Summary
Sheila Dillon investigates the role malt plays in our drinks and diet. Malt has been around for millennia and is a natural ingredient in many but many people won't realise how ubiquitous it is. As well as being the foundation of beer and whisky, its flavour and richness makes it a favourite for uses in bakery, breakfast cereals and confectionary as well as being an important export for the country. Sheila talks to a distiller, a baker and a brewer about malt's remarkable properties and visits a traditional maltster to find out how malt is made.
Producer: Harry Parker.
Transcript
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| 0:00.0 | You're about to listen to a BBC podcast and I'd like to tell you a bit about the |
| 0:03.8 | podcast I work on. I'm Dan Clark and I commissioned factual podcasts at the BBC. |
| 0:08.6 | It's a massive area but I'd sum it up as stories to help us make sense of the forces shaping the world. |
| 0:15.0 | What podcasting does is give us the space and the time to take brilliant BBC journalism |
| 0:20.0 | and tell amazing compelling stories that really get behind the headlines. |
| 0:23.7 | And what I get really excited about is when we find a way of drawing you into a subject |
| 0:28.3 | you might not even have thought you were interested in. |
| 0:30.2 | Whether it's investigations, science, tech, politics, culture, true crime, the environment, |
| 0:36.1 | you can always discover more with a podcast on BBC Sounds. |
| 0:39.7 | Hello, I'm Sheila Dylan and welcome to this BBC download of the Food Program. |
| 0:45.8 | For information on the BBC's terms and conditions of use, visit |
| 0:49.4 | W.W. dot B.C. dot co- |
| 0:52.6 | UK slash radio four and now enjoy the podcast |
| 1:01.4 | mhm yeah well that's what a molting smells like, sort of sweet. |
| 1:08.0 | Mm, lovely smell. |
| 1:11.0 | Sweet like malt. |
| 1:12.0 | You know... smell. Sweetly, Malt. |
| 1:14.7 | You know it when you smell it, bedtime drinks, breakfast cereals, biscuits, malt beverages, |
| 1:21.2 | confectionery vinegar. |
| 1:23.2 | Malt is a key ingredient in a wide selection of luxury and staple foods and drinks, |
| 1:29.4 | especially drinks. |
| 1:31.3 | We've been using it in brewing since at least 2,500 BC, and it's as essential to |
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