Types of Malt in Craft Beer - Complete Guide to Barley Malt

What makes craft beer so special? Behind the rich aromas, intense colors, and velvety foam lies an essential ingredient: barley malt . From the golden hues of a crisp lager to the deep brown of a rich stout, malt is what defines the character of beer. In this guide, you'll discover how malt is obtained, the main types used in craft beer, and how each variety contributes to the final taste—from caramelly sweet to intensely roasted.

What is malt and why it makes craft beer so special

Malt is a fundamental ingredient in craft beer production , defining the characteristics and quality of the final product. This versatile ingredient, obtained mainly from barley, but also from wheat or rye, undergoes a complex transformation process to become malt for beer .

Essentially, malt results from a controlled process of sprouting and drying grains of barley, wheat, or rye. This transformation activates the grains' natural enzymes and converts the starch into fermentable sugars, essential for brewing. The variety of malt types in craft beer allows brewers to create a diverse range of flavors, colors, and textures.

The main steps in malting include soaking barley grains, controlled germination, drying and, in some cases, roasting the germinated grains. Each type of malt for beer has its own characteristics that directly influence the final profile of the beer. From basic malts, which provide the majority of fermentable sugars, to specialty malts that add distinctive flavors and colors, choosing and combining them properly is a true art.

For craft brewers, understanding the nuances and properties of different types of malt in craft beer is vital. This allows them to create innovative recipes and precisely control the characteristics of their beer, from color, aromas and body to the complexity of flavors. For example, Zăganu Red Ale uses a carefully selected combination of 4 malts to achieve its distinctive and balanced flavor, as well as its special red color.

The Malting Process - From Barley to Beer Malt

The transformation of barley into malt for beer involves a complex and essential process in craft beer production. This process, known as malting, comprises several key steps that significantly influence the quality and characteristics of the resulting malt.

The first step is soaking, where the barley grains are immersed in water for 40-48 hours. During this time, the moisture content increases from about 12% to 44%, triggering the germination process. This step is crucial for activating the natural enzymes in the grains.

Next comes the germination stage, where the soaked grains are placed in a warm, moist environment for 4-5 days. During this crucial phase, the natural enzymes in the grains are activated, initiating the conversion of starch into simple sugars. Precise control of temperature and humidity during this stage is essential to achieve the desired malt characteristics.

The germination process is then stopped by controlled drying of the grains at low temperatures. The moisture content is reduced to 3-5%, while preserving the active enzymes essential for brewing. This drying step is critical for stabilizing the malt and preparing it for use in the brewing process.

For certain types of barley malt , the grains are exposed to higher temperatures (80-120°C or more) in an optional roasting step. This process develops specific flavors and colors through chemical reactions such as the Maillard reaction, contributing to the diversity of malt types available to craft brewers.

A crucial aspect of malting is the control of temperature and humidity at each stage. These parameters directly influence the final characteristics of the malt for brewing , including enzymatic potential, color, and flavor profile. Malting can generate a wide range of barley malts, each with distinct properties, from basic malts with high diastatic strength, to caramelized and roasted malts that add complexity and color.

Domestic malts vs. imported malts – what do craft brewers choose?

The craft beer industry in Romania has grown rapidly over the past decade, and with it, so has the interest in the source and quality of the malt used. In general, craft brewers use either domestic malts or malts imported from renowned European producers.

In Romania, there are several maltsters that offer competitive products, appreciated for their freshness and accessibility. These malts are preferred especially by breweries that want to support local production and reduce transportation costs.

On the other hand, imported malts – such as those produced by Weyermann (Germany), Castle Malting (Belgium) or Crisp (UK) – are often chosen for their consistent quality, wide range and well-documented technical characteristics. They give brewers more control and precision in recipe creation, especially when aiming to reproduce a classic international style.

The choice between domestic and imported malt often comes down to the desired beer style, budget, and brewer's philosophy. Many successful recipes combine the two sources, taking advantage of the advantages of each.

