A handful of malted barley

Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.^[1][2][3][4] Malting grains develops the enzymes required to modify the grain's starches into sugars, including monosaccharides such as glucose or fructose, and disaccharides, such as sucrose or maltose. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast.

Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine and Milo, and some baked goods, such as malt loaf. Malted grain that has been ground into a coarse meal is known as "sweet meal".^[5][6] Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods.^[7]

The term "malt" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e., "malts").

Malting[link]

Malting is the process of converting barley into malt, for use in brewing or distilling, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The sprouted barley is kiln-dried by spreading it on a perforated wooden floor. Smoke, coming from an oasting fireplace (via smoke channels) is then used to heat the wooden floor and the sprouted grains. The temperature is usually around 55 °C (131 °F). A typical floor maltings is a long, single-story building with a floor that slopes slightly from one end of the building to the other. Floor maltings began to be phased out in the 1940s in favour of "pneumatic plants". Here, large industrial fans are used to blow air through the germinating grain beds and to pass hot air through the malt being kilned. Like floor maltings, these pneumatic plants are batch processes, but of considerably greater size, typically 100 ton batches compared with 20 ton batches for floor malting.

The malting process starts with drying the grains to a moisture content below 14%, and then storing for around six weeks to overcome seed dormancy. When ready, the grain is immersed or "steeped" in water two or three times over two or three days to allow the grain to absorb moisture and to start to sprout. When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for around five days while it is air-dried. The grain at this point is called "green malt". The green malt is then kiln-dried to the desired colour and specification.^[8] Malts range in colour from very pale through crystal and amber to chocolate or black malts.^[9]

Malts[link]

Homebrewing malt extracts: liquid in a can and spray dried

Barley is the most commonly malted grain, in part because of its high diastatic power or enzyme content, though wheat and rye are also used.^[10] Also very important is the retention of the grain's husk, even after threshing, unlike the bare seeds of threshed wheat or rye. This protects the growing acrospire (developing plant embryo) from damage during malting, which can easily lead to mold growth. It also allows the mash of converted grain to create a filter bed during lautering (see brewing). Malt is often divided into two categories by brewers: base malts and specialty malts. Base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts. Specialty malts have little diastatic power; they are used to provide flavor, color, or "body" (viscosity) to the finished beer. Specialty caramel or crystal malts have been subjected to heat treatment to convert their starches to sugars nonenzymatically. Within these categories is a variety of types distinguished largely by the kilning temperature (see mash ingredients). In addition, malts are distinguished by the two major species of barley used for malting, two-row and six-row.^[11]

Malt extract[link]

Barley malt syrup being slowly added to flour in a bagel recipe

Malt extract is also known as extract of malt. It is a sweet, treacly substance given to children and adults as a dietary supplement.^[12] It was popular in the first half of the twentieth century as a supplement for the children of the British urban working-class, whose diet was often deficient in vitamins and minerals. Children were given cod liver oil for the same reason but it proved so unpalatable that it was combined with extract of malt to produce "Malt and Cod-Liver Oil." It was given as a "strengthening medicine" by Kanga to Roo and Tigger in The House at Pooh Corner.

The 1907 British Pharmaceutical Codex's instructions for making nutritional extract of malt do not include a mash-out at the end of extraction, and include the use of lower mash temperatures than is typical with modern beer-brewing practices. The Codex indicates that diastatic activity is to be preserved by the use of temperatures not exceeding 55 °C (131 °F).

Malt extract production

Malt extract is frequently used in the brewing of beer. Its production begins by germinating barley grain in a process known as malting. This procedure entails immersing barley in water to encourage the grain to sprout, then drying the barley to halt the progress when the sprouting begins. The drying step stops the sprouting, but the enzymes remain active due to the low temperatures used in base malt production.^[13] In one before-and-after comparison, malting decreased barley's extractable starch content by about 7% on a dry matter basis, and turned that portion into various other carbohydrates.^[14]

In the next step, brewers use a process called mashing to extract the sugars. Brewers warm cracked malt in temperature-modulated water, activating the enzymes,^[15] which cleave more of the malt's remaining starch into various sugars, the largest percentage of which is maltose.^[14] Modern beer mashing practices typically include high enough temperatures at mash-out to deactivate remaining enzymes, thus it is no longer diastatic. The liquid produced from this, wort, is then concentrated by using heat or a vacuum procedure to evaporate water^[12] from the mixture.

The concentrated wort is called malt extract. Brewers have the option of using a liquid (LME) or dry (DME) form of it. Each has its pros and cons, so the choice is dependent solely on the individual brewer's preferences.

Liquid malt extract is a thick syrup. Some brewers choose to work only with LME, because they feel it works best for the result they wish to achieve. Also, it requires one less processing step, so it is appealing to those favoring the purest form of product available. However, it is very sticky and, therefore, messier to work with and has a shorter shelf life, and some feel the results are just as good with DME.

