Class 1 · F2.1
Malting
Barley arrives at a brewery as a hard seed with no usable sugar in it. Malting fixes that, and the same step sets the colour and most of the flavour at once.
about 9 min2 screens10 questions
By the end of this class you will be able to
- Describe what sprouting and kilning do to a grain of barley
- Explain how one decision at the kiln sets both colour and flavour
- Tell base malt from speciality malt and say what each is for
Class 1/5 · F2.1 · screen 1 of 30