STUDIES ON THE NATURE OF WILD BEER

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Abstract
A gushing beer from malt A and a normal beer (malt C) were submitted to physical and chemical analysis, and it was found that at temperatures up to 5° C. carbon dioxide evolution from the two was substantially the same; at higher temperatures, gas evolution from the gushing beer progressively exceeded that from the normal sample. The outstanding difference between the two malts was in proteolytic activity, that of A greatly exceeding that of C. Proteolytic activity depends both on barley variety and on the malting process, but normal beers could be brewed from the abnormal malt A by modifying the mashing process so as to restrict proteolysis; conversely, gushing beer could be produced from the normal malt C by appropriately modifying the mash technique. Hence, development of proteolytic activity during malting and degree of mash proteolysis both need control if gushing is to be obviated.

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