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• Stout
  ...mewhere in the 6-8C mark. This higher temperature brings out the roast and chocolate flavours that dominate most stouts and encourage the 'warmness' that tends ...like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacety
  31 KB (4,799 words) - 01:25, 1 April 2009
• Category:English beer styles
  ...h roasted malt and/or with roasted barley, dark caramel malt, or even some chocolate malt. Stouts, compared to porters, are higher in gravity, lower in attenuat
  55 members (0 subcategories, 0 files) - 21:26, 11 January 2010
• Roggenbier
  ...iately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic toffee-like, caramel, or biscuit-like
  6 KB (949 words) - 12:52, 16 October 2007
• American Rye Beer
  ...iately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like charac
  3 KB (442 words) - 14:20, 31 October 2007
• Specialty Aged Beer
  ...ramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other
  19 KB (3,119 words) - 05:18, 8 December 2008
• Winter Warmer
  ...avor. Roasted malt characteristics are rare, and not usually stronger than chocolate.
  7 KB (1,027 words) - 02:56, 15 October 2007
• Mild Ale
  ...s, however the use of inverted sugar and brewer's caramel is also common. "Chocolate," "fruity," "nutty" and "burnt" are all tastes to be found in the complexit ...e range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.
  12 KB (1,852 words) - 14:57, 25 May 2015
• All-grain brewing
  ...full chocolate malt flavour beer by the addition of a small proportion of chocolate malt. :0.15 kg Chocolate Malt (0.33lbs)
  12 KB (2,109 words) - 12:55, 1 November 2012
• Chocolate Beer
  ...ng a wide range of ingredients in their beers, and it's no surprise that [[chocolate]] is one of them. ...ewer to achieve, very few of the beers with chocolate on the label contain chocolate.
  2 KB (322 words) - 01:26, 23 July 2011
• Polyphenols
  ...ent by [[hops]]. Polyphenols are also important in chocolate adding to the chocolate colours and flavours.
  784 bytes (126 words) - 13:48, 5 November 2011
• Flanders Red Ale
  ...erries, oranges, plums or red currants. There is often some vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour ...s plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for
  5 KB (776 words) - 17:55, 10 October 2007
• Munich Dunkel
  ..., Munich malt sweetness, like bread crusts (and sometimes toast.) Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diac ...weet, although it should not be overwhelming or cloying. Hints of caramel, chocolate, toast or nuttiness may be present in the background. Burnt or bitter flavo
  4 KB (642 words) - 23:22, 14 October 2007
• Schwarzbier
  ...malts]] are used to give the beer a very dark color and a mild roasted or chocolate flavor, very different from (and lower in intensity than) the roasted chara ...h-like intensity. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to
  4 KB (576 words) - 18:07, 15 October 2007
• Chocolate/Cocoa Flavored Beer
  #REDIRECT[[Chocolate Beer]]
  76 bytes (9 words) - 15:14, 19 October 2007
• Specialty Spice or Herb Beer
  ...ear. Head formation may be adversely affected by some ingredients, such as chocolate. ...le when used in combination. This category may also be used for coffee- or chocolate-based beers. Note that many spice-based Belgian specialties may be entered
  7 KB (1,118 words) - 20:24, 19 October 2007
• Category:Grain
  *[[Roasted malts|Roasting]] to develop darker flavors, from chocolate to coffee
  54 members (8 subcategories, 0 files) - 19:58, 20 July 2010
• Talk:Local Home Brew Store
  0 bytes (0 words) - 20:17, 27 August 2014
• American Wild Ale
  ...ed in another category. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American sour al
  4 KB (572 words) - 14:51, 24 November 2010
• American Wheat Beer
  ...iately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like charac ...iately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like charac
  8 KB (1,283 words) - 23:15, 17 September 2008
• Talk:How to brew BMC
  0 bytes (0 words) - 20:57, 27 August 2014

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