D. GRIGGS (1); (1) Crisp Malting Group, Fakenham, U.K.
Poster
Consumers of filtered bottled beers expect the product to be bright and clear when poured into a waiting glass. In order to ensure that the beer remains bright and clear throughout its shelf life, it’s normally necessary for the brewer to undertake the process of colloidal stabilization by either cold-conditioning to force haze formation that can then be removed by filtration or to use processing aids to remove potential haze-forming proteins or reactive polyphenols. Using Clear Choice malt brings significant benefits to the brewer, as the malt is produced from barley varieties that do not contain proanthocyanidins. This group of flavonoid polyphenols are major contributors to non-biological haze potential, and their absence makes for far easier and economic colloidal stabilization. Data are presented comparing barley and malt quality for conventional varieties versus Clear Choice and for key quality indicators for beers brewed with conventional malt versus those brewed with Clear Choice malt.
David Griggs graduated with a degree in industrial biology and then undertook doctoral research in plant biochemistry at the University of Bristol. He joined the malting industry in 1990 and worked in a number of technical roles for Pauls Malt, Greencore Malt, and Boortmalt before joining Crisp Malting Group in March 2013 as project director. Dave is an IBD diploma brewer, MAGB master maltster, and malting diploma examiner; has chaired the IBD Malting Barley Committee; and is currently chair of the MAGB Technical Committee.
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