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What do microorganisms do for beer
flavour, aroma, carbonation, alcohol production and overall product quality
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Malting - steeping
Barley grains soaked in water to increase moisture
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Malting - germination
Grains sprout activating enzymes suc as a-amylase and b-amylase which convert starch to yeast
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Malting - kilning
Heat stops germination and dries malt while preserving enzymes
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Malt microbial relavance
enzymes created during germination are essential for later sugar production
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