Base Malt Sensory Analysis

Winemakers perform blind sensory trials each and every year to refine their oak selections, so should we consider the same practice with our base malts? It’s easy, straightforward, and incredibly enlightening. So, it amazes me how many people haven’t conducted a sensory analysis with one of their primary ingredients – base malt – and compared it to other base malts on the market.

We’ve been using the hot steep method, combined with DraughtLab software, to perform sensory analysis on our specialty malts for some time now. It’s invaluable. When we recently performed a sensory analysis on base malts, we were amazed at how truly distinctive these all were. More distinctive than some of the specialty malt categories.

We included malts from the USA, Europe and Australia. Some were floor malted, and some pneumatically. Some were heritage varieties, and some were modern varieties. Some were made by small maltsters, and some were made by large maltsters.

So… how do brewers and distillers choose their base malt? Is it off a spec sheet? Price? Previous use and performance? I suspect all 3 play a role… But how many have conducted a blind sensory analysis trial, without the input of other brewing ingredients, and across a range of base malts?

I strongly recommend doing a base malt sensory analysis when you get the chance. Do it blinded and include a selection of base malts in the mix as interesting reference points. The official hot steep method can seem a tad, well, detailed. However, you can do this in a “rough and ready” way and still yield some great insights by using cheap French Coffee Presses.

For the official hot steep method, check out the resources on the Craft Maltsters Guild website Malt Flavor - Craft Maltsters Guild (craftmalting.com). We use and recommend Draughtlab Software as well, and details can be found at DraughtLab – Quality & Consistency Made Simple.