Recommended Reading:
Basic
- Bickham, Scott & Piatz, Steve. BJCP Beer Exam Study Guide. Malt & Adjuncts.
- Palmer, John (2006). How to Brew. Pages (29-36, 119-132, 267-276). Boulder, CO: Brewers Publications. Note: If you have a different revision the reading is equivalent to Chapters 3, 12 and Appendix B – which are the topics malt extract, barley & adjuncts and beer color.
Intermediate
- Mallet, John (2014). Malt: A Practical Guide from Field to Brewhouse. Brewers Publications.
Overview
The goal for this course should be to provide an overview of the different grains and the malting process, flavors associated with various malts, beer styles and impact malt choice plays on finished product. Additional conversations such as the characteristics of base malts and specialty malt, the impact of the boil on different malts, Caramel vs. Crystal malts, malt bill balance, malt appropriateness, and when to choose a de-bittered malt are encouraged.
Malt and grain types that should be covered include base, kilned, Crystal / Caramel, roasted, special processed (i.e. peat, wood smoked, acidulated, etc.), non-barley, and adjuncts. Be sure to discuss the malting process, the color, flavor and aromas each malt or grain imparts to the beer, beer styles that each malt could be used for, proper descriptors / terminology, characteristic levels (primary, secondary, tertiary) and intensity levels (high, medium, low) when describing.
If possible samples of fresh malt samples should be distributed to the participants while discussing aromas, flavor, appearance, and textures. Be sure to also compare and contrast of the different malts to help reinforce the experience. Malt extracts should also be a part of the discussion. The making and sharing of malt teas with the participants is also encouraged. Methods for creating them can be found here AHA Tasting Malt with Grain Teas or here Briess Hot Steep Method.