From brewing to bread: Exploring the buildings of the British malting industry
In CA 419, Chris Catling reported on the history and development of kilns and oast houses used for drying the hops that help to preserve and give flavour to beer. This month, he reports on the buildings associated with the production of the malted grain used primarily in making beer and whisky, but also as an ingredient in a range of foods, from bagels to biscuits, and from vinegar to Ovaltine.