Towards the use of green malt in breweries for more ecological beer

摘要

Should we stop drinking beers because these drinks are not "green " enou gh? No! Let's not go that far. However, the time has come to do everything possible to reduce the associated ecological footprint. The use of green malt in breweries is one of the ways to go. For brewers, green malt could be a relatively cheap raw material, whose enormous enzymatic potential offers many prospects, especially for use in combination with raw cereal. There are certainly many challenges to be met before green malt can be commonly used in breweries. However, none of these challenges seems insurmountable. The biggest challenge is probably the conservation of green malt. Castle Malting makes every effort to be a "green" malthouse. Therefore, the use of green malt in breweries is of paramount importance. Castle Malting will continue to contribute to research in this area. Many trials, currently underway, have been designed to respond to the multiple challenges mentioned in this article.