Master Brewers Podcast
Episode 042: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts
- Autor: Vários
- Narrador: Vários
- Editora: Podcast
- Duração: 0:24:03
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Sinopse
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
