Labels:text | font | paper | black and white | publication | number | document OCR: and hop content than our domestic Higher malt contents always increase bocks. Doppelbock, a German beer style beer sweetness. Hops vary in bittering NEWSLETTER meaning "double bock' is particularly acid content (which is partially per- By William Moore 'sweet with malt, with a starting gravity ceived as dryness by the tongue), and of not less than 1.074 dictated by Ger- malt extracts and even your own man law. Perhaps the most famous (and mashed extract can vary in the amount certainly most potent) doppelbock is of sweet unfermentable dextrins they Dry To Sweet Kulminator, brewed by the Erste Kulm- contain. bacher brewery in Germany, with a Longer (and particularly warmer) Like wine, the flavor of beer can range freezing enhanced (to remove excess unrefrigerated aging periods can also from dry to sweet. Sweetness is brought water) alcohol content of 13.2% by tend to dry the flavor, as the living yeast to beer by unfermentable dextrins in weight. and its enzymes in the bottled beer have malt, or added unfermentable sugars. English beers tending to be sweet more time to attempt to convert and di- Sweetness can be countered by adding include their curiously named bitter and gest "borderline" unfermentable more hops, particularly to beers rich in more appropriately named mild ale and dextrins into fermentable sugars, malt that would otherwise be cloyingly sweet stout; bitter and mild ale being reducing the sweetness of the beer and sweet with residual malt dextrins, or by vaguely sweet due to the predominance increasing carbonation. Consequently, reducing the amount of unfermentable of malt flavor over hops, while sweet sweeter beers, if aged at room malt particles in the finished beer. stout is actually sweetened to an often temperature, should not be allowed to Which path to take, dry or sweet. cloying degree with lactose. Malt-laden linger - drink them as soon as they are depends on the brewers preference; suc- English barley wine is always sweet. clear and carbonated, while the flavor is cessful following of the chosen dry or brewed with about twice the amount of fresh, and before the still active yeast sweet path requires a knowledge of the normal beer, though without twice the has a chance to convert any barely varying residual sweetness of malt. hops. fermentable sugars into CO2 and countering hop bitterness, and the Perhaps the most famous of the drier alcohol. degree of balance needed between dry beer styles is England's pale ale. Brewed Malt extracts vary in the amount of and sweet to attain the desired shade of with a little more of the same malt base unfermentables they contain. In gen- flavor. as bitter, pale ale is generously hopped to eral, English malt extracts tend to con- Sweetness becomes dominate when counter the malt sweetness, resulting in tain an average amount of unfermen- sweet malt flavor dominates sharp hop a refreshingly-dry flavor foundation tables, while Australian malts contain a taste. This shift to the sweet side can that lets the pleasantly assertive taste. higher amount of unfermentables, and occur when a beer is formulated with a and spice-like aroma of the finest hops therefore will produce a sweeter beer. It hop content relatively low in relation to shine through. Ireland's Guinness Stout is the most is possible to produce a sweet beer with its malt content. especially when the English malt, or a dry beer with Aus- malt used is rich in sweetness-producing famous dry stout in the world, and with tralian malt, however, by using less hops unfermentable dextrins. Exaggerated good reason. Brewed from a guarded with the English malt, or more with the sweetness, common in sweet English formulation that is strongly rumored to Australian. Substituting 10% cane or stouts, is obtained by the addition of include a helping of flavor-drying corn sugar for 10% of the sweeter Aus- milk sugar (lactose). roasted barley in addition to sweeter tralian malt will dilute the malt content Beers on the dry side have their malt black patent malt, Guinness' dry flavor of the finished beer, resulting in a drier sweetness balanced or overpowered by is unique, in that it is partially predes- dry hop taste, and often are brewed with tined before hopping. Hopping levels flavor (the 10% sugar dilution is not enough to impart a damaging cidery malts containing an average or low level are generous, balancing the dry com- edge to the flavor). of sweet unfermentable dextrins. Ironi- plex malt flavor with refreshing bitter- If you mash your own pale malt. lower cally, sugar beers, with their malt con- ness that lingers on your tongue. infusion mashing temperatures (145 to tents diluted with fermentable sugar. pleading for more. 150 degrees F.) will produce a lesser are usually quite dry (though unfortu- Light lager can be very dry, Beck's Light from Germany being an excellent quantity of wort and a higher degree of nately also cidery), as diluting the malt fermentability (less unfermentable content also dilutes the sweet dextrin example. Beck's has a very light pure sweet dextrins) than will a hotter infu- content. pale malt base infused with just enough sion mash. A hotter mash, at 156 to 165 Beer styles characteristically sweet hops (probably Hallertau with perhaps degrees F ., will produce more extract include American light lagers, with Northern Brewer used for flavoring) to (though it will be less fermentable) and their extremely low hop content that lets overcome the sweet malt flavor with a therefore loaded with unfermentable the sweetness of the malt and cereal base semiarid though thirst-quenching taste sweetness-producing dextrins to be left shine through. Bock beer brewed in the that awakens the tastbuds without over- in the finished beer. U.S. is generally very sweet, often to a whelming them with sweetness. Beck's, If you are inexperienced in formulat- cloying degree, with a similarly low hop like all dry beers, makes an ideal appe- ing your own all-malt recipes (and like content and higher malt content than tizer. playing with a calculator), a rough rule standard U.S. light lager (though To brew a dry beer. use enough hops to of thumb can be given to help you deter- Joseph Huber's Bock is surprisingly balance the malt sweetness. When for- mine if your recipe will produce a beer dry). European bock is also sweet as a mulating a sweet beer, use enough malt rule, though with a much higher malt to more than balance the hops used. over Copyright & 1984 William's Brewing Co. Reproduction Strictly Prohibited Sheet #8
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