Episode 042: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts
Master Brewers Podcast - Un podcast de Master Brewers Association of the Americas (MBAA) - Les lundis
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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 Sponsored By:WSM Law: Proximity Malt: ABS: Hopsteiner:
