Name: Giang Thị Thanh Hương

ID: BTFTIU18240
Subject: enzymes and foods fermentation
HOMEWORK 7
List out 3 interesting that you have learrned ?
- In the first place, Lager Malt (Pilsen). It is a crisp, light malt that works well in lagers
and other beers. This is the type of malt that is most often used to make lagers.
"Malty" and "biscuit" are the main tastes. It is made from 2-row types of barley, so it
has less protein and less yield than many 6-row bases. At 85 degrees Celsius, which
is a pretty low temperature, lager malt is cured. This gets rid of almost all of the
grassy taste. Pilsen goes well with specialty malts because it is light and not too
strong. This lets the other flavors stand out.
- Then there's Crystal Malt. It tastes like delicious caramel. Green malt is "stewn" to
make it. Crystal malt is the only malt in which the metabolic conversion of starch to
sugar is nearly complete. The ruby red color of beer comes from crystal malt. If it
makes up too much of the grain, it might have an astringent flavor. Roasted crystal
malt is malt that has been prepared by heating it in a kiln or a particular drum
designed for roasting. The wet malt, sometimes known as green malt, is placed
inside the kiln or roaster. Constant spraying of water is done in order to keep the
level of moisture at a satisfactory level. Because there is no ventilation, the humidity
level is kept at a very high level. It is then heated without ventilation to
temperatures between 64 and 72 degrees Celsius, at which point the contents of the
endosperm begin to liquify and the starch is saccharified by robust alpha- and beta-
amylase activity. The "stewing stage" is also known as this. After that, the malt is
dried at a high temperature of around 140°C–200°C. The "curing stage" is what it's
termed. It darkens the kernels and causes the malt sugars formed during
saccharification to crystallize into hard, unfermentable dextrins after chilling. These
sugars are responsible for the clean, nutty, caramel-like residual sweetness in the
final beer.
- Finally, there's the roasted malt. It's also known as black malt. White Malt is roasted
at a high temperature to make it. This imparts a harsh, caustic flavor as well as a
dark color. Roasting's main goal is to produce unique colors, flavors, and aromas by
inducing intense Maillard reactions, which are chemical reactions between amino
acids and reducing sugars, and high-temperature caramelization of sugars, followed
by polymerization of these newly formed molecular structures to produce brown
pigments. All enzymes generated during malting are totally deactivated by the high
temperatures used during roasting. Sweet stouts and dark beers employ roasted
malt.