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MBAA TQ http://dx.doi.org/10.1094/TQ-52-4-0930-01  |  VIEW ARTICLE
Specialty Malt: A Summary

Mark Sammartino. MBAA Technical Director.

Abstract
This paper is a review of the basic principles and processes utilized by maltsters in the creation of various specialty malt types. Barley is grown all over the world, but the traditional regions used to create brewing malts—England, Germany, Belgium, and North America—have unique environments, barley selection, and malting techniques. These differences play into the various methods available to the maltster to create a broad array of malt types. This review breaks the malt types discussed into four categories: conventional, roasted, stewed, and other. Although not fully comprehensive, this summary provides a basis for understanding the characteristics of these various malts and what they offer the brewer.