- brown, and a bountiful,
persistent off-white head. The
aroma should be
malty and toasty,
possibly with
hints of alcohol, but no
detectable hops or fruitiness...
- Old ale is a form of
strong ale. The term is
commonly applied to dark,
malty beers in England,
generally above 5% ABV, and also to dark ales of any strength...
-
types of malt used. The
aroma is
slightly hop-like,
malty and fruity. The
aftertaste is a
smooth malty sweetness and
pleasant bitterness”. Like many non-alcoholic...
-
strength amber beers of
moderate bitterness such as
Newcastle Brown Ale, and
malty but
hoppy beers such as
Sierra Nevada Brown Ale. In the 18th century, British...
- has a smoother, very
aromatic taste with
malty flavours. Oude
jenever is
sometimes aged in wood; its
malty, woody, and
smoky flavours resemble whisky...
-
mostly grown at or near sea
level and is
known for its body, briskness,
malty flavour, and strong,
bright colour. ****am teas, or
blends containing ****am...
- from
amber to dark
reddish brown. They are
characterized by
their smooth,
malty flavor. In
informal terms, such as when
ordering at a bar, "dunkel" is likely...
- ale, also
known as "wee heavy",
boasts an
exceptionally malty taste accented by
sweet malty undertones due to the
heavy concentration of esters. Generally...
- down the
starch in the
grain into sugars,
typically maltose to
create a
malty liquid called wort. The two main
methods of
mashing are
infusion mashing...
- only
Scotch finished in ale casks,
giving it a
taste described as creamy,
malty and hone****. Grant's Rum Cask
Finish - aged in oak
barrels before being...
