I am getting ready to make a bulk order (6-8 sacks) through my LHBS and need some advice. I have alway been told if you want your beer to taste like its region of origin, you have to buy malts from that region (e.g., buy German malts to make a German lager). However, the bulk price for Briess (my LHBS only buys through LD Carlson) malts is about 40% cheaper than Weyermann, Crisp, Dingemans, etc. I know that Briess makes a Pils, Pale Ale, Vienna, Munich and mild malt, but obviously they are American grains and not European. Have any of you had success making European styles taste authentic with American (Briess) malts? Please, this is not a troll thread; I am not interested in bashing any one company. I can save money by buying American (Briess) malts; however, it may not be worth it though if they taste off with German, British, and/or Belgians beer styles.
Definitely worth it to use continental malts for continental beers. You ever notice how many U.S. breweries produce Bavarian-style beers that are good but just don’t taste quite like authentic examples? That’s Briess 2-row in place of continental Pilsner malt.
Check out the Avangard malts. They’re a german maltster and is usually around the same cost as briess, sometimes less. And is far superior. LD just recently started carrying them.
I tried many moons ago to save money by using Briess malt for a base malt in German, Belgian, and English beers. Let me tell you that it was not worth it and the difference is noticable. They just were not nearly as good. Using malt from the country of origin for the style that you’re after is probably one of the most important flavor components that distinguishes the beer.
Briess pale is actually a very nice malt but it tastes completely different than a good floor malted maris otter such as Thomas Faucett or Crisp. Think “english biscuit” - (they are kind of like a cross between cookies and crackers, not our American biscuit) and that is more the flavor you will get with a good MO. The Briess has an almost “sweet” cookie-like flavor. Nice malt, but doesn’t taste like a floor malted MO.
By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that’s what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.
IMO, ANY malt is better than Briess. Outside of a couple of their crystals and their rye malt, I have yet to find a Briess malt I like. If you can’t afford to get continental malts, at least get a domestic malt other than Briess. I find both Rahr and Great western to be excellent.
Denny, this is great info to get from an experienced brewer. I have only purchased Briess 2 row, because that is what was easily available. I will seek out rahr for my next 2 row purchase to check out the difference myself. Thanks for your insight
Another +1 for Rahr. I’ve never tried Great Western, but Rahr is my favorite American 2-row ( so far ). I don’t exactly dislike Briess, but I definitely like Rahr better.
I also tend to avoid Briess, except for the dark roast malts. I used a couple of sacks of their Munich malt a few years ago and was surprised with a large efficiency increase when I switched back to Weyerman.
I like Rahr for my domestics pale malt.
I agree that domestic pilsner malt won’t get you the flavor you want in a German or Bohemian pilsner. That said, I am currently drinking a pilsner made in part with Briess pilsner and it’s good stuff. It’s definitely more grainy than German pilsner. On the next go I want to use floor malted pils malt but I bought the Briess stuff because it was what the store had available.
I don’t mind Briess pils but their two row is bland. I thoroughly dislike Rahr pils but their other base malts are good. I agree with giving Avangard a try. Cheap stuff and seems to get great reviews.