Report on different approaches to minimize the energy need for drying and kilning malt, including description of their impact on beer flavour

Green malt be conditioned (dead kernels instead of living kernels) prior to drying and kilning in order to facilitate the drying with the reduction of heat load and oxidation reactions. The report on different approaches to minimize the energy need, including description of their impact on beer flavour will be prepared. If the publication has to be postponed due to the PhD procedures or IP issues, the description will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.