9 Important Grains That Affect the Flavours of Beer
Here is the basic information about the grains used in beer that are responsible for how a beer tastes.
The backbone of every single beer, the grain used in it is responsible for its thousand different and delicious flavours. Grain gives the beer its appearance and simple sugars which ferments into alcohol. So, how and which grains affect the taste of your beer?
Here are some popular grains that are responsible why your beer tastes that way.
Barley is the base of the beer. It is converted into brew-ready malt by maltsters. Mixing barley with hot water causes the grain to develop enzymes which help grain’s starches to transform into sugars. These sugars will be used with yeast to create alcohol.
Wheat is full of protein. It is used to create a fuller body and mouthfeel and a foamy head. A large proportion of wheat is used to create a smooth and hazy brew.
Corn brings a smooth and neutral sweetness into beer. It lightens beer’s body, decreases haziness and balances flavours.
Base malts provide many of the proteins, minerals and fermentable sugars which are essential to creating beer. These are used to build the bulk of the grain bill.
Unmalted barley gives beer its rich and grainy character which is a key distinctive of beer styles such as dry stout. Unmalted barley helps in the retention but makes the beer very hazy.
Oats are used in combination with barley to create a creamy and full-bodied brew that is really smooth.
These grains are used to increase body, improve head retention, and add colour, aroma and flavours. This grain is responsible for flavours such as coffee, chocolate, biscuits and caramel.
Rice does not pass on much taste in beer. Instead, it helps create bitter flavours and dry profile. It also helps to lighten a beer’s body.
Like oats, rye is also used in combination with barley. It is used to sharpen flavours. It also helps to add complexity, crispness and spiciness in a beer.