Nostrildamus
Well-Known Member
I have been looking for a distinct flavour I've found in a couple of commercial brews and I just can't place it. Unfortunately, due to the fact that I'm Canadian (note the spelling of flavour) most of the Americans out there won't know the two beers I'm going to mention. Alexander Keith's IPA (not even close to an IPA in my opinion) and Okanagan Spring Lager both have this toasted, dry roast flavour and I can't seem to place it. Now don't get me wrong, I don't want to brew a clone of these beers and I'm not really even that fond of either of them but I do want to impart that one note into my next batch. I can only explain it by likening it to how malt would taste if it were to take on some of the roast characteristics that dry roasted peanuts take on (without the malt tasting peanut like).
Can anyone say, from my convoluted explanation, a grain that would impart such a taste?
Can anyone say, from my convoluted explanation, a grain that would impart such a taste?