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Time Flies When Brewing with Lentil Malt

Jul122018

It’s been a hell of a ride so far and beautiful as well!

After closing 2017 with a two-week intensive training at the University of Copenhagen (November), summer 2018 is here in a blink of an eye.

A lot of things have happened in the last few months. In January, our group was warmly welcomed in the lovely city of Gent, where we had a one-week course at the University of Gent and a two-week course at KU Leuven. We learned more about brewing technology, brewed our own beer twice and visited two magnificent Belgium breweries.

On top of that, my research has been moving forward with giant steps. After successfully malting and brewing with green lentils, I was invited to talk about my results at two well known brewing conferences. the “Trends in Brewing” in Gent (March), and the “School of Fermentation Technology” in Kraków (May). The results will soon be published and available to the public in general.

What’s incredible is how time flies by. In September we’ll be halfway through the PhD programme! Until then I’ll keep brewing full-scale batches of beer with lentil malt addition. Beers which I will carry with me to the University of Gent to subject them to different analysis. This next big step in the project will start in October and I’m looking forward to new research methods and experiences.

So stay tuned if you want to know more about our brewing ideas!

By Jonas Trummer12/07/2018
Tags: brewing raw materialsEJDejdfoodsciKrakowlentil maltUniversity of Gent

Author: Jonas Trummer

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Final Symposium – EJD Food Science

Final Symposium – EJD Food Science

We are looking for Project Assistant

We are looking for Project Assistant

EJDFoodSci recruitment started

EJDFoodSci recruitment started

Blog: Brewing Ideas
To be the best, learn from the best: Internship at Boortmalt

To be the best, learn from the best: Internship at Boortmalt

Chasing Metal Ions: Reducing Iron Intake in Brewing for Higher Flavour Stability

Chasing Metal Ions: Reducing Iron Intake in Brewing for Higher Flavour Stability

A Busy Brewing Bee in Stockholm

A Busy Brewing Bee in Stockholm

EJD Food Sci
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This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No 722166.

Copyright 2016 European Joint Doctorate in Food Science

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