When using roasted malt, particularly in higher amounts, to brew dark beers opinions tend to sharply differ. The reason? The beers obtain an unpleasant “astringently bitter roasted-malt taste”. This can be avoided!
The main reason for bitter taste elements are substances called pyrazines. These pyrazines correspondingly increase in concentration as the roasting temperatures and roasting times increase. Unlike the classical drum roaster, which supplies heat to coffee beans or malt kernels in an undefined and unspecific manner in direct contact with its hot metal wall, in the case of the modern fluidised-bed roaster by BESTMALZ, the kernels and beans “float” in a hot stream of air.
By means of a clearly better targeted supply of heat, roasting is achieved within a shorter period of time at a lower level of temperature. By means of this, our roasted malts attain a 50% lower level of pyrazines than those processed in drum roasters – yet they still produce comparable malt colouring. And this is something that can definitely be tasted: higher amounts of roasted malt for very dark and black beers are possible with the unique BESTMALZ® process that achieves a flavour that enjoys wide popularity. Our recommended recipe to try: BEST Porter with 10% BEST Chocolate (available on request).