THE USE OF NON-TRADITIONAL RAW MATERIALS IN BREWING

Authors

  • E.A. Fadin Penza State Technological University
  • P.K. Garkina Penza State Technological University

Keywords:

brewing, non-traditional raw materials, alternative grains, plant additives, functional beer, gluten-free beer, sustainability, enzymatic processing

Abstract

The article discusses current trends in the use of non-traditional raw materials in the brewing industry. It analyzes the classification of alternative ingredients, the technological features of their implementation in production cycles, and their impact on the physical, chemical, and organoleptic characteristics of the finished product.

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Published

2026-05-08

Issue

Vol. 13 No. 2 (2026)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2026 E.A. Fadin, P.K. Garkina

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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