#liquid malt extracts

[maltextract123]

Why Choose Malt Extract Powder and Malt Milk Foods

You must wonder why you have malt when you can have other juices and milk. Malt extract and malt milk foods are two of the most versatile and nutritious food sources available today. For centuries, people have been consuming malt products, and they have become increasingly popular due to their numerous health benefits.

This blog will explore the many advantages of malt extract and milk foods and how they can be incorporated into our daily lives. If you want to know more, then keep reading.

Benefits of Malt Extract Powder

First, let's talk about malt extract powder in India. Malt extract powder is crucial in producing many food and beverage products, including bread, beer, and whiskey. It provides a rich, malty flavour and helps enhance these products' nutritional value. One of the best things about malt extract powder is its versatility. It can be used in a variety of different recipes, from sweet to savoury, and it adds a unique flavour and texture to any dish. Choosing good malt extract suppliers is important to get the best quality in India.

Another popular product that uses malt extract is malt milk foods. Malt milk foods offer a convenient and versatile food source for kids and adults. These products are available in various forms, including malted milkshakes, milk candy bars, and milk powder. Now you don’t have to worry about your children being picky eaters as even candy bars are becoming healthier. They are rich in nutrients and provide a great energy source, making them an excellent alternative to processed and unhealthy snacks often consumed on the go!

Health benefits of Barley malt

When finding barley malt suppliers, choosing a supplier that understands the importance of quality is important. Barley malt is an essential ingredient in the production of malted milk foods. It provides your body with a much-needed energy boost and keeps you active. You can have it as a drink or you can incorporate it into your meals; you choose. It is rich in nutrients and safe for all age groups.

Incorporating malt extract and malt milk foods into our daily lives

Incorporating malt extract and milk foods into our daily lives is easy, and many ways exist. One popular way is to use malt extract powder in your cooking and baking. It adds a unique flavour and texture to bread, cookies, and cakes. Another way to incorporate malted milk foods into your diet is to enjoy a malted milkshake or to sprinkle malted milk powder on your cereal or oatmeal in the morning.

Conclusion

Malt extract and malt milk foods are two of the most versatile and nutritious food sources available today. They offer many health benefits and can be incorporated into our daily lives in many ways. Whether you're looking for a convenient and healthy snack or an ingredient to add flavour and texture to your cooking, malt extract and malt milk foods are perfect. So, explore the many possibilities of these amazing products today!   For more information about: malt extract suppliers Please visit at https://www.mahalaxmimaltextract.com/

[littlehollyleaf]

And the latest vintage baking adventure is

ANADAMA BREAD 🍞 😋

I've actually made this bread before - there's a recipe in one of my bread specific cookery books. It was a while ago though, and clearly didn't stand out as I don't remember it much (though I do recall finding it tasty enough). I'm pretty sure that version was fiddlier however, with long on the counter kneading and shaping - Dylan's tells you to simply knead IN THE BOWL and only roughly shape the loaf. So I was curious to see how the crumb would turn out just doing it that way.

Answer: it turns out great 👍

Unlike Dylan, who talks in his intro here about not being a fan of making yeasted bread as a whole, I really really do love it. So I've got a decent amount of experience at this point. Meaning I actually have some basis of comparison for this recipe. And it compares VERY FAVOURABLY! Softer than I'm used to in my homemade bread, which may be more because it asks for plain flour not bread flour as opposed to the difference in kneading, but that suits the sweeter flavour of this one to my usual breads I think.

Delicious with butter and cheese - but I suspect it will be HEAVENLY with jam and/or nut butter 😋 And since I'm out of jam atm, seems like a perfect excuse to shop for more... FOR SCIENCE...

[blueiscoool]

An Unbroken 1,700-year-old Roman Egg Found in England

A three-dimensional scan of a 1,700-year-old egg discovered at a Roman site in England reveals that, eggs-traordinarily, it still has the remains of a yolk and egg white inside.

It's thought to be the only time a centuries-old chicken egg found with its insides preserved.

"We were absolutely blown away when we saw the contents in there, as we might have expected them to have leached out," Edward Biddulph, a senior project manager at the private company Oxford Archaeology, told BBC News.

The egg was one of four found several years ago during an archaeological excavation of a Roman-era site in the central English town of Aylesbury, about 20 miles (30 kilometers) east of Oxford. Three of the fragile eggs fractured as they were unearthed, releasing a "potent stench," but the fourth remained intact.

Now, the surviving egg has been scanned at the University of Kent with microscopic computed tomography (micro-CT), in which many X-ray scans are compiled digitally to make a virtual 3D model. "It produced an amazing image that indicated that the egg, apart from being intact — which is incredible enough — also retained its liquid inside, presumably deriving from the yolk, albumen etc," as well as an air bubble, Biddulph said.

Roman eggs

The eggs were found in a waterlogged pit at the Aylesbury site, which was being excavated by Oxford Archaeology ahead of a housing development. The archaeologists found evidence of habitation there dating back to the Neolithic period, and the pit dated from the third century A.D., when England was a part of the Roman Empire.

According to a statement from Oxford Archaeology, the pit was first used for malting grain and brewing ale, but it was later filled with water and became a place where passersby could throw in coins and other items as offerings to the gods for good luck.

Organic objects usually rot away when exposed to oxygen, but here many were preserved by the waterlogged soil. As well as the eggs, which seem to have been an offering of some sort, the pit contained a wooden basket, leather shoes, and wooden vessels and tools.

Although Roman-era eggshells have been found before — often in graves, where eggs were thought to be suitable offerings — this seems to be the first time a complete Roman-era egg has been found in Britain. The only other Roman-era egg to survive intact was found in the hand of a dead infant buried near the Vatican, according to The History Blog. But it contained no liquids; archaeologists think it represented rebirth after the premature death of the baby.

The Oxford Archaeology statement noted that the Romans often ascribed symbolic meanings to eggs; they were associated with the gods Mithras and Mercury and had connotations of fertility and rebirth.

The intact egg from Aylesbury was taken to the Natural History Museum in London, where experts were consulted about how to conserve it without breaking it. Senior bird curator Douglas Russell told BBC News that the museum had a collection of mummified bird eggs excavated from the catacombs of sacred animals in Egypt that might be older.

"However, this is the oldest unintentionally preserved avian egg I have ever seen," he said. "That makes it fascinating."

The egg is now back at a museum in Aylesbury, where archaeologists are trying to work out how to extract the contents without breaking the shell.

By Tom Metcalfe.

[scotianostra]

Kirkliston, Wet Lothian

I have pics of the historic parish church, with 17th century graves in the cemetery, I will however cover all the history of Kirkliston in this post.

Kirkliston was designated a Conservation Area in 1977. The conservation area all lies south of the main crossroads and Main Street. It focuses on the Parish Church, The Square and the High Street but also stretches south down to encompass the remote manse and the little group of buildings at Breastmill.

The Parish of Kirkliston was originally called Liston, recorded in various forms, between 1163 and 1218. The form Temple Liston was first used about 1298 by an English chronicler undoubtedly because the Knights Templars possessed the central part of the parish, or the Barony of Liston. The Templars were suppressed in 1312 and their lands were given to the Knights Hospitalliers, the Order of the Knights of St John. If you recall I posted about Torphicen a few years ago where the Hospitalliers were based, it is around 10 miles from Kirkliston.

In 1893 the Privy Council ordered the closure of the Old Kirkyard (except for widows or widowers whose spouses had already been interred) because the ground was “Contrary to decency” and a new cemetery was opened at the East end of the Glebe.

During the early part of the 19th century, around 1830, Kirkliston had two visits from grave robbers, who dug up freshly buried corpses to sell to the anatomy schools. In 1818 the resurrectionists carried off the bodies of a young widow who died in childbirth and a widow over 80 years of age. The Kirk Session made extensive enquiries and offered a reward of 20 guineas for information which would lead to the arrest of the robbers to no avail.  The Session built a watch-house at the east gate of the kirkyard and the vigilance of the parishioners prevented any further robberies taking place You will see the watch-house in my pics to come.

