viernes, 26 de noviembre de 2010


Making Malt:
Making Malt at home:


• Malt Liquor

Malt liquor Malt liquor is a North American term referring to a type of beer with high alcohol content. In legal statutes, the term often includes any alcoholic beverage above or equal to 5% alcohol by volume made with malted barley. In common parlance, however, it is used for high-alcohol beers made with ingredients and processes resembling those in American-style lager. Malt liquor is distinguished from other beers of high alcohol content in that the brewing process is seen by many critics as targeting high alcohol content and economy rather than quality. However, this label is subject to the viewpoint of the brewer, as there are indeed examples of brews containing high-quality, expensive ingredients that brewers have chosen to label as "malt liquors".

Malt liquor is a strong lager in which sugar, corn or other adjuncts are added to the malted barley to boost the alcoholic strength. These beers tend to be mildly hopped (that is, they are not very bitter).

Brewing and legal definitions
Malt liquor is typically straw to pale amber in color. While typical beer and malt liquor are both made primarily from barley, water, and hops, malt liquors tend to make much greater use of inexpensive adjuncts such as corn, rice, or dextrose. Use of these adjuncts, along with the addition of special enzymes, results in a higher percentage of alcohol than that which is typical for beer. Higher alcohol versions, sometimes called "High Gravity" or just "HG", may contain fusel alcohol, which gives off solvent- or fuel-like aromas and flavors.
The apparently confusing and inconsistent use of the term 'malt liquor' has to do with the vagaries of American alcoholic beverage regulations, which can vary from state to state. In some states, "malt liquor" refers to any alcoholic beverage made by fermenting grain and water; in these states a non-alcoholic beer may also be called a non-alcoholic or non-intoxicating malt liquor. In some states, products labeled 'beer' must fall below a certain alcohol content, and beers that exceed the mark must be labeled as 'malt liquor'. While ordinary beers in the United States average around 5% alcohol by volume, malt liquors typically range from 6% up to 9% alcohol by volume. A typical legal definition is Colorado’s Rev. Stat. ss. 12-47-103(19), which provides that:

"Malt Liquors" includes beer and shall be construed to mean any beverage obtained by the alcoholic fermentation of any infusion or decoction of barley, malt, hops or any other similar products, or any combination thereof, in water containing more than three and two-tenths percent of alcohol by weight.

• Malta (soft drink)

Malta, young beer, or wheat soda is a type of soft drink. It is a carbonated malt beverage, meaning it is brewed from barley, hops, and water much like beer; corn and caramel color may also be added. However, Malta is non-alcoholic, and is consumed in the same way as soda or cola in its original carbonated form, and to some extent, iced tea in non-carbonated form. In other words, Malta is actually a beer that has not been fermented. Most scholars and historians believe that Malta is the direct ancestor of all soft drinks. It is similar in color tostout (dark brown) but is very sweet, generally described as tasting like molasses. Unlike beer, ice is often added to Malta when consumed. A popular way Latin Americans sometimes drink Malta is by mixing it with condensed or evaporated milk.

Nowadays, most Malta is brewed in the Caribbean and can be purchased in areas with substantial Caribbean populations. Aside from the islands of the Caribbean, Malta is also popular in Caribbean coastal areas such as Panama, Colombia, and Venezuela and countries that share a Caribbean coast. Malta is brewed worldwide, and is popular in many parts of Africa like Nigeria, Chad, Ghana, Cameroon, and in the Indian Ocean. This beverage is also popular in several parts of Europe, especially Germany. Malta Guinness is brewed under license internationally.

Malta originated in Germany, as Malzbier ("malt beer"), a malty dark beer whose fermentation was interrupted at approximately 2% ABV, leaving quite a lot of residual sugars in the finished beer. Up to the 1950s, Malzbier was considered a fortifying food for nursing mothers, recovering patients, the elderly etc. Malzbier in its native form was finally superseded during the 1960s by its modern form, formulated from water, glucose syrup, malt extract and hops extract, which had been on the market since the latter half of the 19th century, notably in Denmark. Such formulated drinks are to be called Malztrunk ("malt beverage") according to German law, since they aren't fermented. In colloquial use, Malzbier has nevertheless remained, along with other nicknames such as Kinderbier ("children's beer"). Some native Malzbiere can still be enjoyed in Germany, notably in Cologne, where the taps of breweries Malzmühle and Sion sell it alongside their traditional Kölsch. Many German breweries have a Malta in their range, sometimes produced under licence (for example Vitamalz).

Malta is also occasionally called "champagne cola" by some brands. However, there is a separate type of drink with this name, having a flavor and consistency more akin to cream soda. Despite this appellation, neither drink is a champagne or a cola.

