The great quartet of Maltes: a sabbarous journey!
In the fascinating world of beer, the role of malt is so crucial that we could compare it with the prominence of a good actor in a film. This week we will immerse ourselves in the mysteries of the malts, exploring its varieties and how each of them can change the history of your concoction. Prepare to meet the protagonists!
The four stars of the show: types of malts
Barley malts, those little wonders that give life to our beers, are divided into four groups: base malt, roasted malts, caramelized/crystal malt and roasted to roasted over high heat. While it may seem like a maze, here is a map so you don’t miss on the way.
Base Malts: The spine
Base malts are like the rice of an Asian dish: they are the basis of everything and make everything work. They provide most of the fermentable sugars and give beer that malted and satisfactory touch. Who does not enjoy that cookie flavor or bread? Some, such as the Munich or the Maris Otter, are like the fine wine of the family: they provide an unmistakable character.
Caramelized/ Crystal Malta: Sweet and juicy
These malts are those that instill character and sweetness in beers such as English, Stouts and Porters. Imagine the taste of a dessert with figs or pears; That is what they contribute. However, be careful: if you pass from a pinch, they can make your beer know to burned caramels.
Toasted malt: the perfect touch
Toasted malts are like the makeup that enhances a good performance. They provide the color and body necessary, although they do not give it that fruity touch. If you want a malted finish without such ornaments, this is where you should look. But, as with the eye eyeliner, a little excess can create an unwanted effect.
Roasted malts: the grand finale
If you like dark beers such as porters and Stouts, you will know roasted malts, which offer flavors that go from soft chocolate to intense coffee. Although they do not provide fermentable sugars, they are essential for the color and taste profile of these robust beers.
An extra for the most curious
If there is something that I learned when investigating Maltes is that there is an “rough taste” area that you should avoid, located between 70 L and 200 L. Why? Because those flavor nuances can ruin the final result, giving your beer a burned toast flavor. So, as a good practice, less is more with these malts!
One last drink: farewell and reflection
And there they have it, a panorama on the malts and its magical paper in the elaboration of beer. I hope this guide inspires you to experiment in your next recipe. Health and that the Malterating Perseverance accompany you in each sip!
