Characteristics of beer produced from Korean six‐row barley with the addition of adjuncts

In this study, the effect of the addition of various amounts of adjuncts (rice, wheat, corn and potato at 10 and 20%) on the fermentation period of beer produced from Korean six‐row barley was examined. Korean six‐row barley is not suitable for brewing because of its relatively high protein/starch ratio. However, this can be offset by partially replacing the barley with adjuncts. Adjunct‐added samples were analysed and compared with the control sample made from 100% six‐row barley. All adjunct‐added samples showed changes in final beer properties (e.g. lower specific gravity, higher alcohol content, beer colour), because the initial free amino nitrogen (FAN) content was decreased and the reducing sugar content was increased. However, potato‐added samples showed a higher initial FAN level, resulting in the highest alcohol content. In addition, the colour of the potato‐added samples was darker, while the colours of the other samples were lighter. Consequently, the addition of adjuncts at a level of up to 20% had an impact on some of the quality properties of the samples in terms of fermentation period, suggesting the possibility of using Korean six‐row barley with adjuncts in brewing. Copyright © 2016 The Institute of Brewing & Distilling