Several Kirkliston witch trials are recorded. The most notable witch of Kirkliston Parish was Euphame McCalzean, daughter of Lord Cliftonhall. In July 1591 she appeared before the High Court in Edinburgh charged with crimes varying from common witchcraft to conspiring against the life of King James VI. Euphame was one of nine principals, five men and four women – at ‘the conjuring of cats’ whereby the witches claimed to have raised a great storm on 1st august 1590 that nearly wrecked the ship in which James VI and his bride Anne of Denmark were coming to Scotland from Oslo. Euphame was sentenced to be burned alive on the Castle Hill in Edinburgh. This was the most severe sentence ever pronounced by the court. Ordinarily condemned felons were strangled by the common hangman before being committed to the flames. She endured her fate with obstinancy to the last. Extracts from the Linlithgow Presbytery records show there were Kirkliston witches in the 1650’s. (The height of witch hunting was during the first half of the 1600’s. The crime of Witchcraft was abolished in Scotland in 1736.

From 1969 to 2001 the west side of Kirkliston was the site of the Drambuie Liqueur Factory providing employment for up to 150 workers, men and women, in  peak periods. There had also been a whisky distiller in the south of the town since 1795, which in later years became a malt factory. Both were demolished for housing. (The history of the Kirkliston Distillers are stories in themselves).

According to family tradition the recipe for the world famous liqueur was given to the ancestors of the Mackinnon directors by Prince Chares Edward Stuart for their loyalty during the Jacobite Rising in 1745. While their allegiance cannot be doubted it is however possible that the Mackinnon’s were entrusted with the secret recipe because of their skills in measuring liquids. The production of Drambuie (Drambuidhe = yellow drink) began commercially in 1903 when Malcolm Mackinnon &Son established a business at 9 Union Street, Edinburgh.

The Drambuie and Kirkliston Pipe Band was formed around the close of WWII, but went out of existence some 15 years later. A new band was formed in 1990 and a sponsorship arrangement was made with the Drambuie Liqueur Co. Ltd involving an input of around £40,000 which ensured a good beginning for the Drambuie Kirkliston Pipe Band which played at many events, festivals and processions. (Drambuie limited provided the group with one of the pipe band world’s best sponsorships, with the band supplied with two kilts and various combinations of uniforms. The band travelled extensively to raise awareness of the Drambuie brand around the world. It lost its sponsorship in 2005 when the Drambuie company withdrew sponsorship of the band after experiencing financial challenges and redeveloped its marketing and sponsorship programs. The band chose to disband rather than search for other funding. It had been set to start its first season in grade 1 after being officially upgraded. www.pipesdrums.com)

[agp]

hey if youre on turtle island or still tuesday and feel like trying a quick silly browser game you should check out tradle. (i think it updates at midnight based on time zones?) todays is real fun i prommy.

you get five guesses to figure out a country from its export data, and after each guess they tell you how far away you are and what direction the county youre looking for is. i know it sounds like a ridiculous challenge but this one has a bunch of easy hints and giveaways that are accessible to your average westerner

if its wednesday by now or you want to see the data presented differently check out this silly economy under the cut (bolded 'spoilers' ig)

total export value: 371b (usd)

gold: 86.7b (23%}

packaged meds: 48.5b (13%)

vaccines, blood, cultures, etc: 40.3b (11%)

base metal watches: 15.2b (4%)

nitrogen heterocyclic compounds: 14.2b (4%)

jewlery: 9.35b (2.5%)

precious metal watches: 8.97b (2.5%)

orthopedic appliances: 7.02b (2%)

hormones: 3.38b

coffee: 3.36b

electricity: 3.19b

medical instruments: 3.09b

machinery w indv functions: 3.04b

platinum: 2.54b

chemical analysis instruments: 2.27b

nucleic acids: 2.17b

valves: 2.17b

silver: 2.01b

electric motors: 1.78b

scented mixtures: 1.72b

sulfonamides: 1.71b

diamonds: 1.64b

planes, helicopters, and spacecraft: 1.63b

beauty products: 1.58b

other heating machinery: 1.43b

flavored water: 1.43b

gas turbines: 1.38b

low voltage protection eq: 1.34b

gas and liquid flow measuring inst: 1.3b

carboxyamide compounds: 1.26b

other measuring instruments: 1.24b

air pumps: 1.16b

motor vehicles, parts, and acc: 1.14b

petroleum gas: 1.12b

electrical transformers: 1.11b

aluminum plating: 1.07b

other plastic products: 1.01b

metal working machine parts: 988m

vitamins: 965m

polyamides: 963m

washing and bottling machines: 925m

chocolate: 887m

oxygen amino compounds: 885m

integrated circuits: 884m

iron fasteners: 881m

paintings: 873m

transmissions: 855m

special pharmaceuticals: 837m

insulated wire: 828m

electrical power accessories: 826m

plastic lids: 818m

cheese: 800m

antibiotics: 797m

liquid pumps: 797m

cars: 789m

ink: 752m

non mechanical removal machinery: 737m

trunks and cases: 734m

centrifuges: 730m

interchangeable tool parts: 728m

high voltage protection eq: 705m

hand saws: 693m

other edible preparations: 680m

electric heaters: 679m

electrical control boards: 672m

polyacetals: 664m

plastic pipes: 636m

electric soldering equipment: 616m

precious metal compounds: 608m

industrial fatty acids, oils, and alcohols: 608m

hot rolled iron bars: 590m

self propelled rail transport: 582m

refined petroleum: 577m

hydrazine or hydroxylamine derivatives: 565m

precious stones: 563m

rubber working machinery: 561m

unpackaged meds: 557m

other iron products: 553m

precious metal scraps 550m

computers: 545m

surveying equipment: 523m

other plastic sheetings: 519m

metal finishing machines: 516m

scrap copper: 514m

semiconductor devices: 511m

raw plastic sheeting: 494m

documents or title and stamps: 490m

rolled tobacco: 487m

malt extract: 469m

other electrical machinery: 467m

other paper machinery: 450m

oxygen heterocyclic compounds: 441m

non knit mens suits: 441m

synthetic coloring matter: 436m

locomotive parts: 432m

non knit womens suits: 428m

iron structures: 424m

leather footwear: 421m

industrial printers: 415m

lifting machinery: 415m

scrap iron: 412m

therapeutic appliances: 410m

office machine parts: 410m

other clocks and watches: 405m

metal molds: 403m

other furniture: 403m

glaziers putty: 377m

liquid dispersing machines: 376m

knitting machine accessories: 370m

other small iron pipes: 369m

broadcasting equipment: 367m

aircraft parts: 363m

industrial food prep machinery: 362m

glues: 357m

pesticides: 349m

oscilloscopes: 344m

raw aluminum: 344m

knit sweaters: 339m

optical fibers and bundles: 334m

excavation machinery: 332m

non iron/steel slag ash and residue: 319m

carboxylic acids: 315m

xray equipment: 315m

electric motor parts: 315m

watch straps: 313m

tanks and armoured vehicles: 310m

forging machines: 309m

cleaning products: 306m

metalworking transfer machines: 298m

animal food: 294m

combustion engines: 282m

engine parts: 271m

electric generating sets: 254m

scrap aluminum: 249m

laboratory reagents: 249m

perfumes: 244m

other rubber products: 241m

photo lab equipment: 240m

wheat: 236m

lubricating products: 234m

printed circuit boards: 233m

aluminum bars: 230m

explosive ammunition: 230m

brooms: 224m

lcds: 223m

refrigerators: 223m

motorcycles and cycles: 221m

large construction vehicles: 221m

coal briquettes: 221m

corn: 220m

aluminum cans: 219m

textile footwear: 217m

thermostats: 207m

coffee and tea extracts: 206m

other aluminum products: 204m

ball bearings: 203m

knives: 199m

machines for additive mnf: 195m

raw iron bars: 187m

delivery trucks: 185m

milling stones: 176m

aluminum foil: 170m

collectors items: 169m

soybean oil: 169m

wood fiberboard: 166m

other stainless steel bars: 164m

sculptures: 160m

cutting blades: 159m

baked goods: 150m

navigation equipment: 146m

hydrometers: 137m

watch cases and parts: 134m

laboratory ceramic wear: 134m

wood carpentry: 124m

mirrors and lenses: 117m

[zurich-snows]

Walking with Nandita

By Moyra Davey

Here was the soup. It was a plain gravy soup. There was nothing to stir the fancy in that. One could have seen through the transparent liquid any pattern that there might have been on the plate itself. But there was no pattern. The plate was plain. —Virginia Woolf, “A Room of One’s Own” (1929)

New York City, 157th Street

I am trying to think “language or hunger,” but I inevitably supplant hunger with eating, not eating, and shitting, all of which differ from hunger. Hunger is abstract, and my mind goes to things that are concrete.

