What is malt, and why does it make milk, bread and beer taste so good?
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- Опубликовано: 27 авг 2024
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Thanks to Dr. Nathan Duncan at Maryville College: www.maryvillec...
My old videos where I grew that wheat and baked with it:
• Growing Bread I: Plant...
• Growing Bread II: Harv...
Study about amylase causing dermatitis and asthma in bakers (not free): www.sciencedir...
No joke: I am not kidding you when I say *last week* I got a milkshake, thought aloud “I really wish they had malt, it would’ve been even better”. My husband ask “what is malt anyways?”. I said “I actually have no idea, let me google it.” I found the answer (although it wasn’t particularly satisfying) and told him what I found out and topped it off with “I wish Adam had a video on it”. And slightly more than a week later, here we are. Truly amazing.
“wHaT dOeS iT mEAn!?” Lol
Little did you know that Adam was sitting nearby and thought that was a great idea for a video.
Holy shit I also just googled it a few days ago. I didn't think about Adam though
This happened to me a couple of days ago. I’m having trouble buying small amounts of malt to make panettone (apparently, they don’t sell less than 1kg bags of it in Brazil, which is way too much, and the Italian recipes I could find don’t specify if it should be diastatic or non-diastatic) and I was wondering if I could buy small amounts from local breweries and grind it myself, so I kept reading about the different types and whether it could work and I thought “man, this would make a great follow up video to Adam’s wheat series”. And there it is! So it’s basically what happens if the wheat is still alive when you give it a long autolyse rest lol
@@regpett3730 Adam watches all
That is my former organic professor! I graduated this May with a degree in biochemistry from Maryville College. I can't say that I always had as much fun in Dr. Duncan's class like Adam did trying out malt lol, but he is a great professor that I learned a great deal from. Glad to see he's doing great in his brewing!
How did you enjoy the education in biochemistry?
I've been interested in this topic & I've been reported as having "a Reserch scientist's" personality
@@VincentGonzalezVeg I picked it because it gave me the best of both chemistry and biology without pigeonholing me into one aspect. Because of this, I grew so much from it. I also picked it because I thought it would make me best prepared for medical school which as I believe it has. I originally wanted to just be a neurosurgeon/neurologist, but doing cancer research which my college education prepared for me made me want to fit this into my longstanding dream into a new one of neuro-oncology which I hope to pursue as I apply to medical schools next year.
There's no certain personality for research or even medicine. I've met researchers, undergrads, doctors, nurses, etc with a variety of personalities. Just do what you're passionate about regardless if you think you won't fit in because it's your dream so live it.
That's cool! Small world 🌎
You make the best MDMA!
@@VincentGonzalezVeg granted I mostly have experience with metallurgy resurch scientists, but the ones I have interacted with haven't had a very similar personality. Engineering students are a much more homogeneous group when it comes to personality(not that anyone isn't unique), with the metallurgical engineering majors probably being especially prone to being eccentric.
10:18 You just gave me a "eureka" moment as to why my hands sometimes feel a little puffy/painful after I knead dough and why other times I'm fine. I usually get two brands of all-purpose flour, and after watching this I checked their labels. One contains malted barley flour and the other doesn't. I think I had reactions whenever I just happened to grab the bag with the malt! So thank you, Adam, this was really helpful! 😄
I wanted to like this comment but there are 333 likes at the time of writing this comment and i dont want to break that so consider this a like hahaha.
I've never heard of such a reaction to flour. Interesting. I'm glad it doesn't happen to me.
I'm guessing you've already found what you're happy with in the year after that comment, but if you prefer the malty stuff anyway then plastic gloves will help there. Not sure I'd flirt with respiratory issues if I had that reaction, though. I'm guessing we can only get so close to baking in a hazmat suit before enough is enough and it's just time to switch ingredients.
I went through a "malt every grain in sight" phase some years ago. Also made bread for many years. One day I added a tablespoon of ground up wheat malt to the bread dough just to see what would happen. Of course it absolutely RUINED the dough. The amylase took no time to break down all the starch in the dough. Baking what remained resulted in a bread brick - just a lump of baked gluten that was hard enough to break your teeth.
Today I've learned to roast the malt first to eliminate its diastatic properties. :)
hahahaha!
Ugh, this reminds me of that rye bread brick I once baked 😆
I wonder if birds could enjoy that cake? Do you feed squirrels? It would be interesting.
Could malt be used to make a more effective hard tack?
@@happyjohn354 Probably not. It needs to be shelf stable. That's why the normal base is just flour, salt, and water. The salt especially helps prevent anything from growing. Since malting makes the sugars more bio-available it promotes lil nasties feasting on it.
As a trained brewer/malter i have to say that's a very educational and highly accurate explanation of the topic. Very nice
I work at a malting plant, and when I saw the title I thought "darn, nothing new for me today", but then I watched the video anyway. Didn't regret it! I loved to hear it all again, about how malting works, but in simple and palatable terms. Next time someone asks me about malting, I'm gonna shamelessly rip Adam off.
I'm a novice to this specific type of culinary stuff, but I love learning about it! I'd really like to try brewing and bread making sometime soon.
Adam has gotten me much further in cooking and growing than I ever could have on my own. He's a fantastic teacher!
Where trained? I am as well.
@@BeeRich33
Germany/Bavaria 🍺
@@petesahad3028 Heriot-Watt
"I love them both like my children."
*cuts to cooking his plant babies in the oven*
Your mildly funny but not really observation would hit better if he were actually talking about the plants, not the bottles of scotch somebody else made.
@@suedeB05 just laugh at the joke and stop please
Not all babies are his children I guess
explains why he once said "smells like a dead body"
I love them both like I love my children: one's useful, and the other is just for flavor.
