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Malt: A Practical Guide from Field to Brewhouse
Malt: A Practical Guide from Field to Brewhouse

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Malt: A Practical Guide from Field to Brewhouse

By John Mallett

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process.

With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer. Review the Table of Contents.

  • Pages: 336
  • Dimensions: 6x9
  • ISBN: 978-1-938469-12-1


      “John has done the heavy lifting for us by presenting (in a very readable fashion) the chemistry of malt carbohydrates, sugars, amino acids, proteins, and lipids. He elegantly describes the history and chemistry of Maillard reaction products, and the derivation of caramel colors and flavors in the kiln and kettle.

      The book flows like the air moving through drying barley, describing functionality, flavors, fermentability and unfermentables extracted from malt, including how many malty factors can be unintentionally overrepresented in beer.

      In addition to the malt itself, he addresses common concerns related to malt receiving, conveying, storing, weighing, and milling. You won’t find this level of fundamental understanding and practicality in any malting theory textbooks. “

      Dave Thomas, BeerSleuth LLC and author of The Craft Maltsters’ Handbook

      “Enter the world of malt, the soul of beer. Beer is often cited as being at least one of the causes of civilization, and it was the deliberate cultivation and malting of barley for beer that was the catalyst. From cultivation to harvest, from steeping to kilning to brewing, John Mallet takes us on a tour of the history and technology of barley and malting that gives brewers more insight into their beer.”

      John Palmer, author of How to Brew