Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers. Of course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power—the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers. Understanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret—and when to rely on—malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1823 edition. Excerpt: ...is composed of Oxygen, and Nitrogen, that Nitrogen extinguishes flame, and Oxygen alone supports it; we may necessarily conclude, that in the distillation of coals Oxygen is not given out; for if we light the gas issuing from the aperture of the pipe, we do not find that such gas burns within the pipe, but without, whereas if Oxygen was present in the escaping gas, an ignition of the whole body of gas contained in the pipe must take place, and cause an explosion, immediately the flame was applied to the aperture, from whence it issued; instead of which, we must necessarily presume, that in the Gas given forth, no Oxygen is present; but that it has a powerful affinity for Oxygen, and immediately it departs from the aperture of the pipe, by such affinity, the surrounding air, is decomposed, and it rapidly combines with the Oxygen, which the decomposed atmospheric air yields; and which Oxygen, supports the combus tion, without the aperture. If this train of reasoning is sufficient to prove that coals do not furnish the Oxygen, we must of necessity look to atmos-t pheric air, as the source of impartation. That Caloric of itself, does not communicate colour, tho' it is often, (if not always) the agent of communication; is proved by the non-addition of colour to water, during the process of heating or boiling it. That Malt undergoes a change of colour, both outwardly and inwardly, in proportion, to the quantity of Caloric administered, must be admitted; and that whatever substance is added to the body of the grain that causes that alteration, must enter in company with the Caloric; therefore the more Caloric which is administered, the more of the accompanying principle is also imparted; nor can I imagine that any other principle than Oxygen is...

Extreme Brewing is a must-have book for aspiring home brewers who are interested in making their own specialty beers at home. There is no in-depth science to absorb and all the recipes are easy to follow and malt-syrup based, with variations for partial-grain brewing. Extreme Brewing is rooted in the brewing tradition of Belgium with a unique emphasis on hybrid styles that incorporate fruit, vegetables, herbs and spices to create unique flavor combinations. Not only will you learn to make delicious beer, you will also receive guidance on presentation, including corking, bottle selection and labeling. You'll be taught the basics of brewing ingredients and processes—so you'll be equipped to start with the basic knowledge you'll need. There is an overview of the many general beer styles from ales to stouts and porters. This book contains tips on how to use all your senses to become a confident beer taster. Not only will you personally benefit from the brewing techniques presented, your friends will benefit from tasting your delicious homebrews. Detailed information on food pairings for beer and cheese and even chocolate and fun ideas for themed dinners will allow readers to share their creations with family and friends.