In Central Asia we keep the ancient tradition of celebrating Navruz, kinda like new year but in 21st of March. The main dish is what we call Sumalyak. It is ground malt boiled in a very big open fire pot. It takes the whole neighborhood to prepare Sumalyak and about 10-14 hours until its completion, and you have to stir it constantly which is why it can’t be done just by a single person. I really like this tradition, I think it makes people have higher sense of belonging to their community and is overall a pretty fun thing to do with people in your neighborhood
That really does sound like a fun way to bond with your neighbors
as a psycho i could do 10-14 hours of stirring...
It must be nice to be able to trust your neighbors :( In America someone would try to ruin it just for fun.
That sounds like a wonderful tradition
Ooh, that sounds yummy :)
Small disclaimer: you can't use *any* whole grain cereal for it. In fact, you can't use most. It has to be a cereal that produces amylase when it germinates, as Dr. Duncan mentions. For example, barley and wheat. Rice and corn don't do that. I don't know about other grains like oats, but it seems glutenous cereals can typically be malted.
You can absolutely malt any cereal. All seeds produce amylase when germinating, just in different amounts. Some grains like corn have a diastatic power too low to easily ferment on their own (so you won't brew a beer purely out of corn with no adjuncts), but malted corn still exists and is still added to beers and used to make whiskey and so on. And at least according to the University of Arkansas, it is possible to malt some types of rice with a high enough diastatic power to brew beer (though most other sources list its power as 0 by convention).
"In the babies go, to die in the oven"
Thank you Adam, very cool
What a gift for YTPers. Adam is a generous god.
Good thing he's not in Texas.
Can't wait for that line to show up in the YTPs
Papa Ragusea feeding his YTP children with quotes.
I read this comment one second before it came up in the video lol
I kinda love how complicated literally everything is once you dig a little beneath the surface!
It doesn't matter what it is, if someone really likes something then they WILL make a science and art out of it
But this wasnt even that complicated.
All the enzyme and glucose/ starch related stuff we had in biology class in school, in like the first or second year.
Its very basic, dont know why he vorhered to ask a doctor/ professor about it.
But all the other accumulated info was actually really interesting.
I want to try to make sum beer from this :)
Today we do the Hokey-Pokey. Hoax and Poke us. Hocus Pocus.
Then the Great Re-Set on 09/23/26, because we plan to Turn Ourselves Around . . . and then we do the Polka! "POP" goes the everything bubble.
That's when we unveil the NEON GAUD -- Lucifer will be a No Show.
@@lennartweber2228 man shut up
@@masonreed6845
Dont get me wrong, its awesone that he makes these easy to understand videos.
But asking a doctor/professor for advice on such trivial things seems like he just didnt want to google it and abused his online fame to ask stupid questions to overwuallified academics.
Its a simple thing of respect and necessity.
Although i bet bet that it is way more fun asking people directly instead of reading it sumwhere for yourself.
I’m from the Isle of Islay where we have 9 whisky distilleries including Laphroaig which you showed. In the village of Port Ellen there’s a huge building known as “The Maltings”. The barley is shipped in then driven from the pier where it’s then processed and driven to the distilleries. As a result of this video is is now no longer a mystery to me what goes on in there. The smell from the kiln chimneys is very distinctive and is almost part of the common identity of the people of port Ellen.
Oh, what marvelous stuff your family and friends there make!!! Love the Islay single malts (I can even pronounce "Ie-lee" right!) Caol Isla, Laphroig, Aardbeg, all wonderful, especially my favorite, Lagavulin, the 16yo!!! Proud of my 1/4 Scottish heritage, too!
Those sound like made up places. 🤭😇😉😝
I have loved the taste of malted milk balls and malted milkshakes ever since I was a kid. It's interesting to finally learn where that comes from (only took me 46 years to find out).
my nephew calls Whoppers "yummy circles," and I'm just so used to calling them that now that I saw the Squarespace ad coming, I was like, "ah yes Whoppers- yummy circles, circles to square Squarespace. this is transitioning to a Squarespace ad." and I was right! not really the way you got to it but heh thought I would share idk
We have something similar here- malteasers
@@Aarenby Yeah, having moved to the US from Europe: It's the exact same thing. Just a different name. And somehow people here don't realize it's one of the best candies ever.
@@Tjimmeske malteasers are far superior to whoppers
Maltesers, isn’t it.
@@Aarenby Maltesers were available widely a few years back in the US, but have since disappeared. They sold the big tubs of it at Costco. Very disappointed in this, as I don't care for Whoppers, as they taste like congealed Ovaltine covered in brown sugary lard, whereas Maltesers are lighter, have that great Mars/M&M chocolate and are more honeycomby - like a malty Crunchie.
I love that Adam is wearing a Tennessee t-shirt in this video. He's already morphing. Soon he'll be wearing white rhinestone boots and going into a skeptical record producer's office before blowing his mind with his dulcet tones.
Wonder if he'll attempt variations on Nashville Hot Chicken now.
I was wondering, so did he move to TN out of Macon?
@@THEREALVITO Yeah. Bad decision
@@THEREALVITO Something about being closer to family.
@@IdeonFukkatsu it's his life not yours.
I always wanted to know what malt was and I find it extremely interesting after all these years that malt is in beer whiskey and my favorite a chocolate malt
I had no clue that malt in alcoholic beverages bread and a chocolate malt came from the same place. Absolutely incredible !
And thank you for your wonderful work. You’re presentation is highly professional and easy to understand.
From a homebrewer, it is also very accurate and pretty darned compete!
I've worked in a whisky distillery for over 4 years as a tour guide and now I finally understand the whole malting process and the real reasoning behind why we malt barley. Thanks for educating me 😂
Adam: "Horlicks is a terrible name for a food"
Spotted Dick:" Looks away awkwardly"
🤣
Bubble and squek agree.
