What is the main source of polyphenols in beer?

Malt is indeed the main source of polyphenols in beer. Polyphenols are a category of compounds that have antioxidant properties and contribute to the flavor, color, and aroma of the beer. In the brewing process, malt provides not only the fermentable sugars needed for alcohol production but also a variety of phenolic compounds that originate from the barley grains. These compounds are derived from the husk, bran, and other parts of the grain.

While hops also contribute polyphenols and can enhance the flavor and aroma profile, their specific polyphenolic contribution is generally lower in comparison to malt. Yeast can contribute small amounts of polyphenols during fermentation, but their primary role involves fermentation and flavor production rather than polyphenol contribution. Water, being the main component of beer, does not contribute polyphenols at all, as it is a neutral substance in this context.

Understanding the primary role of malt in providing polyphenols is significant for appreciating how the choice of malt and the malting process can impact the final characteristics of the beer.