title: Malt: A Practical Guide from Field to Brewhouse (Brewing Elements)
author:  John Mallett 
description: <span><span style="font-weight:bold;">John Mallett</span><span> has managed all beer production for award-winning Bells Brewery, Inc. in Kalamazoo, Mich. since 2001, leading many of its brands to near cult status among beer enthusiasts. Throughout his 26-year professional brewing career, Mallett has been recognized for his expertise and leadership in brewery technical education and training. He serves on many boards and technical committees, including the Master Brewers Association of the Americas, Brewers Association, Hop Quality Group, and American Malting Barley Association. He has authored more than 40 brewing technical papers and presentations and, since 1995, is a member of the extended faculty of Siebel Institute of Technology. In 2002, Mallett received the Russell Schehrer Award for Innovation in Craft Brewing.</span></span>
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  The London and Country Brewer
  
  
  [THE
  PREFACE.](The%20London%20and%20Country%20Brewer_split_001.html#filepos9784)
  
  [CHAP. I. Of the Nature of the Barley-Corn, and of
  
  
  the proper Soils and Manures for the Improvement thereof.
  
  [CHAP. II. Of making
  Malts.](The%20London%20and%20Country%20Brewer_split_001.html#filepos24184)
  
  [CHAP. III. To know good from bad
  Malts.](The%20London%20and%20Country%20Brewer_split_001.html#filepos36238)
  
  [CHAP. IV. Of the Nature and Use of Pale, Amber and
  
  
  Brown Malts.
  
  [CHAP. V. Of the Nature of several Waters and their
  
  
  use in Brewing. And first of Well-waters.
  
  [CHAP. VI. Of Grinding
  Malts.](The%20London%20and%20Country%20Brewer_split_001.html#filepos51912)
  
  [CHAP. VII. Of Brewing in
  general.](The%20London%20and%20Country%20Brewer_split_001.html#filepos55474)
  
  [CHAP. VIII. The London Method of
  Brewing.](The%20London%20and%20Country%20Brewer_split_001.html#filepos60697)
  
  [CHAP. IX. The Country or pr