Malt is the main raw material of beer and the flesh and blood of beer. The malt is crushed, saccharified and filtered, turning into clear wort. Wort contains a large amount of maltose, peptides, amino acids and other nutrients, which provide sufficient nutrients for beer yeast. Yeast ferments in wort, producing alcohol, a reaction that is the basis of beer's biochemistry. Different malt varieties cause great changes in the composition of wort, providing yeast with vastly different growth environments, thus resulting in beers with different flavors.
To obtain malt, you first need barley with uniform grains. We sprinkle some water on mature barley and give it a suitable temperature, and the barley will grow and germinate. The germination process of barley revives the internal enzyme system and provides the basis for maltose saccharification. But one thing to say is that the process of turning barley into barley malt will increase the cost of raw materials by 50% or more.
Then some people may ask why malt is required, why not just barley? To explain this problem, let's first talk about an important part of beer brewing-malt saccharification. Maltosaccharification is to crush the malt and then soak it in hot water. The enzymes present in the malt hydrolyze the starch into maltose so that the yeast can eat it, otherwise the yeast will not eat it. After germination, the barley stops growing after being roasted and becomes malt, the raw material for brewing wine.
The impact of protein on craft beer quality
Protein is one of the main components of malt, and its content and type affect the flavor, foam, palatability, etc. of craft beer. The soluble gluten protein in malt has an adverse effect on the turbidity of craft beer, so the white beer we see (Fujia White) will be somewhat turbid, and this is the reason.
