Nepijmout

Nepijmout is a term that refers to a specific type of malt used in brewing. It is derived from the Czech word "nepražený," meaning unroasted. This means that the grain, typically barley, has been malted but not subjected to high temperatures during the kilning process.

The kilning of malt is a critical step that develops color and flavor. Unroasted malt, like nepijmout, retains a lighter color and a less intensely roasted flavor profile compared to other malts such as pale malt, Munich malt, or roasted barley. The absence of significant heat treatment preserves more of the original grain's characteristics, including its enzymatic potential and a lighter sweetness.

In brewing, nepijmout is often used to contribute to the malt bill of lighter-colored beers. It can add a subtle bready or slightly sweet malt flavor without imparting the darker hues or more prominent roasted notes found in kilned malts. Brewers may use it to achieve a specific flavor balance or color in styles like Bohemian pilsners or other pale lagers where a clean malt profile is desired. Its enzymatic activity can also be beneficial for the conversion of starches to sugars during the mashing process.