Maybe that's why the Count was leery of buying it.
cblangs said:
what is malt?
Sprouted barley, dried and cured. Sometimes it refers to other sprouted grains (generally rye or wheat if it's not barley).
Malting provides the enzymes necessary to convert starches (and other carbohydrates) to sugars to jumpstart the fermentation process.
And also quite a bit of flavor, depending on the amount of malt used and how it's cured. 100% malt beers use malt as the sole source of fermentable carbohydrates in the mash, without any cheaper adjuncts like rice or table sugar. Hence, they're more expensive and (are supposed to) taste better.
200% malt is, of course, impossible. *that'sthejoke*
Maybe that's why the Count was leery of buying it.
Sprouted barley, dried and cured. Sometimes it refers to other sprouted grains (generally rye or wheat if it's not barley).
Malting provides the enzymes necessary to convert starches (and other carbohydrates) to sugars to jumpstart the fermentation process.
And also quite a bit of flavor, depending on the amount of malt used and how it's cured. 100% malt beers use malt as the sole source of fermentable carbohydrates in the mash, without any cheaper adjuncts like rice or table sugar. Hence, they're more expensive and (are supposed to) taste better.
200% malt is, of course, impossible. *that'sthejoke*
While 200% is a bit impossible, having high malt content isn't unusual.
I suppose that it to germans low malt beer would be more unusual than high malt, considering their beer purity laws (Beer must contain only barley malts, water and hops if it is going to be sold as "beer". Ofcourse they also have other kinds of beer but they are sold using a different name)
MALT 200%...what are you smirking about?Just for a change...Japanese alcohol today, I see!I'll just get some beer or something to take home and veg out...What a tiring week.