Food Programme

BBC Radio 4

Arts, Food

Chart Positions

Arts 167
Food 20

Investigating every aspect of the food we eat



February 27th, 2011

Episode 53 of 622 episodes

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.

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