Alejandra Pizarnik’s Diarios are pure poetry. I made the rounds of Paris bookstores till I found a single copy of the beautiful José Corti paperback with Pizarnik’s face on it. She is pulling a book off a high shelf and staring back at the camera, at us. I kept this book on a skinny Chippendale bookcase next to my bed with the cover facing out for several years so that I might meet her soulful gaze daily. I read a hundred pages or so before standing the book up like that. I was blown away by the diaries, but they are also inescapably dark. For Pizarnik, suicide was not a question of if but when, and she wrote about it almost daily, as though death was her little friend. She envied Virginia Woolf.

Hungry, thirsty, in need of stimulants, Pizarnik’s appetites and cravings were outsized. She hated herself after lunch and dinner, and wrote: “To not eat I must be happy. And I cannot be happy if I am fat.”

In my bones I understand Pizarnik’s tautology, but my mind needs to metabolize it over and over. I memorize it; it slips away.

Here is Alison Strayer’s lovely spin (Pizarnik’s idea somewhat teased out): “to write, driven by inspiration, you have to be thin and fleet, and to be thin and fleet you have to write, driven by inspiration. A conundrum.”

In her 1975 film Je tu il elle (I, You, He, She), Chantal Akerman shovels powdered sugar into her mouth while writing lying down—she is composing and revising a very long letter. The entire bag of sugar is ingested, spoonful by spoonful, to fuel the manic, around-the-clock writing. As viewers of her film, we bear witness to what is surely one of the most sustained and inspired moments of self-abuse in the service of avant-garde, materialist cinema.

Conversely, when Virginia Woolf succumbed to periods of so-called madness, the treatment consisted of denying her both language and hunger. She was not permitted to read or write, and she was made to consume excessive quantities of meat and milk. Her intellect was starved, and her naturally thin frame was fattened against her will. According to her great-niece, Emma Woolf, the regimen consisted of: “Four or five pints of milk daily, as well as cutlets, liquid malt extract and beef tea.”

Woolf appears gaunt in some of her photographs. Like many writers, she probably didn’t experience hunger when she was writing. She was prolific, and it is likely that language evacuated bodily hunger for a good portion of her life. Her great-niece has speculated that Woolf was anorexic, but if that’s the case I’d wager only in the sense that she had no appetite. Though who knows. Forced to bulk up, she might have developed a fear of fat.

Woolf wrote about food, most famously in “A Room of One’s Own.” She describes the bland meal served in the dining hall of a women’s college and speculates on the necessary (and there absent) connection between stimulation of the palate and stimulation of the mind. In “Evening over Sussex” she describes the comfort food that awaits her after a long day of travel and walking, and no doubt writing parts of the namesake essay in her head.

In the episode of Ulysses known as “Calypso,” which begins with a very large printed “M,” Leopold Bloom, after his breakfast of grilled kidneys, famously retires to the outhouse where he reads two columns of the newspaper and produces one or two excremental pillars of his own. Evacuated and grateful, he nonetheless envies the writer of the article who was paid “at the rate of one guinea a column.”

American artist Pope.L masticates the Wall Street Journal and allegedly washes it down with milk while sitting atop a toilet perched on a tower.

Canadian poet Elizabeth Smart, living in England, makes a New Year’s resolution list for the year 1945. Below are the first seven items listed:

1) Keep a diary or Daily Notebook. 2) Keep Accounts and never spend more than £20 a month on living (and partly living). 3) Keep the children Prettily dressed always. 4) Keep Everything Clean. 5) Answer all letters within three days. 6) Keep bowels open. 7) Have a baby. [checked] Sebastian 16 April 1945.

Discipline, money/frugality, cleanliness, punctuality, open bowels (which I’m sure Smart meant literally, but I’d also infer an implied wish for writing to flow more readily), and having a baby form the top priorities. Smart had four babies all by the same man, George Barker, who’d never consent to live with her, nor would he let her go, thus keeping her in a decades-long state of unrequited craving and misery.

Writing at the end of her life, in a state of relative isolation, photographer Julia Margaret Cameron was clear about her needs: “I feel it is as necessary to give a hungry heart a letter as a hungry body a slice of bread.”

continued...

[omniumbrewing]

What are the steps of beer brewing process?

Brewing refers to the process of producing beer through the fermentation of malted grains, typically barley, using yeast. It is a combination of art and science that involves various steps, including malting, mashing, lautering, boiling, cooling, fermentation, conditioning, carbonation, filtration and packaging, and maturation.

Malting: The process begins with malting, where barley grains are soaked in water and allowed to germinate. This activates enzymes that convert the starches in the barley into fermentable sugars.

Mashing: The malted barley is then milled and mixed with hot water in a process called mashing. This allows the enzymes in the malt to break down the starches into sugars. The mixture, known as the mash, is held at specific temperatures to promote enzyme activity and sugar extraction.

Lautering: After mashing, lautering involves separating the liquid portion of the mash (known as the wort) from the solid grain material. This is typically done by rinsing the mash with hot water and collecting the wort.

Boiling: The wort is transferred to a kettle where it is boiled. During this process, hops are added to provide bitterness, aroma, and flavor to the beer. The boiling also sterilizes the wort and helps to clarify it by precipitating proteins.

Cooling: Following the boiling process, the wort needs to be rapidly cooled to a temperature suitable for yeast fermentation. This can be achieved using a heat exchanger or by transferring the wort to a fermentation vessel and employing cooling equipment.

Fermentation: Once the wort has been cooled, yeast is added to the fermentation vessel. Yeast consumes the sugars in the wort and produces alcohol, carbon dioxide, and various flavor compounds. Fermentation can take anywhere from a few days to several weeks, depending on the beer style and yeast used.

Conditioning: After primary fermentation, some beers may undergo a secondary fermentation or conditioning phase. This allows the flavors to mellow, and any remaining yeast or sediment to settle. Conditioning can take place in the same fermentation vessel or in a separate vessel.

Carbonation: Carbonation adds the desired level of carbon dioxide to the beer, creating bubbles. Carbonation can be achieved through natural carbonation (where priming sugar is added to the beer before bottling) or forced carbonation (using carbon dioxide gas).

Filtration and Packaging: Before packaging, the beer may undergo filtration to remove any remaining solids or haze. The filtered beer is then packaged into bottles, cans, or kegs, ensuring proper sealing to maintain freshness and prevent oxidation.

Maturation: Some beer styles benefit from a period of maturation, allowing flavors to develop and mellow further. This can take place in the bottle, can, or keg.

[hoppytrailspod]

We, like beer, are uniquely crafted by the friends we made along the way

Years ago there was an article in Zymurgy, the magazine published by the American Homebrewer's Association that has stuck with me since I read it, probably 10 years ago. I've done a quick search but realistically there's no hope of me finding the article in any efficient way. Maybe I'll reach out to the AHA for help finding it, or maybe this will be just one more memory I pull from but never fully revisit.

The gist of the article is that Beer is essentially not made up of what we consider beer ingredients, it's merely water that has been touched and influenced by the other ingredients to make the water better than it was alone. After all, the author's reasoning went, each "ingredient" is only in the water for a short time before it's removed and discarded. The grains are in the boil, as are some bittering hops, then the water or wort is strained off of the grains and the grains are disposed of. The same goes for the hops, and the yeast as well (lees). This is very much unlike any other recipe in which ingredients are all combined together and remain present in the final product, like a cake or other baked goods, or even mashed potatoes.

