Polyphaeon
Well-Known Member
- Joined
- Oct 25, 2013
- Messages
- 95
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Can anyone explain why I've only been able to find a particular delicious malty sweetness in >7.5% beers? Examples that have it are: Royal IPA by Big Rock, Salty Scots (scotch ale) by Parellel 49 and Shiny Penny (IPA) by Townsite Brewery and a barely wine I have made. With the IPAs especially they almost smell malty. I can definitly taste the alchohol and it is not it alone that is responsible. I have a few hypothesis but I expect that there is a known reason behind it. I've not been able to get to it on the google so here goes.
Possible explinations?
1) Some interaction of the ethanol with other compounds and your taste buds?
2) Much more grain per liter of beer = more malt flavors per liter
3) Different alchohols present? Yeast stress flavours?
Thanks.
Possible explinations?
1) Some interaction of the ethanol with other compounds and your taste buds?
2) Much more grain per liter of beer = more malt flavors per liter
3) Different alchohols present? Yeast stress flavours?
Thanks.