Malt in Craft Beer: A Story of Flavors

Hops are often talked about with their exotic notes, but the true architect of our beers remains malt. This transformed cereal, which has defined the DNA of each beer since its beginnings, deserves our attention. The primary source of fermentable sugars and the mastermind of fundamental flavors, malt determines the character of each beer, from the lightest to the most full-bodied. An ingredient so crucial that it influences up to 80% of the final taste profile of a beer, while contributing to its texture, color and stability.

Malting, a precise process with multiple facets

Barley processing: a millimeter science

Malting transforms raw barley into a sophisticated brewing ingredient. The process begins with steeping, increasing the grain’s moisture content from 12% to 45%. This crucial phase triggers a series of complex biochemical changes within the grain. The temperature and duration of steeping are meticulously controlled to ensure optimal germination without compromising grain quality.

The germination that follows represents a true biochemical metamorphosis. Enzymes, true molecular tools, fragment the starch into simple sugars and transform the proteins into amino acids. This step profoundly modifies the internal structure of the grain, preparing it to release its sugars during brewing. Controlling humidity and temperature during this phase is crucial: too much humidity would promote the development of mold, not enough would limit enzymatic activity.

Stirling , a gluten-free Pale Ale , perfectly illustrates the importance of this precision. Its blend of Pale Ale and Caramünch malts creates a balance between biscuit notes and touches of caramel, enhanced by the citrus fruits of the hops. This beer demonstrates how the careful selection of malts allows for a complex taste profile while remaining accessible, even for gluten-free beer lovers.

Kilning: the art of controlled cooking

Kilning, the final stage of malting, forges the character of the malt through carefully controlled drying. This critical phase determines not only the aromatic characteristics of the malt, but also its enzymatic potential and its final color.

Below 85°C, we preserve the enzymatic activity for clear malts, essential for the production of light and refreshing beers. Zepp , our Craft Lager, takes advantage of this delicacy: its Pilsener and Carapils malts create a subtle and balanced base, allowing the expression of floral notes reminiscent of a spring bouquet. Similarly, Moonshine , our white, uses these clear malts to develop a silky texture and thirst-quenching freshness.

Between 85°C and 100°C , bread and biscuit notes develop , thanks to Maillard reactions. These complex reactions between amino acids and sugars create hundreds of different aromatic compounds, each contributing to the rich taste of the malt. The exact duration and temperature determine the intensity of these aromas, allowing maltsters to create precise profiles for each type of malt.

Above 100°C, caramelization comes into play. This process transforms simple sugars into more complex compounds, developing aromas ranging from light caramel to intense toffee. Higher temperatures, up to 230°C, produce heavily roasted malts with intense aromas of coffee and dark chocolate. These malts are particularly important in dark beers such as stouts and porters.

Special malts: ingredients with multiple personalities

From light malts to roasted malts: the range of possibilities

Specialty malts are the brewer’s spices, each bringing its own unique signature. Caramel malts develop notes ranging from candied fruit to toffee depending on how cooked they are, creating an aromatic complexity that is essential in many craft beers. Chocolate malts offer aromas of freshly roasted cocoa, while biscuit malts bring notes of freshly baked pastries. This diversity allows brewers to create precise and complex flavor profiles.

Our Double Oat is living proof. This complex Double IPA expertly blends Pale Ale and Pilsner malts to create a solid base, enriched by the addition of oats that provide a distinctive silky texture. The oat flakes, processed differently than traditional malts, contribute not only to the texture but also to the flavor profile with their distinctive cereal notes that pair perfectly with the tropical aromas of Mosaic hops.

Assembly: a balancing act

Blending malts requires precision and a deep understanding of their interactions. Each gram influences not only the flavors, but also the texture, color, and head retention. Base malts are the skeleton of the recipe , providing the fermentable sugars needed for fermentation and defining the fundamental character of the beer.

This base is then enriched by the special malts, used in more modest but crucial proportions. Their delicate dosage can make the difference between a balanced beer and an unbalanced creation. An excess of heavily roasted malts can quickly dominate the taste profile, while an insufficient proportion of caramel malts can leave a beer lacking depth.

Our signature IPA, L’Embuscade , perfectly demonstrates this art of blending. The Pale Ale malt forms the solid base, the Munich brings a subtle malty richness, while the Caramünch adds a touch of caramel that perfectly balances the bitterness and citrus notes of the generous hopping. This precise combination creates a remarkably balanced 6.4% IPA, where the malts support and complement the hop character without ever masking it.

Malting innovations: a world in motion

Malting continues to evolve with technological advances. Modern malting techniques allow unprecedented control over the process, producing malts with precise and consistent enzymatic properties. Real-time spectrometric analyses monitor grain changes during germination, while automated control systems maintain optimal conditions throughout the process.

Malting barley varieties are also undergoing continuous innovation. Breeders are developing varieties with higher extract yields, optimal protein content and more uniform modification during malting. These improved characteristics allow maltsters to produce higher-performing malts with more precise flavor profiles.

Sensory analysis plays an increasing role in the development of new malts. Professional tasting panels systematically evaluate the organoleptic characteristics of malts, allowing malt houses to develop products that precisely meet the expectations of craft brewers. This scientific approach to sensory analysis contributes to innovation while maintaining the consistency of flavor profiles.

Craft malt houses are also experimenting with different grains, from rye to oats to wheat and even more exotic grains. This diversification is enriching brewers’ palettes and opening the door to new taste expressions. Our Double Trouble , a bold Double IPA , is an example of how these innovations are creating unique beers: its Pilsener malt base is complemented by Munich malt and sugar, creating a perfect backdrop for its explosive tropical notes of mango and papaya.

Conclusion

This perpetual quest for new flavors remains at the heart of craft beer. The mastery of malts, their meticulous selection and their precise assembly define the difference between an ordinary beer and a memorable creation. A subtle art that continues to evolve, allowing brewers to push the limits of what is possible while respecting the fundamentals of a thousand-year-old know-how.

The future of malting promises to be as exciting as its history is rich. Technological innovations, combined with an ever-increasing understanding of the biochemical processes involved, are opening up new possibilities for craft brewers to express themselves. This ongoing evolution ensures that the world of craft beer will continue to surprise and delight beer lovers.