The Hallertau hop is our next quick hit ingredient profile. An old hop variety that is, or has been, widely used in many of the great beers of the world.
Hallertau is a (now) 4-5% AA German hop that has been around for at least a 100 or more years. One of the four true Noble hops (Hallertau, Spalt, Tettnang, Saaz) it, like the others, are named for its original region of growth.
Next up in the Quick Hit ingredient Profile series is one of the most stylistically versatile, and probably my most favorite or at least most used grains….
When talking about brewing German beers, one of the first grains that come to mind is Munich Malt. Oh but Munich is not just for German style beers. Its malty goodness can provide flavor for any number of styles.
What is Munich Malt anyway? A 2 row and sometimes 6 row base malt that is kilned slightly different than your normal Pilsner and other 2 row malts. While most malts are dried to very low moisture points before the kilning process begins, Munich keeps a higher moisture point before the heat is applied. Kinda sorta like a crystal malt,, but not as extreme.
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