Trying to pinpoint a flavor in certain beers. I haven't used vienna all that much, maybe 2x. The lastest batch has 4# and there is a VERY distinct flavor that I would compare to perhaps carrot juice? Does that sound like vienna?
Warm toasty, perhaps a bit coppery also?
Vienna
Vienna and Munich malts are kilned at higher temperatures than the other base malts. This gives them a good deal more flavor than the others, and they are most commonly used in small percentages of a beer's grain bill to add complexity. In some beer styles, though, they can form the entirety of the grist.
The lighter-kilned of the two, Vienna, makes up most of the malt used in the appropriately-named but dying Vienna lager style. Negra Modelo is the most widely available commercial example, but the malt character is tainted by the inclusion of a corn adjunct. Instead, look for Vienna's rich biscuity, toasted flavor in the more common Marzen/Oktoberfest beers.
Trying to pinpoint a flavor in certain beers. I haven't used vienna all that much, maybe 2x. The lastest batch has 4# and there is a VERY distinct flavor that I would compare to perhaps carrot juice? Does that sound like vienna?
Thanks for clarifying my perception. Can you describe the taste you get from Vienna?
I get a toasty quality.
Just drank a Vienna SMaSH last night, it has a sweet flavor I can't pinpoint. I wouldn't say carrot, but like others say, I don't think biscuity or toasty fits the bill either.
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