Beer Flashcards
Geuze
- nickname
- what is it
- how is it made
“Brussels Champagne”
A type of blended lambic beer: 1yr old Lambic + 2/3yr old Lambics
* fermentable sugar in the not fully fermented young lambic = secondary fermentation in bottle
* aged hops are antibacterial but do not contribute bitterness/flavor
* oude geuze = used in reference to unsweetened (modern versions often use aspartame to appeal to broader audience AND is legally defined as a blend of 2 or more 100% lambic beers
Dry, cidery, sour and a little barnyard
Yeasts used for Lambics?
- Brettanomyces bruxellensis
- Brettanomyces lambicus
(* Saccharomyces cerevisiae
*Lactobacillus
…… and others.. play roles)
Mars
LAMBIC
“March Beer”
* Mild, lower ABV lambic using the malt from a previous fermentation
*closely related to the faro style of beer - meant to be refreshing for warmer months
Faro (beer)
*Sweetened mild, low ABV beer - made either with 2nd or 3rd runnings OR by mixing a lambic with a lighter brewed beer
*traditionally found in the Senne Valley
*sometimes spiced or flavored with citrus, etc
Wheat Beer - min. % of wheat? Examples?
German law = min. 50% wheat
Hefeweizen
Dunkel/Dark Weizen
Kristall Weizen (filtered, crystal clear)
White (often flavored with orange/coriander)
3 Belgian Trappists?
(6 total)
Orval (Belgian, est. 1931)
Chimay (Belgian, est. 1863)
Westvleteren (Saint-Sixtus, Belgian, est. 1838)
Rochefort (Belgian, est. 1595)
Westmalle (Belgian, est. 1836)
3 non-Belgian Trappists?
- Koningshoeven (La Trappe, Netherlands, est. 1884)
*Stift Engelszell (Austria, beer began in 1925, stopped in 1929, began again in 2012)
*Abdij Maria Toevlucht (Netherlands, certified for production in 2013)
*Tre Fontane (Rome, Italy, certified for production in 2015)
*Mount Saint Bernard (England, certified for production in in 2018)
2 Trappists that make beer outside the monastery?
*can use the term, not the logo
Mont des Cats (France)
San Pedro de Cardeña (Spain)
Why is Achel no longer certified ITA?
Moved to private ownership in 2023
Bière de garde
France’s only major contribution to specialty brewing
- “beer for keeping”: practice of brewing a stronger beer to store for provision in warmer months when conditions weren’t hospitable for brewing
- the stronger ABV helped slow spoilage during long storage
Originated in French Flanders, an area now encompassing the French departments du Nord and Pas-de-Calais and the Belgian province Hainaut
California Common
- style, type
- origin
a LAGER fermented at ale temperature
“Steam beer” trademarked by Anchor Brewing in 1981. Various origin stories - but likely coming from the cooling of the beer’s high temps
30 - 45 IBU; 4.5 - 5.5%
Kölsch
- style/distinguishing characteristics
- origins
- traditional serving glass
- 3 breweries
Cologne, Germany (PGI since 1997)
- Warm fermentation with ale (top) yeast then conditioned at cool temps like a lager
18 - 25 IBU /// 4.5 - 5.5%
- Kolsch Konvention: pale, dry, hoppy, bright (ie filtered), top fermenting beer brewed according to the Reinheitsgebot
- Stange (shtang eh): traditional glass
Big 3 of the original Kolsch Konvention list: Früh, Gaffel, Reissdorf
[story has it that bottom-fermenting beers started appearing in Cologne in 1600’s; legislation tried banning this style. By 1750, brewers popularized the top-fermenting hybrid to compete with bottom-fermenting beers]
What is Kvass?
A rye (or ther grain based) -based Russian beer usually fermented with sugars, birch sap, berries, and other fruits - basically, you ferment whatever is around with baker’s yeast. Very ancient style of brewing. Kvass means “leaven.” Very low in alcohol.
ABV .4-2.5%
Rauchbier
smoked beer, famously produced in Bamberg (Franken, Germany)
*malt is roasted over an open flame
*pre-hot air kiln, sun drying was the usual method. Flame dried dates to 1st cent BC but wasn’t widespread
*Bamberg merely preserved the style
Saison
Farmhouse ALE: “season” - brewed in winter to drink in summer. Similar to the other major player in the Farmhouse category, Biere de Garde.
