Buckwheat
Buckwheat is a pseudocereal, and not a grass. In spite of the name it is not related to wheat and is more closely related to sorrel and rhubarb. The name derives from Dutch boecweite (“beech-wheat”), perhaps because the seeds resemble those of the beech tree.[1]
The plant originated in China, and with domestication spread through Asia and Europe. Buckwheat is naturally gluten free and features in a number of Asian and European cuisines (e.g. soba noodles, kasha, and crepes).
Use in Beer
Although buckwheat is not frequently used as a base malt for gluten free brewing, it does have some useful qualities for brewing. The high protein and low lipid content of buckwheat means that it is a positive contributor to foam production and retention. The higher beta glucan content is a double-edged sword for brewing: although this can aid in providing more viscosity and body, that gumminess can be a real problem during the mash, causing issues with slow filtration and stuck mashes. A beta glucan rest during the initial mash can help overcome this problem, as can exogenous beta glucanase enzymes.
Caprylic Acid
Buckwheat is a prime contributor of caprylic acid, a precursor to ethyl caprylate. When synthesized from caprylic acid by Brettanomyces, ethyl caprylate can produce sweet, fruity, pineapple esters.[2] [3]
Further Reading
- Optimisation of a Mashing Program for 100% Malted Buckwheat
- Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation
- Behaviour of Malted Cereals and Pseudo‐Cereals for Gluten‐Free Beer Production
- Malting buckwheat - Brewing Beer the Hard Way blog, Francois Dyment
- Milk the Funk FB group thread on brewing with malted and raw buckwheat (Must be a MTF member to view)
References
- ↑ Wiktionary: Buckwheat
- ↑ The Influence of the Mash on Sour Beer Production, AHA National Homebrewers Conference 2014, Michael Tonsmeire
- ↑ Milk the Funk wiki: Brettanomyces