Dr Charlie Bamforth joins me this week to discuss the use of non-barley adjuncts in beer brewing.
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Topics in This Week’s Episode (55:59)
- This week I welcome back Dr Charlie Bamforth, Professor Emeritus at the University of California at Davis. Charlie joins me this week to discuss the use of non-barley adjuncts in beer.
- We discuss some of Charlie’s projects in retirement including his new book on Soccer and also several books he’s been working on related to beer.
- We discuss why the use of adjucts is very important in modern beer making and the fact that American Adjunct lager is still the most popular beer style in the world.
- We talk about the reasons to use adjuncts, which includes not only cost, but also body, flavor and other effects on the finished beer.
- Charlie explains why adding adjuncts can go well beyond the additional starches and sugars.
- We talk about corn, which is the most popular US adjunct commercially but also discuss some other grains that can be used in beer.
- Charlie discusss gelatanization and why that is important to break down starches in most cereals. We talk about options including flaked, torrified and the use of a cereal cooker for gelatanization.
- He shares his thoughts on the wide range of forms that adjuncts can take – including liquid, powdered, torrified, flaked and more.
- We dive a bit into the adjuncts more commonly used by homebrewers including wheat, oats and rye.
- Charlie explains the use of gluten free adjuncts like Sourgum.
- We talk about Chicha beer and other beers made without barley grain and sometimes even without hops.
- Charlie discusses using a high percentage of adjuncts in beers, and also gives us his closing thoughts.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
- And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
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Thanks to Dr Charlie Bamforth for appearing on the show and also to you for listening!
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