USE OF GIBBERELLIC ACID IN MALTING AND BREWING: II. COMMERCIAL-SCALE TESTS*

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Abstract
Commercial-scale malting trials with gibberellic acid, while largely confirming results obtained in pilot-scale experiments, have at the same time drawn attention to the disadvantages arising from its use at relatively high dosage levels, leading, e.g., to the production of over-modified malts. By reducing the dosage to the order of 0.25 p.p.m., the risk of over-modification is considerably reduced, although there is some sacrifice in the matters of increased extracts and shorter flooring periods. Even at the lower levels of treatment, however, the advantages to the maltster are such as to make the more restricted use of gibberellic acid commercially worth while. Brewing trials with gibberellic acid-treated worts resulted in slightly faster fermentations and a lower level of attenuation. In physical characteristics the beers differed little from the control beers, although growth of lactobacilli appeared to be somewhat stimulated in the treated worts. Except in those cases where over-modification had occurred, sample tasting could detect no difference in flavour between the beers brewed from gibberellic acid-treated malts and the control beers.

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