Impact of various levels of unmalted oats (Avena sativa L.) on the quality and processability of mashes, worts, and beers

Journal of the American Society of Brewing Chemists

Volumn 70, Issue 3, 2012, Pages 142-149

  Schnitzenbaumer, Birgit ^a   Kerpes, Roland ^b   Titze, Jean ^a   Jacob, Fritz ^b   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Beer quality; Brewing; Mashing; Oat adjunct; Wort processability

Indexed keywords

AVENA; AVENA SATIVA; HORDEUM;

EID: 84865716253     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2012-0708-01     Document Type: Article

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