The brewing industry is constantly evolving as consumers seek new and innovative flavors in their beer. While much of the focus has been on hop varieties and adjuncts, there have been other advancements in the brewing space that are pushing the boundaries of flavor creation.
One such advancement is the development of infusion malts, which are gaining popularity for their ability to bring deep and complex flavors to a pint of beer. ProBrewer contributor John Holl recently spoke with Cristal Peck, the product innovation manager of Boortmalt, who spearheaded the creation of these infusion malts at the company’s Innovation Center in Antwerp, Belgium.
Peck, whose background spans biology and brewing, drew inspiration from her experience brewing creative and seasonal beers with various herbs, spices, and botanicals. She saw an opportunity to incorporate these ingredients into the malting process itself, leading to the creation of infusion malts. Through experimentation in the three phases of the malting process – water immersion, germination, and final heat drying – Peck discovered that the addition of exogenous ingredients resulted in unique and flavorful malt varieties. This innovative process has since been patented.
Peck’s initial foray into infusion malts was inspired by Belgian beers, particularly the St. Bernardus Christmas Ale, which features a blend of Christmas spices. She experimented with different combinations of ingredients in the steep, germination, and kiln phases of the malting process, leading to the creation of winter infusion malt reminiscent of the Christmas Ale. Subsequent infusions included flavors like lavender and orange, sage and thyme, and gingerbread cookie, with ongoing development of a citrus infusion in progress.
When developing new infusion recipes, Peck draws inspiration from her brewing background and collaborations within the brewing community. She values input from fellow brewers and industry peers, as well as her commercial team, to stay attuned to market trends and consumer preferences.
However, the process of creating infusion malts is not without its challenges. Peck acknowledges the unpredictability of working with natural ingredients, noting that external factors like crop quality and climate can impact the success of infusions. Despite setbacks, Peck remains committed to pushing the boundaries of flavor innovation in brewing.
Looking ahead, Peck sees endless possibilities for infusion malts and their impact on the brewing industry. Research and experimentation continue to fuel her passion for creating unique and dynamic flavors in beer, highlighting the potential for infusion malts to drive future advancements in brewing techniques and taste experiences.
In conclusion, the development of infusion malts represents a significant leap forward in brewing innovation, offering brewers and consumers alike a new frontier of flavor possibilities. Through a combination of creativity, experimentation, and collaboration, infusion malts are reshaping the way we think about beer and paving the way for a more diverse and exciting brewing landscape. At our research facility, we have been conducting extensive volatile fingerprinting to map out the volatile compounds present in various grains. Through this process, we have obtained concrete evidence that flavor and aroma compounds are penetrating the grain matrix. This discovery is significant because it addresses a common query posed by brewers and distillers regarding the integration of these compounds into the grain itself.
When considering the utilization or experimentation with our products, brewers and distillers should ponder a few key questions. Firstly, it is essential to recognize that each infusion malt is subject to seasonal variations, resulting in a unique composition with each batch. To assist our customers in navigating this variability, we have developed a comprehensive guide outlining the characteristics of each infusion malt variety. Additionally, we supply detailed instructions for usage, which have become increasingly detailed over time.
Furthermore, we conduct thorough analyses of the infusion malts in our laboratory to generate a certificate of analysis for each batch. This certification serves as a testament to the quality and consistency of our products. In addition to providing this documentation, we also offer guidance on incorporating the infusion malts into the grist at varying concentrations. By experimenting with different inclusion levels, we can recommend an optimal window for adding the infusion malts to the malt bill.
To ensure a successful fermentation process, we conduct experiments with various yeast strains to assess the impact on the fermentation profile. This information is crucial for brewers and distillers to achieve the desired flavor and aroma outcomes in their final products. Our goal is to empower our customers with knowledge and insights to make informed decisions when incorporating our infusion malts into their brewing or distilling processes.
In line with our commitment to transparency and education, we provide an information sheet for each release of infusion malts. These resources serve as a valuable reference for customers, offering detailed insights into the composition and recommended usage of the products. By equipping brewers and distillers with comprehensive information, we aim to support their creative endeavors and facilitate the successful integration of our infusion malts into their production processes.
In conclusion, our research on volatile fingerprinting has shed light on the intricate interaction between flavor and aroma compounds and the grain matrix. By offering detailed guidance, analysis, and recommendations, we strive to empower brewers and distillers to leverage the full potential of our infusion malts in their craft. Through collaboration and information-sharing, we are dedicated to advancing the art and science of brewing and distilling for the benefit of our customers and the industry as a whole.
