Malting technology : a manual of good practice, Vol.6

This manual updates our knowledge of malt, an essential raw material in the production of beer. It describes not only the traditional approach to malt quality but also the new methods offered by 'expert systems'. Particular attention has been paid to aspects of hygiene and cleaning, in compliance with current food production requirements. The manual gives a good insight into the factors governing the brewing performance of malt and should make a contribution to improving the confidence with which maltsters and brewers can work together.