Belgian Malts: Some Practical Observations
Beer brewing is a highly technological process in which there’s the conversion of raw materials by various enzymatic reactions and microbial activity to form the brew. Beer is conventionally made out of four primary ingredients: water, malted cereals (barley or more), yeast, and hops. All these ingredients contribute to the final aroma and taste of beer.
The main ingredient required for beer production is malt. Generally, Belgian malts are considered to be of the best quality. They are perfect for quickly activating enzymes in the grains to hydrolyze other starch and other compounds found in kernels at the time of mashing.
Here are some practical observations of the special Belgian Malts:
Château Special Belgium Malt: The Château Special Belgium Malt is used for producing dark brown-black or deep red coloured and fuller beverage. This beer brings forth distinct aromas and flavours that make it a complete powerhouse of speciality malt. Furthermore, it is known to provide an intense hue with a raisin-like taste while providing a rich and malty flavour with a tinge of plum and nut flavour. It can also be used for substituting Black and Chocolate malt.
Château Arôme Malt: Château Arôme Malt is a special Belgian organic and aromatic malt. Its high germination temperature often kilns at around 115 °C for producing a fantastic aroma. The best thing about this particular malt is that it offers a rich malty flavour and aroma to dark and amber lager beers. This specific malt has rich diastatic power that imparts a smooth bitterness compared to conventional coloured malts.
Château Abbey Malt: Château Abbey Malt is a more toasted type of pale malt. It is perfect for giving a strong taste of cooked fruit, nuts and bread. The malt comes with a bitter flavour that depends on ageing and can further be flavoured quite intensely. This unique malt is used in small proportion to form grist beer production while requiring substantial depth in colour. This malt must be store within a clean, relaxed and pest-free environment. In case all these conditions are noticed, it’s suggested to mill the products within three months and use whole kernel products 24 months from the manufacturing date.
Pale Ale Malt: Whether in Belgium, North America or the UK, beer enthusiasts are often fussy about the malt they use. The pale ale malt is a product produced keeping this thing in mind. This low-protein and low-nitrogen malt is modified to achieve minimal SMM levels. Its higher degree of modification can be noticed by chewing some of its very soft kernels, like marshmallows.
Wheat Malt: Wheat malt is also popular in Belgium and North America, and Central Europe for decades. Both commercial and amateur brewers produce this malt, especially in North America. The popularity of beers made from wheat is relatively high among pub brewers. This has also led to what most people call this new beer style – “wheat ales.” One of the primary reasons for the popularity of wheat beers is that some particular domestic wheat varieties have been doing well in brewing and malting. Plus, the perfect wheat malt is also imported from Germany and the UK. Furthermore, the varieties from Belgium are also recommended for creating the finest brews.
Belgian malts provide high-performance and superior quality brew that varies significantly from their British and North American counterparts. That’s why many brewers prefer exceptional Castle Malting malt from Belgium to prepare the finest quality beer. There are various types of experimental test brews (based on Belgian malts) that you must try to know why these are different from other brews from different countries. However, you need to be aware of the proper malt when preparing the beer of your choice.
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