Developing Technology for Special Beer Brewing by Using Non-Traditional Raw Materials

Authors

  • H.Zh. Ter-Movsesyan

Keywords:

special beer, brier hips, brier juice, technology, physicochemical indicators

Abstract

The current work aims to justify special beer production technology developed
through brier hips and juice. Availability of abundant species of brier hips and
juice production industry in the Republic of Armenia enables to use them as
non-traditional raw materials for beer brewing. The studies have shown that
the most rational way of using brier juice is to add it at beer maturation stage
after main fermentation. The most complete, consistent and inherent beer taste
has been formed when combining 70 % young beer and 30 % brier juice. Brier
hips were added 5 minutes before the end of boiling wort with hops. The best
indicators have been recorded in the samples where 0.5 kg brier hips per 1 dal
hopped wort has been added.

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Published

2023-08-22

How to Cite

H.Zh. Ter-Movsesyan. (2023). Developing Technology for Special Beer Brewing by Using Non-Traditional Raw Materials. AgriScience and Technology, 2(78). Retrieved from https://journal.anau.am/index.php/anau/article/view/376

Issue

Vol. 2 No. 78 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.