Originally Posted by IslandLizard
That Honey Malt is one marvelous product and Gambrinus (Canada) is the only one making it. They're onto something and there's no substitute AFAIK. I wonder why it isn't more widely available.
Apart from drying your beer out, "real honey" does pretty much nothing to flavor. This malt does, and I use some honey malt in many ales calling for "honey."
Nonsense! Adding honey at flameout absolutely adds flavor and aroma. It is unmistakeable. I use one to two pounds in my honey ales/wheats.
Honey, along with any other simple sugar, has the POTENTIAL to dry out a beer, but most recipes compensate simply by way of malt and yeast choices.
I agree with you on Gambrinus honey malt. It is a wonderful specialty grain in a honey beer that complements and enhances honey flavor and aroma.
I think most negative reviews on honey use comes from people that add the honey at 60 minutes instead of at flameout of later.
At any rate, a honey beer should have HONEY in it!