Almost all countries add other ingredients to beer brewing, but Germany strictly adheres to the purity law of 1516, which allows only four ingredients – water, malt, hops and yeast – and no other ingredients. Auxiliary ingredients are mainly unspecified grains, carbohydrates, syrups, etc. Their purpose is mainly to consider economy and cost reduction.
1) Cereals contain a large amount of starch at a low price, and as auxiliary materials can improve the yield of wort and create cheap wort while achieving the purpose of cost reduction.
2) In the case of fluctuating malt quality and price, the stable level of wort and beer quality can still be maintained by reasonably adjusting the ratio of malt to auxiliary materials.
3) If carbonated water or sugar syrup is used as an auxiliary, the utilization of the equipment can be improved (capacity saving). It can also reduce the color of the beer and improve the fermentation level of the beer by adjusting the ratio of sugar to non-sugar.
4) Malt with significantly lower protein and oxidizable polyphenol content is beneficial in reducing beer color and improving taste and increasing abiotic stability.
5) The use of raw materials with high sugar and protein content is beneficial to improve the foam performance of the beer.
1）It is beneficial to reduce the cost
2) Confirm the variety and quality of auxiliary ingredients according to the malt condition and beer style. If the malt enzyme activity is not enough, you need to add suitable enzymes; if the nitrogen content that can be assimilated is low, you need to add neutral protease.
3) It must not cause filtration difficulties.
4) To improve the quality of the beer, it must not have bad taste or affect the foam and color of the beer.
3、Auxiliary material varieties
Rice, corn, wheat, barely, millet, bean book, carbohydrates, etc.