Titlebook: Brewing; Michael J. Lewis,Tom W. Young Book 2001Latest edition Aspen Publishers, Inc. 2001 biochemistry.biology.chemistry.contaminants.fer

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Birgitta Gruvberger,Magnus BruzeBrewers have three concerns when they extract wort from malt in the brewhouse: to produce the extract, to recover it, and to stabilize it.

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https://doi.org/10.1007/978-3-658-05014-6t certainly make beer directly from barley or other grain using enzymes, we would not heat and cool and dry and wet the process as much as we do today; we would shorten fermentation and aging and we would not dilute the bulk product and fill it into tiny, yet heavy packages for distribution! The process would be a good deal more rational.

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Birgitta Gruvberger,Magnus Bruzeers 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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