@@loke6664 toad in the hole concurs
Horlicks Spotted Dick. Now here’s a New Post headline for a recipe.
@@umbertlambert2113 What? Why do you think they are gay?
As a Brit, great to see Horlicks get a mention! The original is also full of refined sugar. As a kid, I used to put the powder straight in my mouth, which is awful if you inhale it, but after a while it goes all chewy and delicious. Mmm, chewy mouth Horlicks.
I loved Horlicks as a kid, actually I still do, but the original flavor is not available where I live now. I also liked Horlicks candies, haven't seen them for decades.
@@lskwong9113 What year was that? 1950?
@@foobarmaximus3506 70s
I am a 80s kid in India and used to steal Horlicks when my mom was not there in kitchen. Put a spoon full of Horlicks in mouth and used to run away lol 😂. In my childhood it was so tasty drink still I can feel it in my mouth but later Horlicks just became tasting like sugar syrup. In India every kid in 80s and 90s are more familiar with these malt drinks like Horlicks, Bournvita, Complain, Ovaltine etc
Back in the day 90s New York I could have sworn there were street vendors who would sell these paper cones filled with what I assume was some Horlicks like powder. I remember having them on two occassions but I never seen them afterwards. You would just lick the powder like an ice cream and it was not too sweet or anything, tasted like a butter cream powder almost
Yes, us brits always refer to the malt drink as Horlicks, never malted milk, though the latter is obviously a more correct descriptor. Whoppers are Maltesers here! My fascination with malt is through my brewing of beer. Malt is only second to yeast in fascination for me. Both miraculous in their own way in terms of what they produce.
As a Canadian, I've had both Whoppers and Maltesers. The former are waxy and hard, while the latter are creamy and light. Essentially, Whoppers taste like off- brand Maltesers
Thank you for this- now I feel less left out because I've had Maltesers before haha
As a studying chemist... I approve of the accuracy. Thank you for another great video!
I was literally watching The Great British Baking show yesterday. They had to make "malt loaf" (the most British sounding name for a food I've ever heard), and I asked myself "what exactly is malt? Like, I know it's a thing used in beer and baking, but what is it really?" This was yesterday. Adam, did you read my mind?
I asked myself what is malt 2 days ago and was thinking the same thing
Looks like he read your mind before you even thought it. That's next level.
same!
Malt loaf makes the most delicious toast you've ever buttered. If you get the chance, take it. If you have the recipe, bake it. *Do* *not* waste time, energy, or precious bread eating it untoasted. (Toast relatively lightly. It _will_ burn if you try to go very dark.)
I'll never understand why the changed the name of Great British Bake Off in the US
Finally a video that explains what malt is. After all these years scouring RUclips someone finally did an in-depth video as to what it is. Thank you so much.
Davenport iowa malting co, sprout n stop best 4 make liquor
B 4 big brewers took over beer bbis
Out ov The 20's 50's or 100's ov vids I Have watched This was The BEST For Educating me on The Malt . .
THANK YOU
It’s “of”, not “ov”
Ha ha ha ha ha @@Sparks00psn In Your World Not Mine . . . .
So Yer One ov Them are Ya . .
Spell Check That Mo Fo . . .
Get a Life ov yer own . . Not some Video warrior . .
@@airheartforge1796 I’m sorry about your room temperature IQ Mr Reddit warrior
Ahhh- Malted Vanella Milkshake. I had no idea what Malt was except I always liked it. About a year ago I started having Malted shakes as a once or twice a month treat. The Malt makes it magic. A lot of young people don't know what it is... I was in a ice cream store in RI last year and I asked for a Malted Vanella Milk Shake and the girl at the counter had no idea what it was! She doesn't know what she is missing.
As a brit, i can confirm Horlick's is everywhere, along with Ovaltine. Though we don't call it "malted milk" anymore, the two brands are now generic names for the drink.
Malted Milk will actually make most people think of a type of biscuit... that tastes of malted milk. They're good!
fun fact. ovaltine is actually called ovomaltine (=egg and malt). The name is different in the english speaking world because of a typo when they began exporting it.
@@MrPolluxxxx yup, though they no longer produce it with egg, so the name now doesn't work quite as well as it used to lol
@@calum5975 I literally can't remember which malty UK biscuit that would be lol
@@xander1052 it's literally just called "Malted Milk". I don't recall any other malt biscuits?
“I just conveniently still have some wheat leftover from that time I grew it myself, so I will use that to teach about malt.”
If u didn't grow the seed, be careful of added chemicals if using seed stock. It's made to not wash off seed.
Very educational. I studied chemistry in college and still was ignorant as to what exactly malt was. I learned something new today and I thank you for teaching that to me. Keep up the good work!
This explanation was exactly what I wa looking for. Some of the brewer videos are CONFUSING but this was very easy to follow and just the right amount of complicated.
There's amylase in our saliva as well, so if you chew on something starchy like a piece of bread, you'll find that it gets sweeter the more you chew it. That's because the amylase is breaking the starches you can't taste down into sugars which you can taste.
There's even an alcoholic beverage from Peru where the maker uses their own saliva to get things going.
13:03 in the video
As I high school biology and chemistry student, it’s refreshingly helpful to see the stuff I’m studying in a different format/context like this, you’re helping the next generation here Adam!
And another reason why schooling industrial complex is obsolete and mostly to the detriment of the student🤷!?
@@auntjenifer7774 why do people put the phrase "industrial complex" after any established system with its issues here and there, then act like they're on to a worldwide conspiracy theory.
