• Saturday, February 17, 2018
  • 16:30 - 17:30
  • Memo
  • BBTech Lab - Hall A5

CERB – Italian Brewing Research Centre proposes a focus on research activities regarding the malting of rice and spelt and the main results achieved. Following numerous experiments, it was possible to obtain rice malt able to produce wort with large amount of fermentable sugars without the aid of exogenous enzymes.

Spelt is one of the most interesting cereals in terms of biodiversity. A spelt malt with a correct enzyme complement enabled to produce a 100% beer with this cereal.


Organized by CERB – Italian Brewing Research Centre in collaboration with IEG – Italian Exhibition Group