Roasted barley
Term from the Brauwerkstatt brewing glossary, category “Ingredients”.
Explanation
Unmalted barley roasted at high temperature until almost black. It gives the coffee-like, dry and slightly bitter taste of Irish stout and a reddish-black colour. Because it is not malted, it contributes no enzymes.
Test your knowledge
What is typical of a stout?
- Lots of wheat and banana aroma
- Roasted malt with notes of coffee and dark chocolate
- Sourness from lactic acid bacteria
Show answer
Correct: Roasted malt with notes of coffee and dark chocolate. Roasted barley gives stout its near-black colour and dry coffee notes. The creamy head often comes from nitrogen.