Asahi breweries has devised a new malt-producing method. The technique will help beer to keep its flavour longer.

The new process uses a lower temperature in the early stages of drying the malt, with a higher temperature used at the later stages. The result of this is to help reduce oxidation by 70%, thereby slowing the speed at which beer goes stale.

Asahi aims to begin using malt produced this way in the next year, and has applied for a patent on the technique.