Yellow corn grits vs. brewers corn syrups as adjuncts for lager beer

M. W. Brenner, M. J. Arthurs, and E. E. Stewart

Abstract
An evaluation has been made of factors which may influence the brewing results obtained with yellow corn grits, followed by very comprehensive, well-replicated pilot-plant comparison of the brewing properties of yellow corn grits with those of enzyme-converted corn syrup. Data were obtained on the process conditions and results of operation, including yields, fermentation characteristics, and beer properties. A comparison has been made of the relative economics involved in the use of these two products.