Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 364

Fig. 16.3 Isomerization of humulone during boiling of hopped wort. From McKay et al.
(2011b), with kind permission of John Wiley and Sons Ltd, Chichester, UK.

raw material costs (provide a cheaper source of carbohydrate) or to modify the
fl avour and/or colour or to provide a direct function (such as foam retention).
These important materials can be broadly separated into solids and liquid syrups.
Typical solid adjuncts are unmalted grains such as corn, rice, rye, oats, barley
(a variety of fl avours and colours can be provided depending on the kilning
temperatures and the humidity and duration of heating), and wheat whereas liquid
adjuncts include malt extracts and sugar syrups added at the boiling stage of
production (often referred to as brew length or wort extenders). Common solid
beer adjuncts alongside their reasons for use and typical usage concentrations
are shown in Table 16.4. The degree of malt colouration can be estimated by
visible spectrophotometry or colorimetry, and is expressed on scales devised
by the American Society of Brewing Chemists (Standard Research Method,
SRM, similar to the old Lovibond scale) or the European Brewing
Convention (EBC).
The only allowed colorant for addition to beer is caramel (E150). This enables
the brewery to carry out colour adjustments for darker beers. The E150 variants
also fi nd use as a colorant in other popular alcoholic beverages (see Table 16.11
for further information).
Finally, although not discussed here, the importance of water (liquor) chemistry
cannot be overestimated for the brewing of high quality beer. This is achieved in
simplistic terms by the removal of unwanted ions and the addition of required
levels of desirable ions - calcium being the most important (www.murphyand
son.co.uk/BrewingArticles/WaterEverywhere.htm ).

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