“The first thing to brewing beer is understanding there are two different types of barley or malts.<br />(See definition of Barley & Malts)<br />First, two row barley, or malt, is what creates the sugar alcohol in beer. In a sense, it’s what you use to make your alcohol stronger. From the proteins that you release from the two row barley.<br />Four row barely is mainly for flavor. This depends on how roasted at high temperatures and low temperatures, depending on the temperature and how long, gives you a different flavor. A lot of artificial flavors are made this way.”<br /><br />Excerpt From: Christopher Soper. “Brewmaster & Gluten Free.” iBooks.
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