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Colour Malt contributes two classes of compounds to beer that impart colour: these are polyphenols and melanoidins. In addition, malt contributes an enzyme called polyphenol oxidase which...
Like most commodities, malt is taken for granted. However, the myriad of components it provides us with is remarkable. Were we to obtain them from separate sources we would find ourselves faced...
Good beer is characterized by a few quality traits, which are easy to agree upon. They are: (i) flavour (combination of taste, aroma and mouthfeel); (ii) appearance (colour, clarity,...
1. Milling and brewing Malt is carefully stored in big silos. From there it is milled and mixed with water in the mash tun. The heating process is realised very carefully in order to get as...
Before a brewer can go to work, the barley must first be malted. The insoluble components of the barley are converted into ingredients, which are soluble in water. This takes place during malting....
Brewers call malt "the soul of beer" but they might also add that malt contributes mightily to the different personalities we expect from beer. Of all the barley grown, only one-quarter or less is...
Brewing beer is a complicated activity, in which each stage requires a great deal of patience and constant supervision. There are three main stages: 1. Preparation of the malt 2. The...
Brewers call malt "the soul of beer" but they might also add that malt contributes mightily to the different personalities we expect...
Do You Know that ... One litre of unfiltered Beer is ten times healthier than one litre of milk. Beer doesn’t contain too much protein, however it has a lot of mineral substances: 1-2 g...
For beers with secondary fermentation in the bottle – beers with so-called “taste evolution” – yeast and sugars are added just before bottling, with the intention of producing more alcohol and...