| Author: | Christopher Soper | ISBN: | 9781635683745 |
| Publisher: | Page Publishing, Inc. | Publication: | April 4, 2017 |
| Imprint: | Language: | English |
| Author: | Christopher Soper |
| ISBN: | 9781635683745 |
| Publisher: | Page Publishing, Inc. |
| Publication: | April 4, 2017 |
| Imprint: | |
| Language: | English |
“The first thing to brewing beer is understanding there are two different types of barley or malts.
(See definition of Barley & Malts)
First, two row barley, or malt, is what creates the sugar alcohol in beer. In a sense, it’s what you use to make your alcohol stronger. From the proteins that you release from the two row barley.
Four row barely is mainly for flavor. This depends on how roasted at high temperatures and low temperatures, depending on the temperature and how long, gives you a different flavor. A lot of artificial flavors are made this way.”
Excerpt From: Christopher Soper. “Brewmaster & Gluten Free.” iBooks.
“The first thing to brewing beer is understanding there are two different types of barley or malts.
(See definition of Barley & Malts)
First, two row barley, or malt, is what creates the sugar alcohol in beer. In a sense, it’s what you use to make your alcohol stronger. From the proteins that you release from the two row barley.
Four row barely is mainly for flavor. This depends on how roasted at high temperatures and low temperatures, depending on the temperature and how long, gives you a different flavor. A lot of artificial flavors are made this way.”
Excerpt From: Christopher Soper. “Brewmaster & Gluten Free.” iBooks.
