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Roasting of malt is done to achieve a Maillard Reaction, which is a type of non-enzymic browning that adds color and flavor to many types of processed food, including malt beverages. The reaction is named after the French chemist Louis-Camille Maillard (1878–1936). It is contrasted with "carmelization," a completely different process with similar results.
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In Construction - Live on July 1, 2019