With support of:
The use of traditional native varieties of grains and traditional hop varieties to produce new sour beers and sourdough bread with an authentic taste.
Traditional native varieties of wheat and barley, like traditional hop varieties, have a lot of unique properties to offer in terms of techno-functionality and sensory characteristics. The TRADICER project examines how these traditional raw materials can be used through cost-efficient contemporary techniques and new fermentation strategies to produce new sour beers and sourdough bread with an authentic taste.
The methodology of the TRADICER cSBO project includes both the selection (WP 1), cultivation and characterisation (WP 2) of traditional native varieties of grains and traditional hop varieties. The baking and brewing quality of the respective raw materials will also be evaluated and the influence of new fermentation strategies and inoculation techniques at process and product level will be examined (WP 3-4). Lastly, the possibility of using sour beers to produce sourdough (bread) will be explored too (WP 5). The ultimate goal is to produce new sour beers and sourdough bread with an authentic taste by using new microbial consortia and new fermentation and inoculation techniques.
The general target group includes the brewing and bakery sector, ranging from grain and hop breeders to companies, active in starter cultures and sourdough production, and producers of beer and bakery products.
Vrije Universiteit Brussel:
Flanders’ FOOD (project management)
Has this project piqued your interest? Good news! You can still join TRADICER’s industrial advisory board, ensuring you are among the first to hear about new insights acquired by the researchers. Contact Trui Luyckx for more info on how to participate.