Abstract
The study explored the potential of using various grain shells (coffee bean husk, cocoa bean husk, rice hull and buckwheat hull) as a filtration aid in wheat beer brewing. The aim of the study was to evaluate the impact of these waste materials on the physicochemical and sensory properties of the resulting beer. This is in line with zero-waste movement, which focuses on reduction of post-production waste products, or their reuse. Different doses of grain shells (50 g and 100 g) were added to the mash, and the resulting worts were compared to a control without any additives. The performed analyses were fermentation dynamics, alcohol content, real extract, free amino nitrogen, titratable acidity, color, and sensory evaluation. Results show that the addition of coffee bean husk, cocoa bean husk, and rice hull positively influenced the overall quality of the beer. However, buckwheat hulls had detrimental effects on sensory characteristics. This study highlights the potential of utilizing waste materials in the brewing industry to both, obtain a beer with desired sensory characteristics, and aid in the filtration process.
Graphical abstract