Certainly the article went more in depth than that, but you get the gist. The final point was that we are like beer in that we rub up against people throughout our lives and so as we go on we are influenced by people and experiences and they create the characteristics of the beer we are at any time in our lives, to strain the metaphor a bit.

As I've been thinking about this article recently, I started to realize this is a great mischaracterization, both of beer and of people as a whole. Beer isn't just touched by ingredients that are then discarded, and people aren't just touched by people and experiences that are later discarded. We are more than that, and so is beer, and understanding this makes the metaphor stronger.

Water, as many articles will attest, is one of the most important factors in creating beer. Depending on where you are, water has different pH levels, mineral contents, etc., because water isn't just water almost ever. Most of the time water looks pretty similar, it's a clear liquid. Most of the time water tastes similar enough that we can all tell it's water. There may be some noticeable differences to taste and aroma, but usually the differences are too small to really be all that detectible to our human sense.

Similarly, when we come into this world, we come with our own unique and particular makeup. We all have unique combinations of physical characteristics, eye color, hair color and type, birthweight, etc., and some of us may have some genetic predispositions for certain medical conditions. But on a quick look we're all identifiable as the same thing, people.

When water is boiled and grains added to make a wort through a process called mashing, there are interactions going on between the water and the grains. Most crucially, fermentable sugars are extracted from the grains into the water, which yeast will later eat and convert to alcohol. The water is not just touched by the grain, the water extracts certain essence from the grain and retains it after the "spent" grain is removed. The water also picks up other characteristics of the grains, which is why there are so many brewing grains to choose from.

The characteristics the grain imparts are influenced significantly by the grains past, the grains experiences before the boil. Factors like the type of grain (is it malted barley, flaked oats, rye, etc.), the malting and roasting or kilning process, and more. All of the things that happen to the grain before the boil determine what the grain will bring to the interaction and to the relationship as a whole.

Then, there are factors that determine what the water takes from the grain as it moves through the process. the length of the boil time, the temperature of steeping and whether a stepped mash process was used. The characteristics of the water also play a role, including the previously mentioned pH, mineral content, and other water characteristics. The water may also leave some traces of some of those minerals behind on the grain after the wort is drained away.

Who the water was, and who the grain was before the interaction, as well as the factors of the interaction itself, determine what each of the ingredients leaves behind with the other, and what each ingredient takes from the other, before they part ways. After the interaction the grains are not merely discarded, and in fact often go on to serve an important purpose of their own unrelated to their contribution to the beer. Many breweries will accumulate their "spent" grains to be donated or sold as livestock feed, or even to be used as a substrate for growing culinary mushrooms. Alternatively, these grains can be composted to feed home or commercial gardens and farms. Sometimes some of the spent grains are used to make breads, cookies or muffins.

Many times in our own lives, we see ourselves as the main character and everyone else as ancillary characters here to provide color to our own stories. But it might be more apt for us to see ourselves as the beer, and everyone in our lives as these other ingredients; ingredients who through their interactions with us, and based on who we each were before and the circumstances of our interaction, leave each other with some of ourselves, and take some of each other away with us, sometimes more and sometimes less, ultimately leaving us each different than we each were before. Those other "ingredients" then go on to have their own fulfilling and purposeful lives even if we never interact with them again.

We can say very similar things about the origins and interactions of hops. Hops provide so much unique character to beer that also depends on their own characteristics prior to their interaction with the beer. The varietal of hops lays the foundation for the hop's potential characteristics, but the final outcome of each cone can be greatly affected by where it is grown, the climate, the mineral content and/or richness of the soil, all factors we generally call the terroir. Are they added as hop cones or pellets? Is it a fresh hop, wet hop, dry hop, or boil only hop application? Was the beer run through the hops in a "hop rocket" after fermentation was complete?

These interaction factors can determine whether the water takes on phenols or terpenes to affect the flavor and aroma, or different levels of alpha acid for bitterness that provides the protective and preservative aspect necessary to prevent degradation and spoiling. These interactions and factors determine how much the hops leave behind. The original IPA (India Pale Ale) was crafted specifically to endure the difficult journey from Europe to the Indies. Brewed with extremely high levels of bitterness (for that time) to preserve the beer from spoiling in the long, hot, humid and turbulent journey, the IPA showcased the protective effects of the bittering of the mighty hops.

In this way hops are like those people in our lives who protect us from harm in a variety of ways. Maybe they are someone who provided us with a the compassion and support that helped us through a difficult time. Maybe they are someone who literally came in and saved the day, pulling us from the outcomes of a negative situation. Or maybe the hops are someone we had a negative interaction with in the past, but from which we grew and learned to protect ourselves in the future. Whatever their origin, and whatever they took from our interaction, they served a preservative effect on our lives.

Yeast are unique creatures that are so essential in the life of any beer or any alcoholic beverage. They are classified as fungi, and there are many, many different kinds both beneficial and very harmful humans. There is one particular variety that we use for beer and bread, although even this one variety has multiple variations with their own unique characteristics. Some yeasts are excellent at just producing alcohol without adding any flavors or aromas of their own, some add significant flavors and aromas. Some can tolerate high alcohol environments, some will die at relatively low alcohol levels. Some are good at doing their work in warmer environments, and some in cold, and some can create interesting and unique results when working in warm weather when they are usually best in cold (see Anchor Brewing's Company's Steam Beer).

The interaction between yeast and what will ultimately become beer is different than the interaction with other ingredients. The yeast doesn't leave something of itself behind so much as it takes what is in the unfermented beer and changes it to something else, forever altering the very nature of the beer itself. Yeast take the sugars in beer and break them apart into alcohol molecules and carbon dioxide molecules. In many modern beers the carbon dioxide is vented out of the fermentation container, sometimes recaptured for other purposes in the brewery, and sometimes not. Sometimes the fermenting beer is sealed into the fermenting vessel so that the CO2 is forced to diffuse into the beer, carbonating it naturally.

After the yeast have done their part, taking something essential to the beer and turning it into something else, the yeast die and fall to the bottom of the fermentation vessel, where they are often discarded when the beer is siphoned off for the next part of its life. Sometimes the yeast come along and can be found in the bottom of your bottle. Most times the spent yeast is, in large enough quantities, used as a cheap protein additive to animal feed. When quantities are smaller, due to small batch sizes, the spent yeast is sometimes simply discarded. These yeasts can often be revived and used again for future batches, and in fact scientists have been able to revive ancient strains of yeast from hundreds and thousands of year old artifacts.

Thinking back, do you have any experiences, or have you had any people in your life, that had a transformative effect on your worldview our outlook as a whole? Have you had that person who gives completely different perspective on a memory or experience, something so radical but after consideration so right, that it completely alters your way of thinking or your understanding of yourself? Most of the time it may be so subtle, and so gradual, that you don't even realize it until later, until looking back you can see the changes that you went through. After all, unless it's a Turbo Yeast that finishes fermenting overnight (leaving a lot of undesirable byproducts in it's wake), yeast take time to do their work and make their changes.

So what's the point of all this? Maybe there's not a point. Maybe it's that if we're the beer, that we don't just bump into people and then go on about our lives, but rather we take something essential from them, and we leave an essential part of us with them; and unlike tea, we don't just take and then discard those that contributed to our characteristics of who we are afterwards.

And you know what? Maybe the point is that we might not even be the beer! Maybe I'm hops, and maybe you're grain, and maybe someone else is the yeast of someone else's beer. Or maybe we're an adjunct grain or some other ingredient like bitter orange or berries or spruce tips. And if we are, that's ok, we don't have to be the beer. We should be happy knowing that we left something behind, something important that changed another person's life to make them better, and then we went on to lead our own unique, important and impactful lives thereafter.

Cheers.

