humu1us
Member
I enjoy British Pale Ales and one of my favorite "go-to" recipes is for a clone of Fuller's ESB. I have found that the only way to make this recipe to replicate the caramel flavor of a British ale is to use a real British pale malt such as Maris Otter. I once tried it with Rahr 2-row and it wasn't even close. Parts of the US have a very similar climate to Great Britain. Why can't a maltster in the United States make a pale malt which is identical, if not similar, to a British pale malt? I happily pay the extra $$$ for the British malt, but since is malt is heavy and relatively expensive to ship thousands of miles, it seems it would be more economical to buy a domestic malt with the British character. I would think that if it is possible a domestic maltster would do this, since it could be offered at a competitive price to foreign malt.