Briess’ Cassie Liscomb joins Lindsay Barr and Andrea Stanley to co-write latest article: Breakthroughs in the Science Behind Malt Flavor.

“How many items in our modern pantry can you pick up and imagine our ancestors holding, digesting and enjoying? Few items date as far back as barley and even fewer have emerged from human history looking and tasting the same as they did thousands of years ago.

Malt’s magnitude and how it can continue to improve the beer you drink cannot be overstated. 2017 has been a year of breakthroughs, as we search to answer this powerful question: What do we want from our malt? Our findings, which you’re about to read about, is creating a sea of change in the relationship between malt and craft brewers…”

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