Agriculture & Food, Volume 10, 2022

Abstract: Beer is one of the oldest fermented drinks in the world. It is made from malted barley, hops, brewing water and yeast, and these ingredients were regulated in the well-known Beer Purity Law. Nevertheless, a number of other raw materials containing starch and fermentable sugars, i.e. cereal grains, pseudo- cereals, potatoes, glucose-fructose and maltose syrups, are used worldwide. Part of these raw materials can be malted, whereas others are used in their unmalted form. They change the conditions of the beer wort, the balance of the fermentable sugars, hence the organoleptic profile of the beverages obtained. In recent years, the focus has been placed on these raw materials, especially with the progress of craft brewing. Craft brewing has also introduced a new niche into beer production, namely, the change in the organoleptic profile of the beverages produced with the addition of cereals other than the traditional ones. Recently, there has been increasing use of different fruits, essential oil crops and other additives intended to appeal to new beer consumers. Special attention is being paid to new yeast cultures which can carry out the fermentation process. The aim of the present study was to make a brief review of the main characteristics and application of non-conventional raw materials to beer production.