Malt Types Part 3

Mirella Amato: So this was a very light wet profile. Glen: Very, yeah. Mirella Amato: It’s greenly as you would mention before so definitely sandwiches and all green sandwich would be nice, you’d probably want to put something fairly mild in the sandwich with your roast beef, chicken something like that. Glen: There would be a lot of foods that over power the spirit. Mirella Amato: They’re lot of foods that will over power the spirit definitely and so obviously the hop is also going to affect the perception of the flavor; we’re really focusing on what this color of beer means in terms of food matching and definitely like you said lighter foods, some like fish. You don’t want to be having us if you like veggies. Glen: No. Mirella Amato: So once again very simple. Glen: Okay. Mirella Amato: All right let’s go on to the next one and right away there’s a bit of the sweetness in here. I find—there is a little bit of sweetness, a bit of the caramel but, almost mark of toasted profile to this berry would you agree? Glen: Much more so than this one definitely and it’s some –we could stand up to a little bit more. Mirella Amato: Definitely and what we are talking about this beer here, with the darker malts, this sort of flavors kind of really nicely to roasted vegetables, caramelized onions that sort of thing. Glen: I could see this with something a little bit spicy. Mirella Amato: Definitely, definitely we’ll be talking about a little bit more of it later, this is a Mexican Beer. Glen: Okay. Mirella Amato: It is actually the Austrian style beer in Mexico but, that is a different story. We’ll talk about that later. So definitely with the sweetness, pork comes to mind and another neat thing when we have beers that are bit sweeter is for example let’s say you’re having a hamburger. With the burger you tied about one food match but, who just has a plain bun usually you want to toss a ketchup on there, you want to toss some relish and as a general rule you want the sweetness of your beer to at least match the sweetness in your food. So that’s when you want to have for something that has a little bit more caramel to it. Glen: Okay. Mirella Amato: Get on to the porter. Glen: Now, I have to admit porter scares me and I’m sure that there’s a lot of people that feel the same way as I do. They see this dark period, they hear the word porter and you know run in fear. Mirella Amato: Because? Glen: Just it always just sounds real like it’s going to be a very heavy beer that’s – to me I think if it is a difficult drink. Mirella Amato: It’s a difficult drink. Well, that’s interesting because I think that if you find the right food to match to a beer, it’s a great introduction because that really brings out the qualities of the beer and it brings out its strengths. Your concerns about the heaviness of a beer, I can see that visually looking at this two beers is obviously this one seems heavier, but, what we’re talking about the weight of the beer and that’s something we’re going to talk about a little bit later. We’re talking about alcohol content and it’s really the alcohol content that is going to affect the weight or the fill of the beer. Glen: Okay. Mirella Amato: If you want to avoid a beer that is too heavy or strong you’re going to look at the alcohol content, be very basic, anything that’s above six I would save that’s going to be perceived as definitely heavier. Glen: Okay. Mirella Amato: And those beers also often have that becomes strong on them or imperial is a very, is a term that’s been use a lot to describe something that’s heavier, so and then that. I think you’ll notice that it’s actually not a have it all. Glen: So I could – I can immediately really taste it, it’s incredibly flavorful and then the smell is incredibly flavorful as well. Mirella Amato: And can you – are you getting that astringency from the grains that sort of chocolaty that flavor that’s coming through. Glen: Definitely, there’s a like a burnt caramel in flavor. Mirella Amato: Exactly. Glen: Yeah. Mirella Amato: So the sort of caramel edge would be coming probably from the addition of some of this and the burnt edges going to tie this really nicely with anything that’s barbecued. That has a bit of a char to it, this can be delicious with this, a lot of people like the darker peers with chocolate or with dessert as sort of an option instead of coffee. Glen: Okay, I could see that. Mirella Amato: Yeah, so this our ways that at least we can explore this sort of beer. Glen: I shouldn’t be afraid of a porter. Mirella Amato: No, there’s nothing to be afraid of in the porter. So this is just an overview of what are the different malts can contribute and I did want add in that there’s the color that’s kind of between us color in this color. See how this one is sort of reddish. If you’re seeing a beer that’s a bit more brown those beers for example miles, English miles and I just want to support the malt profile on those is also and have a nutty character to it and those are just great with mushrooms and sort of heartier pop dishes in getting a lot of that hardy flavor coming out. Well, this is just a guide line and I need to explore and this is just one aspect to beer and what we are going to do now is move on to hops which is another major of flavor component in beer and talk about how the different hops. Glen: Hops affect the flavor. Mirella Amato: With matching. Glen: Okay, great.