I enjoy brewing to style. I am all for experimentation, but when I brew or drink a Pilsner or Triple or Bitter, I want it to be exactly that and not find any mango or chili peppers in it. I have enjoyed beers with those in, and part of homebrewing is doing just that, but I digress.
If I am brewing to style, how much consideration should I give to my malt choices? I love to use Marris Otter as my base malt for my ales, and Pilsner malt for lagers and Belgians. Am I going to see much difference in using an American malt for my American beers like California Common or American IPA? Am I being anal and splitting hairs, or am would this give me a bump to the next level?
Is striving for strict regional ingredients that important, or are there other areas to focus on first?
If I am brewing to style, how much consideration should I give to my malt choices? I love to use Marris Otter as my base malt for my ales, and Pilsner malt for lagers and Belgians. Am I going to see much difference in using an American malt for my American beers like California Common or American IPA? Am I being anal and splitting hairs, or am would this give me a bump to the next level?
Is striving for strict regional ingredients that important, or are there other areas to focus on first?