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Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
Malting: Sustainable & Innovative part 1 - Dr Nigel Davies
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Malting: Sustainable & Innovative part 1 - Dr Nigel Davies

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  • This suggests where malts have an impact:Freshness: LOX SM very good hereClarity: haze, glucan, starchFoam: proteinSpec malts definitely in the categories of aftertaste, branding, exciting, sweet, biter, gas empt, desire
  • Taste descriptors: explain how malt is tasted/prepared
  • Also what you see is not always what you think you’re getting in terms of colour. Here’s a roasting series
  • Which is the darkest sampleActually it’s not the one that’s most obvious and dramatically shows the differential extraction that doesn’t get out all the colour that seems to be present and indeed some if hidden inside
  • Superimpose extract and this can vary from 280 to 255 for same colour
  • Now known to be more complex depending on what material is being usedCaramel: low MW; Roast: high MW Crystal: in between
  • SummaryFlavour: specification / troubleshooting / repeatable descriptionColour: quality / awareness of impact / consistency of blending / awareness of asking the question carefullyExcite: many possibilities for new flavoursProtection: antioxidationBlend diff: many option for marketing – health, choice, colour, flavourMany opportunities to develop this area much more extensively
  • Transcript

    • 1. British Guild of Beer Writers 2012Malting: Sustainable and InnovativeDr. Nigel Davies – Manufacturing & Technical Director
    • 2. How does Malt impact the drinking experience ?Good Freshness Gastric emptying Clarity Positive Branding Aftertaste Excitability Carbonation Desire Sweet Foam Nationality Temperature Ambience Homeostasis Bitter Gender Cholecystokinin Sour Polyphenols Belief Genetics High alcoholPoor Conscious Sub-Conscious
    • 3. Flavour Descriptors for MaltDescriptor Terms included Descriptor Terms includedCEREAL Malty, Biscuity TOFFEE Toffee, vanilla Malted drink (Horlicks, Ovaltine), Cereal, Hay, CARAMEL Caramel, cream soda Husky, Pastry, Rusks, COFFEE Bitter, coffee Ryvita, Malt loafSWEET Honey, Sweet CHOCOLATE Dark chocolateBURNT Burnt, Toast, Roast TREACLE Treacle toffee / syrupNUTTY Chestnut, Peanut, SMOKY Bonfire, wood ash Walnut, Brazil nut PHENOLIC Spicy, medicinal,GREEN Beany, Cauliflower, cloves Grainy, Grassy, Bean sprouts, Uncooked FRUITY Raspberries, Strawberries,SULPHURY Cooked vegetables, Currants, Raisins, DMS, sulphidic, Jam, Fruit cake sulphitic, parsnips BITTER Bitter, SourSOLVENT / Cardboard, Chlorine,WET Earthy, emulsion paint, ASTRINGENT Mouth puckering, muddy, papery, mouldy drying
    • 4. Roasting Time & Colour Development Roasting 0 25 50 75 100 time(minutes) 105 110 115 120 125 Samples and data courtesy of Chris Booer, Campden-BRi
    • 5. Which Sample is the Darkest?Does Your Eye Agree With the Lab? 2 4 14 140 1200 1500 1600 1400 1000 600
    • 6. Extract Declines With Greater Roasting Time Colour Extract 1000 300 900 290 800 280 700 Extract L°/kg 270EBC Colour 600 500 260 400 250 300 240 200 100 230 0 220 0 20 40 60 80 100 120 140 160 180 200 220 240 260 Time (Minutes)
    • 7. Relationship of Redness to EBC Colour 94% correlation Should you use a Dark Crystal or a Pale Chocolate?
    • 8. Beware: Colour Quality is Hidden!
    • 9. Colour Molecule Size Differs with Malt Type 80 400 Caramel Malt 70 350 Crystal Malt 60 Roasted Malt 300Colour (EBC Units) Colour (EBC Units) 50 250 40 200 30 150 20 100 10 50 0 0 <3K 3-10K 10-30K 30-50K 50-100K >50K Molecule Size Coghe, Adriaenssens, Leonard, Delvaux, JASBC 2004
    • 10. Speciality Malts in Beers• FLAVOUR• COLOUR• EXCITEMENT• PRODUCT INTEGRITY• BRAND DIFFERENTIATION• MUCH MORE TO BE EXPLOITED AND UNDERSTOOD
    • 11. World Population - Billions4.54.03.53.02.52.01.51.00.50.0 Asia Africa Europe North South Oceania America America
    • 12. Asia 1.4 1.2 1.0 0.8Billions 0.6 0.4 0.2 0.0
    • 13. Cutting the ENVIRONMENTAL IMPACT of the Malting Supply Chain
    • 14. Can We Cope With Global Warming? The equivalent of a 55 mile car journeyWe MUST reduce our BUT That equates to acarbon emissions to Population is staggering 75%20bn tonnes to keep predicted to grow reduction inthe temperature rise to 10bn by 2050 emissions to just under 2°C by 2050. resulting in 80bn 5.5kg C/person/day Otherwise living tonnes average conditions suffer carbon WE WILL NOW REACH THIS Or Air con for 2 LEVEL BY 2024 offices for 1 day
    • 15. Water resources inEngland and Wales-current state and futurepressures“When we takepopulation density intoaccount ..... we actuallyhave less water perperson in South EastEngland than ........Morocco and Egypt!”

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