Changes in protein molecular weight during cloudy wheat beer brewing

Celiac Disease, Beer and Brewing

Celiac disease, also called celiac sprue, is an auto-immune disease in which a reaction to a sequence of amino acids in prolamins, especially gliadin of wheat gluten, causes deformation of absorptive villae of the small intestine. As a result, nutrients are poorly absorbed. Children fail to thrive and, in the adult-onset form of the disease, intense intestinal distress is a characteristic, with...

The Continuous Brewing of Beer

Brewing has been mentioned in history as early as Egyptian times and has continued on to the present day with relatively few changes to the basic recipe. Malted barley is the main ingredient, which, when milled and heated in water to extract its nutrients, provides a nourishing sugarand protein-rich solution named wort (pronounced wert), an ideal medium in which yeast may grow and ferment. In c...

Valorization of Beer Brewing Wastes by Composting

The aim of this work was to study the viability of recycling the residual yeast and diatomaceous earth (RYDE) slurry generated by the beer brewing industry by composting with animal manures, as well as to evaluate the quality of the composts obtained. Two pilot composting trials were carried out with different mixes: cow manure/RYDE slurry (Pile CM) and sheep manure/RYDE slurry (Pile SM). For a...

A Comprehensive History of Beer Brewing

Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading

Certain typical old wheat varieties grown in the Mediterranean countries and elsewhere are renowned for their nutritional value due to higher concentration of polyphenols, especially flavonoids, as well as of important minerals, than modern varieties. However, the respective economical sustainability is constrained by reduced yield, increasing costs and stagnating or decreasing market prices. M...