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DMS in British lager malt varies from brewery to brewery. Some brewers do not like it at all, whilst others seek levels up to 100ppb. Pale Ale Malt Ideally, only the best pale ale malts should be used in high gravity all-malt pale ales, particularly if the beer is to be bottled and is to maintain lasting brilliance and stability in storage. 5 per cent, and at least 35–45°L. The initial drying heat on the kiln is 55°–65°C, which ensures that the amylases survive. 0 EBC°. Also, curing at 103°C prevents the formation of the DMS precursor from s-methyl-methionine, and so DMS is not found in pale ale malts.

Amber malt has a nutty, fruity flavour, and is available in diastatic and non-diastatic forms. Brown Malt This malt is made from mild malt, but is roasted from 50–170°C to produce colours ranging up to 400 EBC°. It has a nutty, caramel flavour and is used to provide nuances in some bitter and mild beers, and in some special bottled ones. Table 4 Pale malts Chocolate Malt As the name suggests, chocolate malt is a medium-brown chocolate colour of 900–1100 EBC°. 7 per cent nitrogen and 5 per cent moisture.

It is thought to have originated in Mesopotamia, ‘the land between the rivers’, the Tigris and Euphrates, at least 7,000 years ago. In the first great civilization, Sumeria, maltsters and brewers were held in high esteem. Their beer was made from mashed bread that was strained and left to ferment by the inoculation of wild yeast. The resultant brew was flavoured with spices and dates, and sweetened with wild honey; it was considered to have had medicinal properties. The brewers had their own guild, and had certain obligations to the temples and the Gods.

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