Steeping and Germination - Malting Chemistry Series

Steeping and Germination: Building Fermentable Power and Flavour Precursors

This visual breaks down the core chemistry of barley germination. It shows how enzymes transform starches into fermentable sugars, and proteins into amino acids that drive fermentation and flavour formation.

Includes:

• Key reactions (starch → sugar, protein → amino acids)

• Impact on ester and Maillard potential

• Practical levers: temperature, moisture, airflow

• Designed for training, education, and distillery teams

📘 Suitable for brewers, distillers, educators and maltsters

Includes:

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

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

• Watermark removed; copyright footer included