Developing a Palate for Malty Beers?

Jack thanks for that. What a great visual tool for a little education in the malt quality of different styles.
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“ .malt quality of different styles.” To expound upon my original post, there are different ‘classes’ of malt flavors. For example:

· Dry Stouts typically have malty flavors of roasted malt (e.g., coffee)

· Porters may have some malty flavors of roasted malts but frequently they have other dark malt flavors (e.g., chocolate, toffee-like, etc.)

· German brewed Oktoberfest beers may have malty flavors of bready, toasty, etc.

· German Pilsners may have prominent German pilsner malt flavors

· Etc.

Some people may like certain malty flavors but not others. For example, I am not a big fan of Dry Stouts since I do not find heavy roast flavors (coffee) appealing in beer.

Cheers!

 

Malts are the way to go. Too much bitterness just does not suit me in beer. The lower the IBU's, the more into it I am. But with that being said, like what you like. Don't front on enjoying smooth, delicious, malty beers just because other people do.

 

Jack, good point on malty vs. sweet. A good Oktoberfest is malty and finishes neutral to dry. Sweet is not dry in the finish.

 

An interesting observation. I know that I like some stouts, those with a coffee or chocolate notes, I've yet to find a Porter that I like. Although close in taste characteristics on your chart, the slight changes impact the way I perceive the beer. When I look at the chart I find styles in every quarter that I like close to others that I don't. I hesitate to use quantitative words ( tastes good or tastes bad) because I view them as subjective overstatements. We all don't like the same thing - thank God for that!

 

“A good Oktoberfest is malty and finishes neutral to dry.” I agree 100% with that statement as written.

Unfortunately I also agree with the overall notion that Michael (BA TongoRad) mentioned of: “Don't try American ones- they are generally too caramelly and cloying, and the balance is way off.”

I am selective about the American Oktoberfest beers that I drink since I prefer the malty/dry aspect and I really don’t like the sweet/cloying aspect of some (many?) American brewed Oktoberfest beers. My favorite American brewed Oktoberfest beers of 2012 were:

· Sly Fox Oktoberfest

· Ramstein Oktoberfest (High Point Brewing)

· Shiner Oktoberfest

Cheers!

 

Did say good!

 

Yup! And I emphasized the word good in bold.

I hope that you and your family have a great 4th of July!

Cheers!

 

Right-o, Jack. That's why I used the word 'generally'- there are some good ones, but they do seem to be fairly localized (and most likely not available in Hawaii). Heck, I live a 45 min. drive from High Point and would have to actually make the trip if I wanted a growler of any of their lagers. I'm sure there are also some good ones in the Great Lakes region, and Old Mecklenberg in the Carolinas seems to have some good buzz about it.

 

I love malty beers but agree it is an acquired taste. I find that if they are served too cold (which is often the case at most establishments) they are not as good and the flavor complexity cannot be appreciated. So, let them warm up a bit, though not too much. Also, you might want to try double (or triple) IPAs and anything with "imperial" in the name. These beers tend to have a very nice balance of high IBUs (hoppiness) and bold malt flavor.

 

I agree. I used to stay away from dark beers in general until I was about 22, now doppelbock is one of my favorite styles. You most likely can become a fan. However, if you honestly try several and still don't find yourself a fan, no sense in drinking something you don't like.

You might also want to try bock's before diving into doppelbock's. There really aren't a ton of bock's around, but do some research and if you can find some, try it out.

 

Thanks for the chart. Although Pilsener can be mostly malty, I drank a Jacks Abby 2nd anniversary IPL which is both malty and fruity.

 

I think it may be important for you to spend some time reflecting on the beers you have had that you didn't enjoy, rather than moving on to ones that you do enjoy. Try and narrow down what it is about them that you don't like. I honestly can't relate. I love wicked sweet brews, English Barleywines in particular. I think it takes a much more developed palate to enjoy than the current wave of hop bombs floating around in the market. In my opinion, hops are like tomatoes. You have beefsteak, heirloom, cherry, and roma, but they are all still tomatoes in the end, and have the same general flavor. Try and push yourself through beers you don't like, and you might be surprised what you might end up liking in the long run.

 

I love how Kolsch is right smack in the middle. Dare I say it's the most balanced brew????

 

For sure ... one can do much worse than a good Kolsch. A nearby Texas brewery has a summer seasonal kolsch that's got damn near everything you need for a strong-tasting but easy-to-drink summer beer -- plenty of sweeter malt with just a slight hint of spice. Karbach's Love Street

Love Street is another example of how awesome malt can be in its various forms.

 

I wish it was about developing a palate. Unfortunately my Stomach hates Super malty beers. I would say have them in smaller amounts and try some really amazing Barrel aged versions. Sometimes it is also helpful to eat food as well, it enhances the taste and cuts through the viscosity!

 

This is solved through a simple two step process:
1. Drink a Bourbon County Brand Stout
2. Realize you love malty beer.

 

I love that chart, but I must say it makes no sense to me at all that "fruity" is the opposite of "malty." In that awesome Jack's Abby beer, for example, the frutiness comes from the hops and goes great with the maltiness from the grain bill. And while we're on the subject, sweet isn't really the opposite of bitter. Take DFH 120minute for example, which is extremely sweet and extremely bitter.

 

Looks like I have to revisit DFH 120 to look for the combination of sweetness and bitterness.