In Japanese and Korean baking, there is a barley malt-rice liquid syrup called Mizuame used frequently to make breads and desserts. But homebrewers will recognize Mizuame right away as just another name for liquid malt extract. BYO’s Technical Editor Ashton Lewis walks you through how to make your own malt-rice liquid extract at home after he discovered the similarities while baking a Korean dessert that required some homemade Misuame as an ingredient. Now you can make your own barley malt-rice liquid extract for your own homebrewing by following Ashton’s instructions in this BYO+ video.