Joseph Spearot (1) and Jacob Lahne (2). 1. Dogfish
Head Craft Brewery, Milton, DE, U.S.A.
2. Drexel University, Philadelphia, PA, U.S.A.
As with all foods, beer’s appearance, and particularly its color,
plays an important role on how the product is perceived. Throughout
brewing, brewers make adjustments to beer to ensure that the color of
the final product meets the specification. This is commonly achieved by
the addition of highly kilned or roasted malts during brewing or the use
of a range of malt syrups made from various roasted malts. Both
techniques ideally produce the desired color change without affecting
flavor. In the current research these methods, using a black malted
wheat product and Sinamar malt extract, were compared by using chemical
and sensory analyses. These methods showed that, for darkening, either
method could be used without creating significant flavor changes.
Because it is a newer ingredient, an additional study was carried out to
determine if varying levels of Sinamar malt extract would affect the
beer’s flavor profile. Again, no statistically significant differences
in chemical or sensory properties were observed. Therefore, either
method may be used to successfully adjust beer color with minimal effect
on a beer’s flavor profile.
Keywords: Color, Darkening, Black malt, Sinamar malt extract,