encourage browning reactions Dark malts develop flavors that range from toasted to caramelized to sharp, astringent, and smoky Brewers have many different kinds of malt to choose from — their names include pale or lager, ale, crystal, amber, brown, caramel, chocolate, and black — and often mix two or more malts in a single brew to obtain a particular combination of flavor, color, and enzyme power Once the malt has been kilned, the dried kernels can be stored for several months until they’re needed, when they’re ground into a coarse powder They’re also made into malt extracts for both commercial and home brewers: the malted barley is soaked in hot water to remove its carbohydrates, enzymes, color, and flavor, and the liquid then concentrated to a syrup or a dry powder (p 679) Brewing Ingredients: Hops Hops are the female flowers, or “cones,” of a Eurasian-American vine, Humulus lupulus, which bear small resin and aromatic oil glands near the base of their floral leaves, or bracts They are an essential flavoring ingredient in beers There are now several dozen brewing varieties, most of them European or European-American hybrids Hops are picked off the plant when mature, dried, sometimes powdered and formed into pellets, and then stored until needed They’re added to the brew liquid at the rate of about 0.5 to 5 grams per quart/liter, with the low figure typical of bland commercial brews, the high figure of flavorful microbrews and traditional Pilsners Four stages in the malting process As the barley kernel germinates, it generates ... pellets, and then stored until needed They’re added to the brew liquid at the rate of about 0.5 to 5 grams per quart/liter, with the low figure typical of bland commercial brews, the high figure of flavorful microbrews and. ..Hops are the female flowers, or “cones,” of a Eurasian-American vine, Humulus lupulus, which bear small resin and aromatic oil glands near the base of their floral leaves, or bracts They are an essential flavoring... ingredient in beers There are now several dozen brewing varieties, most of them European or European-American hybrids Hops are picked off the plant when mature, dried, sometimes powdered and formed into