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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| Formato: | article |
| Lenguaje: | EN |
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EXARC
2021
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| Acceso en línea: | https://doaj.org/article/d6f86bfd60ae42219951053cbf853431 |
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