What are the effects of low crude protein content in barley and malt?

Dr Jennifer Schneiderbanger, Iain Whitehead and Prof. Thomas Becker from the Chair of Brewing and Beverage Technology at the Technical University of Munich present selected final results from last year's early malting programme in this article and examine the further effects of the low crude protein content of barley and malt in the 2024 harvest year on malt quality.

Released on 10/09/2025

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A post by

Dr. Jennifer Schneiderbanger

TUM Lehrstuhl für Brau- und Getränketechnologie