11/11/2021
WHAT IS MALTING?
Malt: là sản phẩm được tạo ra sau quá trình ngũ cốc (lúa mạch, bắp, …) được ngâm để nẩy mầm và sấy khô
Green malt: là sản phẩm được tạo ra sau quá trình ngũ cốc (lúa mạch, bắp, …) được ngâm để nẩy mầm và CHƯA ĐƯỢC sấy khô
Malting: là quá trình tạo ra malt
Before it can be used, barley has to be malted – steeped in large steel water vessels for two to three days. During this time the grain becomes soft and sticky and starts to germinate. Small sprouts grow from the kernels, enzymes are released and the starch in the grain is converted into maltose (a kind of sugar). Next, the grains are spread out on the malting floor to germinate; they’re turned regularly to prevent overheating. A handful of distilleries still turn the germinating malt manually by using a wooden spade (shiel) or a motorized device resembling a small lawn mower. Germination takes about a week, during which the “green malt” becomes saturated with natural sugar that will produce alcohol during distillation. Because this traditional process is quite labor intensive, nowadays it is largely mechanized and centralized. The majority of the barley comes from large commerical malting plants in Scotland that use centrifuges for the malting process.
