Always on the quest to gain new perspectives on the brewing process, I decided to pick up a copy of Randy Mosher’s Mastering Homebrew. I really enjoy Randy’s style, he’s a professional graphic designer which gives his content delivery a slightly different approach than the majority of homebrew books on the market.
After completing the malt section of book, it only reaffirmed for me that beer education should be sensory-driven. I felt it was important to sample some of these malts in their raw state in order to have a more complete learning experience.
I mentioned in a previous blog post that I’m working towards my Cicerone certification. What better way to complement my recently acquired malt knowledge than to sign up for a webinar from the Cicerone program. There are tasting samples to partner with the information in the webinar, so it seemed like a win-win.
Books provide so many written descriptors but I’ve found that I retain more knowledge if I utilize additional senses—whether it be smell or taste (or both). This webinar helped provide that extra dimension. I was able to taste the sweetness in the lighter malts versus the bitter, roasty notes of the darker malts.
If I really want to take my malt knowledge to the next level I found a comprehensive book completely dedicated to the subject but at this point in my Cicerone education I’m want to focus on breadth more than depth.