Download - Episode 042: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts

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Master Brewers Podcast

Science

Episode 042: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts

2019-02-25

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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