Abstract: Changes to the mashing processes may be made in breweries in order to save energy and time due to the growing economical pressure. The goal of the experiment was to find and describe any changes in analytical and sensory parameters of beer prepared using different methods and based on the results point out any potential concerns. The same raw materials were used for the brewing, only the mashing processes varied with each individual batch.The experiment was conducted in a pilot-plant scale. Four basic ordinary mashing methods - infusion and sin...
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Traditional medicine