The characteristics of einkorn wheat make it ideal to meet organic farming requirements. It has excellent nutritional values (high antioxidant and microelement content). In the course of technology development an important aim was to use certified organic ingredients for making einkorn beer and to preserve the nutrient values of these components also at brewing, ensuring that the end product is more valuable than the other beers on the market. The Department of Brewing and Distilling at Corvinus University of Budapest undertook the task of elaborating the technology. Optimisation of malting technology and later brewing was performed first in a laboratory and then in a craft brewery. In august 2013 the first marketed batch was an amber-coloured beer with the aroma of top-cropping yeast and spicy-citrus hop character.

Product site (HU):

Publication of malting trials.