@@andrew3404 I think it stems from military industrial complex, because in that instance it makes sense as it adds context that military dose not
@@auntjenifer7774 I dunno mate, I’m just trying to get through school
I won't confirm or deny this but you can make distilled alcohol very easily with a pressure cooker and some copper tubing and a condensing chamber filled with cold water. And then call it a chemistry experiment..
Watching you wash those sprouted seeds touched something deep in my soul. It made me feel hunger and thirst like never before.
Amazing video.
I only know it as Horlicks and I've loved since I was a child. My mother loved it too. Can't believe all that chemistry behind my favourite drink
I used to eat it by the spoonful. I must find some again 👌✨
@@LumiSisuSusi
I do that too.
Carnation malt.
I started using malt when making bread or even pizza dough a while ago. For Pizza, It creates a very different kind of crust that I grew to be really fond of. In bread, it speeds up the rising process and creates aspeciffic aroma and color in the bread, that I really missed out on since the bakery I loved from my childhood closed down.
Question for you. I use tipo 00 flour ,salt , yeast and water for pizza dough and bake in a 800 degree pizza oven.
How does malt change the crust.
What type malt and how much?
Any info appreciated.
@@joelrausch4824 I use the same ingredients for my pizza dough you do, so my results might be similar to yours. Though my oven doesn't go up as high, if google didn't lie to me while translating between fahrenheit and celcius.
The malt I use is made from rye, with active encymes. I use that mainly for the active encymes less so for the rye. Its just what I can get in the store here.
In a dough made with 500 grams of flour I add around 30 grams of the malt most of the time. Though I'm still experimenting with lesser amounts. Using more made the dough taste weird in my opinion.
The crust gets a slightly sweeter and more aromatic flavour. It gets darker and crispy faster, but stays very soft inside. If you make the pizza with thicker, more fluffy dough, the contrast between crust an crum is very nice. If you roll the dough out very thin, the resulting pizza is very crispy. At least thats what I get in my setup.
I hole this is of any help to you!
@@joelrausch4824 I'd also like to know.
Are you able to tell if malt makes your pizza dough more chewy? I have been trying to make a more elastic pizza dough for a while with no luck. Any help would be greatly appreciated.
@@For891 Hard to say, I haven't made a pizza without malt for some time and can't really compare them in that regard. I found the elasticity of the dough depends more on the flour and the time used kneeding and fermenting the dough. Since malt speeds up the fermentation process it might help with elasticity that way. Hope this is of help to you!
When I was a little girl my grandma would always give me my own box of whoppers and some cash if I got good grades. If I got straight A's she'd get me the big box instead of the personal size. At that time the boxes looked like milk cartons and I was super excited to get my box of whoppers from my grandma every semester. Really good memories.
Burger King is awesome
I remember that milk carton size. First time I saw one, I thought I'd died and gone to Heaven.
@@dogbarbill yeah they actually gave you a ton of whoppers in that thing. I tried to ration it when I was little but it would always be gone within the week. Sometimes if I ate them too fast my grandma would give me a handful of hers. She always had whoppers by her bedside and a mini fridge of soda in her room for her grandchildren. I think I'll go out and buy some now lol
@@DeltaAssaultGaming what does Burger King have to do with chocolate candy??????
@@dogbarbill yes, but unfortunately the more you eat the more you realize how much wax is in the chocolate coating.
Where I am, Whoppers are called Maltesers. Now I finally know why. Amazing.
They’re delicious!
in India some homes make milk out of sprouted grains. wheat once sprouted well is blended with some warm water and strained which is then boiled for sometime and reduced to a milk like consistency. This is a very good milk alternative for Vegans. you can also make yogurt out of this. in some homes they make a healthy drink out of this by drying the sprouts very well in the sun, than roasting it and then they powder it. to this powder they add almond powder, flaxseed powder some saffron and store it in an airtight container. a spoonful of this powder is boiled in either milk or water and had with a dash of honey or sugarcane molasses. very nutritious drink for kids.
Adam did you know that in Spanish, milkshakes are called “malteadas”, it is derived from the word malt, which is “malta” in Spanish. I wast told that they’re called that way because they used milk with malt in it as the main ingredient. Nowadays they’re still called malteadas but now they’re made with regular milk, instead.
Any connection to Malta, the country?
@@armanke13 Sadly Malta's name isn't related to the "Malta" in Spanish; not too far off, though- because it's still about food.
The name Malta is derived from the ancient Greek word "Melitos", which means honey. Possibly because of Malta's endemic bee species that produce different types of honey, I assume?
That is such a downgrade. I'd be upset if I ordered a malt and they gave me a plain milkshake.
never heard that word for milkshake in Spanish, and I've lived in Madrid for 20+ years, it's always batido! also never seen a malted milkshake in Spain either, and believe me, I've looked!
@@PolarRed Leche Malteada, o solamente Malteada
I love the dig at the British naming of foods when he was talking about the name Horlicks and said "But I guess that's never stopped you before." Sick burn
Maltesers is a better name than whoppers though
@@samsowden Maltesers taste better too.
American chocolate sucks anyways
@@diablotry5154 yeah they can't really take a dig at us when their chocolate literally tastes like vomit.
@@jack1701e It doesn't taste like vomit! It has a taste which contains notes reminiscent of vomit. Completely different. And that's Hershey's not all American chocolate; we even have good chocolate, nowadays.
"Three days in the river,
Three days in the sack,
Three days on the rack,
Three days on the kiln"
This, or a variation of it, is an old saying over here about the mating process. It's from the time when the local farmers would make their own malt.
Samanu/Sumalak is a very interesting seasonal drink in Persian/Uzbek culture that is made with malt. They let the grain sprout, water it, and then they grind it and boil it for hours and hours and it turns into a thick sweet drink.
