Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review KU Leuven
In malting, the kilning step is by far the dominant user of energy and has, thus, become the main target in reducing the carbon footprint of malting operations. Brewing beer using “green” (germinated, but not dried) malt, thus, saving the substantial energy input associated with kilning and conserving the water contained in the green malt, could improve the energy and water efficiency of malting operations. Furthermore, the high enzyme ...