Master Brewers Podcast

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

Feb 25, 2019

24:03

forum

Ask episode

view_agenda

Chapters

auto_awesome

Transcript

info_circle

Episode notes

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

Sponsored By:

WSM Law:
Proximity Malt:
ABS:
Hopsteiner:

Home Top podcasts Popular guests