Adam, as someone that takes beer and craft brewing very seriously, I appreciate that you didn't BS your way through this topic. You didn't get any of this stuff wrong, which is pretty rare in the food blog universe.
I'd bought some beer once where the factory had apparently forgot to add the hops. The malt was really noticeable and it was the best beer I've ever had.
Guy runs into factory and shouts "who made this!"
Sounds like you have a great idea for a new product.
@@AndersWatches
Not new at all, adding hops is actually very recent in beer history.
@@Jarlemoore1 I mean selling extra malty beer would be pretty novel atm, regardless of if it was done historically or not. It wouldn’t technically even be called beer without hops.
@@AndersWatches You guys live in America? In Europe we have tons of beer brewers
Whoppers are called MAltesers in the UK. In Madrid Spain, a very toasted malted barley tea used to be a traditional summer drink called "agua de cebada" or barley water. It was served cold with cold lemonade and crushed ice to tame the bitterness in the malted water. Currently very few, perhaps only one parlor sells this, the "los Alpes" ice cream parlor in Moncloa.
It’s very popular in México.
This channel satisfies my hunger for scientific materials that aren’t dry textbook sounding explanations :)
Adam digs through the pile of questions in my brain and finds answers for them, it’s pretty neat
Fun fact, in a lot of latin american countries, the term word or term for Milk Shake is "Malteada" which roughly translates to "malted" or "malted drink"
It just hit me when he started talking about it... The words we always use and don't know what they mean
Malta, the sweet beverage made from barley, is drunk in almost every country in Latin America and is, IMO, the best beverage ever.
Holy shit!
I was thrilled to see you feature beer from my favorite brewery. Well done. And I learned about malt.
Are whoppers the same as maltesers? Because that would make a lot of sense.
Very similar. Ref: Born in the US, lived in NZ, YMMV.
Sadly, Whoppers are the primary malt balls commercially available in the US. I was able to buy Malteesers for a few months at a Dollar Tree and then they discontinued it. Malteesers are far superior, especially because of the chocolate. Whoppers uses a very waxy chocolate that leaves a horrible coating in your mouth. Also, Whoppers often have a "bad one" that the malt ball isn't covered all the way so air creates a hard nugget of malt. I can't est Whoppers anymore after having Malteesers.🥺
In many areas of Finland, barley is used also for baking. My favorite bread, called rieska, a flat bread, is typically made entirely or partially with barley. There are several types of barley, and some are suited better for malting, while others are better suited for barley flours: malt barleys and mill barleys (there are also varieties optimal for livestock feed etc.). Two-row barley has a smaller protein content and is generally better suited for malting, while six-row barley is better suited for baking and livestock feed.
Reason being only barley could grow in abundance in such harsh climate?
@@thecompanioncube4211 rye, wheat and oat also grow well (wheat more in Southern Finland, though), but I think barley has good yields in the climate and is less finicky about the weather.
How do you know you are buying 2 row barley?
@@susan3200 I think it mostly depends on the product you buy; like I said, flours are typically made of six-row barley, malts from two-row etc. But of course if buying directly from a farmer, one can ask. As far as I can tell, there's no easy way to know from a ready-made product that what kind of barley it was made of. It would even be hard to determine from the whole grains, though they should - I think - be a bit differently shaped depending on whether they came from a two-row or a six-row barley (but I'm not sure, and I've not heard anyone doing so).
@@susan3200 2 Row barley is the most common type grown in the spring in the northern hemisphere.The individual grains are larger than those from 6 row.
6 row barley is usually grown as a specialist grain and is quite often added to a beer mash as an adjunct (non fermentable addition) for adding flavour and/or colour.
I just clicked this video while drinking a malta, a non-alcoholic malt based beverage similar to beer very popular in Latinamerica, it taste like childhood to me!
As someone who doesn't drink alcohol, malta and other similar drinks are one of my favorite finds in the latin sections of grocery stores.
Do you have a way to get it to the USA? I have a family member who loves it, but I can't seem to find a way to get it
@@budgetsurvival549 I don't live in the US, but my brother do. I went to visit once and they had Malta in the local Walmart. He lives in Florida though, I guess it's esier to get in States with a significant Hispanic population.
You mean super malt
@@camalex7782 I didn´t know the name in english.
I grew up loving malted milk shakes, but I grew up in the late-70’s/early-80’s so I’m a bit of an anachronism. I’m from the NW suburbs of New York City, the only place to find them was an old A&W burger shack outside of a public beach. To this day, the flavor holds only great memories. And I love Carnation Malted Milk!
It's mind boggling how different toasted almonds taste compared to raw almonds. They both taste good, but it's like they are totally different things.
"Raw" almonds are a different type of almond than normal almonds. They aren't just uncooked almonds.
@@Greenleaf_ Hmm. You can toast raw almonds and they taste like toasted almonds. Maybe they use a different kind for raw, as they taste better raw, but they still toast up and are about the same toasted.
Something happens to the flavor when you toast them though. It completely changes, more than you would think.
Toast some yourself and see.
I always loved Malt flavour in everything, especially milkshakes. Now I know what malt actually is, thank you Adam!
Marmite ❤❤❤
Strawberry malted milkshake for happiness. 😊
It's also pretty good in coffee!
This is why Adam is so good--finds questions either you had way in the back of your brain or you never even thought of, and goes to answers them. Lots of skill in handling what might be complex questions.
He used to be a teacher, that's why - along with doing lectures at one of his old jobs/careers. :)
Yes, I knew this, but not all teachers are this skilled.
@@515aleon His backstory is even more incredible. Cheers!
I love malt. From Whoppers to Ovaltine to malt shakes to (especially) single malt scotch and malty beers, that stuff is amazing. One of my favorite flavor profiles for just how nutty and aromatic it is. Love it.
