Many people, when it comes to “malt”, usually imagine beer, because it contains these grains. But these are far from all the possibilities of malt flavor that only exist in the world. Today we will tell you about the malt flavor description, how it is made, as well as about other things that are made from malt.
Malt is obtained in the process of germinating seeds of various cereals. A distinction is made between rye malt obtained from rye seeds and barley malt obtained from barley seeds. As you know, malt flavoring is used not only in bakeries but also in distillery and brewing. During germination, chemical changes occur in the seed, as a result of which diastasis is formed, as well as a set of altered substances. Diastasis formed during germination is valuable in that it dissolves and saccharine starch, resulting in the formation of fermentable sugar ー maltose.
Not so long ago, it was believed that only malt is suitable, which, during germination, didn’t reach the appearance of a leaf. Now it has been proven that diastasis is contained in a much larger amount in malt, upon receipt of which the leaf has grown quite strongly, but this is only when germinated at a low temperature. It is known that light destroys diastasis, and oxygen, on the contrary, is necessary for the formation of this enzyme.
Malt is classified into dry and green malt depending on whether it is fresh or dried. Due to its high taste, rye malt is used for the preparation of rye dough and confectionery. It is added to taste in the first and second courses, desserts, side dishes, salads.
By the way, many are interested in what does malt taste like. In general, flavors can vary (from light to intense and rich) depending on the type of malt. But in general, malt taste can be compared with caramel, because during the roasting of malt, the sugar inside acquires a caramel taste.
In addition, it is a malty beer taste that can have different shades, which gives each type of beer a special taste. For example, caramel, nutty, chocolate, and so on.
To obtain malt, seeds go through two stages: soaking and germination. In the process of soaking, the seeds swell and prepare for germination. Chemical processes begin already at the first stage at the time of seed swelling, resulting in the formation of carbonic acid and diastasis. In the second stage, during germination, the formation of carbonic acid and diastasis are more intense. The germination process can be described as follows: dry matter contained in the seed is spent on respiration and its amount decreases; most of the starch dissolves, resulting in the formation of sugar, glucose, maltose. Some cell walls also dissolve under the action of diastasis. Diastasis is found even in non-germinated grains.
Let’s see what is malt flavor. This can be said to be an extract that is used to add special flavors. The process of producing malt extracts isn’t much different from the initial stage of pure grain brewing and is carried out, in essence, by mashing the grain malt, followed by dehydration of the resulting wort. First, a large mash vat is filled with water and heated to the appropriate temperature. In the production of extracts, less water is used than in traditional brewing, since the subsequent removal of water from the wort requires significant energy consumption. Chopped malt is added to the heated water, after which it is subjected to standard mashing, usually one-stage, where the malt enzymes convert the grain starch into fermentable sugars.
When the mashing is complete, the saccharified malt wort is piped to a filter where the spent grains are completely separated. If a hopped extract is being prepared, the wort is boiled with the hops added step by step. From the filter tanks, the wort is sent to the evaporators, where it is gently dehydrated in a vacuum at a temperature of +45…+60 °C. This is where the process begins to differ from traditional brewing. In evaporators, the wort loses water, acquiring the consistency of a very thick syrup. To obtain a dry extract, one more stage is required: the obtained extract is passed through a centrifuge, where the remaining moisture is removed, and a powdery substance is obtained at the exit.
What does malt powder taste like? Everything is simple here because it tastes like regular malt seeds. It’s just that in this version, the taste would be several times richer, which would allow you to feel those very special notes of caramel and other shades.
The use of malt extracts allows you to skip the most time-consuming and difficult stage of beer production, mashing the malt. Since the malt mashing process in extract brewing can be skipped, the amount of equipment required to brew the beer is greatly reduced. You can make beer from concentrate in a regular kitchen utensil. Be sure to try it!
As you might guess, the malt-derived flavor is used in the preparation of various foods such as bread and other baked goods, beer, and other spirits like liquor.
Malt liquor is a type of beer that differs from its standard variation in strength, texture, and, of course, taste. In addition, there is another more common option ー lager or ale. Since the drink is stronger, its taste is much richer. This liqueur can also be used to make special cocktails.
It is interesting to know that in some states, malt liquor can be called all drinks that consist of grains and water. But also not in all states and countries such drinks are often consumed, alas, they lose a lot and special things. Here we have sorted out all the features of malt, what is malt flavor made of, and other qualities that it possesses. Now you know that there isn’t only a malt beer flavor but other variations of this that we highly recommend trying and comparing in a regular beer flavor. If you would like to try making something with malt yourself, you can buy the malty flavor and create something special. We are sure that you would especially like this lesson, and its result is for sure!
We will post your comment after moderation