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Brewer authors guidebook

December 26, 2014
| By Pat Evans |
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malt book
Bell's Brewery Director of Production John Mallett wrote "Malt: A Practical Guide From Field to Brewhouse." Courtesy Brewers Publications

A brewery’s director of production has authored a book on one of beer’s key ingredients.

Bell’s Brewery said last week that John Mallett has written “Malt: A Practical Guide from Field to Brewhouse,” which is the fourth installment of Brewers Publications’ Brewing Elements series.

The book was released with a party at Bell’s Eccentric Café in Kalamazoo.

Mallett book covers the history, development and physiology of malt, focusing primarily on barley — from the field through the malting process.

The book covers malt quality and analysis, selection, storage and handling.

The author

Mallett has been with Galesburg-based Bell’s Brewery since 2001, with responsibilities that include logistics, brewing, packaging and brewery capital projects.

Mallett has lectured and written as a member of the extended faculty of the Siebel Institute of Technology since 1995.

He has won the Institute for Brewing Studies’ Russell Schehrer Award for brewing Innovation.

He is also on several industry committees and boards: Master Brewers Association of the Americas; Brewer’s Association; American Malting Barley Association; and Hop Quality Group.

Brewing series

The Brewing Elements series includes four books: “For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops,” “Water: A Comprehensive Guide for Brewers,” “Yeast: The Practical Guide to Beer Fermentation” and Mallett’s malt book.

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