Basic malt types in craft beer

In craft beer production, base malts play a crucial role, providing the bulk of the fermentable sugars needed for the brewing process. These types of malt in craft beer are characterized by a high diastatic power, meaning they have a high amount of enzymes that convert starch into carbohydrates. Understanding the characteristics of each type of base barley malt is crucial for craft brewers in creating the desired flavor profiles.

Pilsner malt , with 1-2 degrees Lovibond, is a very light malt with subtle aromas of grain and hay. It is frequently used in the production of lager and pilsner beers, providing an ideal base for light and crystalline beer styles.

Pale Ale malt , with 3-4 degrees Lovibond, has a richer and more complex profile, being predominant in the production of pale ales and IPAs. This malt provides a solid base for beers with a more pronounced character, while allowing the hop aromas to stand out. Zăganu IPA beer , for example, uses this type of malt to achieve its characteristic profile.

Vienna Malt , with 4 degrees Lovibond, offers a brown-orange color and rich bread and biscuit flavors, typical of Vienna Lager beer styles. It adds subtle complexity and a light sweetness to beers.

Munich malt , with 10 degrees Lovibond, brings notes of fresh bread, caramel and nuts, being used in beers such as Munich Lager and Bock. This malt contributes significantly to the body and depth of the beer's aroma, being often used in combination with other malts to create complex flavor profiles. At Zăganu Pilsner, among the malts used is also the Munich type.

These types of malt in craft beer form the basis of many recipes, often combined to achieve specific flavor and color profiles. The proportion of base malt in a recipe can vary between 60% and 100%, depending on the desired beer style. For craft brewers, including us at Zăganu, understanding and using these base barley malts correctly is crucial in creating quality beers with distinct and balanced characteristics.

Other types of malt – not just barley

Although barley is the main grain used to produce malt, craft brewers are increasingly exploring other types of malts made from wheat, rye, oats, or even gluten-free grains.

Wheat malt is often used to create beers with a dense, persistent head, such as German weissbier or Belgian saison. It provides a delicate, slightly sweet flavor and a smooth texture.

Oat malt , popular in New England IPA and creamy stouts, adds body to the beer and a velvety feel on the palate. It is valued for its ability to round out the flavor and balance the bitter notes of hops.

Rye malt adds a slightly spicy note and a unique texture, being used in more experimental recipes or in styles inspired by Nordic traditions. It is suitable for beers that want to stand out with a different taste profile. For example, Zăganu Double Rye IPA uses rye malt for its unique character.

In the case of gluten-free beers, malts made from buckwheat, corn, or sorghum can also be used, adapted for people with gluten intolerance. These are rarer but growing in popularity among craft brewers exploring the alternative segment.

Specialty and caramelized malts in craft beer

In the world of craft beer, specialty and caramelized malts play a key role in creating complex aroma and flavor profiles. These types of malts in craft beer are used in smaller quantities than base malts, but they have a significant impact on the final characteristics of the beer. They offer craft brewers a wide range of options to express their creativity and differentiate their products in a competitive market.

Caramelized malts, also known as crystal malts, are made through a special malting process. After germination, the grains are heated in special drums at temperatures close to those in the brewhouse, allowing the starch to convert into sugars inside the grain. This process gives the beer its distinctive fruity and caramel notes. Caramelized malts are essential in creating beer styles such as amber ales, scotch ales and many Belgian beers.

Some notable examples of caramelized beer malts include Caramel Malt, available in a wide range of colors (10-120 Lovibond). It offers a variety of flavors, from light caramel notes to intense dried fruit and toffee flavors. Special B Malt, extremely dark (about 150 Lovibond) with complex flavors of raisins and plums, is often used in strong Belgian beers. CaraMunich, or Crystal, malt, produced in various grades, adds rich caramel and malt flavors, and is popular in amber and brown beers.

