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Malting is the process of converting barley or other cereal grains into malt for use in brewing, distilling, or foods, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of 8 to 12 centimetres (3 to 4 + 1 ⁄ 2 inches) depth.
The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. Various grains are used for malting, most often barley , sorghum , wheat or rye . Several types of equipment can be used to produce the malt.
The brew is a renamed version of Shiner Fröst, and was released as the new spring seasonal in 2011. [15] Fröst – Shiner Fröst uses two-row malted barley, malted wheat, and Munich malt for a full-bodied flavor. Hallertau Tradition and Spalter select hops contribute to the aroma.
In the United States, the term "malt beverage" may be used by trade associations of groups of beer wholesalers (e.g. Tennessee Malt Beverages Association) for the sake of a professional image by using brewing craft related terms, for political or legal reasons, or to avoid potential negative connotations that may be associated with beer in a region.
Modern brewing predominantly uses malted barley for its enzymatic power, but ancient Babylonian recipes indicate that, without the ability to malt grain in a controlled fashion, baked bread was simply soaked in water [citation needed]. Malted barley dried at a sufficiently low temperature contains enzymes such as amylase, which convert starch ...
Craft malting, also called micro-malting, [1] is an agricultural practice of creating malting barley in relatively small quantities for craft beer. [2] One guide says that craft malt must include 50% locally sourced grain, [3] the figure endorsed by a trade industry group. [4]
In all grain brewing the wort is made by making a mash from crushed malted barley (or alternative grain adjuncts such as unmalted barley, wheat, oats, corn or rye) and hot water. This requires a vessel known as a mash tun , which is often insulated, or can be done in a single brewing vessel if the homebrewer is using the BIAB method.
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort.
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