About the event
The start of brewing and distilling is making the malt: getting the grain to sprout and convert insoluble starch into fermentable sugars.
It’s mostly done today in large maltings but, says Hugh Alexander, micro-malting opens the way to try different types of grain, and for smaller-scale specialist brewing at community-sized levels.
Time: 9:00pm - 10:00pm
Location and instructions: Orkney Club, Kirkwall
Orkney Club, Kirkwall