This malt is much darker than Munich malt, 17° to 21° Lovibond. It is kilned at a higher temperature, therefore it has less enzymatic power. It cannot convert a mash on its own. The aroma of this malt can be described as supercharged malt. - BYO
This malt is much darker than Munich malt, 17° to 21° Lovibond. It is kilned at a higher temperature, therefore it has less enzymatic power. It cannot convert a mash on its own. The aroma of this malt can be described as supercharged malt. - BYO
Some breweries package their beer in bottles or cans for retail sale. Some breweries produce kegs of beer, to be sold on draft at taverns and restaurants, or at the brewery's own tap room. Brewpubs combine brewing operations with full-service restaurants. Commercially licensed breweries use one or several of these methods to sell their products.
Some breweries package their beer in bottles or cans for retail sale. Some breweries produce kegs of beer, to be sold on draft at taverns and restaurants, or at the brewery's own tap room. Brewpubs combine brewing operations with full-service restaurants. Commercially licensed breweries use one or several of these methods to sell their products.
