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Roasting - Malting Chemistry Series

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£999.99
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🔥 Roasting Malt Chemistry

What does roasting do to malt — and flavour?

This graphic walks through:

  • 🍞 Kilning to light roast: maltol, biscuit notes
  • ☕ Medium roast: 5-HMF, sotolon, coffee tones
  • 🍫 Dark roast: pyrazines and furanones
  • 🔥 Heavy roast: bitter phenols, melanoidins

Ideal for brewers, distillers, and malt nerds.

📌 High-res PNG included

© John Angus 2025 | For education and licensed use only

Includes:

• 1 x high-resolution infographic (PDF, A4)

• Designed for home printing, note-taking, and study

• Watermark removed; copyright footer included