dpaulbarrett
Member
- Joined
- Nov 28, 2012
- Messages
- 12
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This may sound like (and may be) a stupid question, but what actually makes a beer more or less malty, when malted grain makes up the vast majority of beer? If I wanted to brew a beer that was "less malty," how would I do so? "Adding hops" doesn't really answer it, because you're not decreasing the maltiness, just masking it. Would adding sugar do it, in that this would ferment down and dry the beer out? Again, maybe a dumb question, but I thought I'd ask anyway.