A short flow milling procedure that allowed efficient separation of unpearled hulless and waxy barley into a bran-rich fraction, a fiber-rich fraction and a waste flour fraction that was found to be extremely low in ?-glucans, enabled us to examine the use of this waste flour as an adjunct in brewing. The flours from two different varieties were added at 15, 30 and 50 % of the total extract and were compared for brewing characteristics and efficiencies. It was found that at 50 % the amount of flour severely restricted the lautering procedure, at 30 % the effect was to lengthen the lautering time by 50 % and at 15 % adjunct, the trials were comparable to the control. The produced worts all fermented well and no problems were experienced in filtration despite having higher wort ?-glucan levels. Final trial beers were comparable to the controls for analysis and sensory evaluation.
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