The Ultimate Book of Craft Beer: A Compendium of the World's Best Brews by Melissa Cole

Author:Melissa Cole [Cole, Melissa]
Language: eng
Format: epub
ISBN: 9781784884895
Google: SV8nEAAAQBAJ
Published: 2021-10-14T17:22:55+00:00

More About Malt and Why It Matters

It’s so refreshing to see beers with proper malt flavours come back into vogue. It seems craft beer is exiting its years of brewberty, after everyone has had their flirtation with loud, obnoxious but somehow attractive triple IPAs, had a few weird nights with some face-changing sours and comfort-drunk five blueberry jam cronut chocolate stouts in a row like they’ve just had a bad break-up and are now looking for dependable beers that are balanced and soothing. Beer you want to drink for life.

Tortured comparisons to teenage and adult life aside, the story of malt and how it came to be so integral to beer-making literally starts before the dawn of civilisation… in fact, without grains there might not even be civilisation.

Ever-increasing amounts of archaeological evidence shows that where there were pockets of grain-growing country, people would settle down from their nomadic lifestyle to tend to the crops. From there, folks had to start working out a way to live together and not whack each other over the head with a club every time there was a small disagreement.

In fact, it’s highly likely that we are predisposed, or in fact genetically coded, to like alcohol. When we were still swinging about in trees, fallen fermenting fruit would have been a powerful enticement to head to the ground. Rotting (i.e. fermenting) fruit has a much stronger aroma, is easier to digest and is a readily available source of calories, giving you the jump on the competition in terms of food and energy.

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