JustWeiss3
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- Sep 30, 2013
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So I've brewed 2X now using a kit, like alot of people have probably started out with. However recently I've become interested in brewing on a more custom level. Despite my research I'm not fully understanding something. I've been stumped what happens to the high protein content of barley during the brewing process. Obviously the germination process is stopped when the enzymes are produced but why is it that beer generally ends up with such a drastically lower protein content? I know Proteins must be present for head retention and the fermentation process doesn't seem to involve consuming the polypeptides but clearly I'm not seeing the full picture. I was hoping someone could explain what happens to the proteins originally stored in the grain and most importantly, if there was anyway to retain alot of that protein content in the final product?