Kaffircorn malting and brewing studies.
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J. P. Van Der Walt
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Article
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1956
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John Wiley and Sons
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English
β 717 KB
## Abstract The three main microbiological conversions in the production of kaffir beer have been studied, viz.: the souring of the mash by lactic acid bacteria, the alcoholic fermentation of the wort by a variety of yeasts generally present on the malt used in the conversion and, finally, the spoi