The Craft Maltsters' Handbook

The industrial process of germination-which converts hard, insoluble cereals into friable, extractable grains for subsequent use as a food source for humans or yeast – is called malting. The Craft Maltsters’ Handbook provides an in-depth understanding of the technical and scientific meanings of words and phrases used in malting and is an up-to-date reference on the many types of malts used in brewing and distilling today. The rise in craft micro-malting is a nod to the 19th century men and women who provided the malt for brewing/distilling and part of the growing trend of taking back an art from large multinational corporations who have come to dominate much of agriculture and manufacturing.

Author Biography

Dave Thomas. Dave is Brewer Emeritus at Dostal Alley Brewpub in Central City, Colorado; Executive Brewing Consultant for several companies and a print journalist for The Brewer and Distiller International (London, England). During 32 years at Coors Brewing Co., Dave was R&D Director and Traveling Brewmaster in Korea, England, Golden, Memphis and Shenandoah breweries and malthouses. He has written two books. The first, “Of Mines & Beer!” relates the history of 19th century Colorado breweries. His second book, “The Craft Maltsters Handbook”, was written to capture much of Dave’s malting experience for the 100+ startup craft maltsters in North America.