Report on strategies for the reduction of iron content during wort production

During the research production and analysis of innovatively brewed beer will be done with green malt, conditioned malt (decreased heat load), with ideal mixes of moderately kilned malts, with innovative raw materials. Also, evaluation of iron reduction during innovative wort productions described above will be performed - this will described in the report. If the publication of the report has to be postponed due to the PhD procedures or IP issues, the report will be submitted to the Joint Supervision Committee, accepted and the date and means of publication will be adopted.