Episode 042

Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts

February 25th, 2019

24 mins 3 secs

Your Host

About this Episode

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: