From barley to malt to beer

The SIRIUS platform - portable reader, measurement accuracy, lab-free solution?

Determination of DP and β-amylase in malt

The Soul of beer.

Malt is often referred to as the "soul of beer" and its history can be traced back more than 4,000 years. Malt is one of the four basic ingredients used in craft beer production. Although there are many kinds of grains used in brewing, barley is the grain of choice for beer. Barley itself cannot be fermented in alcohol, so it is made into malted barley or malt in a process called malting.
Malting is one of the oldest enzyme production technologies and over many centuries barley has proven to be the best cereal grain to fulfill this need for several different industries. Starting with the beverage industry (brewing, distilling and others), the technology expanded further into the baking industry as a natural means of augmenting flour properties.

Even though the principle of malting remains the same, the specific requirements vary not only from industry to industry but also based on what the final product is and the variation between different production batches. To measure the efficiency of enzyme synthesis, the industry had to rely on outdated methods with complicated procedures and found it hard to gather real-time data. Detailed enzyme screening had to be outsourced to third-party laboratories.

In any case – measurement of enzyme activity – which translates directly into the capability of the malt to produce fermentable sugars – has direct impact on the commercial value of the malt as well as its suitability for its end-user purpose.

However, the end-users have thus far had limited to no possibility of measuring enzyme activity of malt neither as part of the end-product Quality Assurance nor as part of process optimization within their own facilities.

GlycoSpot is currently at a stage where development and iterations, internal and customer oriented, has brought the company to a product maturity level ready to strengthen our position within portable enzyme analysis test kits.

Together with the recently updated SIRIUS platform, GlycoSpot has developed a series of kits, that measure the alpha and beta amylase in barley malt, as accurate and reliable tools for measuring barley malt enzyme activity. By putting it directly in the hands of the end-users, whether the end user has access to a laboratory or not, GlycoSpot has empowered them to take control over their processes and has transformed the way they work with enzymes.

Scroll to Top