Malts Flashcards

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1
Q

Pilsner

A

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

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2
Q

Pale

A

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

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3
Q

Vienna

A

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

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4
Q

Munich

A

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

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5
Q

Crystal / Caramel

A

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

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6
Q

Chocolate

A

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

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7
Q

Black Malt

A

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

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8
Q

Roasted Barley

A

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

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9
Q

Wheat

A

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

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10
Q

Rye

A

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

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11
Q

Oats

A

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

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