Specialty malts are used in smaller amounts to add specific characteristics to the beer. These include smoked malts, which add smoke and caramel notes, and are essential in styles like Rauchbier or Hop Hooligans' collaboration with Zăganu, Sausage party . Acidified malt helps lower the pH in the brewing process, improving enzyme efficiency and providing a subtly acidic note. Wheat malt, commonly used in German, Belgian and French beers, contributes to foam formation and provides a distinct texture.

The intelligent use of these specialty and caramelized malts for craft beers allows craft brewers to create complex flavor profiles and differentiate themselves in a competitive market. The correct selection and dosage of these malts is an art in itself, contributing significantly to the distinctive character of craft beer. Experimenting with different combinations of specialty and caramelized malts gives brewers the opportunity to constantly innovate and surprise consumers with new taste experiences. For example, Zăganu red beer uses a unique combination of caramelized malts to achieve its characteristic color and flavor.

How malt influences beer's head and body

In addition to flavor and color, malt plays a key role in the formation of the head and overall texture of beer. Certain types of malt are specifically chosen for their higher protein and beta-glucan content, which contributes to a dense, stable, and persistent head.

Wheat malt , for example, is renowned for its ability to create a rich foam – which is why it is ubiquitous in weissbier beers or in recipes where foam plays an important aesthetic role.

On the other hand, malts rich in beta-glucans (such as oats) give the beer a fuller feel, adding what brewers call “body.” These malts are especially useful in light-proof beers, where a fuller feel is desired.

Craft brewers use these types of malt in carefully calculated proportions to control both the beer's texture and its visual appearance – essential elements in the consumer experience.

Roasted Malts - The Secret to Dark, Brown Craft Beers

Roasted malts are a special category of beer malts that play a crucial role in creating dark, complex craft beers. These types of malts in craft beer are subjected to much higher temperatures compared to caramelized malts, resulting in intense flavor profiles and deep dark colors. They are essential in producing beer styles such as stouts, porters, and black IPAs.

The distinctive characteristics of roasted malts include the ability to reach up to 600 degrees Lovibond on the color scale, giving beers acidic and dry flavor notes. They contribute intense aromas of coffee, chocolate and burnt notes, and are used in small amounts so as not to overwhelm the beer profile. These malts add complexity and depth to craft beers, allowing brewers to create unique taste experiences.

The impact of roasted malts on craft beer is significant. They add deep dark brown to black hues, contribute intense notes of roasted coffee and bitter chocolate, provide a unique complexity with toasty notes and a slight astringency, and enrich the beer's texture, providing a full mouthfeel. These characteristics make roasted malts an indispensable ingredient in creating memorable craft beers.

The use of roasted malts requires special attention from craft brewers. Due to their intensity, they are typically used in small amounts, often only 1-5% of the total barley malt in a recipe. This approach allows brewers to achieve the desired color and flavors without compromising the overall balance of the beer.

Popular examples of roasted malts include Chocolate Malt, which provides intense dark chocolate and coffee flavors and is essential in many porter recipes. Carafa or Black Patent malts, which contribute strong burnt notes and an almost black color, are often used in imperial stouts. Roasted Barley Malt, which adds espresso coffee flavors and a slight acidity, is a key ingredient in Irish dry stouts.

For craft brewers, understanding the nuances and proper use of roasted malts is an art in itself. These types of malts in craft beer allow for the creation of distinctive beer styles such as Stout, Porter or Black IPA, offering consumers complex and memorable taste experiences. Experimenting with different combinations and proportions of roasted malts opens up new possibilities in the world of craft beer, allowing for continued innovation in this dynamic field.

Malt color measurement systems in craft beer

In the craft beer industry, accurate measurement of malt color for beer is essential to achieving the desired characteristics of the final product. This measurement not only ensures consistency between batches, but also allows brewers to anticipate and control the visual appearance of their beer. There are three main systems used globally for evaluating malt color: the Lovibond system, the EBC (European Brewery Convention) system, and the SRM (Standard Reference Method) system.

