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Volume 35, Number 1, 1998, Pages 20-23
VIEW ARTICLE
Brewing of English-Style Ales With Malted Cereals, Other Than Barley

By D.G. Taylor, P.M. Humphrey, J. Boxall & P.J. Smith

Abstract
For several years, Ushers of Trowbridge have been brewing a range of Traditional English Ales (called the "Four Seasons Ales"), in both classical cask-conditioned, fined draught form and in bottle, using malted oats, malted wheat and malted rye as grist ingredients, in additional to conventional malted barley. The production of these malted cereals was carried out in con- junction with J.P. Simpson & Co. (Alnwick) Ltd. in their Tweed Valley Maltings in Berwick-upon Tweed; these malts are now all commercially available in the U.K. Considerations of the malting characteristics of the varieties of the cereals chosen are presented, with details of the production procedures involved. The flavor contributions of these different cereals can be significant at relatively low proportions in the grist and provide several opportunities in the development of new taste characteristics that are still consistent with the expected flavor and presentation of tradition- al English ales. Some details of brewhouse performance and processing considerations, such as fining and filtration characteristics, are also presented.
Keywords: None.

 

Sintesis
Par varios alios, los Ushers de Trowbridge han elaborado un rango de cervezas ales tradicionales Inglesas (llamadas las "ales cua- tro estaciones"), en los clasicos barriles y en botellas, utilizando germen malteado, trigo malteado y centeno malteado como ingredientes de grist, adicionalmente a la cevada malteada convencional. La produccion de estos cereales malteados era hecha en conjuncion con Simpson & Co. (Altwick) Ltd. en su planta en Tweed Valley Maltings de Berwick-Upon-Tweed; estas maltas son ahora todas comercialmente disponibles en el reino unido. Consideraciones de las caracteristicas de malteo de las variedades de cereales escognidos son presentadas, con detalles de procedimientos de produccion involucrados. Las contribuciones de sabor de estos distintos cereales pueden ser significativas en proporciones relativamente bajas en el grist y dan varias oportunidades en el desarrollo de nuevas caracteristicas de sabor que son todavia consistentes con el sabor esperado y presenta- ciones de tradicionales ales ingleses. Algunos detalles del rendimiento de la cerveceria y consideraciones de proceso, tales como caracteristicas de sedimentacion y filtracion tambien son presentadas.