Adam your clarity is always impressive and restorative for my psyche. Thank you🎉
Adam's ad transition skills have me so conditioned that when he said, "Just like you can store energy inside your body (9:55)" I leaned forward in my chair in preparation to skip an ad that was coming lol.
In Australia we have 'Maltesers' which look very similar to those 'Whoppers' you showed near the end of the video.
I love them, and they are quite popular here.
However I imagine they'd go stale if thrown into a Trick or Treat bag and then tended to later.
Believe me, maltesers taste much better than whoppers.
Whoppers are like the stale Malteser you dropped under your car seat.
We have those in europe too
Malted milk balls are addictive.
Didn't know Maltesers was from AU. Wow, those whoppers must be terrible for name recognition, probably because it shares a name with a burger.
Unfortunately here in the Philippines, while they're pretty well known, they're expensive. Fortunately, Goya makes a clone of these and cut the price in half.
@@triadwarfare Maltesers are from the UK. Made by Mars. They are made in other countries, Australia being one of them. The ingredients vary depending upon country of manufacture.
My 9 year old yelled out, "Hey, he's talking about the Malty-verse!"
After explaining the difference, and my explanation was ignored, I have now converted to the Malty-verse.
love malt, been trying to explain the flavour to people, it's so hearty.
Great video, Adam!
I sell beer for a living, so most of this is a review of information I already had. But you did an excellent job of explaining it, and actually I learned a little bit as well! It's wonderful how you are sharing food science knowledge in a way that makes it appeal to everyone. You do an excellent job of making what could be really dense information super accessible!
yeah yeah
The best explanation ever I had about Malt. Not even a whisky master knows how to explain like you have done.
Many thanks for this great video.
Thanks man...So now we know what "malt" is. I'm In the process of becoming self sufficient; got some raw land, planning a small farm, starting with microgreens in my kitchen; researching lots.
I’m enrolled in a pastry arts program and we’re currently learning about sweeteners and sugars, including malt, and this video has been super helpful!
Thank you. When I make the Korean wine Makgoli, I use an enzyme and I never really knew how it worked in detail. Next time I get my hands on some of the enzyme, I'll see what malted grain it is from.
@@paddyotterness any idea where the Nuruk enzyme comes from?
I've always wondered if nuruk would make a good milkshake lol
Can you use the spent nuruk powder for anything yummy after the enzymes are extracted into the water? Does it taste like anything good?
Oh my seeing Highland Brewing pop up in your video gives me a very happy feeling. This is such a great breakdown on malting I would highly recommend this to anyone looking to learning more about their craft and hobby.
I like that you reiterate simple stuff like telling us that an enzyme is a protein even though its obvious to most biologists but helps to introduce newer viewers or people that should know that enzymes are proteins by now (usually) but don't automatically connect the dots because we're dumb
i CALLED IT literally, in the previous video i went “adam is going to get obsessed with malt” and i was RIGHT
He did post it on his Insta, tho. But yeah, nice!
One of his next recipe vids should be malted bagels
@@calebbabcock5687 wait WHAT he has an insta??? christ i’m gonna follow THANK YOU
AISURU.TOKYO/angelina 💞
( ˘ ³˘)👙 18 years and over
RUclips: This is fine
Someone: Says "heck"
RUclips: Be gone
#однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾
No shot dud
"in the babies go to die in the oven" we just struck YTP gold
Meme material?
@@piguy3945
RUclips Poop.
Idky thats what its called, it just is.
At this point he is pooping his videos in advance
Very interesting and informative video! I'm a homebrewer, and one of my best original recipes is a smoked amber ale. It's won a couple of ribbons in homebrewing competitions. I smoke the grains myself, and I was concerned about the temperature getting high enough to affect the diastatic power. But even though the ambient temperature in my smoker got close to 200ºF, when I used my hands to stir the grains so they wouldn't scorch or dry out, it only felt comfortably warm. And my gravity readings were in keeping with what my brewing software called for. It can be a touchy thing, dealing with the right temperatures.
Who is Adam Ragusea and why do I keep clicking on his videos and watching till the end? And how come I can't stop?
I swear, lately, you've become my default channel. 'Nothin' on, let's see what Adam is talking about. Alton would be proud.
From what I can tell we have a very similar snack to Whoppers in the UK (malted milk ball covered in chocolate). It's extremely popular and way more aptly named, it is of course the Malteser.
We have Maltesers in Australia too and I’m addicted to them. I currently have a tub full of several packets. I ate some tonight. I also love malted milk powder on icecream. When I was a kid, I’d just eat it from a spoon. Don’t mind Horlicks as a drink.
Chewing Whoppers makes them squeak against your teeth, or as I call it the "Whopper death screech," and they don't taste particularly good eating them this way. But literally just learned in the last year or so that if you just leave them in your mouth to dissolve they don't scream and they actually taste pretty good.
Whoppers have always been one of my favorite candies. I grew up drinking malted milk and I love it but good luck finding the mix nowadays. As an adult I'm a dedicated beer drinker and hobbyist brewer. 🤓🍻
I absolutely love Whoppers. I would eat them often if they didn't have a stunning amount of fat in them in addition to all the sugar. But I think they taste oh so good.
@@toughbutsweet1 isnt fat good though? i thought sugar is worse than fats?
@@KimonoSuki fat is good and necessary for making hormones, so it is important you eat high quality fats
Whoppers do not have high quality fat
@@alsaunders7805 doesnt ovaltine have malt in it? Could be wrong but i think it does, and that is a generally available drink mix.
You don't strictly need to kiln the malt. That's for drying, powdering, and storage. It also alters the flavor. If you don't need to do any of those to your malt, you can just mash the germinated seeds after removing the roots and shoots, and add it to whatever starchy thing you want to break down to sugar.
