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Training Your Malt Senses

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  • Training Your Malt Senses

    Posted on December 7, 2015 By Cassie Liscomb

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    Malt flavors and aromas can widely range from nutty, biscuit, bready notes, to caramel, toffee like flavors, to rich, roasted dark chocolate characteristics to even sweet, smoky barbeque aromas and flavors. While each malt has its own unique flavor, many malts will fall under similar flavor categories. Three of the more popular malt categories include base malts, caramel malts, and roasted malts, while others fall in more unique categories of their own such as dry roasted malts like Victory, Carabrown and Special Roast or special caramel malts like Caramel Rye and Caracrystal Wheat.

  • #2
    Originally posted by admin View Post
    Inspired by the Matching Test outlined in ASBC Sensory Analysis-4 (and my 6th grade science fair project titled “Your Scentsational Sense of Smell”), panelists are provided a group of standard aromas (raisins, dark chocolate, coffee, prunes, etc.) and after smelling each of them, they are asked to match unidentified samples to the known references – relying upon only their memory of smell and any notes they recorded to describe the standard samples.
    So...where does one find these standard aromas?
    Steve Straub
    Brewer, Springfield Brewing Company, Missouri


    • #3
      Originally posted by stephenstraub View Post
      So...where does one find these standard aromas?
      Our technical services team at Briess has been working on an Malt Aroma Hierarchy. This is a work in progress, but this is where we are currently.


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      Courtesy of Briess Technical Services Team 2015
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      Last edited by Aaron.Hyde; 12-21-2015, 06:54 PM.