Japanese brewing force, Asahi Breweries Ltd, has devised a new malt-producing method, Japanese press has posted recently. The new technique will help beer to keep its flavour longer. The new process uses a lower temperature in the early stages of drying the malt, with a higher temperature used at the later stages. The result of this is to help reduce oxidation by 70%, thereby slowing the speed at which beer goes stale. Asahi aims to begin using malt produced this way in the next year, and has applied for a patent on the technique.

03 November, 2003