Materials, Malt, Specialty, Crystal, Caramel, Substitution, Browning, Caramelization
To wrap up on the overarching topic of Barley and Malt, this lecture addresses Specialty Malts. They are used by the brewers to impart various positive attributes of taste and aroma, to their creations. Specialty malts are basically defined as anything that is NOT standard base malt. Learn more about how they are produced and classified, and how they can, and sometimes must, be used to achieve the desired and expected flavor profile of specific styles.
Lecture developed by
Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 20years. He has a B.Sc. in Microbiology- Biochemistry, and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt's/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of online Education and the co-founder and Brewmaster of Braxton Brewing Company.Read more