Too much froth and drinkers are being short-changed in terms of beer in their pint glasses. On the other hand, flat beer served right to the brim and drinkers are being short-changed in terms of beer quality, explains Carl Heron from Crisp Malting Group
Yes, licensees play a big role in the condition of beer they serve. However, it is up to the brewer to make sure pubs have fantastic product to start with. Inherently good and consistent head retention is one of the key measures of that quality.
First impressions count. Improving the head retention of your beers will give drinkers all the right visual cues. As they sip, leaving gorgeous lacing – one of the trade marks of excellent quality – down the side of the glass, chances are, they’ll be back at the bar for more.
So how can the subtle tweaking of recipes support your endeavours to beget beautiful looking and tasting pints?
The inclusion of torrefied cereals can make all the difference.
Torrefied ingredients give a real boost to head retention. They can also help you achieve other attributes. For example, if you are looking to lighten the colour, gain a crisper finish, provide a smoother, creamier mouthfeel, or add body, there is a torrefied cereal that will deliver for you.
TORREFIED WHEAT
Torrefied wheat has long been used by brewers up and down the country to provide additional head potential on all beer styles. The higher molecular weight proteins and glycoproteins are head positive and also promote mouthfeel. It is especially useful when base malts are particularly low in nitrogen/ protein.
Flavours: Slight grain
Beer Styles: All styles using UK base malt
Particular Benefits: Head retention
Usage Rate: 10% Max
FLAKED TORREFIED BARLEY
Flaked torrefied barley consists of barley grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm. Adding it promotes head retention and adds body to the finished beer. Its flavour is slightly stronger than its wheat counterpart. It doesn’t require milling before being added to the mash, and retains its husk so can be used as an alternative to wheat in beers where the recipe already has a lot of huskless grains.
Flavours: Slightly harsher flavour/ bite than Torrefied Wheat
Beer Styles: All styles using UK base malt
Particular Benefits: Improved head retention and for stouts, an added bite
Usage Rate: 10% Max
FLAKED TORREFIED MAIZE
Flaked torrefied maize consists of maize grits that have been micronized at high temperatures which bursts open the starches and gelatinises the grain. It lightens wort and can add a unique cornflake-like sweetness to beers.
All Crisp maize is GM free.
Flavours: Cornflakes, corn
Beer Styles: Continental lagers, prohibition lager
Particular Benefits: Lightened colour and body, reduced chill haze
Usage Rate: Up to 25%
FLAKED TORREFIED RICE
Flaked torrefied rice consists of rice grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. It lightens wort colour, reduces protein levels and imparts a characteristic dryness to finished beers.
Rice has low gluten so can be used for crafting low gluten products.
Flavour: Dryness and crisp finish
Beer Styles: Light lagers
Particular Benefits: Lightened colour and drier, crisper finish
Usage Rate: Up to 25%B
FLAKED TORREFIED OATS
Flaked torrefied oats consist of husked oat grains that have been cooked at high temperature in our Cabot cooker, resulting in gelatinisation of the starchy endosperm, and then flaked. They will give a smooth, creamy mouthfeel to finished beers.
The presence of oat husk can assist with wort separation, especially if the grist contains naked grains such as malted rye, naked oat malt or wheat malt.
Flavours: Sweet creaminess
Beer Styles: Stouts, NEIPAs
Particular Benefits: Smooth, silky mouthfeel
Usage Rate: Up to 25%
Crisp’s torrefication techniques ensure the starchy endosperm is gelatinised, which means the cereal doesn’t need to be pre-cooked before it is used in your mash tun. Additionally, all our torrefied cereals are flaked, so you don’t need to mill them.
It’s easy to experiment with these ingredients in new products, and once you feel confident with them, to add into the brews of your long-standing brands. Here’s to more brewers getting a head start with quality, not least with head retention.
