{"references": ["Dennis E. Briggs. Malts and Malting. Blackie Academic & Professional, 1998", "John J. Palmer. How to Brew: Everything You Need to Know to Brew Great Beer Every Time. Brewers Publications, 4th edition, 2017", "Garrett Oliver. The Oxford Companion to Beer. Oxford University Press, 2012", "Elisabeth Wiesen, Martina Gastl, and Thomas Becker. Protein changes during malting and brewing with focus on haze and foam formation: A review. European Food Research and Technology, 232:191\u2013204, 02 2011", "John Mallett. Malt: A Practical Guide from Field to Brewhouse. Brewers Publications, 2014", "Food and Agriculture Organization of the United Nations. Barley, Malt, Beer: Agribusiness Handbook. 2009", "Brewers Association. National beer sales & production data, 2019"]}

The scope of this RDFS/OWL ontology is providing malt and malt ingredient traceability, process control and style identification in a language neutral way. Term labels and descriptions (and overall ontology) are documented in French and English. This deposit is a copy of the linked open data repository available online at https://rdf.ag/o/beer, it is updated with each new version release.

This is an rdfs/owl compliant ontology that is licensed under a Creative Commons Attribution 3.0 Unported License. An additional commercial license is also available, hence the dual license in the source documents.