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:
- MBAA TQ: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts
- Master Brewers Mobile App