Though hops often get the glory, malt is what brewing scientist Charlie Bamforth calls, “the soul of beer.”
“Malt is at least the equivalent of hops in terms of importance in beer,” says Charlie. “But probably more important.” So, what does malt do in beer?
Malt is what gives beer its body and mouthful, its color and feel. It provides the sugars for fermentation and can contribute greatly to beer flavor. Malt can come in many varieties, impacting all of the above, but without some form of malt, there is no beer.
“Of course, Sierra Nevada loves hop aroma, and quite rightfully so,” says Charlie. “But by and large, it’s malt that gives you the bones.”
In Friends of the Family Drop 4, we shined the spotlight squarely on this pivotal ingredient with our club-exclusive Friends of the Family Scottish Ale. The beer is layered with notes of toasted bread and gentle caramel with a hint of cocoa. Smooth and balanced, rich with body, bold with color, it’s a feast for the senses and an ode to the soul.
And it’s quickly become a favorite among our brewers.
“Typically, we get together to discuss the technical aspects of recipes and decide what changes we want to make,” says Innovation Manager Isaiah Mangold. But when they got around the table to taste Scottish Ale, “we didn’t have any discussion. It was amazing.”
This flavor is, of course, due to its malt. To create this special beer, we turned to two heirloom malts: Maris Otter and Golden Promise. Darlings of the beer world, these two malts work in tandem to create a balance of rich, biscuity depth and soft and clean mouthfeel.
But they are just part of the puzzle. The overall malt bill was carefully orchestrated to pull through a symphony of unique attributes.
“We layered two different qualities of crystal malt to bring in some toffee and caramel,” Isaiah explains. “On top of that we’re adding just a little bit of pale chocolate malt that’s bringing dusted cocoa. Then we’re finishing it off with some flaked barley that’s honing in all a nice soft, silky mouthful that’s still clean and drinkable.”
In short: we can’t wait for you to get your hands on this one.
Though there’s much to look forward to with Scottish Ale, it’s not the only beer in this drop. In true Sierra Nevada fashion, there’s also a Barleywine.
Trip in the Woods Barrel-Aged Barleywine, that is. An ode to Dullahan, the headless rider from the British Isles, this English-style Barleywine shows what /blog/a-brewers-alphabet/b-is-for-barrels-beer-agingtime in the barrel can do to a malt monster. Built for depth, richness, and long-form complexity, the beer emerges full-bodied and luscious with a sweet-malt expression.
“There’s nothing hurried about this beer,” says Isaiah. “It was shaped by a long boil and the slow breath of oak and spirit in the barrel.”
While toffee, burnt sugar, and dark fruit flavors steal the show, astute tasters will also find notes of vanilla-bourbon, charred oak, and tobacco from the barrels. It’s a rich beer meant for slow, decadent sipping.
Two different malt expressions, too good to miss. Here’s to malt: the soul of beer.
