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Wort optimisation for non-alcoholic beer production with maltose-negative yeasts : incorporation of malted, flaked, and unmalted adjuncts
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Brewing outside the box : NAB-production with 100% unmalted cereals
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Enzyme-powered NAB : a new approach with 100% unmalted alternative cereals
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Brewing beyond barley : unlocking 100% unmalted alternative cereals with enzymes
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Characterisation of non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts
(2025) -
Characterisation of 40% adjunct wort samples for maltose-negative yeasts and non-alcoholic beer production
(2025) -
Pursuing flavour diversification on the NABLAB market : interactions between alternative ingredients and commercial maltose-negative yeasts
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- Conference Paper
- C3
- open access
The quest for flavour diversification in low-alcohol and non-alcoholic beers : a deep dive into wort production enriched with 40% unmalted adjuncts
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The impact of 10 unmalted alternative cereals and pseudocereals on wort characteristics
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- Conference Paper
- C3
- open access
Bread losses for propagation of brewer's yeast