Prospects of using non-traditional raw material in brewing technology: domestic and foreign experience

Nowadays, despite the fact that the beer market in the world is dynamically changing, the problem of extending beer’s assortment and decreasing its self-cost still remains relevant. Resource-saving technologies allow for solving this problem. Malt is the main traditional raw material component in the classic technology of brewing, but its full use is not always possible for manufacturers because of the difficult economic situation. An efficient solution of this problem is using non-traditional raw material of plant origin. The use of unmalted materials allows for increasing product’s quality and decreasing its self-cost, which makes this tendency especially applicable when creating new sorts of beer under conditions of enhancing competition. Therefore, more and more enterprises starts using such grain crops as barley, rice, corn, wheat, rye, oats, sorghum, millet, and triticale. The article provides a review of modern inventions in the sphere of using innovative brewing technologies with the use of non-traditional raw material of plant origin instead of part of malt, in order to form the determined quality level of the prepared beverage. Analysis of scientific research in the sphere of using modern methods of increasing beer’s quality, conducted in our country and abroad, allowed determining that characteristic properties of the beverage depend directly on a series of factors, including the type of processed raw material, the methods and mode parameters of its processing, and on specificities of technological processes and their changes during the stages of production. This fact needs to be considered by manufacturers of brewing products for proving the formation of product offer during practical implementation of manufacturing under conditions of strong competition in the consumer market.