Malt by John Mallett

Malt by John Mallett

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.

For the award-winning Bell's Brewery, Inc., John Mallett has been in charge of all beer production. Kalamazoo, Michigan Since 2001, many of its labels have achieved near-cult status among beer connoisseurs. Mallett has been acknowledged for his skill and leadership in brewery technical education and training during his 26-year professional brewing career. He is a member of the Master Brewers Association of the Americas, the Brewers Association, the Hop Quality Group, and the American Malting Barley Association, among other boards and technical committees.

He has written over 40 brewing technical papers and presentations and has been a member of Siebel Institute of Technology's extended faculty since 1995. Mallett won the Russell Schehrer Award for Craft Brewing Innovation in 2002.

SKU	Unavailable
ISBN 13	9781938469121
ISBN 10	1938469127
Title	Malt
Author	John Mallett
Series	Brewing Elements
Condition	Unavailable
Binding Type	Paperback
Publisher	Brewers Publications
Year published	2014-12-30
Number of pages	300
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.