The Importance of Proper Malting

Most malts, when they're properly modified, were not pushing very hard towards lipoxygenes synthesis. Pentazans and beta glucans need to be broken down because again, they can form gels and hazes that cannot be treated and pulled out. And making sure we have the right and consistent carbohydrate modification. We don't have alpha, dextrin, starch granules left there that can cause these kinds of turning towards an unclear beer or a beer that is not as flavor stable.