{"id":672,"date":"2022-12-08T03:48:50","date_gmt":"2022-12-08T03:48:50","guid":{"rendered":"https:\/\/beersmith.com\/tv\/?p=672"},"modified":"2022-12-08T03:48:51","modified_gmt":"2022-12-08T03:48:51","slug":"malt-kilning-and-maillard-reactions-with-randy-mosher-beersmith-podcast-271","status":"publish","type":"post","link":"https:\/\/beersmith.com\/tv\/2022\/12\/malt-kilning-and-maillard-reactions-with-randy-mosher-beersmith-podcast-271\/","title":{"rendered":"Malt Kilning and Maillard Reactions with Randy Mosher- BeerSmith Podcast #271"},"content":{"rendered":"\n<p>Randy Mosher joins me this week to discuss the wide variety of processes and flavors developed while kilning and roasting malt.  This includes the Maillard reaction, carmelization and Pyrolisis.<\/p>\n\n\n\n<p>You can find show notes and <a href=\"https:\/\/beersmith.com\/blog\">additional episodes on my blog here<\/a>.<\/p>\n<div class=\"powerpress_player\" id=\"powerpress_player_5102\"><div style=\"width: 474px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-672-1\" width=\"474\" height=\"267\" preload=\"none\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/traffic.libsyn.com\/beersmith\/BSHB-271-Mosher.mp4?_=1\" \/><a href=\"https:\/\/traffic.libsyn.com\/beersmith\/BSHB-271-Mosher.mp4\">https:\/\/traffic.libsyn.com\/beersmith\/BSHB-271-Mosher.mp4<\/a><\/video><\/div><\/div><p class=\"powerpress_links powerpress_links_mp4\" style=\"margin-bottom: 1px !important;\">Podcast: <a href=\"https:\/\/traffic.libsyn.com\/beersmith\/BSHB-271-Mosher.mp4\" class=\"powerpress_link_pinw\" target=\"_blank\" title=\"Play in new window\" onclick=\"return powerpress_pinw('https:\/\/beersmith.com\/tv\/?powerpress_pinw=672-podcast');\" rel=\"nofollow\">Play in new window<\/a> | <a href=\"https:\/\/traffic.libsyn.com\/beersmith\/BSHB-271-Mosher.mp4\" class=\"powerpress_link_d\" title=\"Download\" rel=\"nofollow\" download=\"BSHB-271-Mosher.mp4\">Download<\/a><\/p><p class=\"powerpress_links powerpress_subscribe_links\">Subscribe: <a href=\"https:\/\/beersmith.com\/tv\/feed\/podcast\/\" class=\"powerpress_link_subscribe powerpress_link_subscribe_rss\" target=\"_blank\" title=\"Subscribe via RSS\" rel=\"nofollow\">RSS<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Randy Mosher joins me this week to discuss the wide variety of processes and flavors developed while kilning and roasting malt. This includes the Maillard reaction, carmelization and Pyrolisis. You can find show notes and additional episodes on my blog here.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-672","post","type-post","status-publish","format-standard","hentry","category-podcast"],"_links":{"self":[{"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/posts\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/comments?post=672"}],"version-history":[{"count":1,"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/posts\/672\/revisions"}],"predecessor-version":[{"id":673,"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/posts\/672\/revisions\/673"}],"wp:attachment":[{"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/media?parent=672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/categories?post=672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beersmith.com\/tv\/wp-json\/wp\/v2\/tags?post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}