maltsist

Maltsist is a proposed designation for a professional or researcher who specializes in malt, including its production, composition, and applications in food and beverage industries. The term is not widely established in formal education or industry titles, and it is primarily encountered in speculative or educational contexts.

Core concerns of a maltsist would include the study of malt varieties (base malts, specialty malts), malting processes (kilning profiles, germination), and the chemical transformations that occur during malting, such as enzyme activities, sugar formation, and proteolysis. They would assess diastatic power, modify malt profiles for brewing or distillation, and explore malt's role in flavor, color, and mouthfeel. Beyond brewing, maltsists might examine malts in food products, malt extracts, and industrial uses.

Relationship to established fields: The maltsist overlaps with cereal science, malt chemistry, and brewing science. It is conceptually close to the historical role of the maltster, the craftsman who prepares barley for malting, though maltsist is not an official job title in most organizations.

Notable individuals: There are no widely recognized professionals officially titled maltsist in contemporary industry or academia. The term remains largely theoretical and may appear in fiction, speculative writing, or as a descriptive label in discussions about malt research.

See also: malt, malting, brewing science, cereal science.