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Malt: A Practical Guide from Field to Brewhouse
Contributor(s): Mallett, John (Author)
ISBN: 1938469127     ISBN-13: 9781938469121
Publisher: Brewers Publications
OUR PRICE:   $18.95  
Product Type: Paperback - Other Formats
Published: December 2014
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
Additional Information
BISAC Categories:
- Cooking | Beverages - Alcoholic - Beer
- Technology & Engineering | Food Science - General
- Technology & Engineering | Agriculture - Agronomy - Crop Science
Dewey: 663.6
LCCN: 2014038768
Physical Information: 1" H x 5.9" W x 8.8" (1.20 lbs) 300 pages
 
Descriptions, Reviews, Etc.
Publisher Description:
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 this key ingredient used in virtually all 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 (Bell's Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of 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.