{"id":240803,"date":"2026-09-18T14:32:11","date_gmt":"2026-09-18T12:32:11","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/ricerca-e-se-la-birra-del-futuro-fosse-prodotta-con-un-grano-antico\/"},"modified":"2026-09-18T14:35:52","modified_gmt":"2026-09-18T12:35:52","slug":"research-what-if-the-beer-of-the-future-were-made-from-an-ancient-grain","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/imbottigliamento\/research-what-if-the-beer-of-the-future-were-made-from-an-ancient-grain\/","title":{"rendered":"Research: what if the beer of the future were made from an ancient grain?"},"content":{"rendered":"\n

A lighter beer with a particularly stable head and notes of dried fruit, flowers and subtle hints of blueberry. It is the result of trials carried out using KAMUT\u00ae brand wheat<\/a> as part of two European research projects, AlterBrew and NabLab<\/strong>, conducted in collaboration with the University of Ghent<\/a>.<\/p>\n\n\n\n

The results come on the eve of Oktoberfest<\/strong><\/a>, which is scheduled to take place in Munich from 19 September to 4 October. While millions of people celebrate one of the world’s best-known brewing traditions, research is instead looking at how grains other than barley could help shape the beers of tomorrow.<\/p>\n\n\n\n

The first project, AlterBrew<\/strong>, experimented with the use of unmalted Khorasan wheat in the production of a traditional beer.<\/p>\n\n\n\n

The pilot beer, made with 40% KAMUT\u00ae brand wheat and 60% barley malt<\/strong>, stood out for its lighter colour, smooth body and, above all, its compact and particularly stable head<\/strong>. The flavour profile also exhibited distinctive characteristics, with notes of dried fruit, flowers and blueberry. However, the trials also revealed another interesting aspect: KAMUT\u00ae brand wheat proved easy to use in the production process<\/strong>, requiring no special preliminary treatment and performing well during filtration. From there, the research moved on to one of the most dynamic categories in the industry: non-alcoholic beer<\/strong>.<\/p>\n\n\n\n

With the NabLab<\/strong> project, the researchers studied the characteristics of KAMUT\u00ae wheat<\/strong> in relation to one of the main challenges of non-alcoholic beers: achieving a balanced flavour, avoiding excessive sweetness and the typical aromas of under-fermented wort.<\/p>\n\n\n\n

The results showed particularly low levels of certain simple sugars compared to the other grains analysed<\/strong>, an interesting characteristic because it could help to limit the sweetness of the final product. Aromatic analyses also revealed a lower presence of certain compounds associated with wort and oxidation aromas, resulting in a cleaner and more balanced base. The research also highlighted an aspect that needs to be explored further from a production standpoint: the high presence of proteins that promote foam can cause it to form abundantly during boiling. This is a characteristic that needs to be managed in the breweries but which, once in the glass, helps to produce a rich and stable head<\/strong>.<\/p>\n\n\n\n

\u201cFor 40 years, we have continued to study this wheat and discover new ways of using it. <\/em>Research has always been an important part of our journey, and projects like AlterBrew and NabLab allow us to explore applications that, until a few years ago, we might not even have imagined,\u201d<\/em>comments Trevor Blyth, President of Kamut International and Kamut Enterprises of Europe<\/strong>. \u201cIt will be interesting to see where these results lead us and whether, in the future, they can contribute to the creation of new products that combine tradition and innovation.\u201d<\/em><\/p>\n\n\n\n

And while Munich is preparing to celebrate beer in its most traditional form, laboratories are already experimenting with ingredients and flavours that have yet to be discovered.<\/p>\n","protected":false},"excerpt":{"rendered":"

From flavour to head, right through to its potential for non-alcoholic beer: two European studies conducted in collaboration with the University of Ghent explore the use of KAMUT\u00ae-branded wheat in beer production<\/p>\n","protected":false},"author":3836,"featured_media":240801,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20573,20653],"tags":[22754,22755,22756],"tipologia":[],"coauthors":[21320],"class_list":["post-240803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer-area","category-imbottigliamento","tag-alterbrew","tag-kamut-2","tag-nablab"],"acf":[],"yoast_head":"\nResearch: what if the beer of the future were made from an ancient grain? - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"Two European studies carried out in collaboration with the University of Ghent explore the use of 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