No one cares about these details unless they're in the business. I bet you hang out over at the wikipedia, don't ya?
@@foobarmaximus3506 calm down, he's probably a 7 year old
@@stellviahohenheim hi stellvia...where are you from? (don't mean to offend, just curious about your name : ). and i also really just wanted to ask you: has anyone ever told you that you look SO much like Ellen Page (oops...Elliott) it's crazy?! well, i mean back when she was more girlie & cute : ).
but really...it's uncanny.
here nor there, just sayin.
be good.
xo
shaylie
I'm not in business (or rather not food/beverage business) but I care, @FooBar Maximus .Both because I do brew, make bread and make complicated long-term ferments, and because the taste difference is of interest.
In the same way I grow my own koji despite the fact that you can buy the dried commercially produced version. More than that, I grew my own meju (which is a 12-month process that uses naturally occurring fungal and bacterial that have the capability to break down starches without either malt or cultivated koji); again, you can buy meju powder, but I want to try it and to understand the difference between fresh hand-made ingredients and mass-produced inferior ones. (Fun fact: gochujang uses both meju, as in doenjang, *and* malt.)
You might think that's obsessive, but you're literally watching a guy who grew his own wheat (even I'm not that obsessive, but I might have been had I not grown up tending wheat and barley in a village whose next town is literally named for malting!) So at least for me and Adam (and you as a viewer), I think it's valid to ask Adam why he dried his malt. In the same way, it would be valid to ask me why I've also dehydrated (some of) my koji. And it's worth reflecting on why you were so needlessly hostile to this question.
I suspect Adam's answer would be either: I wanted chance to explain why beer and whisky have more character than the base malt (which is well worth doing), or simply; I was planning to do something else with my dried malt, but I didn't have time to do it immediately. And that's fine. It would have been nice to point out that this wasn't necessary though. And that was the point well made (though it seems to have been edited, perhaps it was aggressively put at first - like your incorrect and uncourteous reply).
@@foobarmaximus3506 It’s called a thirst for knowledge. The device you’re using wasn’t made by people without that thirst.
Besides, I have good reason to know this, trying to create a keto diet for Alzheimer’s patients such as my grandfather, to ameliorate and even reverse the disease.
THANK YOU!!! EXCELLENT!!! I'm a homebrewer, and have loved the taste of malt since childhood. Unless you brew or make malt for whatever reason, NOBODY has a clue what malt is!!! Such wonderful stuff!!! 5 minutes in, and I know this video is going to be GOOD!!! (And I was right!)
Modified or undermodified for decoction, Malliard reactions; see, I DO know what I'm talking about. So will my peers!
Also love the Islay single malts!!! Lagavulin 16 is the (smoke) bomb!
Your Whoppers are called Maltesers (“malt-easers”) in the UK
I was just sitting there waiting for the Maltersers to drop after he talked about malt and chocolate, and then he says whoppers instead and I'm like "dafuq is that?"
Maltesers is for the entire world except the americas. its great with icecream. Was surprised when Americans and Latinos didn’t know what it was but everyone else did.
@@Bu7MaiD075 Actually, they released Maltesers here a couple of years ago. Maltesers are the Mars brand, and I believe Whoppers are Hershey. As a coeliac / celiac, I am not the best authority.
@@gavinathling Hershey! Tastes like vomit
@@ralphclark not figurative vomit, i mean actual human sick
“But you know what I have always liked?”
* Me and Adam in unison * “Squarespace”
I love Malt. At movies I would always get Malt balls, and Malt milkshakes are heaven...they are hard to find nowadays
Ahh… The good old days…
I too fondly remember sitting as a child after a long Halloween night and comparing bags with my friends to see how much Square Space we all got…
It's interesting all the sweet and savory things Malt can be used in. Never thought of it before. Thanks Adam.
There's another type of malt, almost completely unknown in US, but very important in many parts of Europe - FERMENTED MALT.
The difference is that fermented malt is left to ferment after sprouting. This stops germination, just like with any malt and starts thermophilic lactic fermentation (like one would do with a high quality yogurt). Once it is fermented it gets roasted slightly and dried to stop run away fermentation. It is then milled and used as a flavouring agent, just like non-diastatic malt.
The difference in flavour between malts you described in the video and fermented malt is like between a bread made with flour, water and baking powder (basically tasteless quick bread) and properly fermented sourdough (full of flavour).
Fermented malt is important ingredient in Borodinsky bread, for example, and it is impossible to replicate this iconic flavour in any other way. It is also used in many European malt drinks and is vital ingredient for dark kvases.
Nursing student here, so when I saw MALT, I thought this was going to be a video concerning mucosa-associated lymphatic tissues; I am glad that I have been able to learn more than medical stuff!
I remember my mom teaching me to give a piece of bread crust to teething babies, because it has a good texture to massage their gum, and it turns sweet in their mouth so they will keep chew on it.
Then I went to chemistry class our teacher would told us the same advice, and explaining the reactions behind it😮
Very well done video.
In the beer world, wort is pronounced 'wert.'
A brewer will use mash-in temperature to influence the different alpha and beta amylase production to allow different sugar profiles for their wort, depending on desired beer characteristics.
There is a style of beer out of South America, Chicha, that is made with corn. Because corn has low diastatic power, the alpha and beta amylase in our saliva is used to convert the starches into sugars. People set around chewing corn and spitting into a communal bucked.
A hot Horlicks is pretty great, Ovaltine too although I never quite know how to mix in the lumps all of the way. Naturally it's great with chocolate too. Can't go wrong with a Malteser (Whopper) milkshake.
Maltesers in the UK are hugely popular.
Holy shit, that's why they're called Maltesers.
