Cereals for beer brewing have long been dominated by barley ( Hordeum vulgare ) and wheat ( Triticum aestivum ). Tritordeum, a novel amphiploid hybrid of South American barley ( Hordeum chilense ) and durum wheat ( Triticum turgidum ), is considered an interesting alternative. The aim of the study was to investigate how different malting regimes influence the malt quality of tritordeum from a beer brewing perspective. Tritordeum malt produced by a double wet steep regime with 6 days of germination exceeded commercial barley malt in amylase activity and free amino nitrogen content (FAN) while achieving equal levels of extract. A triple wet steep regime was not as successful, only yielding an increase in β-glucanase activity. FAN, extract, acidity and amylase activity in tritordeum sweet worts generally increased with germination, with all quality parameters except β-amylase activity plateauing after 5 days. Worts made from tritordeum malts generally had higher iron levels than worts made from the barley malt. A laboratory-scale brew of the best experimental tritordeum malt had the same alcohol content as the barley malt reference, confirming its potential as an alternative raw material. Elevated FAN and iron contents were retained throughout the brewing process.

Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg2+, Ca2+, Zn2+, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing.