Brewing beer without malt AKA Maltless Brewing

[brewski08]

a couple definitions of beer:

1. an alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation. (Webster)

2. a fermented alcoholic beverage brewed from malt and flavored with hops. (The Free Dictionary)

3. an alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, and flavored with hops and the like for a slightly bitter taste. (Dictionary.com)

 

[ChickenArise]

An interesting rant on the topic: https://zythophile.wordpress.com/2010/10/11/look-will-you-all-stop-misusing-the-word-ale-thank-you/

 

[nasa258e]

I don't see what all the fuss about it "not being beer" is... about. It may seem completely foreign to those of us in the west, but he seems to be making a traditional Chinese "beer." To question its beeriness seems erudite. To quote my favorite YouTube comment from an unknown user: "you don't have to be a d-bag to like craft brews... but it sure seems to help." Let's not be That guy. Why not applaud his herculean efforts to brew something that he can enjoy with his friends, without judging whether or not his brew falls under someone's overly strict - and IMHO antiquated - definition of "beer."

(most quotation marks I've ever used in six sentences)

I didn't say it wasn't awesome. (it is) just that it is not beer

 

[Xier]

Step 4:
When the grain has cooled somewhat, sprinkle your rolting fungus of choice onto the top of the grain bed. Do not mix as it is still too hot within the grain bed. I used four packets of Rhizopus oryzae. Place a cover back onto the rolter and let sit. My set-up uses cardboard.

Step 5:
The next morning, 12 hours later, remove the top from your rolter and see this:



There should be white fuzz covering all of the grains on top. Take a large sanitized spoon and mix thoroughly, breaking apart any grain clumps. The point is to take the healthy growing fungus on top and mix it with the rest of the grains that are getting less oxygen while also bringing new grains from within the bed up to the surface.

 

[pelipen]

Step 4:
When the grain has cooled somewhat, sprinkle your rolting fungus of choice onto the top of the grain bed. Do not mix as it is still too hot within the grain bed. I used four packets of Rhizopus oryzae. Place a cover back onto the rolter and let sit. My set-up uses cardboard.

Interesting approach. A bit like creating a starter in situ. In reference to one of your earlier steps where you said you imagine the rice could just be soaked: I think you have to either boil/cook or steam to gelatinize the starch, breaking it apart. I cooked based on readings, but the next batch I may steam.

So you are not adding any additional water at this step beyond what was absorbed with steaming?

I added water, but what I found is the rice has to be nearly cold to mix in water, or you get rice glue.

With the red rice which still has it's hull, you don't have to smash it up? I imagine it doesn't turn to a glue ball as much with the hull intact, but it doesn't slow things down?

thanks for the pics.

 

[Xier]

No, I try to minimize the use of water as to keep it an oxygen-rich environment. In-fact, I use about half the water to steam this compared to what I would use to make rice to eat. As the fungus grows, it produces a lot of chemicals that break down the grain and further liquefy it so if you over-do it then you are going to end up with mush and rice wine.

No, I wouldn't smash the grain. The cellulase and other enzymes will take care of the hull. Plus, having the hull would impede single celled organisms like bacteria before it would a fungus. My grains have already converted today and I am about to start my brew. They taste like candy.

 

[Xier]

Step 6:
Every 24 hours or so, mix your grain bed thoroughly, be sure to sanitize your hands, arms and tools first. After mixing, take a small sample with your spoon. When it tastes like candy, you are ready to proceed.

Note that the more fungus you use at the start, the sooner it will finish and the less the chance of infection. Having a wider rolter to maximize surface area speeds it up as well.

 

[pelipen]

...so if you over-do it then you are going to end up with mush and rice wine.

Yup, that is indeed what I'm working with. Rice glue which is becoming more liquid every day.
I'm steaming the next batch. I'm not doing quite the same as you, but the result is similar.

 

[Spicemon1972]

This is by far the most interesting threads I have ever read. It reminds me of a really good series of books or a great TV show where you can't wait for the next installment.
Best of luck to you Xier, I really hope you create a beer that is original and that you and your friends enjoy time and time again.
Keep posting!

 

[TheWhaleShark]

I'm exceedingly interested in this work. I've been researching historical beer production techniques. I've been developing a hypothesis that malting (as we know it) is not technically necessary for the conversion of starch to sugar.

Mature, un-germinated barley grains contain both alpha- and beta-amylases. In addition, the endosperm (the starch portion) and the embryo both contain thousands of mRNA transcripts, ready to produce gene products immediately following imbibition.

You're definitely on to something here. It appears that some external enzyme source is necessary, but I don't think it's for the amylase enzyme; rather, it appears to me that acidification is necessary in order to break down the hordein structure of the barley, releasing the starch and allowing it to be attacked by amylase.

The debranching enzymes are also produced prior to the end of seed maturation; hypothetically, that transcription can be re-initiated in vitro by simple imbibition.

So, your work here is very promising. I suspect the acidity is what allows this reaction to continue. The implication is that sourdough technology may have actually been a primitive combination of malting and mashing. Any more work on this since then?

 

[tackett]

Wow. I just read both this thread and his original one, and I wish I had that much drive.

High freaking five.

 

[NZer]

This reminds me of the company in Europe that is making Maltless beer by using enzymes to break down the raw barley (rather than malting it):
http://www.novozymes.tv/video/508382/brewing-a-beer-without-malt