ENGLISH

Malt: A Practical Guide from Field to Brewhouse

By John Mallett

Book information

Publisher
Brewers Publications
Year
2014
ISBN
1938469127, 9781938469121
Language
english
Format
EPUB
Filesize
3 MB (2993583 bytes)
Series
Brewing Elements
Pages
300\0
Time added
2015-07-02 12:33:25
Beer Beverages Wine Cookbooks Food Homebrewing Dis

Description

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

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