Evaluating the Potential of Legume-Based Wort for Brewing Applications

The study aims to enhance sustainability in the brewing industry by exploring the use of legumes as eco-friendly substitutes for barley, given their lower greenhouse gas emissions. The physicochemical properties of Congress wort made from both raw and malted forms of five legumes were investigated: red lentil, beluga lentil, green peas, fava bean, and mung bean. These legumes were tested at inclusion levels of 10, 30, 50, and 100% in the mashing process. The effect of adding exogenous enzymes to improve extract yield and filtration efficiency was also tested. Malting the legumes increased extract yield and free amino nitrogen (FAN) concentration while decreasing polyphenol and protein content compared to raw legumes. The malted legumes also had higher concentrations of volatile aroma compounds compared to their raw counterparts. Worts with mung bean had the most distinct aroma profile compared to other legume wort. At lower inclusion levels (10–30%), adding malted legumes did not negatively affect wort quality. However, at a 50% inclusion level, the use of exogenous enzymes improved wort characteristics with more pronounced effects in malted legumes. These findings highlight the potential of locally sourced legumes as sustainable barley alternatives in brewing, even at high inclusion levels. However, the environmental impact of the whole supply chain needs to be clarified in future studies.