Plenty of style variation, but generally:
- dry, highly carbonated
- 5 - 8% ABV /// 20 - 40 IBU
- usually re-fermented in bottle
***Brasserie Dupont (Hainaut Valley Belgium)
Firkin
Cask used by British brewers to deliver cask-conditioned beer to pubs. Holds a quarter barrel - aka 41L/10.8 US gallon
size of standard beer barrel?
31 US gallons
Ale yeast
Saccharomyces Cerevisaie
Standard US beer barrel size
31 gallons
What is the max. production size for a brewery to be considered “Craft” by the Brewer’s Association?
Annual production of 6 million barrels of beer or less
Dry hopping vs Wet Hopping
Dry Hopping: refers to technique of adding hops to later stage of brewing, typically during fermentation or conditioning. It is a process.
Wet hop is an ingredient. An un-kilned, freshly harvested hop. Wet hops have more oil & resin and 80% water content.
- seasonal specialty due to harvesting window. Moisture content in wet hops leads to quick spoilage
- wet hops can be added at any point, into the boil or the hopback. Or, “wet dry hopping” like traditional dry hopping
good read here
SG (beer)
Gravity measurement - taken by hydrometer
*determines how much dissolved sugar are in wort or beer
IBU
International Bittering Units
Measurement of bittering substance in beer
*lighter lager would be 5 to 10; IPA might be 50 to 70
Keg size
15.5 US gallons
(half-barrel)
Lager Yeast
Saccharomyces pastorianus
Lauter Tun
Large vessel with a false slatted bottom and a spigot drain - mash settles and sweet wort drains off
(lautering = separating the pre-boil wort from spent grains)
Brewers Association definition of a microbrewery
15,000 barrels a year with 75% or more sold off-site
2 ways to carbonate beer?
Making this card so I don’t forget that Nitrogen is a method, not just CO2
*Nitrogen gives beer a thick, creamy mouthfeel
Noble Hops (4)
Traditional European hop varieties
1. Hallertau in Bavaria, Germany
2. Saaz in Zatec, Czech Republic
3. Spalt in Spalter, Germany
4. Tettnang in the Lake Constance region, Germany
the term only came about in the 1980’s. Generally refers to the most classic European varieties.
OG (beer)
Specific gravity of wort pre-fermentation - a measurement of the solids dissolved in the wort as compared to the density of water. A hydrometer reading.
*looks like stronger styles like Strong Scotch Ale, etc are higher
Sparging
In lautering - sprays the spent mash with hot water to get more sugar and extract from remaining grain.
SRM (beer)
STANDARD REFERENCE METHOD
numerical scale to measure color of beer
Higher SRM = darker beer
Normal range is 2 to 45 but can go beyond
Wort
The bittersweet sugar solution obtained by mashing the malt and boiling in the hops, which becomes beer through fermentation
Zymurgy
The branch of chemistry that deals with fermentation processes, as in brewing. Also the name of the American Homebrewers AssociationOpens in new window bi-monthly magazine
Scotch Ale
*evolved from English Strong Ale
Also known as “Wee Heavy.” Long boil in the kettle for greater caramelization. Sweeter, fuller-bodied, higher in alcohol, with pronounced malty caramel and roasted malts; may exhibit tea-like bitterness.
ABV 6-10%
English-Style Mild
A type of Brown ALE
Fuller color, fuller body, lower ABV, lower hop character
Burton Ale
Strong, rich and dark
Named for Burton in the UK
**Burton is known for high gypsum content in the water - brewers of pale ales might add gypsum to emulate that
What term is interchangeable for “pale ale” in England?
Bitter
*customers would ask for a “bitter” to differentiate from a mild ale
English-Style Old
Strong ALE
Mod+ ABV, color and bitterness
What country did ale originate in?
England
Stout
- ale or lager?
- different types
- origin story
ALE made from dark roasted barley
Kind of refers to a stronger Porter? Porter vs. Stout isn’t strictly defined.
- Milk Stout: contains lactose (unfermentable by beer yeast) that adds sweetness, body
- Oyster Stout: originated in NZ
- Irish Stout: drier in style
- Oatmeal Stout: uses oats; originated from marketing ploy to exploit beer “nutrition”
- Chocolate Stout: malt kilned to chocolate color/flavor
- Imperial Stout: created for Catherine the Great’s court
1st mention in 1677 Egerton Manuscripts, referring to strenghth. History/development of stouts and porters are intertwined.. stronger porters were “Stout Porters”.
