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This malt imparts a silky, dry character to beer. If used as a large percentage of the grain bill, it may create a spicy flavor, like in rye bread.
Smoked malt is any type of malt kilned over a wood fire — the malt absorbs some of the flavors/smoke from the wood. Various types of wood can impart different characters, but all will taste "smokey".
This beer — generally considered its own styles these days, with multiple sub-styles — is beer that has undergone a unique fermentation process involving yeast and bacteria different from those typically used in brewing. Sourness, or acidity, is a mouth-puckering flavor enchanced by the fact that these beers are typically bone-dry.
Any number of specialty sugars can be used in brewing, and most will contribute their own particular flavors. Honey and maple syrup are common additions.
Generally implies a profile both high in residual sugar and rich malts. The maltier the beer, the sweeter it is likely to be. Some styles, such as imperial stouts and barleywines, are inherently sweet due to the massive amounts of malt required to create them.
Is closely associated with dry, sour and acidic flavors; sharp; like under-ripe fruit or green apples.