Marveling at Malts


Marveling at Malts

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.

Mastering Homebrew by Randy Mosher
Mastering Homebrew by Randy Mosher

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.

A selection of malts with a accompanying webinar created by the Cicerone Program.
A selection of malts with an accompanying webinar created by the Cicerone Program.
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