AN APPROACH TO THE ESTIMATION OF BREWING QUALITY IN BARLEY AND MALT

Abstract

Methods of assessing the brewing qualities of new varieties are reviewed. A new method for making this assessment is proposed. This is ideally a three‐step process but it would be possible to eliminate the third, costly, step without severe loss of effectiveness. The use of the new method is illustrated by reference to trials using 251 samples from recent trials in France. 1987 The Institute of Brewing & Distilling