Hops are one of the 4 essential ingredients in beer. They have many important functions in brewing and have a very big effect on the character of a beer. But what are they, and how are they used? Read on to find out!
From flaked corn to rolled oats, malted wheat to roasted barley, adjuncts are the final piece of the malt puzzle when crafting a beer. Adjuncts are non-barley malt additions that add fermentable sugars and contribute unique flavours and textures to the finished beer. Adjuncts are usually used in small quantities to make adjustments to the character of a beer. Adjuncts can be divided into a few basic categories: Non-barley malt, unmalted grains, non-grain carbohydrates and sugars.
Adjuncts must be mashed with base malts to convert their starch into sugars. For more information on base malts, check out this article.
Specialty malts can be that extra little something that take your beers to the next level. They add depth and complexity to the malt profile and can be used to make adjustments to the colour of your brew. Some beer styles like stout even rely on specialty malts for their characteristic colours and flavours! There is a staggering array of specialty malts available to home brewers and an exhaustive list would not be possible or practical. This article will cover the major varieties of specialty malts and provide some information about how they can be used to really amp up your brewing. For an introduction to malts please click here, and for information about base malts check out this article.
Base malt, as the name suggests, is the base of every variety of beer. But don’t think for one second that base malts are basic! This article will explore the different types of base malts and their characteristics. If you’re looking for a general introduction to malt then please click here.
Malt is one of the 4 primary ingredients in beer, and the number of different malt varieties can be truly mind-boggling. It’s easy for new brewers to be overwhelmed, but this introductory guide to malt is here to help!
Malt is most commonly produced from barley. Two major types of barley are common, called two-row and six-row barley. They are named after the number of rows of kernels around the central shaft. Two-row barley is generally preferred for brewing as it contains less protein and has more uniformly sized kernels. Six-row barley is still sometimes used in American lager styles, but it is combined with adjuncts like corn to dilute the protein levels. Malt can also be made from wheat and is a primary ingredient in wheat beers.