special b

This week I take a look at “harsh zone” malts in the roughly 70-200L color range and how they can upset the balance of an otherwise perfect beer. A while back I did a review of Randy Mosher’s Mastering Homebrew book. The book, which I highly recommend, introduces a number of new concepts in balance […]

Caramel and Crystal Malt in Beer Brewing

by Brad Smith on June 26, 2014 · 11 comments

This week we take a look at crystal and caramel malts used in home brewing and commercial brewing. Caramel malt is a staple in a wide variety of beers worldwide, and is used to add color, flavor and sweetness to beer. I’m going to discuss how caramel malt is made, as well as when and […]