Brewing lager beer requires a specific set of ingredients, with malts being one of the most important. Malts are germinated cereal grains that have been dried in a kiln, which creates the unique flavours and aromas that are essential to brewing beer. While there are several types of malts, each with its own distinctive characteristics, all are vital to the brewing process.
One of the primary reasons malts are essential in brewing lager beer is that they provide the necessary sugars that yeast needs to ferment. During the fermentation process, yeast consumes the sugars in the malt, converting them into alcohol and carbon dioxide. Without malts, there would be no fermentation, and therefore, no beer.
Additionally, malts provide the colour and flavour of the beer. Depending on the type of malt used, the colour of the beer can range from a pale yellow to a deep amber. The flavour of the beer is also influenced by the type of malt used, with some malts imparting a nutty or caramel-like flavour, while others add a biscuit or toasty taste.
Malts also play a crucial role in determining the body and mouthfeel of the beer. The proteins in the malt give the beer a fuller, creamier mouthfeel, while the level of carbonation is also determined by the amount of malt used in the brewing process. Too much malt can result in a heavy, sweet beer, while too little can create a thin, watery brew.
In conclusion, malts are an essential ingredient when brewing lager beer. They provide the necessary sugars for fermentation, determine the colour and flavour of the beer, and influence the body and mouthfeel. Without malts, brewing lager beer would not be possible, and the unique flavours and aromas that we associate with beer would not exist.