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Objectives of Wort Boiling: 2018 Master Brewers Brewing and Malting Science Course Cas​e Study

 

Ryan Kramer (1), Nicholas Lavelle (2), Scott Lysko (3), Leigh Maberry (4), Rob Malad (5), Cody Marshall (6), Kelly McKnight (7), and Fred Scheer (8). 1. Bell's Brewery, Galesburg, MI 49053, U.S.A. 2. Founders Brewing Co., Wyoming, MI 49509, U.S.A. 3. City Brewery, Latrobe, PA 15650, U.S.A. 4. Real Ale Brewing Co., Blanco, TX 78606, U.S.A. 5. Flix Brewhouse, Carmel, IN 46032, U.S.A. 6. Rahr Malting Co., Alix, AB T0C0B0, Canada. 7. New Belgium Brewing Co., Fort Collins, CO 80524, U.S.A. 8. Master Brewers Association of the Americas (course director) and ICC Process and Packaging Technology, Nolensville, TN 37135, U.S.A.

 

Abstract
This case study is from the 2018 Brewing and Malting Science Course. On the first day of class, different questions are posed to each student group, and on the final day the groups present their findings. The idea is to dig deep while using the teachings of the class. The objectives of boiling are the denaturation of enzymes, sterilization of bacteria, concentration of sugars through evaporation, isomerization of α-acids in hops, volatilization of dimethyl sulfide (DMS) precursors, enhancement of colloidal stability, and introduction of flavor and aroma compounds from fruit, spice, and late boil hop additions. Incorporated boiling practices will influence head retention, impact the quality and efficiency of fermentation, encourage or discourage Maillard reactions to align with the style of beer, and affect beer flavor during fermentation and post packaging, including long-term shelf stability. The targets of boiling are to minimize cost and maximize energy savings while still encouraging the homogeneity of wort through convection circulation. An additional goal is to optimize evaporation to maximize yield while still volatilizing DMS precursors.