A different view of malt extract

Malt extract- a product made through malting has come a long way over the years. The modern malt extract can make any recipe better (especially beer) if used properly and the extracts available today will make excellent beers if used correctly.

Malt extract is made by using the sugar that is extracted. This sugar is used and the process called mashing takes places to convert that sugar into either syrup or powder, commonly known as malt extract liquid or powder malt extract.

People now-a-days care a lot about health and malt extract is a type of sugar which is tasty and along with that beneficial for health also as they contain most of the necessary vitamins and minerals.

Not only this, looking from a different angle, malt extract lessens your workload as with malt extract you don't have to purchase hops or grains and get into the hectic process of making extract.

Traditionally used malt products were quite hard to use as they used to take a long time to boil. But the malt extract made now is manufactured keeping the needs of the consumers in mind and hence are made easy to use with a long shelf life.

To know more about modern malt, we first have to travel back to 1920, when malt extract was made familiar to home brewing. There was a time when the Volstead Act came into force American breweries could no longer legally produce beer, so they had to adapt, and one of the ways they did this was to produce malt extract instead. Of course the extract could not be marketed as a home brewing product, so it was promoted as a baking ingredient. And now the use of malt extract is not limited to brewing but has become an important part of baking, confectionery, pharma products, malt based food etc..

Along with the wide scope of applications of malt extract, they are even available in a variety of ranges which can be used as per the needs of customers. Malt extract is available in various flavours that moves from the weakest to strongest in which weakest malt flavour is Pale straw - similar to white bear - and is light, sweet and prominent flavour from yeast that can give you a smooth mouthfeel. Going towards the strongest malt flavour, you will get a deep brown coloured malt which tastes like dark bread or black coffee.

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