Kilning
50-85st.C
Progresive and controlled drying of the malt (+ day)
Objective: to stop germination and grain modification as well as inhibit the enzymatic activities. The grain is dried to develop its aroma and colour.
Progresive and controlled drying of the malt (+ day)
Objective: to stop germination and grain modification as well as inhibit the enzymatic activities. The grain is dried to develop its aroma and colour.
MALTHOUSE
NEVER FAR AWAY FROM YOU .
