kramer
Well-Known Member
that are likely to be commercially available? I don't know that I can currently tell a malty overtoned brew from one that isn't
okay, had Old Chub...in fact, just the other day (and I'm not in Longmont). I am a big Oskar Blues fan (really like G'Nite which used to be "Gordon")...but don't like Old Chub. Now that I think of it, whatever's in old chub, makes me not that much a fan of Moose Drool either. Not sure if it's the malty taste or something else though.What about a Scottish Wee Heavy - "Old Chub - Scottish Style Ale" from Oskar Blues. Comes in a 6 pack in Aluminum Cans.
okay, had Old Chub...in fact, just the other day (and I'm not in Longmont). I am a big Oskar Blues fan (really like G'Nite which used to be "Gordon")...but don't like Old Chub. Now that I think of it, whatever's in old chub, makes me not that much a fan of Moose Drool either. Not sure if it's the malty taste or something else though.
I know this is really dumb.....but, how would you describe "malty" taste? When I think of Moose Drool or Old Chub, I only recall a really heavy (old chub in particular) beer with carbon hints. I don't think that's "malt"...? I always thought that was more the temperature at which the grain was heated, thus imparting carbon and the dark color. Is that wrong (probably)? What's the malt taste?
Not sure I can help you there as I'm just getting into this scene, so not very great at describing beer taste. I just know it is very different than most beers I've tried!okay, had Old Chub...in fact, just the other day (and I'm not in Longmont). I am a big Oskar Blues fan (really like G'Nite which used to be "Gordon")...but don't like Old Chub. Now that I think of it, whatever's in old chub, makes me not that much a fan of Moose Drool either. Not sure if it's the malty taste or something else though.
I know this is really dumb.....but, how would you describe "malty" taste? When I think of Moose Drool or Old Chub, I only recall a really heavy (old chub in particular) beer with carbon hints. I don't think that's "malt"...? I always thought that was more the temperature at which the grain was heated, thus imparting carbon and the dark color. Is that wrong (probably)? What's the malt taste?
Dead Guy by Rogue. It's a "maibock style ale". My homebrew clone recipe is a malt bomb!
I personally don't consider moose drool to be that heavy of a beer. While it is not a dry beer, I consider it to.be relatively lite bodied. That biscuity, nutty, roasty and toasty taste are all malt driven characters.
You may want to try some malty lagers instead. They may be more your speed for taste. Try a marzen or Oktoberfest, or like Yoop suggested a maibock.
What about a Scottish Wee Heavy - "Old Chub - Scottish Style Ale" from Oskar Blues. Comes in a 6 pack in Aluminum Cans.
kramer said:Oh....so would it be correct to say that the tastes that come through FROM the malted grains are what you'd call "malty". So, if a grain is heaviily toasted, perhaps I'd get a nutty, toasty taste. Thus, that would be a "malty" brew, because those flavors are from the malt/malted grain. ??
Think I'm catching on...maybe. So, would a Guinness Stout be a "malty" beer too, since the roasted malt flavors are present? Or am I going in the wrong direction?
Hibernation Ale - Great Divide Brewing Company - Denver, CO
Malty goodness.
I'm planning on brewing a Scottish 70/- soon, and Old Chub was the only Scottish Ale I could find locally.. so just by assumption figured it'd be malty.
Yooper said:Dead Guy by Rogue. It's a "maibock style ale". My homebrew clone recipe is a malt bomb!
kramer said:In sampling the Optimator...the nose has a very distinct character. Obviously not hops; so, I guess that's the malt/s. I guess I need to take a class or something so I know what I'm smelling and tasting. The taste is not exactly bitter, kinda sweet I guess....I don't know how to describe. I guess that's "malty". ?
Go to any dessert place and order a vanilla milk shake and a malted vanilla milk shake and taste the difference.
In addition to drinking malty beers, you can also eat malted grains to get a feel for their character. It's amazing how recognizable malt flavors are in finished beer when you've sampled the grains going into them. My LHBS suggested the idea and they were always cool with sampling, but you might want to ask your local staff before tucking in
I recently had Black Boss Porter from Poland, and that was very malty.
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