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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Autor principal: Merryn Dineley
Formato: article
Lenguaje:EN
Publicado: EXARC 2021
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Acceso en línea:https://doaj.org/article/d6f86bfd60ae42219951053cbf853431
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