Themed journey · 9 chapters
Malt & Grain From Grain to Beer
No beer without malt: nine stations from the barley field through kiln and roasting drum to smoke, raw grain, and gluten-free beer. What malt does to colour, flavour, and style.
Chapter 1What is malt? Why beer needs maltGrain becomes sugar
Chapter 2Malting barley: what makes good malting barleyFrom field to malt
Chapter 3Malting: steeping, germination, and kilning explainedThree steps of craft
Chapter 4Malt types: pilsner, Munich, caramel, roastedColour and flavour
Chapter 5Smoked malt: beech, oak, peat, and alderFire in the grain
Chapter 6Wheat, rye, oats, spelt: beer from other grainsBeyond barley
Chapter 7Raw grain: corn, rice, and sugar in beerAdditions to malt
Chapter 8Gluten-Free Beer: Sorghum, Millet, BuckwheatBeer Without Gluten
Chapter 9Maltings: Who Makes the Malt for BrewersBig Players and Specialists