Special malts
In Germany and Europe the most taken cereal to brew beer is barley followed by wheat. But why? Is it only because of the tradition or the German Purity Law of 1516?
First has to be mentioned that tradition always sells good and an old tradition sells better. The second is of economic considerations. It’s evident that every state or country will brew it’s beer with local grown cereals. That means in Europe barley and wheat are used, in Africa sorghum, in Asia rice, in Russia rye, and so on … This way it’s possible to minimize the costs for transport. The third is that barley is best investigated cereal of brewing. Further it is easy to become malt. This script will show how malt is produced with alternative cereals and their
special characteristics, such as chemical composition.
Submitted by nick on 24. November 2009 - 23:59
In Germany and Europe the most taken cereal to brew beer is barley followed by wheat. But why? Is it only because of the tradition or the German Purity Law of 1516?
First has to be mentioned that tradition always sells good and an old tradition sells better. The second is of economic considerations. It’s evident that every state or country will brew it’s beer with local grown cereals. That means in Europe barley and wheat are used, in Africa sorghum, in Asia rice, in Russia rye, and so on … This way it’s possible to minimize the costs for transport. The third is that barley is best investigated cereal of brewing. Further it is easy to become malt. This script will show how malt is produced with alternative cereals and their
special characteristics, such as chemical composition.
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