J. Inst. Brew. 116(3), 265-274, 2010 A top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out. Difficulties with lautering and filtration were encountered during the brewing process, which resulted in problems during fermentation and beer filtration. The beer was evaluated in the fresh and forced aged state for the following attributes: odour, purity of taste, inouthfeel, tingling, and bitterness. Analytical results indicated that the buckwheat beer compared quite closely to a typical wheat beer with regard to pH, FAN, fermentability and total alcohol. However, the extract of the buckwheat wort was lower, resulting in a final extract yield of 54.5%. GC analysis of the resultant beer revealed commonly encountered levels of the esters that give beer a fruity character. A low level of fusel alcohols, in comparison to a typical wheat beer, was detected. A high level of ethyl caprinate (coconut flavour) and lauric acid (fatty odour) was detected. Sensory analysis indicated that the buckwheat beer was acceptable with regard to odour, purity of taste, mouthfeel, tingling and bitterness. In conclusion, results of this study prove buckwheat's qualification as a gluten-free brewing material and with process optimisation, its readiness for marketing.     «

J. Inst. Brew. 116(3), 265-274, 2010 A top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out. Difficulties with lautering and filtration were encountered during the brewing process, which resulted in problems during fermentation and beer filtration. The beer was evaluated in the fresh and forced aged state for the following attributes: odour, purity of taste, inouthfeel, tingling, and bitterness. Analytical results indicated that the b...     »