Abstract
Some brewers make malt for their own use. This gives them a good sense of the proper price for malt and for the quality of malt that commercial maltsters should deliver from the current crop. But, by making less than all the malt they need, they assure that their own malting capacity always operates near full capacity. The vast bulk of the world’s malt is made by independent malting companies.
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© 2001 Springer Science+Business Media New York
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Lewis, M.J., Young, T.W. (2001). Malting technology: malt, specialized malts and non-malt adjuncts. In: Brewing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0729-1_10
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DOI: https://doi.org/10.1007/978-1-4615-0729-1_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-306-47274-9
Online ISBN: 978-1-4615-0729-1
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