What does kilning generate in the malt?

Kilning is a crucial step in the malting process that transforms green malt into malted barley. During kilning, the moisture content of the barley is reduced, and the heat applied causes a range of chemical reactions.

One of the primary outcomes of kilning is the development of flavor compounds and color in the malt. The high temperatures and the Maillard reaction—where reducing sugars react with amino acids—create a variety of flavor compounds that contribute to the complexity of the beer. Additionally, the Maillard reaction and caramelization of sugars also contribute to the darkening of the malt, resulting in varying colors depending on the kilning temperature and duration.

This development of flavor and color is essential for the brewing process, as it directly influences the characteristics of the finished beer. Brewers depend on the specific flavors and colors of the malt to achieve the desired profile in their brews, making this aspect of kilning particularly significant.