Date post: | 16-Nov-2014 |
Category: |
Self Improvement |
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British Guild of Beer Writers 2012
Malting: Sustainable and Innovative
Dr. Nigel Davies – Manufacturing & Technical Director
Poor
Good
Dri
nkab
ilit
y
Conscious Sub-Conscious
Gastric emptying
FreshnessClarity
Sweet
High alcohol
Bitter
Polyphenols
Sour
Positive Branding
Homeostasis
FoamTemperature
Belief
Carbonation
Ambience
Genetics
Cholecystokinin
DesireExcitabilityAftertas
te
Gender
Nationality
How does Malt impact the drinking experience ?
Descriptor Terms included
CEREAL Malty, BiscuityMalted drink (Horlicks, Ovaltine), Cereal, Hay, Husky, Pastry, Rusks, Ryvita, Malt loaf
SWEET Honey, Sweet
BURNT Burnt, Toast, Roast
NUTTY Chestnut, Peanut, Walnut, Brazil nut
GREEN Beany, Cauliflower, Grainy, Grassy, Bean sprouts, Uncooked
SULPHURY Cooked vegetables, DMS, sulphidic, sulphitic, parsnips
SOLVENT / WET
Cardboard, Chlorine, Earthy, emulsion paint, muddy, papery, mouldy
Descriptor Terms included
TOFFEE Toffee, vanilla
CARAMEL Caramel, cream soda
COFFEE Bitter, coffee
CHOCOLATE Dark chocolate
TREACLE Treacle toffee / syrup
SMOKY Bonfire, wood ash
PHENOLIC Spicy, medicinal, cloves
FRUITY Raspberries, Strawberries, Currants, Raisins, Jam, Fruit cake
BITTER Bitter, Sour
ASTRINGENT Mouth puckering, drying
Flavour Descriptors for Malt
0 25 50 75 100
105 110 115 120 125
Roasting time
(minutes)
Samples and data courtesy of Chris Booer, Campden-BRi
Roasting Time & Colour Development
2 4 14 140 1200
1500 1600 1400 1000 600
Which Sample is the Darkest?Does Your Eye Agree With the Lab?
0 20 40 60 80100
120140
160180
200220
240260
0
100
200
300
400
500
600
700
800
900
1000
220
230
240
250
260
270
280
290
300Colour Extract
Time (Minutes)
EBC
Col
our
Extr
act L
°/kg
Extract Declines With Greater Roasting Time
Should you use a Dark Crystal or a Pale Chocolate?
94% correlation
Relationship of Redness to EBC Colour
Beware: Colour Quality is Hidden!
Coghe, Adriaenssens, Leonard, Delvaux, JASBC 2004
<3K 3-10K 10-30K 30-50K 50-100K >50K0
10
20
30
40
50
60
70
80
0
50
100
150
200
250
300
350
400Caramel MaltCrystal MaltRoasted Malt
Molecule Size
Colo
ur (E
BC U
nits
)
Colo
ur (E
BC U
nits
)
Colour Molecule Size Differs with Malt Type
• FLAVOUR• COLOUR• EXCITEMENT• PRODUCT INTEGRITY• BRAND DIFFERENTIATION• MUCH MORE TO BE EXPLOITED AND
UNDERSTOOD
Speciality Malts in Beers
World Population - Billions
AsiaAfri
ca
Europe
North Americ
a
South
America
Oceania
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
ChinaIndia
Philippines
Indonesia
Vietnam
Thailand
South
Korea
Mya
nmar
Malays
ia
Taiwan
Sri La
nka
Cambodia
Singa
pore-1.0
199999999.0
399999999.0
599999999.0
799999999.0
999999999.0
1199999999.0
1399999999.0
Asia
Cutting the
of the Malting Supply Chain
ENVIRONMENTAL IMPACT
Can We Cope With Global Warming?
We MUST reduce our carbon emissions to 20bn tonnes to keep the temperature rise under 2°C by 2050.
Otherwise living conditions suffer
BUTPopulation is
predicted to grow to 10bn by 2050 resulting in 80bn tonnes average
carbon
That equates to a staggering 75%
reduction in emissions to just
5.5kg C/person/day
The equivalent of a 55 mile car journey
Or Air con for 2 offices for 1 day
WE WILL NOW REACH THIS
LEVEL BY 2024
Water resources in England and Wales-current state and future pressures
“When we take population density into account ..... we actually have less water per person in South East England than ........ Morocco and Egypt!”