British Guild of Beer Writers 2012

Malting: Sustainable and Innovative

Dr. Nigel Davies – Manufacturing & Technical Director

Poor

Good

Dri

nkab

ilit

y

Conscious Sub-Conscious

Gastric emptying

FreshnessClarity

Sweet

High alcohol

Bitter

Polyphenols

Sour

Positive Branding

Homeostasis

FoamTemperature

Belief

Carbonation

Ambience

Genetics

Cholecystokinin

DesireExcitabilityAftertas

te

Gender

Nationality

How does Malt impact the drinking experience ?

Descriptor Terms included

CEREAL Malty, BiscuityMalted drink (Horlicks, Ovaltine), Cereal, Hay, Husky, Pastry, Rusks, Ryvita, Malt loaf

SWEET Honey, Sweet

BURNT Burnt, Toast, Roast

NUTTY Chestnut, Peanut, Walnut, Brazil nut

GREEN Beany, Cauliflower, Grainy, Grassy, Bean sprouts, Uncooked

SULPHURY Cooked vegetables, DMS, sulphidic, sulphitic, parsnips

SOLVENT / WET

Cardboard, Chlorine, Earthy, emulsion paint, muddy, papery, mouldy

Descriptor Terms included

TOFFEE Toffee, vanilla

CARAMEL Caramel, cream soda

COFFEE Bitter, coffee

CHOCOLATE Dark chocolate

TREACLE Treacle toffee / syrup

SMOKY Bonfire, wood ash

PHENOLIC Spicy, medicinal, cloves

FRUITY Raspberries, Strawberries, Currants, Raisins, Jam, Fruit cake

BITTER Bitter, Sour

ASTRINGENT Mouth puckering, drying

Flavour Descriptors for Malt

0 25 50 75 100

105 110 115 120 125

Roasting time

(minutes)

Samples and data courtesy of Chris Booer, Campden-BRi

Roasting Time & Colour Development

2 4 14 140 1200

1500 1600 1400 1000 600

Which Sample is the Darkest?Does Your Eye Agree With the Lab?

0 20 40 60 80100

120140

160180

200220

240260

0

100

200

300

400

500

600

700

800

900

1000

220

230

240

250

260

270

280

290

300Colour Extract

Time (Minutes)

EBC

Col

our

Extr

act L

°/kg

Extract Declines With Greater Roasting Time

Should you use a Dark Crystal or a Pale Chocolate?

94% correlation

Relationship of Redness to EBC Colour

Beware: Colour Quality is Hidden!

Coghe, Adriaenssens, Leonard, Delvaux, JASBC 2004

<3K 3-10K 10-30K 30-50K 50-100K >50K0

10

20

30

40

50

60

70

80

0

50

100

150

200

250

300

350

400Caramel MaltCrystal MaltRoasted Malt

Molecule Size

Colo

ur (E

BC U

nits

)

Colo

ur (E

BC U

nits

)

Colour Molecule Size Differs with Malt Type

• FLAVOUR• COLOUR• EXCITEMENT• PRODUCT INTEGRITY• BRAND DIFFERENTIATION• MUCH MORE TO BE EXPLOITED AND

UNDERSTOOD

Speciality Malts in Beers

World Population - Billions

AsiaAfri

ca

Europe

North Americ

a

South

America

Oceania

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

ChinaIndia

Philippines

Indonesia

Vietnam

Thailand

South

Korea

Mya

nmar

Malays

ia

Taiwan

Sri La

nka

Cambodia

Singa

pore-1.0

199999999.0

399999999.0

599999999.0

799999999.0

999999999.0

1199999999.0

1399999999.0

Asia

Cutting the

of the Malting Supply Chain

ENVIRONMENTAL IMPACT

Can We Cope With Global Warming?

We MUST reduce our carbon emissions to 20bn tonnes to keep the temperature rise under 2°C by 2050.

Otherwise living conditions suffer

BUTPopulation is

predicted to grow to 10bn by 2050 resulting in 80bn tonnes average

carbon

That equates to a staggering 75%

reduction in emissions to just

5.5kg C/person/day

The equivalent of a 55 mile car journey

Or Air con for 2 offices for 1 day

WE WILL NOW REACH THIS

LEVEL BY 2024

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!”