Malting is the process of soaking the bone-dry barley overnight, shaking off the surplus water and allowing germination to start. After a few days, depending on the temperature - which rises as all this metabolic activity goes on - the Master Maltster decides that enough is enough and 'kilns' the temperature up to kill the barley seeds and stop the conversion of starch into sugar. The malt is then cooked up in water to release all the soluble sugars, cooled down to room temperature ready to have some yeast added. The yeast converts each molecule of sugar into two molecules of ethanol / alcohol and two molecules of CO2.
C6H12O6 → 2 C2H5OH + 2 CO2The same process is used in making both beer and bread, the former for the alcohol, the latter for the bubbles of CO2 which rises the bread.
- Does bread dough contain alcohol?
- Does bread contain alcohol (will 2 slices of toast for breakfast get you breathalysed on the way to work)?
- Not so much because the alcohol gets driven off when you cook it at 200oC for 40 minutes.
The young of today are awash with money - happy to take taxis and buy take-away pizza - so I was making quite heavy weather on persuading them to make a big saving on the bevvies. All you need, I said, is a 25lt bucket in the corner of the kitchen, the home-brew tin, which comes with a sachet of yeast. The planet is awash with plastic water bottles to syphon off the finished brew. Just make sure you put a sign on the lid of your bucket "do not urinate in here" to prevent the drunken flat-mates from doing something regrettable.
Oh yes, me barrrrley buoys, 'tis Talk Like a Pirate Day [prev] hence the nautical metaphors heavy weather; awash;