The story of malt—from seed to area and harvesting, by means of the malting and kilning course of, and into the tuns of brewers—is way extra wealthy and diverse than one may count on when taking a look at a bag of grain. On this episode, the fifth era head of family-owned Simpsons Malt, Richard Simpson, sheds mild on that story, discussing malt’s life cycle in depth.
From the agronomic growth of barley varieties to the background of widespread varieties similar to Golden Promise and Maris Otter, Simpson talks about what it takes to make barley varieties work (from farmer to malthouse to brewer), the methods by which they assist agronomic variety and brewing historical past, the impacts of particular malts in completed beers, the significance of sustaining heritage barley varieties that might in any other case fall out of favor with a purely agronomic-focused trade, and extra.
The malting course of itself is extra concerned and complicated than most understand—like brewing, it’s extra than simply pushing buttons on a machine and taking no matter comes out the opposite aspect. Simpson discusses the distinctive methods by which they’ve designed and constructed their malthouse to perform sure targets. He celebrates the artwork and craft of grasp maltsters as they make course of choices that depend upon crop 12 months or variations in terroir, or they mix smaller batches of specialty roast malts for higher consistency.
In each brewing custom, substances influence the event of beer types, and that’s true whether or not the locale is Germany, Belgium, the UK, or the US. Right here, Simpson talks in regards to the ways in which the distinctive flavors inherent in British malts have led to British beer tasting the way in which it does, and the way brewers all over the place can use that in their very own artistic brewing pursuits.
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