Publisher's Synopsis
"Malt and Malting" by Henry Stopes is an exhaustive treatise exploring the historical, scientific, and practical aspects of malt production. This comprehensive work delves into the intricacies of malting, an essential process in the creation of beer and other malted beverages. Stopes meticulously examines the history of malting, tracing its evolution and significance across different cultures and eras.
The book provides detailed insights into the scientific principles underlying the malting process, explaining the biochemical changes that occur during germination and kilning. It also offers practical guidance on the techniques and equipment used in malting, making it a valuable resource for brewers, agriculturalists, and anyone interested in the science and history of food production. This book is a fascinating exploration of an ancient craft and its enduring importance in the modern world.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
