• Sergii Loiko Novocontact Ltd.
  • Zoriana Romanova National University of Food Technologies



barley, beer, cost, enzymes, malt, quality


Purpose: The main raw material for beer production is malt. There is a tendency to use other grain crops in the production of beer. The using of unmalted materials gives opportunity for brewers and technologist for cost saving. But replacing of malt makes affects the quality of wort and beer. The purpose of the researches was to compare quality parameters of 100% malt beers and beer with part of malt replaced by unmalted barley. Methods: To solve the given problem the methods of the high-performance liquid chromatography, analysis and empirical methods are used. Results: Using a big amount of unmalted grits together with external enzymes gives brewers opportunity to receive product in the same composition and quality like high-quality product using only malt. Conclusions: For brewing with a very small amount of malt, barley is a very good choice for replacing part of it as it has some characteristics of malt. It is possible, economically profitable and technically reasoned to replace half of the malt in the grind. But it becomes necessary to use exogenous enzymes.

Author Biographies

Sergii Loiko, Novocontact Ltd.


Technologist, Novocontact Ltd., Kyiv, Ukraine

Education: National University of Food Technologies, Kyiv, Ukraine (2007).

Research area: beer production.

Zoriana Romanova, National University of Food Technologies

Assosiate Professor.

National University of Food Technologies

Biotechnology of Fermentation products and winemaking Department of National University of Food Technologies, Kyiv, Ukraine

Education: National University of Food Technologies, Kyiv, Ukraine (1982)

Research area: beer production.


Cege P., Kenyan Beer produced with unmalted Barley (1999), Paper presented at 7th IOB Convention, Nairobi, Published in Ferment June/July 1999, Novozymes print A 6634

Graham S. (2013),Non-malted Adjuncts to produce fermentation Ethanol, Novozymes paper. 2013

Aastrup S.,Olsen H.S. (2008), Enzymes in Brewing, BIozoom no. 2

Hannemann W. (2001), Brewing trial with specially made cheap malt and tailor-made Enzymes, Novozymes publication 2001-16332-01

Van Donkelaar L. H.G, Mostert J., Zisopoulos F.K., Boom R.M., Der Goot A-J (2016), The use of enzymes for beer brewing: Thermodynamic comparison, p. 519-527, Resource use:

Zhuang Sh., Shetty R., Hansen M., Fromberg A., Hansen P.B., Hobley T.J. (2016), Brewing with 100 % unmalted grains: barley, wheat, oat and rye, European Food Research and Technology 243(3), Resource use:

Gupta H., Abu-Ghannam N., Gallaghar E. (2010), Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products, DOI: 10.1111/j.1541-4337.2010.00112.x, Resource use:

Kunze W. (1996), Technology Brewing and malting International Edition, VlB Berlin

Houghs J.S., Briggs D.E., Stevens R. (1971), Brewing and malting science, Chapman and Hall, London, p. 658.

Aschengreen N.H. (2003), Brewing technology, Internal brewing compendium: 1998, update Novozymes 2003



How to Cite

Loiko, S., & Romanova, Z. (2018). USING UNMALTED BARLEY FOR BREWING. Proceedings of National Aviation University, 76(3), 93–98.




Most read articles by the same author(s)