Black Malt: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
mNo edit summary |
||
Line 1: | Line 1: | ||
Malted barley roasted at high temperatures. Used in stouts and dark beers to contribute dark color and a burnt flavor. | Malted barley roasted at high temperatures. Used in stouts and dark beers to contribute dark color and a burnt flavor. | ||
[[Category:Glossary]] |
Latest revision as of 17:59, 20 January 2007
Malted barley roasted at high temperatures. Used in stouts and dark beers to contribute dark color and a burnt flavor.