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Malt a practical guide from field to brewhouse

History and chemistry of Maillard reaction products, and the derivation of caramel colors and flavors in the kiln and kettle.

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Bibliographic Details
Main Author:	Mallett, John, 1964- (Author)
Format:	Books Print Book
Language:	English
Published:	Boulder, Colorado : Brewers Publications, a division of the Brewers Association, [2014]
Subjects:	Malt. Malt liquors.
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Description
Summary:	History and chemistry of Maillard reaction products, and the derivation of caramel colors and flavors in the kiln and kettle.
Item Description:	"Brewing elements series"--Cover.
Physical Description:	xxvi, 297 pages : illustrations ; 23 cm
Bibliography:	Includes bibliographical references (pages 249-257) and index.
ISBN:	9781938469121 1938469127
Author Notes:	John Mallett has managed all beer production for award-winning Bell's Brewery, Inc. in Kalamazoo, Mich. since 2001, leading many of its brands to near cult status among beer enthusiasts. Throughout his 26-year professional brewing career, Mallett has been recognized for his expertise and leadership in brewery technical education and training. He serves on many boards and technical committees, including the Master Brewers Association of the Americas, Brewers Association, Hop Quality Group, and American Malting Barley Association. He has authored more than 40 brewing technical papers and presentations and, since 1995, is a member of the extended faculty of Siebel Institute of Technology. In 2002, Mallett received the Russell Schehrer Award for Innovation in Craft Brewing.