The fourth book in the brewing elements series, Malt delves into the intricacies of one of the key ingredients used in the production of virtually all beers. This book provides a comprehensive overview of malt, its history, agricultural development and physiology. A walk through of enzymes and their role during malting is followed by discussions on the Maillard reaction, specialty malts, quality assessment and proper storage. This book is great for any brewer who wants to learn more about the role of malt as the backbone of beer. By John Mallett.