Depth Charge! Boil Reductions for (Wee) Heavy Flavor
Sometimes known as “kettle caramelization,” the Maillard richness of a boil reduction can add deeper malt flavor to any beer you brew—even if it’s not Scottish.
By Annie Johnson
THE MALT IS THE MESSAGE
TO RIFF ON THE words of celebrity chef Anne Burrell, who says “brown food tastes good,” we can say with confidence that brown beer tastes great when done right. It’s all about those Maillard reactions.
Melanoidins, incidentally, are brown— and...
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