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Episode 042: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts
Published 7 years, 3 months ago
Description
Cassie Liscomb and Bob Hansen of Briess Malt & Ingredients Co. explain the various methods of production of caramel malts, as well as some fast/easy/affordable sensory methods for evaluating caramel malts in the brewery for QA and R&D.
Links:
- MBAA TQ: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts
- Master Brewers Mobile App
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