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 the key ingredient in virtually all beers. Providing a comprehensive overview of malt, the Practical Guide places the primary focus on the process of producing barley into malt, 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 the reader through the specifics of enzymatic conversion during the malting process while offering a detailed discussion of enzymes, Maillard reaction, and specialty malts. Mallet fully explains the processes of creating quality malt and provides information on malt selection and analysis while supplying practical advice and strategies for the storage and handling of malt at home and in the brew house.
For home brewers and professionals alike, the Practical Guide will prove valuable for many years to come as an ongoing reference regarding the role of malt as the backbone of beer.