📷T15 is one of six possible Ingredients Questions in the BJCP written exam. John Mallett will review these specific question in length to help us thoroughly learn the topic.

T15: Discuss the role of malt and yeast in determining beer characteristics

45% Identify and describe different types of malts by their colors and the flavors they impart to the beer.

20% List four distinct beer styles with which specific malts are associated.

35% List five distinct yeast strain selection considerations and describe their impact on the finished beer.

John Mallett has managed all beer production for award-winning Bell's Brewery, Inc. in Kalamazoo, Mich. since 2001, leading many of its brands to near cult status among beer enthusiasts. John has served in numerous capacities since he began making beer professionally in 1988, first as head brewer of Boston's Commonwealth Brewery, next as brewmaster at the Old Dominion Brewing Co. in Ashburn, Va., and then as founder and president of SAAZ, a brewing equipment and service provider. He has been recognized for his expertise and leadership in brewery technical education and training. He serves on many boards and technical committees, including the Master Brewers Association of the Americas, Brewers Association, Hop Quality Group, and American Malting Barley Association. He has authored more than 40 brewing technical papers and presentations and, since 1995, is a member of the extended faculty of Siebel Institute of Technology. In 2002, Mallett received the Russell Schehrer Award for Innovation in Craft Brewing.

John is the author of Malt. Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

This webinar is the sixth one in a series. The previous webinars can be viewed at:

Andrew Luberto -> Maximize your Tasting Exam Score - Resources and Tactics for the BJCP exam

John Palmer - The Importance of Water in the Brewing Process

Stan Hieronymus - Hops and their Role in Determining Beer Flavor and Aroma

This is a 100% viewer supported webinar. All the speakers volunteer their time. Please do your part by contributing to continue the production of these webinar series.

Contributions can be submitted at these sites in addition through this webinar link.

Beer Study Group BJCP 101 (start your BJCP journey here)

Beer Study Group BJCP 201 (requires BJCP membership number and BJCP rank of Recognized minimum)

Beer Judge Certification Program Facebook Group

If you have any questions, comments or suggestions, you can email me at dougpipersr@gmail.com.

John Mallett - T15: The Role of Malt and Yeast in Beer Characteristics