[mycochaos-oldacnt-plzfollownew]

u/wayb223 asked: “Which type of Agar do you prefer and why?”

Mycochaos response:

You should practice different kinds, honestly. Putting your genetics library through different agar over time keeps it healthy and virile, reducing likelihood of senescence. Here are some ones I enjoy:

1L recipes all sterilized for 30-45 (nothing more than 45 for risk of caramelizing sugars, making the agar useless and promoting of unfavorable mycelial characteristics once caramelized) at 15PSI (w/ 10 min venting):

*Basic MEA (Malt extract agar) for 1L (halve for 500mL recipes): 20g agar + 30g tan malt (+ optional 1g nutritional additive)

*Basic grain soak Agar for 1L: boil grains for 45 minutes, drain grains using the liquid drained for your 1L agar liquid contribution. 20g agar for 1L and 1-2g of gypsum

*Stamets MYPA / MYA (Malt Extract, Yeast Agar) -20 grams tan malt (brewers malted barley) per 1L -2 grams nutritional yeast per 1L -20g agar per 1L -1g peptone per 1L

*Stamets PDYA / PDYPA (Potato Dextrose Yeast) Agar: -boil 300g of sliced potatoes for 1 hour, drain that water off into your agar media container, holding back the potaters, a total volume of 1L for this recipe (or half variables for 500mL pours) -10g dextrose (C6H12O6) -20g agar per 1L -2g yeast per 1L -(optional)1g peptone (soy based)

*Stamets/Pollock Dog Food Agar (DFA): - 20g dry dog food (assumedly ground up into powder before being added) -20 g agar -5g malt or glucose

*Stamets Oatmeal, Malt, Yeast enriched agar (OMYA): -80g instant oatmeal -20g agar -10g malt sugar -2g nutritional yeast

[maltextract123]

Understanding the Role of Barley Malt Extract Manufacturers in the Confectionery Industry

Barley malt extract is a versatile ingredient used in various food products, including confectionery items. It is obtained by sprouting and drying barley grains, which are then milled and mixed with water to extract the soluble sugars. Barley malt extract manufacturers play a crucial role in the production of this ingredient, which is a natural sweetener and flavour enhancer.

What is Malt Extract Powder and Confectionery Malt Extract?

Malt extract powder and confectionery malt extract are derived from barley malt extract, which is a natural sweetener made from sprouted barley grains. The process involves germinating the barley grains, drying them, and then grinding them into a fine powder. The powder is then dissolved in water to produce a sweet, amber-coloured liquid known as malt extract.

Benefits of Barley Malt Extract in Confectionery Products

Malt extract powder manufacturers use barley malt extract to enhance the taste, texture, and nutritional value of confectionery products. It is a healthier alternative to refined sugar, as it has a low glycemic index and contains vitamins, minerals, and antioxidants. Barley malt extract is also a natural emulsifier and stabilizer, which helps improve the shelf life and consistency of confectionery items.

Sweetener and Flavor Enhancers

Confectionery malt extract is widely used in the production of baked goods, chocolates, candies, and other sweet treats. It has a unique flavour profile that adds a rich, malty taste to these products, which is preferred by many consumers. Barley malt extract is also a versatile sweetener that can be used in combination with other sugars to achieve the desired sweetness level.

Health Benefits

Malt extract powder manufacturers promote barley malt extract as a healthier alternative to refined sugar in confectionery products. It has a low glycemic index, which means it releases sugar into the bloodstream slowly, preventing spikes in blood sugar levels. Barley malt extract also contains vitamins, minerals, and antioxidants, which provide nutritional value to confectionery items.

Emulsifier and Stabilizer

Barley malt extract is a natural emulsifier and stabilizer, which means it helps blend ingredients and maintain the consistency of confectionery products. It prevents crystallization and improves alt extract manufacturers play a crucial role in the confectionery industrythe texture and mouthfeel of baked goods, chocolates, and candies. Barley malt extract also extends the shelf life of confectionery items by preventing microbial growth and oxidation.

Barley Malt Extract Manufacturers and Production Process

Barley malt extract manufacturers use a variety of techniques to produce malt extract powder and confectionery malt extract. The production process begins with selecting high-quality barley grains and then soaking them in water to initiate the germination process. Once the grains have sprouted, they are dried and then roasted to develop the desired flavour and colour. Finally, the grains are milled and the resulting powder is dissolved in water to produce malt extract.

In conclusion, barley malt extract manufacturers play a crucial role in the confectionery industry by providing a natural sweetener and flavour enhancer that also offers nutritional benefits. Malt extract powder in India is widely used in various confectionery products, such as baked goods, chocolates, candies, and breakfast cereals, to improve the taste, texture, and shelf life of these items.

For more information about: Malt extract powder in India Please visit at https://www.mahalaxmimaltextract.com/

[adityarana1687-blog]

Lactic Acid Market To Reach $5.80 Billion By 2030 | CAGR: 8.0%

The global lactic acid market size is expected to reach USD 5.80 billion by 2030, expanding at a CAGR of 8.0% from 2024 to 2030, according to a new report by Grand View Research, Inc. Growth can be attributed to increasing demand for this product in various end-use industries, including industrial, food & beverages, and pharmaceuticals, especially in emerging economies such as India, China, and Indonesia. Additionally, demand for this product as a feedstock in the production of polylactic acid (PLA) is anticipated to drive the market globally.

Various raw materials used for the production of lactic acid include carbohydrates such as corn, sugarcane, sugar beet, and tapioca. Large share of this product produced globally is obtained through the fermentation process owing to its lower production costs as well as rising consumer awareness regarding sustainable and environmentally friendly products. The production process is commercially mature with a significant number of manufacturers including Corbion, NatureWorks LLC, Galactic, and Henan Jindan Lactic Acid Technology Co., Ltd using it.

The raw materials used for the commercial synthesis of this product include maltose or starch, lactose, sucrose, and glucose. These raw materials are derived from various feedstock such as barley malt, whey, molasses, and beet sugar, which are used to produce lactic acid via microbial fermentation. The cost of raw material is a key factor to be considered in the fermentation process for the commercial production of this product. They may specifically cater to application areas such as industrial, food & beverage, pharmaceuticals, personal care, chemicals, and agrochemical products.

Polylactic acid is predominantly used to manufacture microwaveable containers, including disposable cutlery and food containers. Multiple beneficial properties, such as improved aesthetic appeal, and resistance to grease & oil, among others, is positively influencing the demand for polylactic acid in the formulation of food packaging products across the globe, further triggering the lactic acid demand.

Request a free sample copy or view report summary: Lactic Acid Market Report

Lactic Acid Market Report Highlights

In 2023, sugarcane emerged as dominant raw material segment by contributing over 38.8% revenue share, owing to abundant availability in nature, low cost, and environmentally friendly alternative

PLA is witnessed to constitute a significant application share in the market, owing to the rising usage in the manufacturing of biodegradable & biocompatible products

North America dominated the lactic acid industry and accounted for the largest revenue share of more than 45.2% in 2023 due to the presence of major personal care & cosmetic industry in this region specifically in the U.S.

Lactic Acid Market Segmentation

Grand View Research has segmented the global lactic acid market based on raw material, form, application, and region:

Lactic Acid Raw Material Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

Corn

Sugarcane

Cassava

Yeast Extract

Other Crops

Lactic Acid Form Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

Dry

Liquid

Lactic Acid Application Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

Industrial

Food & Beverages

Beverages

Bakery & Confectionary Products

Dairy Products

Meat Products

Other Food Products

Pharmaceuticals

Personal Care

PLA

Other Applications

Lactic Acid Regional Outlook (Volume, Kilotons; Revenue, USD Billion, 2018 - 2030)

North America

U.S.

Canada

Mexico

Europe

Germany

France

UK

Italy

Spain

The Netherlands

Asia Pacific

China

Japan

Malaysia

India

Indonesia

Philippines

Australia

New Zealand

Central & South America

Brazil

Middle East & Africa

List of Key Players in Lactic Acid Market

BASF SE

Galactic

Musashino Chemical (China) Co., Ltd.