A new encapsulating technology permits the production of malt granules. Malt granules are the dried liquid extract from malt used in the brewing or distilling process.^[16]

Research[link]

Scientists aim to discover what goes on inside barley grains as they become malted to help plant breeders produce better malting barley for food and beverage products. Agricultural Research Service scientists are interested in specialized enzymes called serine-class proteases^[17] that digest beta-amylases, which convert carbohydrates into "simple sugars" during the sprouting process.^[18] The enzyme also breaks down stored proteins into their amino acid derivatives. The balance of proteins and carbohydrates broken down by the enzyme affect the malt’s flavor.

See also[link]

Beer portal

• Malta (soft drink)
• Malt beer
• Malt beverage
• Malt granules
• Mämmi
• Radio Malt
• Sprouted bread
• Wheatgrass

References[link]

Bibliography

• D.E. Briggs, Malts and Malting, Kluwer Academic / Plenum Publishers (30 September 1998), ISBN 0-412-29800-7
• Christine Clark, The British Malting Industry Since 1830, Hambledon Continuum (1 July 1998), ISBN 1-85285-170-8

External links[link]

Look up malt in Wiktionary, the free dictionary.

• UK Malt The website of The Maltsters' Association of Great Britain. UK Malting information and malt images.
• Barlex One of the largest Nordic producers of malt extract and malt syrup

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Thierry Mugler (French pronunciation: [tjɛʁi myɡˈle]) is a French fashion designer and creator of several perfumes.

Childhood[link]

Mugler was born in Strasbourg, France on 21 December 1948. His passion led him to focus more on drawing than on school^{[citation needed]} and at the age of 9, he began to study classical dance.^{[citation needed]} By 14, he joined the ballet corps for the Rhin Opera (Opéra national du Rhin).^[1]

At the same time, Mugler began taking classes in interior design at the Strasbourg School of Decorative Art.^{[citation needed]}

Early career[link]

At the age of 24, Mugler decided to travel the world and left Strasbourg to go live in Paris. He began designing clothes for a small, trendy Parisian boutique by the name of "Gudule". At 26, Mugler, who was working as a freelance designer, began to work for a variety of large ready-to-wear fashion houses in Paris, Milan, London and Barcelona.^{[citation needed]}

In 1973 Mugler created his first personal collection called "Café de Paris". The style of the collection was both sophisticated and urban. Melka Tréanton, a powerful fashion editor, helped launched his career. In 1976, she asked him to show his work in Tokyo, for an event organized by Shiseido.^[2] In 1978 he opened his first Paris boutique at the place des Victoires (in the 1st arrondissement). At the same time, Thierry Mugler launched a fashion collection for men. For this collection, he reworked classical masculinity giving it a definitively modern style. A clean, precise, structured cut which outlined a highly-recognizable silhouette: prominent shoulders, both "anatomical and classic", for a dynamic and slender look.

During the 1980s and 1990s Thierry Mugler had become an internationally recognized designer and his collections garnered much commercial success. At the request of the Chambre Syndicale de la Haute Couture, he completed his first haute couture collection in 1992.^{[citation needed]}

He also created the famous black dress worn by Demi Moore in the 1993 movie, 'Indecent Proposal.'

Style[link]

An evening dress by Mugler

A vintage dress by Thierry Mugler in a museum exhibit.

His clothes are identified by their style and their structure.

This section requires expansion.

Directing, photography and design[link]

Mugler published his first photography book in 1988, "Thierry Mugler, Photographe": filled with Mugler’s taste for travel and adventure. This first book was followed by a monograph in 1999 entitled, “Fashion Fetish Fantasy” which assembles photos of his creations. All the designs are worn by Thierry Mugler’s model and celebrity friends in the book.

Mugler also directs short films, advertising films and video clips. He regularly designs costumes for musical comedies, concerts, operas and the theatre (including Macbeth for the Comédie Française). He has worked with such artists as Robert Altman and George Michael (he directed the video for Michael's "Too Funky" in 1992). He also directed the first advertising film for one of his fragrances, Alien.

He collaborated with the Cirque du Soleil in 2002, a group which performs all over the world. He directed "Extravaganza", one of the scenes of Zumanity, but also created all the costumes and the identity of the characters in the show, which ran for several years at the New York Hotel in Las Vegas

In 2009, Thierry Mugler worked as artistic advisor to musician Beyoncé.^[3] He created the costumes for her "I Am... World Tour" and gave his artistic vision to the staging, lighting, the decorations and the choreography.^[4]

Fragrances[link]

Angel for men (A*Men)

Thierry Mugler’s first perfume appeared in 1992 and was called Angel. "Angel" opened a new olfactory trend with its combination of praline and chocolate-derived sweetness mixed with a strong accent of patchouli. Angel was the first oriental gourmand perfume and comes in an unprecedented color for a women’s fragrance: blue.

