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Malt: A Practical Guide from Field to Brewhouse is the fourth installment in the Brewing Elements series, focusing on the essential role of malt in beer production. Authored by John Mallett of Bell’s Brewery, Inc., this book offers a comprehensive exploration of barley, from cultivation to malting. Readers will gain insights into enzymatic conversion, the Maillard reaction, and specialty malts, along with discussions on quality assessment, malt selection, and storage techniques. Whether you’re a novice brewer or a seasoned pro, this guide provides valuable knowledge on the significance of malt as the foundation of great beer.
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Discover the secrets behind the soul of beer with “Malt: A Practical Guide from Field to Brewhouse.” This comprehensive book by John Mallett takes readers on a journey through the intricacies of malt, focusing primarily on barley and the malting process. From covering the history and physiology of barley to explaining enzymatic conversion and the Maillard reaction, this guide is a must-have for brewers of all levels. One key feature is the detailed discussion on enzymes and specialty malts, providing valuable insights for selecting and using malt in brewing. Additionally, the chapters on quality analysis, malt selection, and storage offer practical tips for ensuring the best results in beer production. Whether you’re a novice brewer looking to deepen your knowledge or an experienced professional seeking to refine your craft, this book is an invaluable resource for understanding the fundamental role of malt in creating great beer.