We can imagine that perhaps a few of the regular readers of this engaging periodical might be waiting for their strike liquor to heat up in preparation for mashing in. Perhaps, part of their routine might be to peruse this issue’s pages over a coffee while they wait. They might also want to begin casting a glance over their latest malt analysis to find what might be entered under the rubric of ‘gelatinization’, which could include ‘onset temperature’, ‘peak temperature’, ‘end set temperature’ and/or ‘pasting temperature’. One would do so in order to observe whether the old tried-and-true mashing regime might need to be tweaked with that new lot of malt that just arrived.

Magpie & Marten | Dear readers: The following discussion continues one we started in our previous column in the print edition of BRAUWELT International, which is about non-alcoholic beer (NAB) and how it differs from normal beer.

People are drinking fewer alcoholic beverages as part of a greater trend towards more healthful lifestyles. For those who miss the juice of the barley and the pleasing piquancy of the hop, non-alcoholic beer (NAB) fills a void. The popularity of NAB has caused brewers of all stripes to want to produce them. Simply put, some should refrain from doing so. Why?

What’s that?! There’s a new series in BRAUWELT International? Yes, that’s right. And one that’s not like any of the others? Correct!