MALT: A PRACTICAL GUIDE FROM FIELD TO BREWHOUSE

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, this guide 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 mashing process. Beginning with history, agricultural development and physiology of the barley kernel, John Mallett 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. Malt bill formulation and mash chemistry -- critical to every brewer -- round out the knowledge vital to quality brewing. This book is of value to all brewers, of all experience levels, who wish to learn more about mash chemistry, optimising utilisation, and the role of malt as the backbone of beer.