Malt: A practical guide from field to brewhouse
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"Brewers ofter; call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intracacies of this key ingrendient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focu on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernal, John Mallett (Bell's Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion on 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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