Chemistry of Beer - Unit 4 - Malting and Kilning

[@matiasd5216]

Great video. You don't always see that much books into a library when searchin for videos about beer.

[@9thbloodandfire508]

Reasons to make malt: - Produce and activate enzymes (some enzymes are existing already in barley like ß-amylase, some are not and have to be built like a-amylase) - cell wall modification to make starch accessible to enzymes

[@richardwyss223]

Simply brilliant!

[@bilgemonster1]

Great video!!! Thanks!

[@nuruendris3332]

I'm glad you share it with us

[@salixbabli4637]

I would strongly recommend against consuming short-chain carbohydrates (sugars, esp. fructose) with beer

[@lynnspann1196]

Excellent and very concise.

[@northindian344]

Excellent video 👌

[@eugeniuspirantel1086]

Thanks for the info about 2- and 6-row barley! But Maillard is pronounced as "My-yar".

[@jimieatsworld]

My-yard.

[@matthewludivico1714]

great lecture

[@jovancremins8508]

Can you do a video explaining why akuma is the strongest video game character

[@michaelluciano1980]

Lol

[@TheAlgomalo]

May-lard? Try again, Prof. Maillard is a French name and should be properly pronounced like My-yard.

[@eugeniuspirantel1086]

The last 'd' is not pronounced. But you are mostly right.

[@nuruendris3332]

I'm glad you share it with us