Humans have been malting grains for use in brewing for many thousands of years. In relative terms, large-scale, industrial operations are recent developments. Prior to the 20th century, most malt was hand made by artisans—often unencumbered with science—who mainly assessed and controlled this natural process by touch, taste and smell. Raw materials, techniques and equipment were all quite different from those used today. Join Andrea Stanley and John Mallett for an entertaining and informative exploration of historical malts and modern attempts to re-create these products—without the persistent vermin infestations.