Malting in the Lab and at Home: The Forgotten Step on the Path to Beer
Malting in the Lab and at Home: The Forgotten Step on the Path to Beer
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DOI：
10.1021/acs.jchemed.0c01279
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发表时间：
2021-03-11
影响因子：
3
通讯作者：
Cash, Kevin J.
中科院分区：
文献类型：
--
作者：
Cash, Kevin J.
酿造科学是一门跨学科课程，许多大学以讲座和实验室形式教授。本课程的实验室部分通常侧重于从大麦麦芽到啤酒的酿造过程。然而，这忽略了麦芽制造过程——这是酿造啤酒的一个重要步骤，尽管这一过程通常是由啤酒厂外的麦芽制造商进行的。在本报告中，我们讨论了适合纳入酿造科学入门课程的麦芽实验室的开发，以帮助学生演示和解释将生大麦转化为麦芽的关键过程。在为期一周的实验中，学生从生大麦（可在市场上买到，适合所有课程规模的规模）开始，并使用小型且廉价的定制设备在家中制作大麦麦芽，以供稍后在课程中使用。该实验适用于学生家庭和公寓的混合课程实验室，课程费用或要求最低，并且可以在任何酿造科学课程中实施，即使是那些主要以讲座为基础的课程。
Brewing science is an interdisciplinary course taught at many universities in both lecture- and lab-based modalities. The laboratory component of this class typically focuses on the brewing process from malted barley to beer. However, this ignores the malting process-an essential step in making beer, although one typically performed by maltsters outside of the brewhouse. In this report we discuss the development of a malting lab that is suitable to incorporate into introductory brewing science courses in order to help students demonstrate and explain the key process of converting raw barley into malt. During this week-long experiment, students start with raw barley (commercially available in scales that work for all course sizes) and, using small scale and inexpensive custom-made equipment, malt the barley at home for later use in the course. This experiment is suitable for hybrid course laboratories in student homes and apartments with minimal course expenses or requirements and can be implemented in any brewing science course-even those that are predominantly lecture-based.