The Lovibond system is one of the oldest and most well-known color measurement systems in the brewing industry. It uses units of measurement called Lovibond degrees (°L) and is commonly used to standardize color evaluation in the brewing industry, providing a reference scale for malt types in craft beer . This system is based on visually comparing the color of the malt with a set of standard colored bottles.

The EBC system is the preferred reference standard in Europe and in many beer testing laboratories. It uses EBC units to assess beer color, where 1 EBC unit is equivalent to approximately 0.5 °L. It is widely adopted by European craft brewers and provides a more accurate and objective measurement of color compared to the Lovibond system.

The SRM system is similar to the EBC, but is used primarily in the United States. It uses SRM units to measure color, where 1 SRM unit is equivalent to approximately 0.5 °L. It is popular among American craft brewers and testing laboratories. SRM provides a more detailed scale for lighter beers, making it particularly useful for measuring the color of lagers and pale ales.

For us craft brewers, understanding these malt color measurement systems for beer is crucial in the recipe creation process. The correct choice of malt types in craft beer based on the desired color can significantly influence the visual appearance and flavor profile of the final product. Consistent use of a measurement system allows brewers to accurately replicate successful recipes and experiment with new malt combinations in a controlled manner.

Choosing malt types for different craft beer styles

The correct selection of malt types in craft beer is essential for achieving the desired characteristics in each beer style. Craft brewers carefully combine various barley malts to create specific flavor and color profiles, adapting to the requirements of each beer style and consumer preferences.

For pale ales and lagers, Pilsner malt is used as a base, providing a light color and subtle grain flavors. This malt is ideal for styles such as German or Czech Pilsner, where clarity and freshness are essential. Pale Ale malt adds more color and aromatic complexity to pale ales and IPAs, contributing to the body of the beer and providing a solid base for hop flavors. In the case of Vienna Lager, Vienna malt imparts orange hues and biscuit flavors, creating a distinct and balanced profile.

For amber and brown beers, Munich malt provides darker colors and rich bready and caramel flavors in bocks and brown beers. This malt is essential in creating the malty profile characteristic of these styles. CaraMunich malt adds notes of caramel and dried fruit to amber ales and dubbels, contributing to the complexity and depth of flavor. For dark Belgian beers, Special B malt contributes intense raisin and plum flavors, providing a distinctive signature to these complex styles.

For dark and imperial beers, Chocolate malt provides dark chocolate and coffee flavors in porters and stouts, and is a key ingredient in creating the rich flavor profile of these beers. Black Patent malt adds very dark color and burnt notes in imperial stouts, contributing to the intensity and complexity of these strong beers. In Irish dry stouts, Roasted Barley malt provides espresso flavors and a slight acidity, and is essential for achieving the classic profile of this style.

A crucial aspect in choosing malt for beer is the balance between base and specialty malts. Base malts make up 60-100% of the recipe, while specialty malts are added in smaller amounts to achieve the desired characteristics. Experienced craft brewers adjust these proportions based on the equipment available, the efficiency of the brewing system, and the desired characteristics of the final product.

In-depth knowledge of the properties of each type of malt in craft beer allows the creation of innovative and balanced recipes, offering consumers a diverse range of taste experiences in the fascinating world of craft beer.

Through continuous experimentation and refinement, craft brewers can develop unique signatures and contribute to the evolution and diversification of beer styles. A great example of innovation in the use of malts is Zăganu's Adonis Pale Ale beer , which uses a unique combination of 3 malts to create a distinct aromatic profile.

Now that you know how important malt is in defining the style, taste and character of a craft beer, it's time to experience all these nuances in an authentic beer. Whether you choose a fruity Pale Ale, an intense Stout or a red beer with caramel notes, Zăganu beers are created with attention to every detail – starting with the selection of malt types.