Futerro

Corbion

Dow

TEIJIN LIMITED

NatureWorks LLC

Henan Jindan Lactic Acid Technology Co. Ltd.

thyssenkrupp AG

Cellulac

Jungbunzlauer Suisse AG

Vaishnavi Bio Tech

Danimer Scientific

[brookstonalmanac]

Beer Events 7.17

Events

John Williams granted permission to build a brewhouse in Boston (1716)

Molson began brewing (1786)

Punch magazine founded (1841)

Philip Best died (1869)

Harry Genovar patented an Apparatus for Collecting Dripping from Beer Faucets and Returning Same to Kegs Under Gas Pressure (1894)

Frederick Kluhsmeier patented a Liquid Cooler (1906)

Miller Brewing patented Anactinic Malt Product and Hop Extract Therefor (1962)

Sampson Wilburn patented a Tap Beer Cleaning Installation (1962)

Brewery workers in Ontario, Canada end a 3 week strike for higher wages (1968)

Lars Ehnstrom patented a Method of Continuous Mashing (1973)

Anchor Porter 1st bottled in modern times (1974)

Arthur premiered (1981)

National Minimum Drinking Age Act passed, effectively creating a federal drinking age of 21 by reducing highway funds for any state that doesn't (1984)

Anchor Wheat beer 1st brewed (1984)

Brewery Openings

Orange Brewing (New Jersey; 1902)

Stone City Brewing (Iowa; 1996)

Atwater Block Brewing (Michigan; 1997)

[caller23]

So, I've been wanting to write this recipe for a while. This is the beer that we created to celebrate the release of the "Time For The Show: The Movie" movie release and, as expected, the name of the beer is "Time For The Show: The Movie: The Beer!"

The request was that we make a yam flavored beer. Specifically Yam. If you're not familiar with the difference between Yam and Sweet Potato, let's just say that there is a difference, and it largely has to do with size and genetic verity.

Anyway, I digress. The recipe is a Yam based recipe, so I bought some Yams and did some calculations in the test kitchen. I have a lot of notes about all these tests, but it basically boils down to the equation that one 40-oz can of yams, if used correctly, will raise the alcohol in one gallon of water by 1%. It can also add a very vegetal taste.

Of course, the other half of any Yam recipe has got to be the marshmallow. You can find "Toasted Marshmallow" flavor extract at any of your local homebrew shops. It's a very strong flavor though. I knew it was strong because I had tasted it in vodkas and other mixes before, and it’s always overpowering. Anyway, I didn't want the marshmallow to overpower the beer, so I cut the recommended dose in half. A typical homebrew supply store will sell you a 4-oz bottle of the chemical flavor that is toasted marshmallow. That 4-oz bottle is intended for a typical 5-gallon batch of homebrewed beer. Using only half of the bottle in a 5-gallon batch was definitely enough; maybe still way more than enough.

Beyond going light on the marshmallow flavor, you also must balance it out with something else. This is where the vegetal flavor of the yams comes in again. Because we boil the yams in spring water for an hour, then add that spring water to the wort, we get the last of the sugar in there, but we also get the vegetal flavor from the yams themselves. That vegetal flavor balances the marshmallow flavor in a way that turned out to be way better than I thought it was going to be.

In the end, the beer was bottled and labeled. It was distributed during the Time For The Show: The Movie: The Release Party, and was subsequently consumed by patrons of the fine arts that had the courage to attend the event. I'm still in possession of the final three bottles, and I'll update this post if I drink one and it aged well.

So without further ado, here are the instructions for brewing it:

Ingredients

Malt:

4.0 Lb    Pale DME 30LV or less     https://tinyurl.com/2w8hdsna

2.0 Lb    Gambrinus Honey Malt     https://tinyurl.com/yh5p9e2e

1.0 Lb    Dingman's Belgian Biscuit https://tinyurl.com/3vyfaap4

Hops:

0.5 OZ   Cluster  60 Min. (Add as soon as the wort comes to a boil. Boil for 60 Min.)

2.0 OZ   SAAZ     30 Min. (Add when 30 minutes remain on the boil.)

2.0 OZ   SAAZ     5 Min.   (Add as soon as you remove the boil pot from heat.)

Yeast:

Safale  S-04     Dry Ale Yeast     https://tinyurl.com/469tam49

Water:

2-3 GAL       Spring Water           Any Type

3 GAL          Distilled Water        Any Type

Other Ingredients:

(5)        40-OZ Can Yams in Syrup        Add prior to boil.

2.0 Oz  Toasted Marshmallow Flavor https://tinyurl.com/te3u6ytk

½ Cup  Dextrose (Corn Sugar)            Add prior to bottling

Instructions:

Consult the Ingredients List, seen above, and purchase equivalent ingredients. All of the ingredients can be substituted with similar items. Homebrewing should be fun!

2. Brew the beer by preparing the yam water, mashing the specialty grain, brewing the wort on the stovetop, then fermenting, flavoring, and bottling.

3. Preparing the Yam Water

a. Start by opening all of the canned yams. Drain the liquid contents of the cans in to a container so that it can be used later. A 1-gallon water jug makes a convenient container.

b. Place the physical yams in to a boiling pot. Fill the pot with 2-3 gallons of spring water or any other decent water. Add enough water to cover the yams, and expect to add more later. Boil the yams for at least 1 hour. Add more water if the waterline gets too low.

c. Once the yams have been boiled, strain the yams out and discard them. You can certainly wait for the water to cool before doing so, which makes the process safer. I put a filter over the boil pot and strained the yams out that way, as seen in the following picture.

d. Add the yam syrup that you collected earlier to the remaining water, and use this solution as the base wort. At this point, you should have close to ½ gallon of liquid collected from the cans, and close to 2-gallons of liquid from the water used to boil the yams. You can refrigerate this solution and save it for a couple of days if you don’t plan on brewing today.

e. An additional step that can make things easier is to partition the hops out in to hop-socks. Pre-measuring the hops in to hop-socks makes brewing easier. For this recipe, you will want to prepare 3 hop-socks. One for the Cluster hops, and two other socks with 2oz each of SAAZ hops.

4. Mashing the Specialty Grain

a. On brewing day, prepare a "Handy Masher," or a 3-gallon pot with a tightly controlled temperature, that can mash the grain for one hour. For the handy masher shown, I've found that you should heat your water at least 10°F warmer than your intended mashing temperature. You can spend a lifetime researching the most efficient ways of mashing grain, but if you throw three pounds of grain in a handy masher, pour two gallons of water that is about 170°F on it, close the lid and wait for an hour, drain it in to the boil pot, send another gallon of water across through to wash the grain again, and finally drain that in to the boil pot, you have achieved 90% of the art of brewing beer.

b. When you add the 170°F water to the handy masher, the water will cool rapidly, as it must heat up the handy masher itself. If you have done it correctly, after several minutes you can read the temperature in the center of the handy masher, and it should read something around 155-160°F. You can expect that temperature to drop to as low as 145°F after an hour. Adding some additional hot water can help keep the temperature up during the process. Having a modern electronic thermometer to monitor the temperature is definitely a plus.

c. As mentioned, the grain should steep in the hot water for an hour. After this, use the spigot on the side of the handy masher to drain the water in to your boil-pot. Although you added around 2-gallons of water to the handy masher, don't be surprised to collect only 1-gallon of water on the first drain. Next, close the spigot and add about another gallon of cool spring water. Stir the grain around in the water and make the water as cloudy as possible. Use a cooking spoon, or similar, to dig out grain in the bottom of the handy masher and make sure it is mixed in to the water.

d. Now, drain the water in to the boil pot again. Continue adding more water and draining it in to the boil pot until the water draining from the handy masher is clear. You should have between 2-3 gallons of water in the boil pot at this point, and it should smell delicious already.

