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BRAND NEW BOOK Malt A Practical Guide from Field to Brewhouse [Brewing Elements] - Picture 1 of 1

Brewing Elements Ser.: Malt : A Practical Guide from Field to Brewhouse by John Mallett (2014, Trade Paperback)

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About this product

Product Information

Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: "No barley, no beer." Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers. Of course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power--the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers. Understanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret--and when to rely on--malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.

Product Identifiers

Publisher
Brewers Publications
ISBN-10
1938469127
ISBN-13
9781938469121
eBay Product ID (ePID)
177914265

Product Key Features

Book Title
Malt : a Practical Guide from Field to Brewhouse
Author
John Mallett
Format
Trade Paperback
Language
English
Topic
Agriculture / Agronomy / Crop Science, Beverages / Alcoholic / Beer
Publication Year
2014
Genre
Technology & Engineering, Cooking
Number of Pages
300 Pages

Dimensions

Item Length
8.8in
Item Height
0.8in
Item Width
6.1in
Item Weight
0 Oz

Additional Product Features

Lc Classification Number
Tp570.M26 2014
Copyright Date
2014
Target Audience
Trade
Lccn
2014-038768
Dewey Decimal
663/.6
Series
Brewing Elements Ser.
Dewey Edition
23
Illustrated
Yes

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5 out of 5 stars
by birds4tiffDec 24, 2017
Malt!
Going to enjoy the read! In great condition
Verified purchase: Yes | Condition: New

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