Developing a Palate for Malty Beers?

Don't try anything 'too high' gravity to start. When Oktoberfest time comes around maybe start with a few of those. Some great ones are Ayinger or Hacker-Pschorr, with a rich malt character and enough balance from the hops. Don't try American ones- they are generally too caramelly and cloying, and the balance is way off- they definitely won't ease you into appreciating malty beers.

Maybe also some Munich Dunkels, depending on what you can get in Hawaii (Ayinger, again, has a great one.).

 

I didn't like malty beers for a long time, I thought they were too sweet and syrupy. I'd start by trying things in small doses, like a sampler flight at a bar. That way you get the taste without being overwhelmed. I'd give the same advice to someone trying to get into hoppy beers, or sours, or any flavor that they aren't used to.

 

While I do prefer IPAs as my favorite style, I tend to be more seasonal with some of the other styles. this summer I've been enjoying some different wheat beers and wits. With fall, I do like some of the Octoberfests. Despite what some have said, I do think you can find some good American craft versions. I enjoyed both the one from Sam Adams and the one from Victory. Also during fall and winter, I really enjoyed Brooklyn Brown, a nice hoppy brown.

 

Turn off your brain (initially). Just enjoy the yummy sweetness like you would a piece of pie. Over time you'll discover the depth and complexity of a Scotch ale or doppelbock. And the booze kick. Damn.

 

Saying "yummy" and "damn" in the same post is unacceptable! Haha...
Not bad advice at all though. I definitely agree that you have to get over what you think a beer should be, and enjoy it for what it is, and those flavors that you already love will come out.

 

Malty is to sweet as hoppy is to bitter.

Learn to differentiate.

 

+1 to this.

While it is easy for me to find a good Porter or Stout, I have a had a hard time getting into these styles as well. I am now of the mind frame they they may just not be for me. Oh well.

 

America isn't overflowing with excellent examples of the malty styles like it is with IPA's and Pale Ales. Also, freshness is a big factor. German imports, for example, are almost never fresh. I think Belgian imports (Dubbels, Tripels) might be the best place to start.

 

I go in waves with this. Right now I'm on a malt kick. Been drinking lots of Scottish ales, stouts and porters lately. Just had a very nice Edmund fitz.
In a few weeks, I'll have nothing but hoppy beer to drink.
I think mixing it up and like tongorad said staying in lower abv territory is a good idea. Have a single ipa, then try something easy going yet malty. Slowly work your way up to the bigger stuff. It'll come with time.

Also, hit up some Beerfests. They are a perfect way to discover new styles and or new brands that appeal to you

 

You'll need to find that gateway malty beer. With anything, it's difficult to start at extremes...you've got to ease yourself into it. Where that threshold is, you'll have to discover for yourself.

Sounds like fun.

 

I'm a seasonal drinker, so tend to avoid malty beers when it's warm out, but as soon as that first autumn wind blows I find maltiness becomes the the thing I desire. So for me it would make perfect sense to not find the appeal of a brown ale or. Doppelbock in July.

 

You can try, but it doesn't always happen. I've been open to trying malt-heavy beers for years now, and I still don't have a single malt-heavy beer I go back to on a regular basis. Except a six pack of SN Tumbler once a year.

 

I greatly enjoy malty beers. When you are drinking any beer, make sure that initially,
you get a good nose( aroma). Some beer reviewers put their nose close to the glass
and cover the glass to appreciate the aroma. The aroma may have some maltiness to it,
depending on the beer. Also, be sure to think about the mouth feel, then the taste,and the finish, which
will further enhance your appreciation for the beer, especially if it is malty.

I read somewhere recently that aroma contributes far more to the flavor. You
can more fully enjoy the taste profile, including its malty character of the beer via its aroma.

 

I think some of the best malty beers are the simplest ones. You don't have to begin with the big guys like scotch ales and doppelbocks.
Look to some Amber/Red ales that have been around since the late 90's/early 2000's. That's back before everything got a zillion IBU's by default. Those beers tend to be sweeter and maltier without being super strong or cloying either.

 

I just read "Gulp" by Mary Roach and she explained this concept. When you take food or drink in, the aroma from it travels through the back of your throat and then up to the nasal cavity. The aroma activates olfactory receptors at the same time taste receptors in the mouth are stimulated. However, the brain does not weight these inputs equally when determining flavor.

If I remember correctly it's something like 70% of an item's perceived "flavor" is actually due to aroma.

 

“I find that a lot of the sweeter, maltier beers do not agree with my palate, namely brown ales, scotch ales, doppelbocks, etc.”

A number of folks think that sweet= malty. I view sweet and malty as being two different qualities. Malty to me can mean flavors like bready, toasty, cracker like, pilsner malt like, etc. A beer can have the qualities of sweet and malty at the same time. Beer styles that reflect sweet and malty are Eisbock, Doppelbock, Scotch Ale. Beers that are more malty than sweet are Stouts, Porters, Oktoberfest. It is my guess that you would prefer the beer styles that accentuate malt vs. the sweet aspect.

Here is a figure that may be of help to you:

 

I've always leaned towards the malty, darker styles...I really had to develop a palate for IPAs & hoppy beers, which I've definitely come around in the last few years just from the constant trial & error of buying & trying single beers via mixed sixers...