The study of barley and malt is a specialized area, and limited sources of literature are dedicated to this topic. Malt, the first title in the new ASBC series Practical Brewing Science, provides a comprehensive overview of the underlying scientific and technical principles of malt and its substantial impact on beer quality-from the grain in the field to the beer on the table.
Drawing on more than 30 years of experience, Xiang S. Yin bridges the fundamentals of research on malt through a synthesis of previous and current literature. Readers will learn about the most recent advances in scientific research on malt and malting and the impact on brewing processes and yeast fermentation, as well as beer quality, flavor, and stability. Much of the information is from original research conducted in the author’s own industrial setting.
Yin uses simple terms to describe the fundamentals of biochemistry, microbiology, and sensory science and makes connections between the science and real-world applications. Two chapters detail the microbiological aspects of malt, and one chapter explores sprouted grains and their broader application in food and beverage production. Yin also discusses the engineering principles of malting and discusses how new technology will advance innovation and sustainability in the industry. These discussions are supplemented by 168 figures, 70 tables, and more than 420 reference citations.
Watch for other books in the ASBC series Practical Brewing Science, an initiative to provide readers with updated understanding and knowledge in various disciplines associated with the science of beer. In Malt and the forthcoming books in the series, the contents are presented mainly as concepts and principles, but original references are included where applicable.
Malt offers something for everyone, whether the reader is a student, a researcher, a maltster, a brewer, or simply a beer lover.