from the BJCP style guidlines of Oktoberfest: "...Initial malty sweetness, but finish is moderately dry".
I've been reading a lot in recipe books and style description about initial sweetness and sweet finish.
I couldn't find any explanation to what is the cause for the different types of sweetness.
I know two kinds of sweetness, the one that comes from caramel malt (or other caramel) or a long boil - this is caramel sweetness. The second is the complex sugar sweetness of maltodextrin (and some more sugars, I think) that comes from high mash temps.
I suspect that the caramel causes the initial sweetness, and the mash causes the sweet/dry finish.
Does anyone knows if my assumptions are correct?
any extra information will be great!
I've been reading a lot in recipe books and style description about initial sweetness and sweet finish.
I couldn't find any explanation to what is the cause for the different types of sweetness.
I know two kinds of sweetness, the one that comes from caramel malt (or other caramel) or a long boil - this is caramel sweetness. The second is the complex sugar sweetness of maltodextrin (and some more sugars, I think) that comes from high mash temps.
I suspect that the caramel causes the initial sweetness, and the mash causes the sweet/dry finish.
Does anyone knows if my assumptions are correct?
any extra information will be great!