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The British Food Standards Association defines yantai beer brewing excipients as "any carbohydrate source that can produce wort other than malted barley". Obviously, the range of raw materials in this definition is quite wide, and this paper is limited to the solid excipients commonly used in saccharification chambers.
Excipients have been satisfactorily accepted, but this is largely based on the practice of replacing part of the malt with cheaper or more readily available carbohydrate sources. Excipients used convincing traceability is happened during world war ii, at that time, the shortage of fuel and is made of wheat and barley to find an alternative to the raw material, and in some cases, had disastrous results in terms of quality, and other cases, due to the use of these materials quality contribution resulted in the postwar preserving and converted to normal use.
The fact that using Yantai beer ingredients has the economic advantage over malt is attractive to some brewers, but completely unacceptable to others. As a result, the use of excipients today varies widely, from a total ban in Bavaria to a high 40-50% in the US and Australia, and in the UK excipients currently replace malt in 20-25% of cases.
Traditionally, accessories can be divided into two categories: main accessories, secondary accessories. Among them, the main excipients currently used are: corn, rice, barley, wheat, sorghum, sugar. The first major excipient to be considered is undoubtedly corn.
Although whole corn has a solid shell and germ composition, good treatment separates and removes these parts, producing starch-rich granules suitable for beer brewing. These processing methods of yantai beer excipients include wet crushing to produce husks, germ and corn kernels. The yield of corn meal is about 55% by weight of the raw corn treated, and the economic viability of corn treatment depends on the production of high-priced by-products such as corn oil.
