
Roasting - Malting Chemistry Series
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£999.99
🔥 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