ALKALINE STEEPING AND THE STABILITY OF BEER

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Abstract
On the basis of the experimental evidence gathered in the course of this investigation, it is concluded that the alkaline steeping of barley leads to better colloidal (physical, non-biological) stability of the beer without significantly affecting its flavour or any of its standard characteristics. Since the alkaline steeping invariably lowers the tanninogen contents of malt (both anthocyanogens and catechins decrease), whereas its other principal analyses do not change in any predictable manner, it should follow that the tanninogen decrease is mainly responsible for better stability of the beer. It is also apparent that no malt characteristics, except tanninogen and protein contents, have a definite effect on the colloidal stability of the beer. A relationship between the tanninogen and protein contents of malt has also been established.