What's the last malt-forward beer that impressed you? (That's not high ABV or barrel-aged.)

I haven't been to the store in a while, but there's always (at least) one six-pack ear-marked for the season.

 

Oh yeah I ear mark at least a six pack for the night haha

 

Probably explains the double post.

 

I wish!

Did the side by side on Saturday, just been busy.

 

Rebooting this thread on the basis of smoked malt, and the pleasurable revisit -



So, a smoked malt direction that stages inglenook implications on a knacker's yard, for run-down livestock and big game meat. Beachwood is habitual in construing gentle smoked phenols, while being careful to not confine malt paradigms. Consequently, a smokehouse vibe that browns brisket proficiently, yet staying conscious to the circumference around character fundamentals. Chiefly, malt sensitivities to sweet molasses bread, as caramelized toffee & rich dark fruit chord - in a composition that - continually works to radiate those biscuit-y (+ nutty) focal points. The progression spreads wildfires on earthwork grains, and carefully incorporates deep herbal spices to affix those (late) woody hop whiffs

Palate coordinates a sweet richness, behind toasted malt, near campfires and BBQ’s of southern top rump. Backstage, a deep-seated root on earthy grounds, which offer a forested bitterness to amend an uphill sweetness. Howbeit, that hop impact is not an undoing balance, but rather a careful endeavor to not eclipse the mechanics: A sentiment to not stress or push phenols towards an over-burnt/charcoal state. Harmoniously, browned chestnuts linger with meaty macadamias, while light coffee emits withered raisins, perished figs, and late Fall cranberries. The continuance is poised with cured associations thru oak smoked stilton, and a push for pine atop Claey's anise drops. The rider presses on with a furthering dryness, and ties that herbal hop poise to the nutted/smoked malt echoes

The framework is proficient in the stabilization and maintenance on smoked malt, offering a cut sweetness and elevated dryness, for a smooth/clean feel. In substance, the output on carbonation is mid-low, with a velvetiness that bedrocks an earthed brightness, for the kindling Fall settings = Continuing the search, for the ongoing revisits -





…Hope to be in area for the next gravity tapping

 

Olde Mecklenberg Munzler's Vienna Lager-- extremely yummy malt forward brew. Highly recommended if you like Vienna Lagers.

I would love to try Olde Meck's Oktoberfest (which has won numerous awards) but have been unable to find it in Coastal NC.

 

One of the nicer pictures I’ve seen on Beer Advocate.

That head is gorgeous…looks so inviting. Almost looks like it was from a Lukr tap even though it obviously wasn’t.

 

Roasty, malty goodness that you want to drink more than one of and weighing in at only 4.1%. Sign me up for more lagers like this, please.

 

Agreed! Another winner from Moonlight. I've been loving the increased availability of their beer locally this year

 

Two beers of late, both German-inspired...

• Wiley Roots Brewing Co. -- Beer-Flavored Beer
  • German-style helles lager
  • 4.34 overall rating
    
  • 4.2% ABV
  • Found at my favorite beer store a couple of weeks ago.
• Urban Chestnut Brewing Co. -- Stammtisch
  • Traditional German pilsner
  • 4.35 overall rating
  • 5.4% ABV
  • Part of the recent BA LagerFest package

I just love simple, tasty beers that are malt-forward yet balanced and which offer nice depth of character overall.

 

Czech Pale Lager by serving tank to L = A triple decocted measure that’s smart in the amplification of deepening malts, considering the sumptuous melanoidins – for that fuller, chewer, attenuated – for that extra texture –

Rich, smooth malt realities alongside a rational presence on Czech Saaz. Malt is forefront and symptomatically bready, as noble hops interplay on herbal bouquets. The proceedings are sweet with a creamy dictation to middle the doughy accounts, while tabulating black pepper afore the earthy progressions. Besides that, some bright citrus fruits on the acclimation of Avalon lemons, while Saaz maintains a (soft) spicy kick to flank the blades of grass

The trailing steps offer a bit more biscuit-y/crushed cereal entrants, as nobility attunes that – aforementioned – creamy dictation with a dry hop bite. So, an awareness on bitterness that facilitates lightly, while supplementing the floor malted grains with a lucid – woodsy – setting. A setting that adapts to incorporate the sweet grains with haystacks in paddocks, while tellingly keeping malt in an essential (quintessential) form

An approach that’s structurally sound without an overplayed sense on carbonation, bearing in mind the long cold fermentation on precipitating yeast, for a grander taste. Materially, a clean/bright take that’s rounded without a sharp ruggedness, as the dexterity behind malt is smooth with traditionalistic viewpoints



…”This yields a delicate beer with a depth of character that…never fatigues the palate”

 

that looks so good!

 

Tmalvy 13°, from Human Robot, a Czech dark lager that I dispatched yesterday, courtesy of @jonphisher.

 

@AlcahueteJ

 

Come to Boston! I'll treat you.

I'll even let you drink from my mug.

 

I don't think we need to take it *that* far.

 

Oh haha. That's not what I meant. I meant you can use my personal krug there. Not us sharing drinks.

Although we'd split a Kranz for sure.

 

Sly Fox Maibock while attending the annual Sly Fox Bock Fest & Goat Race yesterday:



Cheers!

 

It may interest you to know that the word "robot" was coined by a Czech writer, Karel Capek.
... or not.

 

One of my local breweries, Territorial Brewing, tried their hand for the first time at a Baltic Porter. They knocked it out of the park as far as I'm concerned. I don't find and drink beers in this style very often to know how to rate it to style, but I gave it a 4.25 based on how I liked it. There's a rich malt flavor there that I think should define the ideal beer in this style (if I have any say in defining the style). And at 7.0 abv it's almost at the point that I could drink two.