The Angel bottle, a complicated design in the shape of a faceted star, was created by the Brosse Master Glassmakers. Today, more than thirteen engraved and numbered Limited Edition stars have been successively created for several holiday seasons. Other perfumes have been developed to enrich the brand's fragrance universe, including three major fragrances: A*Men, Mugler Cologne and Alien.

In 2005, Alien was created, the second major Thierry Mugler fragrance, inspired by a solar world, filled with hope, serenity and light. Also in 2005, Thierry Mugler launched the "Thierry Mugler Perfume Workshops" which are open to the general public and led by specialists of the perfumery and oenology world. The goal of these workshops is to convey the art and know-how of the industry along with the craftsmanship of making perfume.

This section requires expansion.

Other creations[link]

In 2006, Thierry Mugler completed a project for the launch of Tom Tykwer's film "Perfume". In collaboration with the IFF company, Thierry Mugler created a box set of fifteen compositions.

During 2007, still following the metamorphosis theme, Mugler launched Mirror, Mirror, a collection of five fragrances, created as "perfume-trickery" to "enhance one’s presence".

Finally, on 8 March 2010, Thierry Mugler launched the site womanity.com, a virtual space for expression which asks visitors to share their vision on what it means to be a woman today. The site corresponded to Womanity, the newest fragrance by the house of Mugler which was released at the same time.

Recent[link]

In 2008, the Mugler's brand launched Thierry Mugler Beauty, a high-end line of cosmetics.

In September 2010, Nicola Formichetti was announced to be the new Creative Director of the Thierry Mugler brand. He changed the brand name to MUGLER, removing the first name, and in January 2011, he launched the brand's first menswear collection.

References[link]

External links[link]

• Official site
• Thierry Mugler designer profile at Fashion Model Directory

Roger Alan Wade
Background information
Genres	Rock, folk, country
Occupations	Singer-songwriter, musician
Instruments	Vocals, guitar
Labels	Johnny Knoxville Records/Dickhouse Production
Associated acts	The Big Ass Happy Family

Roger Alan Wade is an American singer-songwriter.

According to his website, Roger Alan Wade penned songs for country legends such as Johnny Cash, Waylon Jennings, George Jones and Hank Williams Jr. He embarked on a solo career with the promotional assistance of his cousin, actor Johnny Knoxville, who occasionally featured Wade's music on his TV show Jackass. He has also been featured on the TV show Wildboyz. During an appearance on the Howard Stern radio show, Knoxville promoted his cousin's songs, which were favorably received by Stern and his audience and given frequent airplay thereafter. Knoxville and Wade currently host an hour-long weekly show, "Big Ass Happy Family Jubilee" (named after a Wade song), on Sirius XM's Outlaw Country channel.

Wade's lyrics satirically and detrimentally deal with topics and stereotypes relating to redneck and honky tonk culture. His songs feature folky arrangements, featuring little or no accompaniment beyond acoustic guitar. His best known compositions include "BB Gun," "Butt Ugly Slut," "D-R-U-N-K," "Poontang," and "If You're Gonna Be Dumb." Wade's lesser known works are less hysterical and carry a more lyrical tone including "The First Time I Saw Waylon," "Brainerd Road," and "Jingle Jangle" Wade's song, "The Light Outlives the Star", was written for a friend of his daughter who died in automobile accident and was later a tribute to his friend & fan Ryan Dunn, who died in a car accident on June 20, 2011.

Wade currently does voice-over work for WUUQ 97.3 and 99.3 FM, a classic country station in Chattanooga, TN.

Discography[link]

• 2005: All Likkered Up
• 2008: Stoned Traveler
• 2010: Deguello Motel
• 2011: Too Fat To Fly

Filmography[link]

• 2006: Jackass Number Two ...Himself
• 2005: "Wildboyz" ...Himself (1 episode)

Soundtrack[link]

• 2002: Jackass: The Movie (writer: "If You're Gonna Be Dumb") (performer: "If You're Gonna Be Dumb")
• 2003: Grand Theft Parsons (writer: "Rhinestones In The Ashes") (performer: "Rhinestones In The Ashes")
• 2006: Jackass Number Two (performer: "Sometimes I Don't Know If I'll Make It") ("If You're Gonna Be Dumb", "Sometimes I Don't Know If I'll Make It")
• 2009: The Wild and Wonderful Whites of West Virginia (writer: "Big Ass Happy Family") (performer: "Big Ass Happy Family")
• 2010: Jackass 3D (writer: "Party in My Pants") (performer: "Party in My Pants") (writer: "If You're Gonna Be Dumb") (performer: Karen O)
• 2011: Jackass 3.5 (writer: "Too Fat to Fly") (performer: "Too Fat to Fly")

External links[link]

• Official website for Wade and his album All Likkered Up
• VH1.com article about the release of All Likkered Up

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