Excellent. The full class has even more great information and pics/video from the malting process and some recipe grain bill comparison. Link in the video description if you're interested. Cheers!
Appreciate the comment. The full class is equally simple in its delivery and pacing. Check it out if you'd like to learn a lot more about malt. We had a great time putting it all together. Class link is in video description if you're interested. Cheers!
Informative to a degree but elaboration on the different strains of pale ale malt would be a good addition. Also, using the correct pronunciation of 'Caramel' would be an improvement!
It's a standard process malt that has a nice richness to it that makes it a bit more characterful base malt, often used in English ales or as a secondary base malt in pale ales, IPA, etc. What more would you like to have seen in the video? We can consider doing more on it.
Maris Otter is a specific heritage breed of 2 row barley. Golden Promise is another heritage breed, popular in Scottish styles. Both have breed specific flavors and properties. Conventional 2 row is typically modern strains like Genie, Odyssey or Violetta, selected for maximum yield and neutral flavor, these are pretty interchangeable and dominate the market. There are some other newer varieties that also have unique flavors like Full Pint used by smaller maltsters like Mecca Grade. I think it was a bit of an omission to not mention 6 row in this piece as well since it is a key part of American brewing history and a integral ingredient in pre prohibition styles. Since this was a teaser for a paid course, perhaps these are covered in depth behind the pay wall.
@@dexterne A bit of a tunnel vision comment about 'American brewing history', I think the information contained within this video was aimed at a wider UA-cam audience than just brewers in the USA!
@@Fireball-1361 Northern Brewer is a US based online brewing supply shop aimed pretty squarely at the home brewing market in the US and Canada. I get that it's on UA-cam and everyone can see it. I was just trying to give the OP (and other viewers that might look at the thread with an interest in that specific malt) a bit of background on MO and some of the other niche barley varieties that weren't covered in this video. I don't really think NBU should have spent much time on these, but it would have been nice to add a couple of sentences mentioning their existence for the benefit of the uninitiated.
I could be wrong here, I don't believe there is a difference between Rye Malt and Malted Rye -- just two different names for the same thing. But, there are Flaked Rye, Chocolate Rye, Crystal Rye, etc. which are different because of the level of kilning/drying that add deeper toast or roast flavors. Or in the case of flaked rye it is not malted at all.
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Explaining in detail the confusion, pale ale malt and pale malt 👍
This is the video I've been looking for. No one else has put it so simply.
Excellent. The full class has even more great information and pics/video from the malting process and some recipe grain bill comparison. Link in the video description if you're interested. Cheers!
Simple yet very informative. Thank you!
Thanks! Glad you could use it. Cheers!
Interesting, easy to understand and very useful information. Thanks for uploading.
Appreciate the comment. The full class is equally simple in its delivery and pacing. Check it out if you'd like to learn a lot more about malt. We had a great time putting it all together. Class link is in video description if you're interested. Cheers!
This is a great quick-start guide! Thank you.
Glad it was helpful!
This was exactly what i need!!! Many thanks!
Great info!!
Thanks for watching!
Can you please explain the diference between 2row , 6row, barley , wheat, rye and oats ?
Informative to a degree but elaboration on the different strains of pale ale malt would be a good addition.
Also, using the correct pronunciation of 'Caramel' would be an improvement!
Point #1 - duly noted.
Point #2 - tomayto, tomahto. :)
Point #1 - 👍🏼
Point #2 - Caramel/Carmel 😉
Wish you covered Maris otter malt
It's a standard process malt that has a nice richness to it that makes it a bit more characterful base malt, often used in English ales or as a secondary base malt in pale ales, IPA, etc. What more would you like to have seen in the video? We can consider doing more on it.
Maris Otter is a specific heritage breed of 2 row barley. Golden Promise is another heritage breed, popular in Scottish styles. Both have breed specific flavors and properties. Conventional 2 row is typically modern strains like Genie, Odyssey or Violetta, selected for maximum yield and neutral flavor, these are pretty interchangeable and dominate the market. There are some other newer varieties that also have unique flavors like Full Pint used by smaller maltsters like Mecca Grade. I think it was a bit of an omission to not mention 6 row in this piece as well since it is a key part of American brewing history and a integral ingredient in pre prohibition styles. Since this was a teaser for a paid course, perhaps these are covered in depth behind the pay wall.
@@dexterne A bit of a tunnel vision comment about 'American brewing history', I think the information contained within this video was aimed at a wider UA-cam audience than just brewers in the USA!
@@Fireball-1361 Northern Brewer is a US based online brewing supply shop aimed pretty squarely at the home brewing market in the US and Canada. I get that it's on UA-cam and everyone can see it. I was just trying to give the OP (and other viewers that might look at the thread with an interest in that specific malt) a bit of background on MO and some of the other niche barley varieties that weren't covered in this video. I don't really think NBU should have spent much time on these, but it would have been nice to add a couple of sentences mentioning their existence for the benefit of the uninitiated.
@@dexterne I understand and agree.
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Hi.
Can anyone explain what is the different between rye malt and malted rye?
I could be wrong here, I don't believe there is a difference between Rye Malt and Malted Rye -- just two different names for the same thing. But, there are Flaked Rye, Chocolate Rye, Crystal Rye, etc. which are different because of the level of kilning/drying that add deeper toast or roast flavors. Or in the case of flaked rye it is not malted at all.
What's the 3rd family?
1. Standard Process Malts (Base Malts)
2. Caramel/Crystal Malts
3. Roasted Malts
4. Special Process Malts
@@NorthernBrewerTV Thank you!