Postfermentation Adjustment of Beer Quality Using Extracts from Speciality Malts. M. D. Walker and K. T. Westwood, Brewing Research Foundation, Lyttel Hall, Nutfield, Redhill, Surrey, RH1 4HY, UK. J. Am. Soc. Brew. Chem. 50:0004, 1992.

Speciality malts have been extracted with water and the resultant aqueous extracts fractionated by ultrafiltration. Extracts are produced that can be used to impart either flavor or color. By selection of the speciality malt that is extracted, products imparting different flavor characteristics can be obtained. These products, particularly the flavor-rich fraction, can be used postfermentation without adversely affecting beer quality.

Keywords: Speciality malt, Flavor, Color, Extracts, Postfermentation addition.