Malt sensory analysis
Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.
We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.
The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.
Available pack sizes
Munich and Vienna malts originated in Germany, historically used in bocks and dark lagers, although they are now proving a popular addition in a wide variety of craft beers. These are highly kilned malts which have some residual enzymes.
Both Vienna and Munich malts provide rich malty flavours and aromas. They will raise the malt profile in beer without adding too much colour. Vienna can be a great base for golden ales or Vienna lagers.
Suitable for any beer giving fuller body and rich toasted, biscuit and bready flavours.