DEVELOPMENT OF BEER TECHNOLOGY USING DOMESTIC WHEAT VARIETIES

Currently, the brewing industry in Kazakhstan is one of the most competitive sectors in the development of the food industry. Expanding the product range and implementing innovative technologies enables the production of new beer varieties. Partial substitution of barley malt with alternative raw materials could address the shortage of domestically bred brewing-grade barley varieties. Therefore, research focused on the production of wheat malt and its application in Kazakhstani beer production is a relevant direction. This study investigated the impact of modifying beer recipes using three different types of wheat malt derived from low-protein wheat varieties of Kazakhstan: Ertis-7 (Beer #1), Täuelsızdık-20 (Beer #2), and Matay (Beer #3) on beer characteristics. The recipes were formulated considering the physicochemical properties of the wheat varieties. A technological scheme for wheat beer production using domestic wheat varieties was developed, and their physicochemical characteristics were analyzed.