalted cereal were malted in the laboratory under controlled germination temperatures of 28°C and 30°C. Laboratory and commercially malted sorghum were studied for their brewing qualities. The α‐amylase development in sorghum malt was enhanced when germination was carried out at the higher temperature of 30°C rather than at 28°C. Hot water extract (HWE) was more variable. With infusion mashing, results showed a significant difference for germination time (3–6 days), but no significant difference relating to germination temperature. With the decantation mashing method the reverse was observed. The low numerical values of HWE obtained from sorghum malt in the infusion mashing process confirmed that this process is not suitable to produce optimal extract development from malted sorghum. The 28°C germinated sorghum released more FAN products into the worts than the 30°C malt, using both the infusion and decantation methods. With regard to the parameters tested, commercially malted sorghum gave lower analytical values than laboratory malted sorghum. It was also observed that variations in malting temperatures and mashing processes can cause unexpected variations in the analyses of sorghum malt. These findings suggest that careful process control is required during the malting and mashing of sorghum.     

Variety and germination time effect on total β‐glucan,water‐insoluble β‐glucan,water‐soluble β‐glucan components and β‐glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort viscosity

The effects of variety and germination time on β‐glucan components – total β‐glucan (TBG), water insoluble β‐glucan (WIBG) and water soluble β‐glucan (WSBG) and β‐glucanase (BG) levels – before and after malting in improved sorghum varieties SK5912, KSV8 and ICSV400 and their relationships to wort specific viscosity (SV) were studied. This study was part of efforts to aid local malting and brewing industries in the application of sorghum varieties that are abundantly available to reduce costs. At the fifth day of germination, variety ICSV400 had the lowest TBG, WIBG and WSBG levels in its raw and malt samples. Variety SK5912 had the highest TBG, WIBG and WSBG levels in its raw samples, while variety KSV8 had the highest levels of TBG, WIBG and WSBG in its malt samples. Similarly, variety ICSV400 malts developed the highest BG levels, while the KSV8 malts gave the lowest level. The effect of variety, germination time and variety × germination time interaction was significant (p < 0.05) on the TBG, WIBG and BG levels and was not significant on the WSBG levels. Weak and significant correlation of TBG levels with SV (0.25, p < 0.05 for SK5912; 0.24, p < 0.05 for KSV8; and 0.31, p < 0.05 for ICSV400) was observed in all the samples, suggesting that the low β‐glucan levels may not be primarily and solely responsible for any viscosity impediments associated with sorghum worts during run‐off. With improvement in the effective utilization of sorghum, ICSV400 appeared the most suitable variety for malting and brewing in Nigeria.Copyright © 2016 The Institute of Brewing & Distilling