Malt is the soul of beer!
Maltose is a simple sugar, which can be used by yeasts for alcoholic fermentation, or to produce the alcohol and carbon dioxide present in beer. From dextrins, compounds are created which give further complexity and roundness to the flavor of the finished product.
The wise use of drying and blends of different malts allows obtaining a very wide variety of beers, each characterized by very personal color, scents and flavor, with nuances that can reach and overcome the complexity of the wines. This explains how the skill and experience of the master brewer are still of fundamental importance in industry and in the craft laboratory to achieve the production of high quality beers.