MALTING AND BREWING TRIALS WITH THREE TYPES OF ENGLISH BARLEYS

The purpose of these trials was to determine, under ordinary brewery conditions, the effect of using one type of malt only on the fermentation, yeast crop, character and stability of the beer. Successive brewings were made with each malt, the yeast from the first brewing being used in the second brewing, and so on for five or six brewings. The barleys were grown during the 1943–44 season, malted in January-April, 1945, and brewed over a period extending from March to July, 1945. It was hoped that the results of such a series of brewings would throw some light on the relation between a given type of malt, its behaviour during brewing, its effect upon yeast and on the resulting beer. Arrangements have been made for similar malting and brewing trials to be made at other breweries with the 1945 and 1946 crops of the same three barleys. A three-years' series will thus be completed, which is the period of time adopted for all the ordinary series of crop trials carried out by the National Institute of Agricultural Botany.