INDIRECT AND DIRECT CONTRIBUTIONS OF BARLEY MALT TO BREWING

The suitability of barley malt as a raw material for brewing is determ ined by an amalgamation of ''indirect'' and ''direct'' contributions t o the beer produced. Indirect contributions are considered as those wh ich affect the quality of the brewing process performance whereas dire ct contributions are considered as those which affect the quality of t he product. As a potential indirect contribution of malt to brewing qu ality evidence is presented that barley malt contains a flocculent whi ch influences mash filterability. As a potential direct contribution o f barley malt to beer quality evidence is presented that the mineral s ilicate found in beer may have a role in moderating dietary aluminium.