5. Brewing the Wort on the Stovetop: a. Your boil pot should have 2-3 gallons of water already. You should expect at least 6-gallons of water total. Make sure your pot is big enough.

b. Place your boil pot on the stove and add the 1-2 gallons of yam water made in the previous step. Turn on the stove and start heating the pot.

c. Add the Dry Malt Extract, slowly, to the boil pot and stir to dissolve. It may take some time to properly dissolve all of the clumps of DME in the boil pot. Keep stirring. Also, be aware that adding 4 pounds of DME to the pot will definitely raise the level of the liquid. Again, be sure that your pot is big enough.

d. Once the DME has fully dissolved, and the temperature of the wort is above 200°F, you can add the first hop addition and start a 60-minute countdown timer. Stir the wort and treat the hop sock as if it were a bag of tea. You may find that hops help to reduce the amount of foam created from the DME addition. Continue keeping the wort as close to boiling as possible. Continue to stir as necessary. Don’t let the pot boil over or you will make a sticky mess!

e. When 30 minutes remain on the countdown timer, add one of the hop socks containing 2-oz of SAAZ hops. Stir and soak the hop sock in the same way you did with the first addition. You should have two hop socks in the boil pot now, and they will remain there until after the boil is done.

f. When the countdown expires, remove the boil pot from the heat and add the final hop sock addition. As the wort is cooling, stir the final hop sock around and treat it as you did the first two. Leave the hop sock in for 5-10 minutes.

g. As the boil pot is cooling, use a slotted spoon and other utensils to remove each of the hop socks. Be sure to squeeze out all of the liquid in the hops, and let it drain back in to the boil pot. Continue cooling the wort. There are several methods for cooling the wort faster. One method is to cover it and let it sit for several hours. Another method is to use copper tubing to run cool water through the wort. Yet another method is to simply add freezing water to the wort. You may add enough nearly-frozen water as necessary to bring the total volume of the wort up to 5-gallons. Only add distilled water to the wort; this helps preserve the water-to-mineral ratio.

h. It is recommended to transfer the wort from the boil pot to a secondary container, and to use grain-filter to filter out fine particles as you conduct the transfer. Transferring the wort through a filter like this also helps to add oxygen to the wort, which is helpful when getting fermentation started. Moving the wort to a large 5-gallon bucket while filtering it, then moving it to the final fermentation vessel is the correct order of operations. Please ensure that both the intermediate bucket and the final fermentation vessel are properly sanitized before the wort comes in contact with it.

i. Remove a small sample of the wort and set aside to measure the specific gravity. Use a hygrometer to make the measurement once the wort is close to the temperature that the hygrometer is rated for (usually 68-70°F). You will take a second specific gravity measurement once the beer is ready to be bottled. The difference between the specific gravity measurements will estimate the amount of alcohol in the beer.

j. Once the wort is in the fermentation vessel, and the temperature is below 80°F, add the yeast packet. Move the vessel around to agitate the solution and ensure that the yeast is wet. Once the wort has been inoculated with yeast, add a water check-valve to close the vessel, and store the vessel in a low temperature area. A modified refrigerator is ideal. Try to store the wort at around 55°F. Do not exceed 80°F.

k. The wort should remain at a low temperature for approximately 15-25 days or whenever fermentation has completely settled. You can expect a lot of foaming during the first few days. It is handy to have a few water check-valves ready to go so you can quickly swap a clean one on to the fermenter when needed. If it is extremely foamy, you might consider using a blow-off tube and a gallon-jug of water. Be prepared for this; sanitation is crucial during and after fermentation, and you don’t want your beer to have an off flavor because you were unprepared for the amount of foaming that would occur. After 2-4 weeks the wort has become beer and you are ready to bottle it.

6.Flavoring and Bottling:

a. Over the last 10-15 days, you should have seen the wort ferment rapidly, then at a slower rate for another 5-10 days. Once fermentation is complete (when it takes a really long time for one bubble to form in the water check-valve), you can finish the job by bottling the beer and allowing it to carbonate. At this point, All of the following equipment MUST be sanitized!

b. At this point in the process, you want to be sure not to disturb the beer too much. Specifically, splashing it around too much may introduce oxygen in to the liquid mixture. You will want a plan where you can transfer the beer, slowly, to a bottling bucket. Using a siphon, and keeping the hose well below the liquid line is advised. Allowing the beer to splash too much at this stage may introduce a slightly flawed flavor.

c. When transferring the beer to a sanitized bottling bucket, allow some beer to move in, then add the 1/2 cup of corn sugar called for in the recipe. Continue transferring the beer and, as the beer fills the bucket, the sugar will quickly dissolve. This allows you to dissolve the priming sugar in to the beer without using a stirring spoon and introducing oxygen. You may add the Toasted Marshmallow extract at any time during this process. The extract will mix in the beer more easily than the sugar will.

d. Once the beer has been transferred to the bottling bucket you may cover it with aluminum or plastic wrap and leave it for up to several hours. Positioning the bottling bucket in its final location and allowing it to rest there also allows fine particles to settle back down in the bottling bucket. When you are ready, use the spigot (and possibly a short section of vinyl tube) to pour beer in to each bottle. Try to be consistent with the amount that you pour in to each bottle.

e. Once the bottles are filled (you should have around 48-50) send them through the bottle capping process. Be sure to sanitize the bottlecaps first by boiling them. Hopefully your bottles were sanitized with a good sanitizing agent like Iodophor or StarSan too!

f. Once each bottle is capped, check each cap individually, and clean any bottle that may have been splashed with beer.

g. Label the bottles with stickers if you like. Allow the beer to rest for about 4 weeks. When you open a bottle, you should hear the sound of a carbonated bottle opening. Chill and serve. Enjoy the flavor of yams and marshmallow while you contemplate your life choices.

[priyanshisingh]

Malt Ingredients Market Projections: Global Industry Analysis and Forecast (2023-2032)

The global demand for Malt Ingredients was valued at USD 26,154.20 Million in 2023 and is expected to reach USD 324,773.09 Million in 2032, growing at a CAGR of 32.30% between 2024 and 2032.

The malt ingredients market involves the production, distribution, and utilization of malt and malt-derived products used primarily in the food and beverage industry. Malt is produced by germinating cereal grains, typically barley, and then drying them in a process called malting. Malt ingredients are crucial in brewing beer, distilling spirits, and producing malt vinegar, malted milk, and various bakery products. The market is driven by the increasing consumption of alcoholic beverages, especially craft beers, and the rising demand for natural and organic food ingredients. Key trends include the development of specialty malts with unique flavors and colors, the use of malt in health and wellness products due to its nutritional benefits, and innovations in malt extraction processes to enhance quality and efficiency. The market faces challenges such as fluctuations in raw material prices and the need for sustainable production practices. Overall, the malt ingredients market is expanding due to its wide range of applications and the growing popularity of malt-based products.

Malt flour, produced by grinding malted grains, is added to dough to improve texture and fermentation, contributing to the rise and softness of the final baked product. The rich, sweet flavor of malt also makes it a popular ingredient in milkshakes, malted milk drinks, and various desserts.

Nutritionally, malt ingredients offer several benefits. They are a good source of essential vitamins and minerals, including B vitamins, iron, and magnesium. Malt is also rich in dietary fiber, which aids in digestion and promotes a feeling of fullness. The presence of antioxidants in malted grains can help reduce oxidative stress and contribute to overall health.

The versatility of malt ingredients extends to their functional properties in food processing. They act as natural preservatives, extending the shelf life of products without the need for artificial additives. The enzymes in malt can improve the texture and volume of baked goods, making them softer and more appealing. Additionally, malted ingredients can enhance the color of food products, providing a natural golden hue that is particularly desirable in baked goods and cereals.

Malt Ingredients Types:

Malted Barley:

Primary ingredient used in brewing and distilling.

Provides enzymes, fermentable sugars, and flavor.

Malted Wheat

Used in brewing wheat beers and in baking for improved dough characteristics.

Contributes to a lighter color and distinct flavor profile.

Malted Rye:

Adds a spicy, robust flavor to beers and spirits.

Often used in specialty breads and rye whiskey production.

Malt Extracts:

Liquid or dried form of malted barley.

