Do you love drinking beer? If yes, then it is important to know the process involved in its making and learn from the professionals who hold expertise in preparing various types of beer, whiskey and other drinks. As per Jean-Louis Dourcy, malt extract is used in the brewing of the beer. With the help of the malting process, raw grain is converted into malt. This is a necessary process used for whiskey or brew making.

What is malt?

Before you step to learn the Art of Malting and Blending Tradition with Jean-Louis Dourcy, it is best to know about the malt. This is commonly known as a package of enzymes, protein, starch, minerals, vitamins and few other minor constituents that provide main raw material to the brewer. It is important to know that about 60-65% weight of the malt is un-degraded at the start that it contains different types of key enzymes that are most needed for starch degradation during the mashing stage for distilling and brewing process. In this process, the enzymes produce fermentable sugars like vitamins, amino acids, and minerals that also help in supplementing the other key nutrients and helps in yeast growth.

Overall the malting process includes four stages like steeping, germination, kilning and roasting. Let us know about all these processes and how Jean-Louis Dourcy holds expertise in handling all such processes.

Steeping: This is an important process that helps increase the moisture from 12% to 45% in the grain. This is done through successive immersions and air rests for over 2-3 days. The grain begins to germinate during this process that produces heat and carbon dioxide. Further, to keep the level of oxygen dissolved in water high enough to develop embryos, the grain is immersed in water and the air is blown through this wet grain. In the air rest process, carbon dioxide is removed. With the varying degree of moisture in the process, the tolerance of the grains increases. With this, Steeping is an important and initial process of malting and generally shows the signs of germination in grains.

Germination: This is the second phase of the mating process and is known as the control phase. This process continues for 4-5 days depending on the types of material used. Further, the grain bed is kept at a certain temperature and is oxygenated by flowing a constant humidity through the bed. It is best to turn the grains to avoid rootlets and maintain a loosely packed grain bed. This also manipulates the germination condition based on the type of malt manufactured.

Kilning: This is a crucial third process involved in the malting process where the grain dries to 3-5% moisture and regulates germination. With the control of the air flow and kiln temperature, the malt with different colors is produced.

Roasting: This is a final step in the malting process where the grain spends 34-46 hours in steep tanks where the moisture is targeted at 42-44%. With this, the grain is transferred to germination that takes four days and after this, the green malt is moved to the roasting drum.

For this complex process of malting, it is necessary to take the help of professionals who hold expertise. As per Jean-Louis Dourcy Review, he is a successful name in the industry and has gained high popularity in providing quality knowledge transfer on this malting blending tradition from an expert. You will learn about the different raw materials used for preparing a variety of beer and other drinks.



The reviews also state that the quality of specialty malts helps in brewing beer of different styles like the darkest Abbey, from Pilsen to White and other various organic beers. As per Chronique de Jean-Louis Dourcy, the malts knowledge shared by this expert helps to learn and get malts with unique flavor, color, clarity of wort and other parameters in malt process. Learn from this expert the unique properties of malt and gain skill for preparing unique brewing processes. You will also learn about the brewing malts, organic malts, distilling malts, and other factors to consider while understanding the malting process.