The phenomenon of beer gushing is still a problem of worldwide importance. The determination of the gushing potential of malt is complicated and different methods are available, however, all tests have deficiencies and the "real" gushing-factor is unknown. Deoxynivalenol and hydrophobins are considered as gushing indicator and gushing factors, respectively. The correlation of deoxinivalenol, hydrophobins and gushing was determined, a simple and precise gushing test was developed and the gushing factors were investigated by enzymatic methods and characterised by HPLC, IEF, SDS-PAGE and LC-MS. The new gushing test gives maltsters and brewers a useful tool to estimate the gushing risk of malt.
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