Porter
ALE
- unclear origins, but historically associated with London brewing culture in the 1700s and 1800s. Faded from popularity 1870’s on
- Anchor Brewing revivied the style in 1970’s - it had died out after WW2
- color comes from incorporation of roasted malt
German-style Pilsner
LAGER
Lighter in color and body, drier than Czech. Bitter, earthy
*Beck, St Pauli Girl, Konig
Czech/Bohemian-style Pilsner
LAGER
Style originated in Plzen,Czech Republic, October 1842
vs. German: Czech pils are more hoppy. Germans are pale, drier, more bitter, and grainy.
[the city had a problem with beer spoilage; the move was to change brewing method. Josef Groll, the German brewer hired at Pilsner Urquell, used lighter-kilned malts, bottom fermenting yeasts, and Saaz hops, and soft water to create the first Pilsner-style lager]
Bock
- type
- origins
- sub-categories
Strong LAGER
* sweet, relatively strong, lightly hopped
* doppelbock, eisbock, maibock
* bock = goat. Munich accent pronounced Einbeck as “ein Bock” and the goat name was born
12 - 30 IBU /// 6 - 8% - all styles, generally
Maibock, Doppelbock, Eisbock, Weizenbock (ale)
Eisbock
LAGER
*the summit of bock beers. The strongest bock.
*originated in Kulmbach, Franconia
*Bock is frozen - water freezes, liquid remains. Ice is removed. Beer is concentrated.
Huge range of colors and flavors; generally very heavy/syrupy body, lots of malt.
ABV 9-15%
Maibock
- type, style
- alternate name
a traditional strong, malty Bavarian LAGER
“May beer” aka Heller Bock (“Pale bock”)
- brewed to bock strength but paler in color
- tends to be made from a base of pale Pilsner malt with generous addition of Vienna malt, Munich malt, or others
[transitional beer. In the Bavarian Alps, May is a short season between thaw and flowering. Too bright out for beer halls, still too cold for beer gardens.]
Marzen/Fest
- type
- profile
- tradition/origins
Amber colored LAGER
* rich in malt, clean hop bitterness. Similar to Vienna Lager
* originated in Bavaria. Traditionally brewed in the spring and aged (“lagered”) through summer to be enjoyed after a September ceremony.
18 - 25 IBU //// 5 - 6% ABV
Paulaner, Hacker Pschorr, Erdinger, Weihenstephaner
Vienna
- type, style
LAGER
typically 25 - 30 IBU; light hop
[brought to market in 1841, same year as Marzen. No coincidence - the 2 brewers were close friends. They had been on a “fact finding mission” and applied technique to their style - the revolutionary aspect was that they applied British kilning technique… air drying malt vs. direct heat]
Dortmunder
- type, style
-
Pale strong LAGER
Soft-textured influenced by Pilsner styles developed in 1873. Pale, hop flavored, not particularly malty
6.5 - 8% /// 25 - 30 IBU
Schwarzbier
- type
- style, profile
LAGER
- typically ~5% ABV
- dark color comes from roast malt/roast malt extract
[oldest known example brewed in Saxony in 1390 - Braunschweiger Mumme aka “Brunswick Mum”]
Helles
- type, style
- origins
Pale LAGER - MUNICH
* everyday session beer
* low bitterness, pale clean
* “helles” = “pale”
Modern version pioneered by Spaten in 1894; also known as Munich Original Lager. Similar in character to bright, spicy, Czech lagers, but more subdued and balanced with malt.
18 - 25 IBU /// ABV 4-6%
Hofbrau, Weihenstephaner, Ayinger, Paulaner
4 types of lambics?
- Geuze: young lambic + older lambics
- Mars: “March beer”; closely related to faro but unsweetened
- Faro: 2nd, 3rd runs of lauter tun. Lower ABV, sweetened before packaging
- Kriek: flavored with cherries
Bavarian Purity Law
1516 - Reinheitsgebot
Barley, hops, water
(yeast later added after Pasteur’s discovery)
Amylase
An enzyme produced during germination.
Converts starchy carbohydrates into the fermentable sugars maltose and dextrin.
