1. British Guild of Beer Writers 2012
Malting: Sustainable and Innovative
Dr. 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 alcohol
Poor
Conscious Sub-Conscious

3. Flavour Descriptors for Malt
Descriptor Terms included Descriptor Terms included
CEREAL Malty, Biscuity TOFFEE Toffee, vanilla
Malted drink (Horlicks,
Ovaltine), Cereal, Hay, CARAMEL Caramel, cream soda
Husky, Pastry, Rusks,
COFFEE Bitter, coffee
Ryvita, Malt loaf
SWEET Honey, Sweet CHOCOLATE Dark chocolate
BURNT Burnt, Toast, Roast TREACLE Treacle toffee / syrup
NUTTY 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, Sour
SOLVENT / 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
270
EBC 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 300
Colour (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

14. World Population - Billions
4.5
4.0
3.5
3.0
2.5
2.0
1.5
1.0
0.5
0.0
Asia Africa Europe North South Oceania
America America

15. Asia
1.4
1.2
1.0
0.8
Billions
0.6
0.4
0.2
0.0

16. Cutting the
ENVIRONMENTAL
IMPACT
of the Malting Supply Chain

17. Can We Cope With Global Warming?
The equivalent of a
55 mile car journey
We MUST reduce our BUT That equates to a
carbon emissions to Population is staggering 75%
20bn tonnes to keep predicted to grow reduction in
the 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

18. Water resources in
England and Wales
-current state and future
pressures
“When we take
population density into
account ..... we actually
have less water per
person in South East
England than ........
Morocco and Egypt!”