Variation in quality of grains used in malting and brewing
Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain. However, there is renewed interest in “alternative” grains for brewing (and distilling) due to attention being placed...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Frontiers Media S.A.
2023-06-01
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| Serie: | Frontiers in Plant Science |
| Soggetti: | |
| Accesso online: | https://www.frontiersin.org/articles/10.3389/fpls.2023.1172028/full |
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