Used in baking, brewing, and confectionery for sweetness and flavor enhancement.

Malted Oats:

Adds creaminess and smooth texture to beers and baked goods.

Enhances mouthfeel and body.

Malt Flours:

Finely ground malted grains.

Used in baking to improve texture, flavor, and shelf life of products.

Specialty Malts:

Caramel or crystal malts: Adds sweetness and color to beers.

Roasted malts: Impart deep color and rich, roasted flavors.

Key Players-

Cargill Incorporated

Ireks GmbH

Dohler GmbH

Malteurop Group

Simpsons Malt Limited

Axereal (BOORTMALT NV)

The Soufflet Group

Barmalt India Pvt. Ltd.

Viking Malt Oy

Vivescia Industries SCA

Polttimo Oy

Malt Products Corporation

Muntons Plc.

Crisp Malting Group

Holland Malt B.V.

Malt Ingredients Market Drivers

Increasing Consumption of Alcoholic Beverages:

Growth in the global beer industry, especially the craft beer segment, drives the demand for malt ingredients.

Rising popularity of whiskey, vodka, and other malt-based spirits.

Health and Wellness Trends:

Growing consumer awareness about the nutritional benefits of malt ingredients, including vitamins, minerals, and antioxidants.

Increased use of malt in health supplements, sports drinks, and functional foods.

Natural and Organic Product Demand:

Shift towards natural and organic ingredients in food and beverages.

Consumer preference for clean-label products free from artificial additives and preservatives.

Innovation in Food and Beverage Products:

Development of new and innovative malt-based products, including malted milk, malted vinegar, and specialty malts with unique flavors and colors.

Use of malt ingredients in a wide range of applications, from bakery products to confectionery and dairy.

Expansion of the Baking Industry:

Growing bakery industry increases demand for malt ingredients that improve texture, flavor, and shelf life of baked goods.

Use of malt extracts and flours in artisanal and specialty breads.

Rising Popularity of Gluten-Free Products:

Demand for gluten-free malt ingredients, such as malted rice and sorghum, due to increasing prevalence of gluten intolerance and celiac disease.

Expansion of gluten-free product lines in brewing and baking industries.

Technological Advancements in Malting Processes:

Innovations in malting technology to enhance the quality, efficiency, and sustainability of malt production.

Development of specialized malts with enhanced enzymatic activity and specific flavor profiles.

Growing Demand in Emerging Markets:

Increasing disposable incomes and changing lifestyles in emerging markets, leading to higher consumption of malt-based beverages and foods.

Expansion of brewing and baking industries in regions such as Asia-Pacific and Latin America.

Sustainability and Ethical Sourcing:

Emphasis on sustainable and ethical sourcing of raw materials for malt production.

Adoption of environmentally friendly practices in the malting process to reduce carbon footprint and waste.

More About Report- https://www.credenceresearch.com/report/malt-ingredients-market

Malt Ingredients Market Key Findings of Study

Market Growth:

The malt ingredients market is experiencing steady growth, driven by the increasing consumption of alcoholic beverages, especially craft beer and spirits.

The market is projected to grow at a significant CAGR over the next few years.

Dominant Segment:

Barley remains the dominant source of malt, accounting for the largest share of the market.

Specialty malts are gaining popularity due to their unique flavors and applications in craft brewing and artisanal baking.

Geographical Insights:

North America and Europe are the leading regions in the malt ingredients market, owing to their established brewing and baking industries.

The Asia-Pacific region is emerging as a lucrative market, driven by increasing disposable incomes and growing interest in Western-style beverages and foods.

Health and Wellness Influence:

There is a rising demand for malt ingredients in health-oriented products, including nutritional supplements, sports drinks, and functional foods.

Consumers are increasingly seeking clean-label and natural products, boosting the market for organic and non-GMO malt ingredients.

Technological Advancements:

Innovations in malting technology are enhancing the efficiency and quality of malt production.

Advanced processing techniques are leading to the development of new malt varieties with specific characteristics, such as high enzymatic activity and distinct flavors.

Challenges and Constraints:

Fluctuating prices of raw materials, such as barley, can impact the cost structure of malt ingredients.

Environmental concerns and the need for sustainable production practices pose challenges for the industry.

Application Diversification:

The use of malt ingredients is expanding beyond traditional applications in brewing and baking to include confectionery, dairy products, and snacks.

Malt extracts and flours are increasingly used to enhance the flavor, texture, and nutritional profile of various food products.

Segmentation-

By Type of Malt Ingredients

Malted Barley

Malted Wheat

Malted Rye

Malted Sorghum

Malted Corn

Others

By Form of Malt Ingredients

Malt Extracts

Malt Flour

Malted Barley

Malted Grains

Malt Syrup

Others

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Malt Ingredients Market Size, Share, Trends, Global Demand, Growth and Opportunity Analysis

"Global Malt Ingredients Market document focuses on the efforts toward professional marketers, providing much-needed market research methodologies to the overall marketing processes. This market research report endows with all the crucial information regarding the market which helps to give guidance to a new user to grasp the market intensely. By keeping end users at the centre point, a team of researchers, forecasters, analysts and industry experts work exhaustively to formulate Malt Ingredients market research report. It is the most appropriate, rational and admirable market research report provided with a devotion and comprehension of business needs.

The analysis of market trends and dynamics is based on several factors in the credible Malt Ingredients report. These factors can be listed as; supply and demand, current trends/opportunities/challenges, market segments and sub-segments, technological breakthroughs, market size, value chain and stakeholder analysis, competitive landscape. The research and analysis performed in this industry report assists clients to forecast investment in an emerging market, expansion of market share or success of a new product. Global Malt Ingredients market research report provides a comprehensive study on production capacity, consumption, import and export for all major regions across the world.

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The malt ingredients market is expected to gain market growth in the forecast period of 2022 to 2029. Data Bridge Market Research analyses that the malt ingredients market will project a CAGR of 5.53% for the forecast period of 2022-2029.

Countries Studied:

North America (Argentina, Brazil, Canada, Chile, Colombia, Mexico, Peru, United States, Rest of Americas)

Europe (Austria, Belgium, Denmark, Finland, France, Germany, Italy, Netherlands, Norway, Poland, Russia, Spain, Sweden, Switzerland, United Kingdom, Rest of Europe)

Middle-East and Africa (Egypt, Israel, Qatar, Saudi Arabia, South Africa, United Arab Emirates, Rest of MEA)

Asia-Pacific (Australia, Bangladesh, China, India, Indonesia, Japan, Malaysia, Philippines, Singapore, South Korea, Sri Lanka, Thailand, Taiwan, Rest of Asia-Pacific)

Objectives of the Report

To carefully analyze and forecast the size of the Malt Ingredients market by value and volume.

To estimate the market shares of major segments of the Malt Ingredients

To showcase the development of the Malt Ingredients market in different parts of the world.

To analyze and study micro-markets in terms of their contributions to the Malt Ingredients market, their prospects, and individual growth trends.

To offer precise and useful details about factors affecting the growth of the Malt Ingredients

To provide a meticulous assessment of crucial business strategies used by leading companies operating in the Malt Ingredients market, which include research and development, collaborations, agreements, partnerships, acquisitions, mergers, new developments, and product launches.

Key questions answered

How feasible is Malt Ingredients Market for long-term investment?

What are influencing factors driving the demand for Malt Ingredients near future?

What is the impact analysis of various factors in the Global Malt Ingredients market growth?

What are the recent trends in the regional market and how successful they are?

Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America

Some of the major players operating in the malt ingredients market report are BOORTMALT, Cargill, Incorporated., GrainCorp., Malteurop, The Soufflet Group, Barmalt., Briess Malt & Ingredients, Country Malt Group., Crisp Malt, EDME, IREKS GmbH, AGRARIA, COFCO International, BSG CraftBrewing., Polttimo., Döhler Group, Malt Products Corporation., Muntons plc, Pure Malt Products Ltd, Rahr Corporation., Axéréal, Bairds Malt Limited, Simpsons, and VIVESCIA among others.

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