[Sca-cooks] Malt Syrup History
lilinah at earthlink.net
lilinah at earthlink.net
Mon Feb 18 20:02:12 PST 2013
Bear wrote:
> Malt syrup is made cooking crush malted barley into a mash, then filtering
> the liquid and evaporating it until it becomes a syrup. It's basically a
> concentrate made from the first step in brewing. As an adjunct to brewing,
> it's meant for brewers who for whatever reason can't mash their own barley
> malt. There is a caveat to using modern malt extract, corn is often added
> to the mash to produce the extract for less cost.
I know that barley was malted and toasted and cooked, but was it actually made into a thick sweet syrup that was used by brewers within SCA period? Or is it just another modern convenience?
And if it was cooked down into a thick sweet syrup within SCA-period
-- Was this used by bakers of bread within SCA period?
-- Was it used by other cooks to sweeten other food stuffs?
Sorry, i'm just fulla questions...
Someone sometimes called Urtatim
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