In the brewing world, people often compare the four main ingredients—water, hops, yeast, and malt to components of life: the human body, musical instruments, or even furniture. No matter which analogy you prefer, hops typically get the most sensory attention. Brewers are well-versed in describing hop aroma and flavor, using this language confidently during recipe development and hop selection.
But if beer were a painting, I’d argue that malt is the canvas. It’s foundational. Malt doesn’t always get the same sensory spotlight, but its impact on aroma, flavor, color, and texture is equally important. Understanding malt sensory is not just a quality control step. It’s a vital tool for both brewers and maltsters.
What is Malt Sensory?
Malt sensory refers to the evaluation of malted barley and wort using our senses. Sight, touch, smell, taste, and even sound. This process helps brewers identify inconsistencies, recognize flaws, and fine-tune recipes. It also trains the palate to become more precise over time.
Engaging the Senses
Sight
Look at the grain: What’s the color? Are kernels uniform in size and shape? For wort, assess both color and clarity, especially when using the hot steep method.
Touch
When chewing malt, how does it feel? Does it shatter, crumble, or feel hard and glassy? Properly modified base malts will be softer and more mealy.
Smell
Open a fresh bag and take a deep sniff. You might detect subtle graininess or more complex notes like toast, chocolate, coffee, or dried fruit, depending on the malt type.
Taste
Chew several kernels to fully coat your mouth. Base malts may come across as doughy, grainy, sweet, or cracker-like. Darker base malts bring nutty, toasted characteristics, while specialty malts can add layers of complexity.
Sound
While rarely emphasized, sound offers clues too. When milling malt, base malts usually sound soft and dry. Highly caramelized or roasted malts often sound louder or sharper, almost “angry”—a key indicator to the degree of crystallization.
Chewing Raw Malt
When you receive malt samples from a maltster, tasting them raw is a fast and effective way to evaluate them. Break a kernel in half. Base malts should reveal a soft, white, starchy endosperm. Crystal malts, processed differently, will show a crystalized, and golden non-starchy endosperm. Dark roasted malts will appear uniformly dark brown or black and should crush easily under bite pressure.
Chew a few kernels to experience the full flavor, and write down your impressions, including the intensity of each note. This exercise doesn’t require lab equipment. Just observation and a trained palate. Not many brewers have a friability meter in house, but you can easily determine if the malt is under modified. Raw barley is hard in texture. The malting process allows the endosperm to “soften” from the proximal to the distal end. A kernel with hard/steely ends is an indication of under modified malt, which without correct mashing methods can present problems with extract and lautering.
Hot Steep Method: A Standardized Approach
The ASBC’s Sensory Analysis Method 14, better known as the “hot steep method”, is widely used. It’s quick, affordable, and effective. Here’s the basic process:
- Weigh out 50g of finely milled malt
- Mix with hot water (65°C)
- Hold in an insulated container for 15 minutes
- Filter through paper to produce clear wort
This wort is then evaluated for color, clarity, aroma, and flavor. It’s a fantastic training tool—not just for brewers, but also for front-of-house staff learning more about beer ingredients. Full instructions are available on the ASBC website: https://www.asbcnet.org/Methods/SensoryAnalysis/Pages/Sensory-14-MasterMethod.aspx
Documenting Results
Whether evaluating raw malt or using the hot steep method, documenting your observations is essential. Use consistent descriptors and scales for intensity and quality to track changes over time. Visual tools like spider or radar graphs are especially helpful—not just for presenting results, but for highlighting palate differences among individuals. This approach builds a sensory reference library, aids in staff training, and promotes better alignment across your team.
Mastering malt sensory takes time and practice, but the payoff is real. It connects you to your ingredients, and ultimately helps you brew better beer.
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About Malteurop Malting Company (MMC)
Malteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the beer and whiskey. With local farms and Malthouses spread across the United States, Canada, and Mexico, Malteurop’s commitment to excellence is fully ingrained into every batch it produces, ensuring businesses of any size can create the finest beverages on the planet.
Visit www.malteuropmaltingco.com to learn how we can support your malting needs.
Contact us at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.
Malting is our passion. Quality is our promise.
Galen Smith
Galen Smith is the Southeast Craft Sales Manager for Malteurop Malting Co.