When fresh malt is carefully dried at warm temperatures, some of the starches are converted to sugars, which crystallize within the grains. When these crystal malts are used in brewing, they add sweetness, body, and a reddish gold color to the beer.
What are noble hops?
Noble hops traditionally refer to varieties of hops that are low in bitterness and high in aroma. The four main noble hops are Hallertau, Tettnanger, Spalt, and Saaz. They are not bred as ‘modern hop varieties,’ but they are wild hops and named for a specific region or city in which they were first found, or by the farmer which found them or first propagated them.
What is black malt?
Black patent malt, otherwise known as black malt, is the darkest of the common roasted malts. It gives beer dark color and rich, roasted flavors with a very different character than roasted barley. Black malt is created by roasting at very high temperatures and it’s often used in stouts and dark beers.
Originally published in The Original Craft Beer Club's "Micro Brew News" Trivia Time featuring Newburyport Brewing Co.