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• Malts Chart
  [[Category:Malt]] | style="text-align:center;" | Coffee
  9 KB (977 words) - 17:52, 13 November 2013
• Witbier
  ===Malt=== ...Most modern commercial versions use a more conventional pale two-row base malt.
  8 KB (1,249 words) - 12:12, 5 July 2011
• Stout
  ...include Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Maclay’s Oat Malt Stout, Anderson Valley Barney Flats Oatmeal Stout, and Wolaver’s Oatmeal ...orn in the American microbrewery movement. It generally has bolder roasted malt flavors and hopping than other traditional stouts (other than Imperial Stou
  31 KB (4,799 words) - 01:25, 1 April 2009
• Specialty Aged Beer
  ...ood); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors ...range of characteristics; these beers might have high hopping rates, roast malt content (in some darker examples), high alcohol content and/or complex herb
  19 KB (3,119 words) - 05:18, 8 December 2008
• Dark American Lager
  ...y many American breweries that feature darker colors and somewhat stronger malt flavors than ordinary American [[Pale Lager]]. |aroma=Little to no malt aroma. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence.
  3 KB (456 words) - 17:06, 11 October 2007
• Mild Ale
  During the First World War, malt rationing and pressure from the temperance movement led to brewers rapidly |aroma=Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramel
  12 KB (1,852 words) - 14:57, 25 May 2015
• Schwarzbier
  ...or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean la ...aracter to a rich, sweet, Munich-like intensity. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but
  4 KB (576 words) - 18:07, 15 October 2007
• Specialty Spice or Herb Beer
  ...ager, then overall less fermentation byproducts would be appropriate. Some malt aroma is preferable, especially in dark styles. Hop aroma may be absent or ...cial and/or overpowering as to overwhelm the beer. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or d
  7 KB (1,118 words) - 20:24, 19 October 2007