Malt
Subtitle: a practical guide from field to brewhouse
By: John Mallett
Publisher: Brewers Publications
Published: 2014
Language: eng
Number of pages: 297
ISBN-13: 9781938469121
Subjects: Malt; Brewing
Description: History and chemistry of Maillard reaction products, and the derivation of caramel colors and flavors in the kiln and kettle.
Notes: Includes bibliographical references (pages 249-257) and index.