Research Explorer

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Project

Use of alternative cereals and pseudocereals for the production of high-quality innovative beers (AlterBrew)

Outputs and Outcomes

Publications

The impact of 10 unmalted alternative adjuncts on wort characteristics

David LaureysJeroen BaillièrePieter VermeirDana VanderputtenJessika De Clippeleer

The impact of 10 unmalted alternative adjuncts on wort characteristics

David LaureysJeroen BaillièrePieter VermeirDana VanderputtenJessika De Clippeleer

A1 Journal Article in FOODS

The impact of 10 unmalted alternative cereals and pseudocereals on wort characteristics

David LaureysJeroen BaillièreSylvie VandoorneElia MynckeDana VanderputtenJessika De Clippeleer

Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition

Arne DemeesterDavid LaureysJeroen BaillièreJoren HuysPieter VermeirIngrid De LeynDana Vanderputten

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Mashing with unmalted alternative cereals and pseudocereals

David LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

Brewing with unmalted alternative cereals and pseudocereals

Jessika De ClippeleerJeroen BaillièreDavid LaureysJoren HuysWouter De SutterJohanna SchlichFilip Van OpstaeleGert De RouckLuc De CoomanDana Vanderputten

A practical approach to excellent beers with alternative cereals

Jessika De Clippeleer

Mashing with unmalted buckwheat : influence of proportion, grind size, and exogenous enzymes on small-scale lautering performance

Elia MynckeDavid LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

A2 Journal Article in TECHNICAL QUARTERLY - MASTER BREWERS ASSOCIATION OF THE AMERICAS

10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process

Jeroen BaillièreDavid LaureysPieter VermeirFilip Van OpstaeleGert De RouckLuc De CoomanDana VanderputtenJessika De Clippeleer

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

Use of unmalted buckwheat for innovative beer production

Elia MynckeDavid LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

Bierdiversiteit en kwaliteitslevering: van de grondstoffen tot het glas

Jessika De Clippeleer

Lecture / Speech

Brewing with 40% unmalted alternative (pseudo)cereals

Jeroen BaillièreDavid LaureysJoren HuysGert De RouckFilip Van OpstaeleLuc De CoomanDana VanderputtenJessika De Clippeleer

Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition

Arne DemeesterJeroen BaillièreDavid LaureysJoren HuysIngrid De LeynPieter VermeirDana VanderputtenJessika De Clippeleer

Novel malts for novel beers

David LaureysStijn VanderroostTom LavaertJeroen BaillièreDana VanderputtenJessika De Clippeleer

Brewing with 40% unmalted alternative (pseudo)cereals

Jeroen BaillièreDavid LaureysJoren HuysFilip Van OpstaeleGert De RouckDana VanderputtenJessika De Clippeleer

Mashing with 40% of unmalted alternative (pseudo)cereals for the production of specialty beers

Jeroen BaillièreDavid LaureysGlenn AelbrechtDana VanderputtenJessika De Clippeleer

Unmalted alternative (pseudo)cereals for the production of specialty beers

Jeroen BaillièreDavid LaureysGlenn AelbrechtPieter VermeirDana VanderputtenJessika De Clippeleer

Embracing alternative grains : how research on alternative grains can boost the brewing industry

Jessika De ClippeleerJulie DemeulenaereDana Vanderputten