Malt sulphuring: its effect on wort composition and beer quality.

Witt, P.R. Jr.

Abstract
Malts of comparable laboratory analyses were produced by varying the length of the germination period, treating with gibberellic acid, by application of sodium bisulphite or by conventional kiln sulphuring. In general comparable brewhouse performance was noted and satisfactory fermentations and cellar behaviour was experienced. The analytical qualities of the beers were about the same. The soluble nitrogen, total amino acids, extract and phosphorus contents of the wort were higher for sulphured malts while the pH was slightly lower and the wort and beers were darker in colour. Slightly impaired clarity stability was observed with the two sulphur treated malts. The flavour of the beers produced from the 2 unsulphured malts and from the kiln sulphured malt was preferred to that from the bisulphite treated malt.
Keywords: beer flavour germination gibberellin kilning malt stability sulphur compound