the barley malt is then kilned, with the specific temperature defining how dark the eventual malted barley will be — this is what determines whether the finished beer will be light or dark.

Widmann continues in his description where barley was transformed through a complex process into malt, the “food” for the beer-producing yeast ... Architecture of Anheuser-Busch The old malt house and ...

This past summer, exceptionally hot and humid for many, was brutal for the small-scale barley ... malting and beer brewing. “We had really bad conditions last year in New England,” says Andrea Stanley ...

From the first barley drinks fermented in the Fertile Crescent thousands of years ago to the remarkable array of styles brewed today, beer has retained ... from the malt, the wort is separated ...

As a result, any type of whiskey can technically call itself such, even if it’s not crafted from 100-percent malted barley ... malt is an issue that is important to distillers, large and ...

St Albans beer columnist Roger Protz on 'Brewing in Hertfordshire' by Martyn Cornell, which shows the history of brewing in the town.