Items That Need to be Malted:
- Barley: A cereal grain commonly used in beer production, barley provides a rich, toasty, and slightly sweet flavor. When malted, barley’s enzymes break down its starches into fermentable sugars, making it ideal for fermentation.
- Wheat: Wheat contributes a light, crisp flavor with a hint of tanginess to beer. Malted wheat is often used in wheat beers, such as hefeweizens and witbiers, and can provide a hazy appearance and creamy mouthfeel.
- Rye: Rye imparts a spicy, earthy flavor to beer and is typically used in small amounts alongside malted barley. When malted, rye adds complexity to the beer and is often found in rye IPAs or traditional German roggenbiers.
- Corn: While not typically malted for beer production, corn can be malted and used as an adjunct grain in some beer styles. Malted corn adds a light, sweet flavor and can contribute to a smooth, crisp mouthfeel.
Items That Do Not Need to be Malted:
- Honey: Honey adds a natural sweetness and subtle floral notes to beer. When used in brewing, honey can be fermented on its own or in combination with malted grains. Honey is commonly used in braggots, a beer-mead hybrid, or as an adjunct in other beer styles.
- Molasses: Molasses provides a rich, dark sweetness and a hint of bitterness to beer. It can be fermented directly without malting and is often used in darker beer styles, such as porters and stouts, to add complexity and depth.
- Maple syrup: Maple syrup imparts a subtle woodsy sweetness to beer and can be used in place of, or in addition to, malted grains for fermentation. Maple syrup is often used in seasonal and specialty beers, adding a unique and distinctive flavor profile.
- Sorghum: Sorghum is a gluten-free grain that can be used as a direct fermentable sugar source in beer production. When used in brewing, sorghum contributes a mild, grainy sweetness with a slightly tart aftertaste. Sorghum is commonly used in gluten-free beer recipes.
- Fruit: Various fruits can be used in beer production, adding natural sugars and unique flavors to the finished product. Common Midwest fruits used in brewing include apples, cherries, raspberries, and blackberries. Fruit can be added to the fermentation process, either on its own or in conjunction with malted grains, to create fruit beers, ciders, or fruit-infused ales.
- Sugar: Simple sugars like table sugar, brown sugar, or raw cane sugar can be used to supplement fermentable sugars in beer. While they don’t contribute much to the flavor profile, they can help boost alcohol content and lighten the body of the beer. Using sugar alone for fermentation would result in a very simple, dry, and high-alcohol beer, lacking the complexity and depth provided by malted grains.
- Dandelions: Dandelions are a common sight in the Midwest and can be used to make dandelion wine or beer. When fermented, dandelions contribute a slightly bitter, earthy, and floral flavor to the finished product. Typically, dandelion flowers are used in combination with other fermentable sugars, such as malted grains or honey.
- Spruce tips: Spruce tips are the tender, young shoots found at the ends of spruce tree branches in the spring. They can be used as a flavoring ingredient and provide a unique, resinous, and slightly citrusy taste to beer. While they do not provide fermentable sugars themselves, spruce tips can be added to the brewing process along with malted grains to create a distinctive beer, such as a spruce tip ale.
- Potato: Although not commonly used in beer production, potatoes can be used as a source of fermentable sugars. Potatoes must be cooked and mashed before adding them to the brewing process, where they can contribute a starchy, earthy flavor to the finished beer. It is worth noting that potatoes should be used in combination with malted grains or other sugar sources, as they alone do not provide enough fermentable sugars for a successful fermentation.
- Beets: Beets can be used to add natural sugars, color, and a subtle earthy sweetness to beer. While beets do not need to be malted, they should be cooked and mashed before adding them to the brewing process. Beet sugars will ferment, and their unique color can create visually striking red or pink-hued beers. Beets can be used in combination with malted grains or other fermentable sugar sources.
Using locally available ingredients can lead to a creative and unique brewing experience, allowing you to experiment with different flavors and styles. Incorporating these items into your homebrewing process can result in a truly one-of-a-kind beer that reflects the character and terroir of the Midwest region. Happy brewing!