The right caramel malt can define the character of your beer. From subtle sweetness to deep colour and rich mouthfeel, caramel malts shape both flavour and structure. Used well, they …
Read more “Choosing the right caramel malt: temperature, technique, and the full range”
In modern brewing, body and foam stability are no longer side effects – they are design choices. Brewers today are constantly balancing. Drinkability versus fullness. Attenuation against mouthfeel. Structure as …
Read more “Dextrin vs caramel malt – Two different ways to build body and foam”
Caramel malt brings a bold sweetness and rich aroma to beer, but not all caramel malts taste the same. In fact, roasting techniques play a crucial role in shaping the …
Read more “Caramel malt – Impact of roasting techniques on flavour”
You may have already read our latest article about caramel malts. To build on that knowledge, this month’s recipe focuses on a traditional English-style ale. Since this Best Bitter recipe …
Caramel malts have come a long way, but their roots go back to traditional kilning techniques. Brewers once covered kilns with tarpaulins to trap moisture while heating green malt to …