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Georg Schneider’s first wheat beer lexiconWheat beer to read, look at, experience, marvel and smile.For wheat beer experts and those who want to become one. Here we offer you a wheat beer-knowledge pool. |
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Malt |
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| is formed when grain is moistened to induce germination. Starch contained in grain is hereby transformed into sugar molecules through enzymes naturally present in grain. Once this occurs the seedlings are dried in the drying kiln and malt is born. |
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