The trick to mixing a smooth ovaltine/horlicks is to start with a small amount of hot water. mix in your malted choco powder of choice until smooth, then add cold water and/or ice until it's both cold and diluted properly.
Wait, you guys make Ovaltine with just water? Wow, I just use ovaltine + hot water = mix = smooth + milk = drink
@@romxxii Cold? Water based? What kind of blasphemy is this??? But the bit about making a paste makes sense.
Lately, I've been looking into baking, as the bakers do it, trying to figure out the techniques they use to get such a good rise. I'm fairly good at baking in general but it's nearly impossible to get the rise that the bakers get. I heard about these enzyme additives before but I always discarded the idea as "cheating" somehow, using artificial helpers to get the perfect bread. Learning the actual process behind amylase really helped ease my mind. Although it's of course an extra cost when baking and not something I'll realistically make myself, it's nice to have the option when you want that little bit extra oomph in your bread.
Great to find a video of something you thought was of no interest but was, in fact, full of useful information.
Fun fact! Enzymes are one of the best tools we have to break down polymers - some chemists and chemical engineers are looking for ways to use enzymes from nature to break down plastics that otherwise wouldn’t be able to break down in a landfill.
there are some organisms which evolved in landfills to be able to break down plastics. life, uh, finds a way.
More like dunb fact. If there is any we wouldve observe it
@@eavyeavy2864 there ARE enzymes that break down plastics, there are organisms that evolved in landfills that can break down plastics.
@@eavyeavy2864We have observed it. In nature and in a lab. You don’t get to attempt to flame me because you didn’t happen to read the same thing I did one day, lmao.
@@eavyeavy2864 Yeah - I just watched a show on plastics in the Ocean, and Scientists modifying the enzymes to be even MORE effective at breaking down plastics.
So we're doing more than just "observing" it. We're ENHANCING it.
I first discovered malt in a long-gone New England treat, Royal Lunch Milk Crackers. They had a remarkable flavor that I later discovered was due to malt. And thanks to this video, I now know why they tasted so good.
For me, I personally do not know how authentic it is. But I love bean sprouts in my Asian meals. The flavors and texture is what makes the meal for me. also love Bamboo shoots and baby corn. maybe you can make videos with these ideas in mind. would love to see what you come up with.
Somehow, even though I've lived all over Asia and love Asian food generally, those three things are my least favorite flavors in the world. It's wonderful how different we all are. :)
@@StevenSkoczen Have you consumed bean sprouts in a curry base or cooked with spices?
I have been confused on what malted was. My understanding always was powdered milk put into milk shakes 😂 This helped me understand why my malted scotch is not the same as malted milk shakes.
But don't let that stop you from putting scotch in your malted milkshake.
When I looked at his shirt, it made me curious what state gets the most lightning, and apparently its Texas from a 2020 study with 16,032,609 lightning strikes from in cloud and to ground. Kansas, Nebraska, Oklahoma, and Florida were #2-5.
But Texas is also huge. Which state gets the most in relation to its size? That's the real prize.
@@lilbirdmuse8938 Cool, thanks! I loove thunder :)
@@fanbuoy9234 Same! Thunderstorms are really neat to watch. (I'm giving up adding things back in if youtube is going to cause errors and keep deleting it).
@@fanbuoy9234 Seem to be Kansas and Oklahoma in the same report
But that's not lightning on his shirt, it's a hydrological map. It depicts rivers and reservoirs.
The level of genuine intrigue and intellect that comes through with his videos is amazing. It must be difficult to create a culinary space that is so inviting and quizzical at the same time. Impressive.
I have just literally put a malt/fruit loaf in the oven to cook, it’s just delicious and the aroma is great on a cold wet day.
I added diastatic malt in my waffle recipe and what a difference it made in the taste; it made it smell sweeter and taste much better!!!
you actually can't get rice malt this way. Rice doesn't make it's own amylases. to make rice malt (usually for sake or other rice wines) brewers add mold to it. There is also an ancient method where you have shrine maidens chew the rice to use the amylases in saliva, but that's pretty gross (there are shinto shrines that still do this for the ritual, but I don't think they actually drink the sake after making it)
The mold in question is Aspergillus oryzae. I learned that from an anime about sake brewing.
@@romxxii lol I knew about the rice wine saliva/chewing for rice wine because of the anime movie “Your Name”. I always like how art and entertainment can be informative!
Corn beer in central America was/is in some places, still made that way I think. Chicha? I used to know it more, but it's been a while.
They don't. They explicitly mark such Sake as not safe for human consumption and the shrines don't sell it as its exclusively used for offerings and religious rites.
This method was also used on cassava by indians in Brazil.They called that shit" cauim".
"In the babies go, to die in the oven" I can't wait for what the ytps will do with this and the gnocchi video.
As a backer who has been on a gluten-free diet for 3 years roughly, thought this was a really fun and interesting video. 👍🏾👍🏾
I bought a sack organic cracked and heat treated, dried Rye malt to milll at home. It has a sweet honey toast smell and makes incredible 100% rye bread, I would use 500g for the end result of a 900g loaf and for one loaf that would cost just £1.2 which for such a special product is a bargain for a freshly milled and home baked loaf. Arguably the malted grain will not store as long while maintaining it's nutrition because the wrapper of the surface of the grain, which contains antioxidants has been broken letting oxygen into the grain.
The malting action which relseases nutrients from phyctic acid is very useful
"We could talk about bourbon for hours." Let's do.
How do you whisk(e)y?
@@SimuLord classic laddie splits the difference between islay and spey quite nicely, and Octomore is a golden dream. Ive always been a Glenmo fan,(you left out the highlands) but GlenAllachie has become a fast fave.
@@etherdark magnificently!
@@danfranks6678 Cheers you MB!
Please