Beer with KAMUT wheat: AlterBrew and NabLab study new applications
A new, lighter beer has been created using KAMUT wheat, with a dried fruit and blueberry flavor profile.
IN SHORT
- A new, lighter beer has been created using KAMUT wheat, with a dried fruit and blueberry flavor profile.
- The AlterBrew and NabLab projects explore the use of alternative grains in beer production, including non-alcoholic beer.
- AlterBrew has proven that unmalted khorasan wheat improves the brewing process due to its ease of use.
- NabLab detected low levels of simple sugars, reducing sweetness in the finished beer and improving aromatic cleanliness.
- The findings could lead to new applications for Khorasan wheat in beer, combining tradition and innovation.
A lighter beer, with a firm, stable head and an aromatic profile characterized by notes of dried fruit, flowers, and subtle hints of blueberry. It is the result of experiments conducted with KAMUT wheat as part of two European research projects, AlterBrew and NabLab, conducted in collaboration with Ghent University.
The findings come on the eve of the Oktoberfest, taking place in Munich from September 19th to October 4th. The research focuses on the potential applications of alternative grains to barley in brewing, with particular attention to non-alcoholic beer.
KHORASAN WHEAT IN BEER
The AlterBrew project explored the use of unmalted Khorasan wheat in the production of a traditional beer. The pilot beer was made with 40% KAMUT brand wheat and 60% barley malt. The result showed a lighter color, a smooth body, and a dense, particularly stable head.
The aromatic profile also revealed specific characteristics, with notes of dried fruit, flowers, and blueberry. The experiment also highlighted the ease of use of this grain in the production process. According to the project results, the grain required no special preliminary treatments and performed well during filtration.
RESEARCH ON NON-ALCOHOLIC BEER
The NabLab project shifted the focus from alcohol-free beer and the characteristics of KAMUT wheat to one of the main challenges of the category: achieving a balanced taste without excessive sweetness and the off-flavors associated with under-fermented wort.
The analyses revealed particularly low levels of some simple sugars compared to the other cereals analyzed. This characteristic could contribute to limiting the perceived sweetness in the finished beer.
Aromatic analyses also revealed a reduction in some compounds associated with must and oxidation aromas. The research suggests a cleaner and more balanced aromatic base.
However, the management of the production process remains to be explored. The high presence of proteins that promote foam formation can lead to abundant foam formation during boiling. In the glass, however, this same characteristic contributes to a rich and stable foam.
«TRADITION AND INNOVATION»
"For 40 years, we have continued to study this grain and discover new possibilities for its uses. Research has always been an important part of our journey, and projects like AlterBrew and NabLab allow us to explore applications that, until a few years ago, we perhaps would not have even imagined," comments Trevor Blyth, President of Kamut International and Kamut Enterprises of Europe.
"It will be interesting to see where these results lead us and whether, in the future, they can contribute to the creation of new products capable of combining tradition and innovation." The research conducted by AlterBrew and NabLab therefore opens up new perspectives on the use of khorasan wheat in beer, from traditional brewing to non-alcoholic formulations.