DEVELOPMENTS IN THE MALTING AND BREWING INDUSTRIES IN GERMANY*
Open Access
- 2 January 1966
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 72 (1) , 13-24
- https://doi.org/10.1002/j.2050-0416.1966.tb02927.x
Abstract
Changes in the methods of malting and brewing which have been introduced into the industry in Germany are reviewed. In general, these changes have allowed economy in malting time and in time required for fermentation and maturation, without having any deleterious effect on beer quality. Mashing, by the decoction system, and wort boiling have not altered greatly though closed cooling systems are now more general. All these modifications of procedure have to be geared not only to the changing drinking habits of the public but also to the need to supply a wide range of different products.Keywords
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