Boulder, CO • December 16, 2014 – Brewers often call malt the soul of beer. In the fourth installation in Brewers Publications’ Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. Written by John Mallett (Bell’s Brewery, Inc.), Malt provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process.
With primers on history, agricultural development and physiology of the barley kernel, Mallett leads readers through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. Malt is a valuable resource to brewers of all experience levels who wish to learn more about the role of malt as the backbone of beer.
“The book flows like the air moving through drying barley, describing functionality, flavors, fermentability and unfermentables extracted from malt, including how many malty factors can be unintentionally overrepresented in beer,” said Dave Thomas, BeerSleuth LLC and author of The Craft Maltsters’ Handbook in the foreword of the book. “In addition to the malt itself, [Mallett] addresses common concerns related to malt receiving, conveying, storing, weighing and milling. You won’t find this level of fundamental understanding and practicality in any malting theory textbooks.”
Mallett has managed all beer production for award-winning Bell’s Brewery, Inc. in Comstock and 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 Brewers Association, Master Brewers Association of the Americas, 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.
Brewers Publications supports the mission of the Brewers Association by publishing books of enduring value for amateur and professional brewers as well as titles that promote understanding and appreciation of American craft beer. With over 50 titles to choose from, it’s the largest publisher of contemporary and relevant brewing literature for today’s craft brewers, homebrewers and beer enthusiasts.
Malt: A Practical Guide from Field to Brewhouse ISBN: 978-1-938469-12-1 Cover price: $19.95
Contact: Abby Berman (on behalf of the Brewers Association), (646) 695-7044
About the Brewers Association
The Brewers Association is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The Brewers Association (BA) represents more than 70 percent of the brewing industry, and its members make more than 99 percent of the beer brewed in the U.S. The BA organizes events including the World Beer Cup®, Great American Beer Festival®, Craft Brewers Conference & BrewExpo America®, SAVOR℠: An American Craft Beer & Food Experience and American Craft Beer Week®. The BA publishes The New Brewer magazine and its Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers.
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