On food and cooking the science and lore of the kitchen ( PDFDrive ) 1401

encourage browning reactions. Dark malts
develop flavors that range from toasted to
caramelized to sharp, astringent, and smoky.
Brewershavemanydifferentkindsofmaltto
choose from — their names include pale or
lager, ale, crystal, amber, brown, caramel,
chocolate,andblack—andoftenmixtwoor
more malts in a single brew to obtain a
particular combination of flavor, color, and
enzymepower.
Oncethemalthasbeenkilned,thedried
kernelscanbestoredforseveralmonthsuntil
they’reneeded,whenthey’regroundintoa
coarsepowder.They’realsomadeintomalt
extractsforbothcommercialandhome
brewers:themaltedbarleyissoakedinhot
watertoremoveitscarbohydrates,enzymes,
color,andflavor,andtheliquidthen
concentratedtoasyruporadrypowder(p.
679).
BrewingIngredients:Hops


Hopsarethefemaleflowers,or“cones,”ofa
Eurasian-Americanvine,Humuluslupulus,
whichbearsmallresinandaromaticoil
glandsnearthebaseoftheirfloralleaves,or
bracts.Theyareanessentialflavoring
ingredientinbeers.Therearenowseveral
dozenbrewingvarieties,mostofthem
EuropeanorEuropean-Americanhybrids.

Hopsarepickedofftheplantwhenmature,
dried,sometimespowderedandformedinto
pellets,andthenstoreduntilneeded.They’re
addedtothebrewliquidattherateofabout
0.5to5gramsperquart/liter,withthelow
figuretypicalofblandcommercialbrews,the
highfigureofflavorfulmicrobrewsand
traditionalPilsners.

Four stages in the malting process. As the
barley kernel germinates, it generates