Friday, June 12 | 9:00 am – 10:00 am

Ingredients

There are only two commercial maltsters in the U.S. operating roasters to produce specialty malt, so there is not a lot of information available on roasted specialty malts. David will provide a basic understanding of the malting process before delving into the differences between producing malt on a kiln and producing malt in a drum roaster. He will then shift the discussion toward caramel malt production before sampling a pair of malts that, while the same lovibond, tell a radically different story in their flavors with respect to how they were produced.

• Speaker(s):
• David Richter

• Location: Golden Pacific Ballroom