|
The starch
source in a beer provides the fermentable material in a beer. The most
common starch source used in beer is malted grain. Grain is malted by
soaking it in water, allowing it to begin germination, and then drying
the partially germinated grain in a kiln. Malting grain converts
starches in the grain into fermentable sugars. Different roasting times
and temperatures are used to produce different colours of malt from the
same grain. Darker malts will produce darker beers. Almost all beer
includes barley malt as the majority of the starch. This is because of
its fibrous husk. Other malted and unmalted grains (including wheat,
rice, oats, and rye, and less frequently, corn and sorghum) may be
used. The starch source is a key determinant of the character of the
beer. A combination of good grains with some choice hops helps
provide the beer drinker with a truly great tasting and smelling beer.
|
|
|
|
|
Barley
|
Wheat
|
Rice
|
|
|
|
|
|
Oats
|
Rye
|
Corn & Sorghum
|
|
Beer
and Wine Maker 
