Malts

Question 1

Pilsner

Answer 1

lightest malt available. imparts slight flavor: sweet and gently grainy. can be used with any style of beer

Question 2

Pale

Answer 2

kilned slightly darker than pilsner. gives a more bready flavor. typically used in ales

Question 3

Vienna

Answer 3

slightly darker than pale malt. used to produced light amber beer like bock and Oktoberfest

Question 4

Munich

Answer 4

approx twice as dark as Vienna, with an amber hue that is almost red. rich caramel flavor with toast and nuts

Question 5

Crystal / Caramel

Answer 5

from quite light (pale ales) to medium, or almost brown (for use in darker ales)

Question 6

Chocolate

Answer 6

used in porters and stouts. when combined with lighter sweeter malts, gentle bitterness can suggest cacao

Question 7

Black Malt

Answer 7

akin to espresso. intense bitter flavor even charred. adds depth and complexity. Can be used to balance sweeter malts

Question 8

Roasted Barley

Answer 8

used primarily in stouts. Provides deep, roasted flavor that characterizes Irish Stout (Guinness)

Question 9

Wheat

Answer 9

in some styles, protein in wheat stays in suspension and clouds a beer. works with certain yeasts to produce banana and clove flavors

Question 10

Rye

Answer 10

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

Question 11

Oats

Answer 11

used to enhance texture creating a silky, creamy quality that works well in both stouts and pale ales