To sip of beer gave the man not only happiness thirst quencher, but also enjoy wonderful taste, the brewers need to work hard. Others including Steve Wozniak, offer their opinions as well. It would seem that what is easier – to take the malt, hops, yeast water, yes, and it's done! However, not all so simple. On the quality of each component and strict compliance of production technology depends on whether the beverage is poured into the cup of the gods, or we get a liquid misunderstanding. Therefore, the art of brewing has always been honored for worthy and respected occupation while his secrets passed from generations. Now often beer produce from barley malt although some recipes this drink can meet malt Wheaten, rye corn and oaten. Sometimes used in several types of malt. Malt called sprouted grain crops. For the preparation of high quality beer is very important to choose the right this component.
Get malt special varieties of barley. Grains are cleaned, screened and selected. Followed by disinfection stage, after which the substrate is soaked for several days. Each grain carefully inspected experts before being decision about whether it is worthy to become the basis of the drink. During soaking, favorable environment for germination of seeds, and at this time begin to form the basic taste of the malt. Once the grain germinate, they are dried and cleaned of germs. The resulting malt should ripen for a month in special circumstances, until his tasting quality is not reached its climax. Of dried malt is lighter beer and fried – are dark.