Tuesday Beer Trivia: Specialty Malt

Q.1

When specialty malts are roasted, temperatures are raised causing the amino acids and sugars to react, which in turn darkens the kernels and encourages the development of new, complex flavors. When the desired color and flavor is achieved, the roasting process is quickly halted with…

nitrogen
cold water
cold air
wet tarp

Q.2

Caramel malt is made by taking wet ______________ and raising the temperature to encourage enzymatic activity, Maillard reactions and caramelization.

black malt
blue malt
green malt
red malt

Q.3

Roasted malts require a _________________ because of the very high temperatures involved in the process. This piece of equipment ensures a batch of malt is roasted evenly while at high temperatures.

drum roaster
malt tumbler
roast wheel
tumble roaster

Q.4

“Debittered” specialty malts are created by….

chemically removing the tannins present in the specialty malt.
removing the husk surrounding the kernel of the grain.
soaking the grain in cold water after roasting and before packaging.
raising the temperature of the roaster at a slower rate.

Q.5

This specialty malt can be used to lower mash pH and is popularly used in Germany in order to adhere to the Reinheitsgebot (the German beer purity law).

Acidulated malt
Bacterial malt
Base malt
pH malt