maltster

• “On the local requirements Mr. Foster the maltster was a very Baedeker.”

  Quisanté

• “Lanarkshire, where he conducted the business of a "maltster," or grain merchant.”

  The Grand Old Man

• “By the Restoration, it was owned by George Radford, a Derby maltster, in whose family it continued until sold to Derby Corporation in about 1920 by Edwin Radford, who had removed to Haynford Lodge, Norfolk, in the 1890s.”

  Demolition could uncover deserted medieval village

• “If the maltster is going to make a pale malt, then he keeps starch digestion to a minimum and malts for a shorter time; for a darker malt that will benefit from more sugars for the browning reactions, he malts for a longer time, and may finish by holding the moist barley at 140–180°F/60–80°C to maximize the action of the starch-digesting, sugar-producing enzymes.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “To make malts with high enzyme activities, the maltster dries the barley gently, over about 24 hours, and brings the temperature slowly up to around 180°F/80°C.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “By 1750, the greater control that coke and coal heat gave the maltster made gently dried pale malts possible, and thereby pale ales.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “Kilning Once the barley reaches the desired balance of enzymes and sugars, the maltster fixes that balance by drying and heating it in a kiln.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “He was a maltster; you know, there's a beer now named after Sam Adams.”

  The Shoemaker and the Tea Party: Memory & the American Revolution

• “Here, and at about this time, the name was changed to Gladstones, and a grandson of the maltster of Biggar, Thomas Gladstones, settled in Leith and there became a “corn-merchant.””

  The Grand Old Man

• “One of the aims of the maltster is, therefore, to break down the protein substances present in barley to such a degree that the wort has a maximum nutritive value for the yeast.”

  Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"

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