Practical brewing with unmalted barley and Ondea® Pro: A craft brewer’s perspective

DAVID J. MARADYN (1), Unju Kim (1), Soren Lund (1), Galen Smith (2), Mark Doble (2)
(1) Novozymes North America, Franklinton, NC; (2) Aviator Brewing Company, Fuquay-Varina, NC

The feasibility of brewing superior-quality beer utilizing 100% unmalted barley and exogenous enzymes has been a subject of interest for brewmasters for well over 50 years. Historically, issues with turning this quest into reality have ranged from difficulties with milling the barley to a suitable particle size for enzymatic action, low levels of FAN in the wort, lautering and filtration issues, and colloidal instability, high VDK production, and grassy, grainy off-notes in the final beer. In 2009, Novozymes launched a new product, Ondea® Pro, which is an enzymatic solution that allows brewers to brew quality beer utilizing 100% unmalted barley, with typical unit operations found in standard breweries. That is, implementation of Ondea® Pro would not entail any additional or alternative capital expenditures for the brewer. However, when Ondea® Pro was developed, and operating conditions for milling, mashing, and lautering were devised, it was targeted for the brewer who possessed a fully automated and contemporary brewhouse. But what about craft and microbrewers who may have less-sophisticated brewing equipment? If a craft brewer who has a simple two-roller mill, mash-tun without temperature control or stirring, or a separate lauter-tun wanted to brew beer with unmalted barley and Ondea® Pro, what conditions would be employed? Could you successfully brew beer with unmalted barley and Ondea® Pro in the typical brewhouse of a craft brewer? In this paper, we will describe the practical aspects of brewing beer with unmalted barley and Ondea® Pro at a local craft brewer in North Carolina, looking at milling, mashing, and lautering versus what is typically done at a large brewer. The final product produced at the craft brewery was subjected to full sensory descriptive analysis and analytical analyses (esters, alcohols, organic acids, foam, haze, etc.) and was compared to an equivalent beer produced at that brewery using malt. Similarities and differences in sensory and analytical profiles of both beers will be compared and contrasted.

David Maradyn is currently senior scientist-customer solutions, brewing with Novozymes North America, Inc. based in Franklinton, NC. He received his Ph.D. degree in organic chemistry from the University of Western Ontario, London, ON, Canada, in 1996. He spent 14 years with Anheuser-Busch InBev nv/sa, initially as a post-doctoral fellow with the Advanced Research Department of Labatt Brewing Company Limited in London, ON, and then as head of the Global Chemistry Development Laboratories in Leuven, Belgium. David has served ASBC as a member of various technical subcommittees, chair of of several technical subcommittees, chair of the Technical Committee, and member of the Board of Directors. He is currently editor of the ASBC Methods of Analysis and chair of the Emerging Issues Committee.