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More Information...
Publisher: Brewers Publications, 2014.
Soft Cover, 300 pages, 6x9.
Item #1753
***Release Date: December 7, 2014. Add your email to the Notification List above, and we'll let you know as soon as the book is available.
Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the mashing process. This book is of value to all brewers, of all experience levels, who wish to learn more about mash chemistry, optimizing utilization, and the role of malt as the backbone of beer.
About the Author:
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.
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