What is the green malt? (beer)
The barley has germinated, amalyse has done its work, and this is where the stuff is ready to be roasted to stop the growth
Grist
Ground malt and grains reading for mashing.
Hot water and grist go into the mash tun, wort comes out
Sparging
Rinsing the spent grains after the wort has drained off to extract more sugar/flavor.
What happens after the wort is drained and separated?
Boiling - for about an hour, stabilizes and sterilizes the brew, darkens color, evaporates excess water.
Boiling longer makes the hops more bitter but less aromatic
Hopback Chamber
wort runs through after boiling to “re-aromatize” with hop aromas. Hot wort + fresh hops = fresh smells
A sealed chamber between the copper and the chiller - hops are added, the hot wort is run through, and then immediately chilled, preserving the volatile hop aromas.
Contains a filter at one end to strain out the hop petals.
What points in the beer brewing process might hops be re-introduced?
The initial hops are the “bittering hops” - as they boil as part of the wort, they lose aromatics and increase bitterness.
May be added to the wort in the kettle, whirlpool, hop back, or added to beer during primary or secondary fermentation or even later in the process
Lager vs. Ale
Lager: bottom-fermenting, saccharomyces pastoranius, slower ferment, lower temp
Ale: Top-fermenting. Fast, warm - typically about 1 week ferment. Fruity, richer styled beer.
Saccharomyces cerevisaie
Bottle-conditioned
Unfiltered; undergoes partial fermentation in bottle
What is a mash bill?
The amount of each starch source for any given recipe for beer or whiskey
Lautering
- 3 steps
Separates mash into clear liquid wort and spent grain
- Mashout: hot water or heat is added. Stops enzymatic conversion of starches to fermentable sugar
- Recirculation: draws wort from bottom of mash onto top
- Sparging: trickling water through the grain to extract sugar. Commercial brews use continual process - add water at same rate wort is draining out and stop when they reach the desired point
What makes beer gluten-free?
Sorghum instead of barley
Fining/clarifying agents for beer?
Isinglass (fish swim bladders)
Irish moss
Seaweed
Gelatin
Largest brewing company in the world? 2nd largest?
1 Anhauser Busch InBev
#2 Heineken
What area has the highest density of microbreweries in the world?
Franconia, Germany
(especially Upper Franconia district)
Oldest working brewery in the world?
Weihenstephan
*owned by the Free State of Bavaria
*1040 or 1148 - pending the validity of documents. Hop garden nearby notes paying tilthe to this Abbey in 768
What is “Real Ale”?
An actual advocacy group (CAMRA), est 1973
“beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide”.
It is applied to bottle conditioned and cask conditioned beers.
Pilsner Urquell
- The world’s first pale ale - 1842
- Name = “original source”
- Saaz hops
- Plzeň / Pilsen is the region and namesake for the style it created
[the city had a problem with beer spoilage; the move was to change brewing method. Josef Groll, the German brewer hired at Pilsner Urquell, used lighter-kilned malts, bottom fermenting yeasts, and Saaz hops, and soft water to create the first Pilsner-style lager]
Milk Stout
aka Sweet stout/cream stout
*contains lactose - which cannot be fermented by beer yeast so it adds sweetness and perceived body to the beer
*the idea was to make a nutritious beer originally - beer is good, milk is good, so both together?
*milk stout was given to nursing mothers - to encourage production of milk
Classic surviving example of the historical Milk Stout
Mackeson’s
Dry Stout/Irish Stout
Milk/sweet stout was dominant in the UK
Irish was standard/non-sweet - different from those with lactose or oatmeal added
2 things that might be added to stout for texture flavor?
Oatmeal
Lactose
Where is Guinness brewed?
St. Jame’s Gate Brewery
Dublin
(owned by Diageo)
Oatmeal Stout
brewed with a portion of oats, usually up to 30%
*don’t taste of oats: higher proteins, lipids, gums add body and smooth texture
Berliner Weiss
- type, style
- process/distinguishing features
Cloudy, sour ALE. Mild ABV.
- Malted barley + 25 - 50% wheat. Low-kiln temp malt to minimize impact/color
- fermented with saccharomyces cerivisaie, brettanomyces and lactic acid. The lactic sourness is a distinguishing feature.
- Refreshing, tart, sour, acidic, citrus fruit, no hop bitterness.
