The Application of Oats in Beer Brewing

Writer： admin Time：2025-04-26 13:36:17 Browse：110

        Oats are rich in β-glucan, which can make the taste of beer more mellow and smooth. At the same time, oats have a relatively high protein content, which helps to increase the stability of the beer foam, making the foam finer, richer and more long-lasting, and enhancing the taste during drinking.

       Oats have a unique flavor, which can bring flavors such as roasted aroma and nutty aroma to beer, endowing beer with more distinctive flavor characteristics, especially when brewing some specialty beers.

       Improve nutritional value. Oats are rich in nutrients such as dietary fiber, protein, vitamins and minerals, which can, to a certain extent, enhance the nutritional value of beer.

       Adjust fermentation characteristics. Ingredients such as sugars in oats can provide an additional nutrient source for yeast fermentation, facilitating the growth and fermentation of yeast and making the fermentation process smoother. At the same time, the components in oats can also affect the acidity and alkalinity of beer, thereby having a certain impact on the flavor and stability of beer.

       Enhance color. During the brewing process, oats will undergo color changes to varying degrees after treatments such as roasting, thus bringing a richer color to the beer.

       The application of oats in beer brewing is relatively extensive, and there are mainly the following addition methods. One is to germinate the oats and make them into well-dissolved oat malt, and then mix and crush it with barley malt for beer brewing. This can provide a high extraction rate, endow the beer with a specific oat flavor, increase the protein content, and improve the quality of the foam. The other is to directly mix the unmalted oats with barley for beer brewing. Since the commonly used oats do not have a hull, they are prone to becoming pasty during the saccharification process, and the saccharification is not thorough enough. The content of the oat juice after saccharification is insufficient. Therefore, unmalted oats are not suitable as raw materials for beer brewing.