 

Bierstadt Dunkel and tmave 13.

 

Perhaps two beers to further discuss in the upcoming Dark Lager weekend tasting thread?

Cheers!

 

That would make sense. Therefore I can not comply.
I will try to bring at least one of those to the table.

 

Brooklyn Oktoberfest.
A damn fine tasty example of the style.
Can't wait for next year to get more.
Probably one of the best Domestic examples of the Märzen style I've had.

 

I'd have to say Rochefort Triple Extra. (8.1% isn't too high, is it?)

 

Malt-forward October. Namely, NATIONAL RAUCHBIER MONTH

---

Please join us in a month-long celebration of smoked beers during the coziest month of the year!

*Rauchbier in this case, means any beer made with a smoked malt. Look, we’re not running a beer competition here.

---








Dovetail kicked this off in 2021:

 

We were serious when we said October is National Rauchbier Month. There's a website now, so it's official. And we're building a database of US-made rauchbiers. Know of one? Use the form to submit it!

That's a form that won't get used much. I know there aren't any rauchbiers at the two stores that I frequent, and I'd have to drive 75 miles to a good store that might have one or two.

But this attempt at 'awareness' is a good first step to get people interested thus creating some demand for brewers to create new ones. Here's hoping.

I just noticed that this was started in 2021. Anyone know where the ongoing form/list can be found?

 

A few of my favorite most malt-forward beers as of late:

• Mast Landing Gunner's Daughter - best milk stout I have ever had
• Bitburger/Deschutes Collaboration Dry Hop'd Zwickl - very flavorful
• Jack's Abby Smoke & Dagger - a super-drinkable smoked black lager
• Industrial Arts Brewing Autumn Landscapes Festbier - crispy and bready goodness
• 2SP Brewing Company Pale Smoke - smoked Helles lager, really crushable
• Bonn Place Mooey English Bitter - so drinkable and so balanced

 

Whaley Farm Brewery Best Bitter Ale - https://www.beeradvocate.com/beer/profile/63767/621469/

Zillicoah Beer Company Czech Dark - https://www.beeradvocate.com/beer/profile/51417/621177/

Edmund's Oast Brewing Company Roggenbier - https://www.beeradvocate.com/beer/profile/52742/575454/

 

If they would only brew this again.


Enjoy

 

With the purpose of keeping this thread temporarily active, and to further incentivize National Rauchbier Month…a spigoted cask of Rauch, which lessens the carbonic acid per a softer/richer narration on The Camp = “comforting and satisfying”







+ FF is partaking

 

I definitely fox with that!

 

Great Lakes Nosferatu Imperial Red IPA.
I'm over the whole IPA trend thing, but that is a damn near perfect IPA in my opinion.
Very well balanced, but nice and malty.
Plus, the color is gorgeous.
Don't know if you would call it malt forward, but it's damn fine.
I'm sooo brewing a batch very soon!

 

''What's the last malt-forward beer that impressed you? (That's not high ABV or barrel-aged.)''

Even though it's on the lower spectrum, but it's still an 8% ABV Imperial Red IPA.

Not high ABV: between 2 and 6, maybe 7%. But even at 7%, it's kinda high.

 

Oh, I did. Not too long afterwards, I also got to try another beer of the same style from pFriem. I'd really like to see more breweries put them out.

 

I guess the answer is a lot...the most recent is a few Hofbrau Dunkels. Love this beer. Actually been in a Dunkel mood lately, had Ayinger not that far back, and a local Equal Parts Dunkel was incredible.



This was at Equal Parts a month or so ago...

 

Picked up a four pack of “Single Negative” from Grimm. Holy hell is this beer tasty. Best stout I’ve had in a long time.

 

Recent discussion with Garshol on malt (forwardness) -

Source:
The Cult of the Kiln: Brewing Super-Smoky Stjørdalsøl

 

A non-Lukr Dispensed German-style Dark Lager: A tactical application that showcases the Munich malts rationally, given the compatible integration with an enhanced mash, besides the notable fermentable clarities –


Opens on a light backwoods bitterness, while the grain bill takes a rearguard position, in the cooler – inaugurating – settings. Thus, a contextualization on the bready grains at the midriff with a Schwarzbrot likeness, as molasses coats the dark fruit subtexts over Kalfany Cola. There is an earthy configuration on coniferous woodlands, which denote a colophony effect, while a slight peppery kick – thinly – margins. Nonetheless, a tempered sensibility on those hop bearings, given the alleviating rich-sweetness thru the decocted embellishments

In this regard, a progression that favors the mash regimes influence on the browning reactions, which encourage the smooth-tasting/edible dyes, supported by melanoidins. Here, a Munich malt mainstay with a welcomed involvedness to the fuller & toastier outputs, which connote soft insinuations on toffee outside creamed coffee, before leveling on crushed grahams. Thus, the chemical reactions – ascribing those Maillard compounds – seemingly benefit under the billed delegations. This lends to the distinctive qualities on bread crust, while nuanced delicacies rest on Nips Caramel & Swedish Gräddkola. Coupled with, a calm nuttiness inside a Toblerone pairing to Pfeffernüsse above licorice, as hops impart a floral stability

The method taken avoids vicinal diketones, as the fermentable aspects have a clean output. Specifically, an output that avoids yeast negativities on unwanted esters, and off-putting phenols, in favor of an attenuated dry charter. Thus, a refined sharpness to the smoothly rich provisions, while minerals gently wander to the cessations, where a calm dryness resonates




...a well-designed interpretation with double decocted employments that sufficiently corroborate & enhance the Munich malts

 

Is that a thermometer in your Krug?