The Ancient Magic of Malt: Making Malt Sugars and Ale from Grain Using Traditional Techniques
The transformation of grain into malt, malt sugars and ale is a three step process. First, the controlled germination (malting), then ‘mashing in’ and collecting a sweet liquid known as wort and finally, the fermentation by pitching the yeast which converts the sugary wort into an alcoholic beverage...
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| Format: | Article |
| Language: | English |
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EXARC
2021-05-01
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| Series: | EXARC Journal |
| Subjects: | |
| Online Access: | https://exarc.net/ark:/88735/10574 |
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