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While there are a number of fantastic beers that get made with simple grain bills consisting of

just baseball, the good majority tend to include some amount of specialty grains that contribute

a range of colors, aromas, and flavors. Some of the most commonly used types of specialty grain

are caramel and crystal malt, which, while very similar, are believed by many to impart unique

characteristics to beer. You're listening to the Broulasvi podcast. I'm your host, Marshall

Shodden. This episode, I'm joined by contributor Andy Carter to discuss the similarities and differences

between US, Carmel, and UK crystal malt, as well as the specific impact each has on Belgian paleo.

Yeah, Marshall, I think we all get started home brewing and we just see these vague terms,

like pale malt and crystal malt and everything. And then you realize they all come from somewhere.

And I was really interested to look at the difference between what we get in the United States.

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