Roasted Malt: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
Some malts are roasted to varying degrees to produce a range of specialty malts called caramel, chocolate, and black malts. These malts affect the color and the flavor of beer. | Some malts are roasted to varying degrees to produce a range of specialty malts called caramel, chocolate, and black malts. These malts affect the color and the flavor of beer. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:09, 20 January 2007
Some malts are roasted to varying degrees to produce a range of specialty malts called caramel, chocolate, and black malts. These malts affect the color and the flavor of beer.