Barley is the world’s premier beer grain. True, but did you know that the next “malt power” after barley is our very own finger millet?
In case you don’t know what malt or malting means, this is the very thing that gives every malt drink, including beer its rich taste. Grains are steeped in water and allowed to germinate, in the process some enzymes are activated which readily convert starch to sugar, specifically maltose. As you have already gathered, this is a super power barley possesses. Other grains such as sorghum and even maize can do this to an extent. That’s why you see sorghum alongside barley listed as ingredients on cans of malt drink.
Today, I want to introduce to you another malt power. Finger millet is an underutilized crop of Africa which is equally a great raw material for making beverages. The amylase in its grains readily converts starch to sugar and it does this better than most grains. Only barley surpasses it.
Why this crop remains underutilized is beyond me.
agwithEzinne 