In the final episode of The Fab Four series, Martin sits down with Ben Saward and Simon Whittington from Muntons to explore the malt that shapes every beer we drink. They break down the malting process of steeping, germination, and kilning, and explain the differences between base malts, specialty malts, roasted malts, and adjuncts. The conversation dives into brewing science, malt extract, consistency, kernel size, modification, and how malt affects everything from lagers to hazy IPAs. Ben ...
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In the final episode of The Fab Four series, Martin sits down with Ben Saward and Simon Whittington from Muntons to explore the malt that shapes every beer we drink. They break down the malting process of steeping, germination, and kilning, and explain the differences between base malts, specialty malts, roasted malts, and adjuncts. The conversation dives into brewing science, malt extract, consistency, kernel size, modification, and how malt affects everything from lagers to hazy IPAs. Ben ...
The Fab Four: Hops With Will Rogers from Charles Faram
The Beer Rep Chats With
43 minutes
4 months ago
The Fab Four: Hops With Will Rogers from Charles Faram
Part one of a four part mini series from The Beer Rep Chats With called The Fab Four, exploring hops, malt, water, and yeast. In this episode Martin speaks with Will Rogers from Charles Faram about the history and sustainability of British hops. They discuss the unique qualities of British hops, the changing demand in the beer market, and the innovative breeding programs aimed at developing new hop varieties. Will shares insights into the challenges faced by hop growers, the importance of sus...
The Beer Rep Chats With
In the final episode of The Fab Four series, Martin sits down with Ben Saward and Simon Whittington from Muntons to explore the malt that shapes every beer we drink. They break down the malting process of steeping, germination, and kilning, and explain the differences between base malts, specialty malts, roasted malts, and adjuncts. The conversation dives into brewing science, malt extract, consistency, kernel size, modification, and how malt affects everything from lagers to hazy IPAs. Ben ...
