Brewer

Lewis G N and Randaii M 1961 Thermodynamics 2nd edn, ed K S Pitzer and L Brewer (New York McGraw-Hiii)... 

G. Brewer, Paper presented at the 45th Annual Technical Conference of the Society of Plastics Engineers, May 1987, p. 252. 

Distilleries produce distillers dried solubles and grains, 26—35% CP, as the by-products of Hquor and wine (qv) production. Brewers grains, 26—29% CP, are by-products of beer (qv) produced from barley fermentation (see Beverage spirits, distilled). 

H. M. Broderick, Beer Packaging, Master Brewers Association of America, Madison, Wis., 1982. 

Malt Production and Producers. World and U.S. beer and malt production are shown in Figure 6. Because approximately 95% of malt manufactured is used to make beer, malt production follows trends in beer production. World brewers malt and beer production in 1992 was approximately 13 million tons and 1.2 biUion hectoHters and was growing at 3% per year. U.S. brewers malt and beer production in 1992 was 2.2 million tons and 240 million hectoHters, but demand has been stagnant since 1982. Distillers and food malts account for approximately 5% of the U.S. and world malt production. 

These rigorous specifications have created a complex blending problem, since each brewer has his own Hst of specifications. In order to meet such specifications, large commercial maltsters produce and store different types of malt and then carefully blend from several bins at a time. 

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

Only two companies produce specialty malts in roasters or specialty kilns in North America Breiss Malting Co. (Chilton, Wisconsin) and Extractos y Maltas (Mexico City). Other malting companies produce high dried malts in conventional kilns which are used by brewers for color or flavor purposes. Specialty malts represent less than 2% of malt sold in North America. 

Malt symps, which are extracts of conventional or specialty malts, are produced by three companies in the United States Breiss Malting Co., Malt Products Corp., and Crompton Knowles Corp. Malt extracts are used in a variety of food appHcations and by microbrewers and home brewers. 

Chromium. The history of the investigations estabHshing the essentiaHty of chromium has been reviewed (136). An effect of brewer s yeast in preventing or curing impaired glucose tolerance in rats was revealed, and the active factor was identified as a Cr(III) organic complex, glucose tolerance... 

Attempts to isolate GTF from brewer s yeast have resulted in production of very active concentrates, but the substance is too labile to be obtained in the soHd state (136). However, it has been shown that GTF is a Cr(III) complex containing two coordinated nicotinate radicals and other amino acid anions (146). Active preparations containing similar complexes have been synthesi2ed (147). Chromium deficiency may also lead to atherosclerosis and peripheral neuropathy. 

As energy costs have escalated in recent years, the use of high moisture food by-products in commercial animal feeds has also escalated, particularly in beef cattie and dairy rations, as a means of reducing production costs. Because of the broad activity spectmm, sorbates are extremely effective in the preservation of wet by-products, eg, brewers and distillers grains, beet pulp, citms pulp, and condensed whey (139). 

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