From the HBD Archive
From: Bob Jones <BJONES@NOVA.llnl.gov>
Subject: British Beer Flavors from Micah Millspaw
Date: 1992-02-28 19:31:00 GMT

The duplication of British beer styles. While sugar may be a
common adjuct to British brewers it is not usualy a main flavour
component. The sugary tastes and esters often associated with British
styles can usualy be attributed to their crystal malts. British barley
is different from the US\Canada barley and the malting process can
make the grains flavour contribution even more different. So when
tring to copy British beers take the time try find and use British
crystal and pale malts. They may cost a little more,but this is a
hobby so what the hell.

Micah Millspaw 2/26/92


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