Making beer: Malting barley is a cereal rich in starch, but which does not ferment naturally when it is in the presence of yeast (unlike the sugar contained in apples or grapes). It is therefore necessary to obtain a must, by subjecting the barley to several successive transformations.
- Malting: The barley grains are soaked and germinated, then dried (kilning), heated and crushed. This operation gives the malt.
- Brewing and hopping: The malt ob...
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