- sometimes flavored with fruit
ABV 2-5%
The Senne Valley is known for what style of beer?
Lambics
Altbier
- type
- style, origins
ALE
- “Old Beer” from Dusseldorf. The name refers to the “old style” of top fermentation vs newer bottom ferment.
- Top fermented at moderate temp; cool conditioned
Dark Copper /// ABV 4 - 7% /// 25 - 48 IBU
[1st use of term was 1838 by Schumacher in Dusseldorf to differentiate from bottom fermenting lager]
“Sticke Alt” is a stronger version traditionally made for special occasions/brewer’s own consumption
What does it mean to cold-condition a beer?
The goal is to force the remaining yeast to clump together and fall out of suspension - resulting in a cleaner, clearer beer
Gose
- origins
- type
Warm fermented beer with a high proportion of malted wheat (~50%). Fermented with lactobacillus. Low hop bitterness.
Flavored with coriander & salt.
Not hoppy, sessionable.
[name comes from River Gose and town Goslar. Style migrated to Leipzig in 1738]
English Bitter
- type, style
ALE: essentially a “weaker” version of the pale ales brewed for India. Pale malts, bitter hops.
Ordinary (3-4%), Special, Extra Special (4.5 - 5% or more)
IBU: 25 - 55
What is a Cream Ale?
“American lawnmower beer”
There’s no cream involved.
HYBRID BEER
Warm fermentation - with top OR bottom fermenting yeasts followed by cool lagering.
“Cream” is a marketing ploy - it is named such to imply a smooth, rich taste. Similar to how cream soda is marketed.
ABV: 4-8%
What is an American Wild Ale?
A belgian influenced style involving the introduction of “wild” yeast, such as brettanomyces, pediococcus, or lactobacillus through old, inoculated barrels, sour mash, or actual inoculation.
Doppelbock
- style
- origins
Bock (strong lager) with more malt and higher alcohol.
Darker in color than a regular bock; may have chocolate or roasted characters.
ABV 6.5-9% /// 12 - 30 IBU
[originally made by Paulaner Friars in Munich. Myth says it was “liquid bread” for times of fasting; but really it was to supplement their vegetarian diet. Salvator was the name of the OG doppelbock - adding -ator to the beer’s name has become a signpost of the style]
What is Vienna Style?
Brewed using a 3-step decocotion boilling process. Munich, Pilsener, Vienna toasted and Dextrin malts are used, as well as wheat.
Subtle hops, crisp, residual sweetness. International examples include Sam Adams Boston Lager, Dos Equis, Negra Modelo.
What is Kellerbier?
An unfiltered and unpasteurized German lager dating to the middle ages. Matured in open casks.
Smooth, naturally cloudy, rich in vitamins. Hop bitterness may be high.
ABV: 4-7%
What is a Kriek?
A lambic flavored with sour cherries, originating in the Senne Valley
- cherries are added to mature lambic. Restarts fermentation. The longer time with cherries, the more dry/bitter it gets
- most traditional cherry is the Senne Valley’s local Schaarbeek
Two major fruit lambic producers.
Lindemans: first lambics to be introduced to the US. From Belgium.
Cantillon: Also Belgian, much smaller production. 50% geuze, a range of fruit lambics.
What does Hefe Weizen mean?
Literally, “yeast-wheat”; refers to the fact that the beer was bottled or kegged with the yeast in suspension. Classic yeast produces fruity/banana and clove characters.
ABV 4-7%
Dunkel Weizen
- style, profile
-
ALE
Dark wheat beer: fruity and sweet with more dark, roasted malts
10 - 15 IBU /// 4.5 - 5.5%
[Dunkel means “dark”. Dunkels most commonly refer to dark lagers]
Requirements for Trappist beer?
- Brewed within the walls of a Trappist monastery, either by the monks or under their supervision.
- Must be of secondary importance within the monastery, and it should witness to the business practices proper to a monastic way of life.
- Not intended to be a profit-making venture; the income covers the expenses of the monks and the maintenance of the building and grounds. Whatever remains is donated to charity.
What does the term “Abbey Beer” imply?
Beer brewed in a style common to trappist breweries, but not in accordance with the conditions laid out by the International Trappist Association.
Three characteristics common to Trappist ales.
