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the Science of Booze
Community quotations are the opinions of contributing users. These quotations do not represent the opinions of Tulsa City-County Library.
p48: "Brewers and whisky makers use barley because it's easy. Other grains are maltable, but wheat, for example, produces less starch-breaking enzyme. Oats have too much protein and fat. Corn needs too much heat to untangle the starches before malting, and the oils tend to turn rancid. Barley is the way to go."