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Kaffircorn malting and brewing studies. I.—The kaffir beer brewing industry in South Africa

✍ Scribed by H. M. Schwartz

Publisher
John Wiley and Sons
Year
1956
Tongue
English
Weight
426 KB
Volume
7
Category
Article
ISSN
0022-5142

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Kaffircorn malting and brewing studies.
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## Abstract Starch was determined in kaffir beer brewing materials by a modification of the method of MacWilliam __et al.__ Kaffircorn grains contained 61·1–69% starch; kaffrcorn malts 45·9–61–2% and maize grits and maize meals 71·8–81–7%. The starch content of the spent grains from different brewe

Kaffircorn malting and brewing studies.
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## Abstract The three main microbiological conversions in the production of kaffir beer have been studied, viz.: the souring of the mash by lactic acid bacteria, the alcoholic fermentation of the wort by a variety of yeasts generally present on the malt used in the conversion and, finally, the spoi