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Supermalt is a non-alcoholic, caffeine-free malt drink that was originally developed for the Nigerian Army in 1972. [1] It has a high content of B vitamins, minerals and nutrients, and carbohydrates. Supermalt is now produced by Royal Unibrew A/S in Denmark. It is most popular among the African and Afro-Caribbean community. [1]
Non-alcoholic malt drinks can be made by either the traditional brewing method, where barley is steeped into malt and then brewed into a creamy, rich consistency, or made like a soft drink by using malt extract. Supermalt uses traditional brewing skills for all its non-alcoholic batches. [2]
The main difference between non-alcoholic malt drinks and non-alcoholic beers is that malt drinks are usually sweet and always dark in color. The sweet notes are a combination of naturally occurring glucose, fructose, saccharose, maltose and maltotriose [ citation needed ].
Various products of Supermalt are sold worldwide in more than 70 countries, [2] and are mostly popular among the African and African-Caribbean communities in the UK. The primary consumer target group for malt drinks is the African-Caribbean population, which represents more than 1 million people in the UK, London being the largest single European market for malt drinks.
Supermalt is made solely from raw materials of vegetable origin, except for the B-vitamins, which are synthetic. [3]
Supermalt's nutritional values (compared to milk, orange juice, cola and beer):
| Per 100 ml* | Supermalt® | Milk (semi-skimmed) | Orange Juice | Cola | Beer |
|---|---|---|---|---|---|
| Calories (kJ/kcal) | 270/67 | 204/49 | 182/43 | 168/40 | 162/39 |
| Sugar (g) | 12.8 | 4.8 | 8.8 | 10.6 | 0 |
| Fat (g) | 0.00 | 1.60 | 0.10 | 0.00 | 0.00 |
| Carbohydrates (g) | 15.00 | 4.90 | 9.90 | 10.10 | 2.70 |
| Proteins (g) | 0.80 | 3.50 | 0.60 | 0.00 | 0.30 |
| Vitamin B1 (mg) | 1.40 | 0.04 | 0.06 | 0.00 | 0.00 |
| Vitamin B2 (mg) | 0.80 | 0.18 | 0.03 | 0.00 | 0.03 |
| Vitamin B3 (mg) | 7.40 | 0.10 | 0.30 | - | 0.30 |
| Vitamin B5 (mg) | 1.50 | - | - | - | - |
| Vitamin B6 (mg) | 0.70 | 0.05 | 0.05 | 0.00 | 0.04 |
| Vitamin C (mg) | 5.00 | 1.00 | 39.00 | 0.00 | 0.00 |
| Calcium (mg) | 8.00 | 123.00 | 10.00 | 20.00 | 7.00 |
| Iron (mg) | 0.10 | 0.00 | 0.20 | 0.10 | 0.00 |
*Variation may occur in each category. [4]
Water, barley malt (7,6% of the total liquid), barley, sugar, colour (E150c), carbon dioxide, liquorice, vitamins (Niacin (B3), Thiamin (B1), Pantothenic acid (B5), Riboflavin (B2), Vitamin (B6)). [7]
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation.
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.
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Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal".
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Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German Weizenbier and Belgian witbier; other types include Lambic, Berliner Weisse, and Gose.
Malt liquor is a type of mass market beer with high alcohol content, most closely associated with North America. Legally, it often includes any alcoholic beverage with 5% or more alcohol by volume made with malted barley. In common usage, it refers to beers of high alcohol content, generally above 6%, which are made with ingredients and processes resembling those for American-style lagers.
Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar.
Milo is a chocolate-flavoured malted powder product produced by Nestlé, typically mixed with milk, hot water, or both, to produce a beverage. It was originally developed in Australia by Thomas Mayne (1901–1995) in 1934.
Happoshu, or low-malt beer, is a tax category of Japanese liquor that most often refers to a beer-like beverage with less than 67% malt content. The alcoholic beverage is popular among consumers for having a lower tax than beverages that the nation's law classifies as "beer". Although the happoshu label is most frequently found on low-malt beer or beer-like products, alcopops that contain malt are also categorized as happoshu.
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Malta is a lightly carbonated, non-alcoholic malt beverage brewed from barley, hops, and water. Corn and caramel color may also be added.
Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin.
Malt beer is a sweet, low-alcohol beer that is brewed like regular beer but with low or minimal fermentation. To keep the alcohol content low, one of two methods may be used: either the yeast is added at about 0 °C or fermentation is halted at the desired alcohol content. It is made from barley malt syrup, sugar, yeast, hops, and water.
Beer is one of the oldest human-produced drinks. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China, residue on pottery dating from around 5,000 years ago shows that beer was brewed using barley and other grains.
Gluten-free beer is beer made from ingredients that do not contain gluten, such as millet, rice, sorghum, buckwheat or corn (maize). People who have gluten intolerance have a reaction to certain proteins in the grains commonly used to make beer, barley and wheat. The hordein found in barley and the gliadin found in wheat are types of gluten that can trigger symptoms in sufferers of these diseases. Gluten-free beer is part of a gluten-free diet.
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products.
Gotlandsdricka is a traditional homebrewed alcoholic beverage made on the island of Gotland, Sweden. It is a kind of ale, closely related to the Finnish sahti, and Norwegian maltøl with a smoky, bitter-sweet, spicy (juniper) flavor. It is similar to gruit.
A malt drink is a fermented drink in which the primary ingredient is the grain or seed of the barley plant, which has been allowed to sprout slightly in a traditional way called "malting" before it is processed.