Due to its distinctive color, Malta is sometimes known as black brewed beer.

Malta is high in B vitamins. Some breweries, like Albani Brewery of Denmark, fortify their non-alcoholic Malta beverages with Vitamin B complex. Albani Brewery claims on their website to have been the first brewery to create non-alcoholic malt beverages in 1859

• Malt Granules

Malt granules are from malt produced granules, dried liquid wort, which is used for beverages and food. Malt granules are solving in water and for different ranges of applications processes.


Wort can be produced in the brewery and in another step processing to malt granules. Solving the granules can get the earlier condition of wort without losing aroma-compounds. For manufacturing dried original wort from liquid original wort for use for the manufacture of brewed beverages, characterised by granulation to dry the liquid original wort by the fluid bed technique so that dried original wort is present in the form of granulate.


Malt granules can used in fermentation plants for the brewing or destilling industry or for soft-drink bottlers as well.


  • Functional beverage
  • Malt beverages with different flavors (e.g. Malta (soft drink))
  • Energy-Drinks (with malt-sugar)
  • Milk (e.g. Malted milk)
  • Non-alcoholic beer (0,0% alcohol)
  • Addition to capacity


The advantage for said method for the production of granulates is that no loss of quality in the wort occurs during suitable temperature changes during the drying. The granulate can thus be coated with one or several further coatings, in particular with further flavourings. Above all flavourings can be encapsulated within the dried wort, such that the above is not lost on storage and possible transport.

Malt categories

Barley is the most commonly malted grain in part because of its high diastatic power or enzyme content. Also very important is the retention of the grain's husk even after threshing, unlike the bare seeds of threshed wheat or rye. This protects the growing acrospire (developing plant embryo) from damage during malting, which can easily lead to mold growth. It also allows the mash of converted grain to create a filter bed during lautering (see brewing). Other grains may be malted, especially wheat.

Malt is often divided into two categories by brewers: base malts and specialty malts. Base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts. Specialty malts have little diastatic power; they are used to provide flavor, color, or "body" (viscosity) to the finished beer. Caramelor crystal malts are specialty malts that have been subjected to heat treatment that converts their starches to sugars non-enzymatically. Within these categories are a variety of types distinguished largely by the kilning temperature (see mash ingredients). In addition, malts are distinguished by the two major species of barley used for malting, two-row and six-row.

A new encapsulating technology permits the production of malt granules. Malt granules are the dried liquid extract from malt used in the brewing or distilling process.


Cereal & Malt Extracts has been producing Malt and Barley products for its clients in the food and pharmaceutical industries in South Africa since 1945. Independently owned, Cereal & Malt has an excellent reputation for prompt and professional service. No matter how large or small your requirements, we welcome your enquiry.    

We select and process top quality raw materials to meet our clients’ stringent specifications. The varied characteristics of Malt offers a wide range of flavour profiles, colours and value-added nutritional capabilities.
Malt has a unique, universally acceptable flavour, which enhances and compliments many foods. Breakfast cereals, biscuits and snack foods use malt to enhance flavour and colour. The softening of "beany" flavours enhances soya based foods. Chocolate confectionary and malted hot beverages benefit from malt's natural malty and nutty flavour.
High in nutritional value due to the high number of natural components, malt is a high energy source. Malt contains carbohydrates, proteins, B group vitamins, amino acids and trace elements. Completely additive free the product has no known allergenic reactions.
The wide range of natural sugars, such as glucose, maltose, maltotriose, high sugars and dextrins means that malt can be used as an alternative sweetener. This makes it a healthy and natural choice.
Diastastic enzymes released during the malting process are responsible for diverse benefits in baked goods such as better flow, flavour, colour and tolerance during make-up.

miércoles, 10 de noviembre de 2010


Malting is a process applied to cereal grains, in which the grains are made to germinate by soaking in water and are then quickly halted from germinating further by drying with hot air. Malting grains develops the enzymes that are required to modify the grain's starches into sugars including monosaccharides such as glucose or fructose, and disaccharides such as sucrose or maltose. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms which can be utilized by yeast. Malted grain is used to make malt beer, malt whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, and some baked goods, such asmalt loaf. Malted barley is often a label-listed ingredient in blended flours typically used for yeast breads, and a form of it specially selected for higher protein is typically used in the manufacture of many common baked goods.
The term "malt" refers to several products of the process:
·         The grains to which this process has been applied, for example malted barley;
·         The sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals;
·         A product based on malted milk, similar to a malted milkshake.
Whisky or beer made from malted barley or rye is also called malt, as in Alfred Edward Housman's aphorism "malt does more than [John] Milton can, to justify God's ways to Man."