Hilisemalt

Hilisemalt is a type of malt used in brewing, particularly in the production of beer. It is produced by germinating barley grains for a longer period than traditional malt, typically ranging from 10 to 14 days. This extended germination process allows for a more complex and nuanced flavor profile, often characterized by notes of caramel, toffee, and a slight sweetness. Hilisemalt is commonly used in the brewing of stouts, porters, and other dark beers, where its rich, malty flavors complement the dark color and robust flavors of these styles. The longer germination period also results in a higher diastatic power, which contributes to better fermentation and a smoother mouthfeel in the final beer. Hilisemalt is available in various forms, including flaked, crushed, and roasted, each offering different flavor contributions and brewing applications. Its use in brewing has been gaining popularity among craft beer enthusiasts and professionals alike, as it adds depth and complexity to beer recipes.