What does 100 malt beer mean?

In this article, we will answer the question “What does 100 malt beer mean?”, and the process of malting along with its addition in different beverages.

What does 100% malt beer mean?

100% malt beer is a kind of beer made exclusively from malted barley or other malted grains without the addition of  any adjuncts while regular domestic beer typically contains 25-65 percent adjuncts (1, 2). 100% malt beer is also called “pure malt beer” and “all malt beer”.

The adjuncts (such as corn – maize, rice, wheat, rye, sorghum) are used to replace malt, because they are usually cheaper than barley malt, but also used because they modify the flavor (3). 

Malt is any grain that has undergone the malting process (4) and the most commonly chosen grain for malting is either wheat or barley. However, other grains such as spelt, rye, oats may also be used (3, 5).

There are different types of malts used in the production of beverages such as beer (both 100% malt beer and beer with adjuncts), including base barley malt, roasted malt, wheat malt, rye malt and oat malt. Each of them contributes specific characteristics to a final beer (6).

Are there differences in the organoleptic characteristics between 100% malted beer and regular beer?

Yes, there can be differences in these characteristics of 100% malted beer compared to regular one (11). 

Malted beers tend to have a deeper and richer color compared to beers brewed with adjuncts because malted grains, especially darker malts, contribute to the beer’s color (12).

Malted beers often have a fuller body and a richer mouthfeel due to the complex sugars and proteins present in malted grains giving the beer a more substantial and satisfying texture (12).

100% malted beers may exhibit better foam formation and longer-lasting foam compared to beers brewed with adjuncts (12).

Malted beers can have a distinct flavor profile characterized by the flavors and aromas derived from malted grains (13).

Why has there been a growth in popularity and demand for 100% malt beers?

100% malt beers provide a diverse array of malt flavors and aroma. This flavor complexity attracts those seeking more robust and characterful beer experiences (14).

This correlates with the fact that the craft beer industry has seen tremendous growth in recent years (15). Craft beer consumers are looking for unique and tasty beer options (16).

What are the benefits of 100% malt beer compared to beer with adjuncts?

Drinking 100% malt beer can have several potential benefits.

100% malt beer typically has an intense malt flavor compared to beers that include adjuncts (7). Also, different malt varieties and the brewing process can contribute to a wide range of flavors, aromas, and textures, providing a more intricate and enjoyable beer experience (6).

Some adjuncts can contribute lighter flavors and a less satiating impact (especially when sugars, as adjuncts, have been added) (8).

What are the harms and disadvantages of 100% malt beer compared to beer with adjuncts?

Despite 100% malt has many benefits, we cannot fail to mention the harms and disadvantages.

Beers with adjuncts are often used to produce lighter and more easily drinkable styles and it may result in a different taste experience that is less to consumers’ liking (2).

Barley malt contains gluten. This can be a concern for individuals with gluten intolerance or celiac disease (9). There are even Gluten-Free Beers.

Regardless of whether a beer is 100% malt and also those that contain adjuncts, the alcohol content remains an important consideration. Moderate alcohol consumption is imperative. Excessive alcohol consumption can lead to various health risks and should always be approached with moderation. When consuming beer or any alcoholic beverage, it is recommended to do so responsibly.

In the economic scope, 100% malt beers have the disadvantage of being more expensive to produce compared to beers with adjuncts resulting in higher prices for consumers (10). 

Conclusion

In this article, we answered the question “What does 100 malt beer mean?”, we also argue about the differences between a 100% malt beer and a regular beer, which contains adjuncts. As well, we debate  its benefits, harms and disadvantages in comparison to beer with adjuncts. 

References

1. Grossman K. Beyond the Pale: The Story of Sierra Nevada Brewing Co. John Wiley & Sons; 2013.

2. Tremblay VJ, Tremblay CH. The U.S. Brewing Industry: Data and Economic Analysis. MIT Press; 2005.

3. Buiatti S. Beer composition: An overview [Internet]. ScienceDirect. 2010.

4. Carvalho DO, Gonçalves LM, Guido LF. Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process. Comprehensive Reviews in Food Science and Food Safety. 2016 Jul 27;15(5):927–43.

5. Klose C, Mauch A, Wunderlich S, Thiele F, Zarnkow M, Jacob F, et al. Brewing with 100% Oat Malt. Journal of the Institute of Brewing. 2011;117(3):411–21.

6. Eßlinger HM. Handbook of Brewing: Processes, Technology, Markets. John Wiley & Sons; 2009.

7. Schmidt TM. Encyclopedia of Microbiology. Academic Press; 2019.

8. Preedy VR. Beer in Health and Disease Prevention. Academic Press; 2011.

9. Kupper C. Dietary guidelines and implementation for celiac disease. Gastroenterology. 2005 Apr;128(4):S121–7.

10. Cadenas R, Caballero I, Nimubona D, Blanco CA. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods. 2021 Jul 26;10(8):1726.

11. Kunz T, Müller C, Mato-Gonzales D, Methner FJ. The influence of unmalted barley on the oxidative stability of wort and beer. Journal of the Institute of Brewing. 2012 May 28;118(1):32–9.

12. Steiner E, Auer A, Becker T, Gastl M. Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material. Journal of the Science of Food and Agriculture. 2011 Oct 3;92(4):803–13.

13. Tremblay VJ, Tremblay CH. The U.S. Brewing Industry: Data and Economic Analysis. MIT Press; 2005.

14. Li Q, Wang J, Liu C. Beers. In: Current Developments in Biotechnology and Bioengineering. Elsevier; 2017 [cited 2023 Jun 1]. p. 305–51. 

15. Kourtit K, Nijkamp P, Stough R. Quality and Inequality in Regional and Urban Systems. BoD – Books on Demand; 2019.

16. Gómez-Corona C, Escalona-Buendía HB, García M, Chollet S, Valentin D. Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico. Appetite. 2016 Jan;96:358–67.

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