Malt: A Practical Guide from Field to Brewhouse, John Mallet Write a review
Malt: A Practical Guide from Field to Brewhouse. Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt delves into the intricacies of this key ingredient used in virtually all non-gluten free 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 (Bells Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process.
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