Malt is topic most take without any consideration—a commodity that’s usually fungible and infrequently ignored. However for Troubadour Maltings’ Chris Schooley, it’s a topic of infinite fascination {and professional} obsession. On this deep dive into the topic, Schooley expounds on the worth of occupied with malt past extract numbers, explores the historical past of malt and why sure malt types are what they’re in the present day, defines nice malting grain whereas discussing new developments within the agriculture that has helped craft maltsters produce higher uncooked supplies, and extra. Within the brewhouse and within the malt home, consistency could also be overrated, however high quality will not be—the malting course of and position of the maltster is so as to add worth to the agriculture and the brewing course of, because the energy in malt will not be intrinsic… somebody has to unlock it. However the issues that basically make a distinction in malt high quality is probably not the stuff you suspect, and as specialty malts get darker, sure issue like freshness play a bigger position within the taste of the top beer. It’s an interesting episode for anybody who has each contemplated why and the way malt does what it does within the brewing course of…
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