What is “Malt” in Beer? The Secret of the “Liquid Bread” that Determines Color and Taste
What is "malt," the ingredient that determines the color, taste, and aroma of beer? We unravel the secrets of malt, from ancient Egyptian malting to the "liquid bread" created by German monks, exploring its cultural and historical significance in Germany. Schmatz shares its appeal.
1. What is “Malt” in Beer? The Secret of the “Liquid Bread” that Determines Color and Taste
When talking about beer, many people probably first think of "hops" or "smoothness." However, the truth is that most of the golden or jet-black color, deep richness, and rich aroma of beer come from "malt."
In Germany, malt is not just an ingredient. "German beer is a proud culture," and over 500 years of legal battles, clever tricks by monks, and the passion of artisans are encapsulated in this small grain.
This column will explain the world of malt, which can be called the "soul" of beer, along with German history, in an easy-to-understand way. By the time you finish reading, your approach to choosing beer will change, and your next glass will surely feel even more delicious and special.
2. What is Malt? The Moment Barley Transforms into the "Essence of Beer"
So, what exactly is malt? In a word, it's "germinated barley."
Barley cannot produce alcohol on its own. By germinating it with moisture and appropriate temperature, enzymes dormant in the barley awaken and gain the ability to convert starch into sugar. It is only through this process of "malting" that barley can become the star of craft beer and German beer brewing.
If hops are responsible for "aroma and bitterness," then malt is responsible for "structure and flavor." The mellow sweetness, the fragrant aroma like fresh bread—it's all the work of malt. Though it may seem unassuming, it is actually the pillar of the beer world.
3. From Ancient Egyptian Wells: 4000 Years of Malting History
The history of malting is said to date back to ancient Egypt.
At that time, people malted barley by suspending wicker baskets filled with barley into wells. They would submerge them to absorb water, then pull them up to encourage germination. If they got too hot, they would lower them back into the cool depths; if they needed more germination, they would raise them to warmer shallows. This utilized the temperature difference at various well depths, essentially creating a "natural thermostat."
As time progressed to medieval Europe, stone "malthouses" began to be built in various regions. Among them, breweries in the Bavarian region of Germany were particular about using special limestone from Solnhofen village for their floors. This stone had the property of gently dissipating heat, making it ideal for temperature control of germinating malt.
Even today, some breweries in Bavaria continue this "floor malting." It's a demanding task to constantly stir the malt with a heavy iron rake weighing up to 30 kilograms, but German artisans nicknamed this giant rake "Good Humor."
4. Beer Color is Determined by Malt! The Maillard Reaction that Creates Flavor
The reason beer can shine with a golden hue, or be amber, or even jet black like coffee, is actually all due to the type of malt used.
This magic is created by a chemical reaction called the "Maillard reaction." When amino acids and sugars contained in malt are heated, brown substances and aromatic compounds are produced. It's the same principle as the browning of bread or the sear on a steak.
Maltsters meticulously control the temperature and time in the kiln to create malts with completely different characteristics from the same barley.
〇 Pilsner Malt: Quickly finished at low temperatures, characterized by a bright golden color and clean grain sweetness. It forms the base for Helles and Lager.
〇 Munich Malt: Kilned at a slightly higher temperature to bring out a rich malty flavor like freshly baked bread.
〇 Carafa Malt: Roasted to the extreme, it's the driving force behind Schwarz (dark beer).
The diversity of beer flavors directly reflects the rich variety of malt. It's "just barley, but so much more."
5-1. Malt and German Beer History ①｜Its Main Role was to "Protect Bread"
German beer is famously "brewed carefully according to the 'Reinheitsgebot' (German Beer Purity Law)." This law, established in 1516, stipulated that "beer ingredients are only barley, hops, and water (yeast was added later)," and it was also a major turning point that significantly changed the fate of malt.
Why was it "only barley"? In Bavaria at the time, a fierce competition for wheat broke out between brewers and bakers. If wheat became scarce, the price of bread would rise, directly affecting the lives of ordinary people. Thus, a rule was established: "wheat for bread, and barley, which is unsuitable for bread, for beer."
What's interesting is that Duke Wilhelm IV of Bavaria, who created this law, was a big fan of wheat beer. He secretly created a loophole, allowing only his favorite nobles to brew wheat beer, showing a very human side.
However, this restriction was fortunate for German beer culture. Within the constraint of "only using barley malt," artisans thoroughly pursued the potential of barley malt, fostering a deep malt culture unlike any other in the world.
5-2. Malt and German Beer History ②｜"Liquid Bread" Born from Monks' "Clever Fasting"
There were people who proved just how nutritious malt is through their own experience. These were the monks of the Paulaner Order, who lived in Munich in the 17th century.
They were subjected to a severe fast for about 40 days before Easter, during which they were forbidden to consume any solid food. The monks then invoked a Latin proverb: "Liquid does not break the rules of fasting."
They brewed an extremely rich beer using several times the usual amount of malt, packed with sugars and minerals, creating "drinking bread." This is said to be the origin of "Doppelbock," a high-alcohol beer.
However, this "liquid bread" was so delicious that the conscientious monks were tormented by guilt and decided to consult the Pope in Rome. They filled barrels with beer and sent them all the way to Rome, crossing the Alps.
But in an era without refrigeration, the beer, after weeks of jostling, had completely spoiled and turned into a sour liquid by the time it arrived. The Pope, taking a sip, was deeply moved, exclaiming, "What noble penance to willingly drink such a terrible thing!" and officially granted his approval. This anecdote has been passed down.
6. Savor Authentic German Malt! Schmatz's Recommended Craft Beers and Gifts
If you've read this far, you've probably come to appreciate the "story of malt" behind the color and aroma of beer.
At Schmatz, we bring you premium German beers brewed by a family-owned brewery with over 160 years of history, allowing you to "easily enjoy authentic German beer." Discover the unique characteristics of malt by sampling our "lineup of direct imports from Germany, carefully selected by our beer sommelier."
〇 Weizen: A fruity white beer recognized even in Germany. Its mellow mouthfeel, unique to wheat malt, is a key appeal.
〇 Helles: The golden lager "Helles" beloved in Southern Germany. The clean sweetness of Pilsner malt shines through, perfect for a slightly luxurious weekend evening.
〇 IPA (India Pale Ale): A German IPA with an exquisite balance of sweetness and bitterness. The profound flavor woven by multiple malts offers a special experience that can only be found at Schmatz.
These products are perfect for a rewarding beer at home, or as a "beer gift" or "luxury beer" present for a beer lover. They are highly appreciated as special beers "for those who appreciate authenticity."
Schmatz is committed to bringing this proud, authentic German beer culture to Japan. We invite you to experience the ultimate beer at Schmatz's online store or restaurants!
*The lineup and availability of beer and food may vary by store. Please contact the store directly for details.
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