Malts Flashcards
Pilsner
lightest malt available. imparts slight flavor: sweet and gently grainy. can be used with any style of beer
Pale
kilned slightly darker than pilsner. gives a more bready flavor. typically used in ales
Vienna
slightly darker than pale malt. used to produced light amber beer like bock and Oktoberfest
Munich
approx twice as dark as Vienna, with an amber hue that is almost red. rich caramel flavor with toast and nuts
Crystal / Caramel
from quite light (pale ales) to medium, or almost brown (for use in darker ales)
Chocolate
used in porters and stouts. when combined with lighter sweeter malts, gentle bitterness can suggest cacao
Black Malt
akin to espresso. intense bitter flavor even charred. adds depth and complexity. Can be used to balance sweeter malts
Roasted Barley
used primarily in stouts. Provides deep, roasted flavor that characterizes Irish Stout (Guinness)
Wheat
in some styles, protein in wheat stays in suspension and clouds a beer. works with certain yeasts to produce banana and clove flavors
Rye
thrives in poor soils so use in bread and beer has been concentrated in cooler, harsher regions. Finns and Russian use to make their traditional beer Sahti and Kvass
Oats
used to enhance texture creating a silky, creamy quality that works well in both stouts and pale ales