Toasted beer is not a type of beer itself, nor are "blonde" or "dark" beer. These are generic classifications based on the color of the beer. But within each of these color classifications there are many varieties or styles of beers, and each one goes through different production processes and uses different ingredients, which change their aromas, flavors, foam, etc.
But why talk about toasted beers?
- Because, on the one hand, this group of beers uses varieties of roasted malts that generate this more amber, coppery or reddish color to the beer, as well as notes in aromas and/or flavors of caramel, toasted bread, raisins and others;
- Because, on the other hand, industrial beers, in order to start producing beers other than lagers and not confuse the public with the names of their different styles of beers, generally preferred to associate the "new beer" according to its color and its "roasted" flavor.
Within the color palette of toasted beers we find some styles such as: Amber Ale, Belgian Dubbel, Bock
- Malta biscuit: the grain is roasted with a little more heat and shows slightly more toasty notes of hazelnuts and toffee (butter caramel, known as “Solano caramel”).
- Smoked malts, are roasted in old-style wood kilns, adding a distinctive smoky touch.
PS: everything will depend on the roasting time of the grains (and their type) used in the brewing of the beer. Yes, we know it can be quite complex, but that's why craft beers are so tasty!
*Beer Sapiens Blog: What is beer made of?