Top-fermenting
Secondary fermentation in the bottle
No pasteurization or antiseptic agents unsed
What is a Patersbier?
“Father’s Beer” also known as Enkel (“single”)
- The most basic, lightest beer in the brewery’s range; traditionally intended for monk’s own consumption
- Less than 5% abv, may include sugar and spices.
DUBBEL
- style, origins
- color + ABV
Belgian ALE: color comes from highly caramelized candi sugar rather than roasted malts. More raisins, burnt sugar than chocolate, coffee notes. Usually added to golden wort in kettle.
- Spicy, phenolic, mild bitterness, medium to full body
- Always dark (v. light colored Tripels)
- ABV 6.5-9.%
Westvleteren 8
Westmalle Dubbel
Chimay Premiere (red label)
[essentially invented by Westmalle in 1926. Post-WW1, the brown ale brewed alongside the monk’s table beer wasn’t reliably good so a consult brewer came in and produced the “Dubbel Bruin” which was quickly copied and popularized by other breweries]
What is a trippel?
ALE. The theory is that the name “Tripel” came from the old practice of marking beer strength by X, XX, and XXX to denote strength for the illiterate.
- highly carbonated from bottle conditioning, dry, hoppy
- 8 - 12% ABV /// 20 - 40 IBU
- 1st brewed at De Drie Linden brewery.. this was also the 1st legal use of the name “Trappist” as a trademark. “Witkap Pater = Trappistenbier”
Westmalle Tripel
Chimay Cinq Cents (White)
Achel 8º
What is a Quadrupel?
Great strength, bolder style:
Deep brown/garnet, rich, malty, sweet
ABV 9-13%
Rochefort 10
Westvleteren 12
La Trappe Quadrupel
How does the act of drying the malted barley impact the style of beer?
The length and degree of roasting will affect the character of the malt - heavy roasting for porters, light toasting for pale ales, etc.
What is a copper?
A brew kettle: the vessel for boiling the wort
How long is the wort boiled? Why?
60 - 90 minutes
- sterlizes the wort
- stops enzymatic activity
- concentrates sugar by evaporating water
- priciptates unsoluble protein
- removes unwanted volatile compounds
- clarification
Hops could be added to the boil to extract bitterness
Why is a wooden bung for “real” beer?
It allows the pressure of fermentation to be relieved, especially if the cask is made of metal.
What is Krausening?
Kräusen is fermenting beer. Kräusening is the addition of actively fermenting wort as an inoculant to induce fermentation in a different batch of wort or beer
PURPOSE:
- to start a new fermentation
- to prime a beer before bottling - allows limited fermentation in bottle for CO2 and secondary conditioning
- condition finished beer in a closed tank. Starts secondary fermentation.
- revitalize a dormant ferment. Helpful for strong beers to get them to the finish line.
What is Lagering?
A form of beer maturation on the yeast lasting week to months at cold temperatures.
Lagern = to store
Settle residual yeasts, imparts carbonation as yeasts slowly convert remaining sugar, converts a variety of things to fruity esters and flavors, and makes for clean, round, flavors
What temp is beer heated to for pasteurization?
140-174ºF
What is decoction brewing?
The basic principle of decoction is to remove a part of the mash, boil it, and return it to the main mash, which is held at a constant temperature.
PURPOSE: occurs during mashing
1. boiling destroys grain’s cell walls to make starches more accessible to malt enzymes
2. raise the temperature of the bulk mash
DOWNSIDE: time intensive
Sour Mashing (beer)
Brewers make in their grains to begin the process, but instead of extracting the wort right away… they leave the wort with the grain for a few days.
* lactic acid bacteria naturally present on the grain ferment some of the sugars in the wort into lactic acid
* in order to promote fast bacterial fermentation and reduce yeast activity, the mash is kept between 100–120 °F. The brewer extracts the wort by sparging when they believe enough acid has been produced
*typical mash to wort extraction is ~90 min
Barm
ale yeast - the foam or scum formed on the top of a fermenting liquid
Vienna vs. Munich Malts
Anton Dreher and Gabriel Sedlmayr, creators of the Vienna Lager and Marzen Lager in 1842. UK had started air drying malt, a better method than direct heat. They brought this back to their respective breweries.
Vienna Malt: pale, higher temp kiln for toasty biscuity flavors
Munich Malt: darker, richer, maltier and biscuity. Slower malting process.
