Use of proanthocyanidin-free malt galant and/or physico-chemical stabilisation treatments for the production of chill-proof beers.

Delcour, J.A., Vanhamel, S., Moerman, E. and Vancraenenbroeck, R.

Abstract
To estimate the level of beer haze produced by the proanthocyanidin-free malt, Galant beers were brewed using 100% Galant, 100% Triumph and 25%, 50% and 75% blends. An n-hexane tannin-free hop extract was used and the bitterness levels of the five beers produced were in the range 28.2 to 30.6 EBC units. After storage for 48 hours at 60^oC the 0^oC haze present in beers brewed with 100%, 75%, 50%, 25% and 0% Galant was 2.09, 4.55, 7.86, 10.13 and > 12 EBC haze units respectively (Radiometer Haze Meter type UKM1e). Corresponding figures for the 0^oC haze stored at 25^oC for 6 weeks were 1.8, 4.0, 7.3, 9.3 and > 12 EBC haze units, showing as before a linear relationship between decreasing proportion of Galant and increasing haze level. In a second series of experiments four beers were brewed using Galant + tannin-free hop extract, Galant + Saaz hops, Triumph + tannin-free hop extract and Triumph + Saaz hops. Each beer was stabilised using hydrolysable tannins (4 g/hl), proteolytic enzymes (2 g/hl) and polyvinylpolypyrrolidine (20 g/hl). The colloidal stability produced by these treatments increased in the order given. For beers stored at room temperature or 28^oC malt proanthocyanidins are more haze active than hop proanthocyanidins but for beers stored at 60^oC the reverse is true.
Keywords : anthocyanidin barley beer chillproofing haze malt