| Abstract: | Pilot brewing trials have shown that beers of good flavour can be produced using a high gravity brewing system in which worts of 1080° gravity are fermented and the resulting beers diluted to give an O.G. of 1040°. The flavour can differ from that of the control beers in that the diluted beers retain more ester and strong ale character. Trials have been carried out to study possible methods for control of ester production to permit product matching. A promising approach is controlled contact with oxygen during fermentation. |
