Fresh barley undergoes a process called malting, in which the kernel is steeped in water and allowed to partially germinate. This softens the kernel and develops the natural enzymes that will break down the raw starch in the grain into sugar. This process is stopped by heating the barley malt in a kiln.
Brewing Features - Full Pints September 1, 2003 - Randy Mosher
I was talking to one of our newer brew club members a few weeks ago. He and his pals have been brewing like crazy fools (in the good sense), and they’ve really been trying to upgrade their beers in terms of recipes and techniques. For the most part, they’re making headway. But a taste of... View Article
Brewing Features - Full Pints The Magic of Yeast March 1, 2003 - Julie Johnson Bradford
If yeast didn’t exist, Douglas Adams would have had to invent it. Among a host of imaginary species, the author of The Hitchhiker’s Guide to the Galaxy created the babelfish, a creature that feeds on the soundwaves of one language and excretes the soundwaves of a different language. The interplanetary traveler slips a tiny babelfish... View Article