A Belgian style dubbel, for example, is both yeast forward and malt forward with malt derived notes of caramel and toasted bread, and yeast derived notes of raisin, plum, and spice. Some beers truly strike a balance between two or more ingredients that shine. Not all beers fall into just one of these single ingredient-focused categories. Other yeast forward beer styles include hefeweizen, weizenbock, biere de garde, saison, witbier, dubbel, and Belgian dark strong ale. The flavor, however, is replete with notes of honey, passionfruit, and some subtle warming spices – all of those beautiful tastes are coming from our yeast.
The recipe for Tripel is rather simple: base malts, a single hop, some simple table sugar, and our house Belgian yeast. Take for example, Allagash Tripel, our Trappist-inspired Belgian-style ale.
Yeast can provide fruity flavors like banana, pear, apple and raisins, or spicy flavors like white or black pepper and clove. Yeast can create a clean and simple flavor profile that allows hops and malts to shine, or it can contribute considerably to the overall flavor profile of a beer. Yeast is a single-celled microorganism that turns brewer’s wort into delicious beer. Other malt-forward beer styles to look for include helles, marzen or Oktoberfest, amber lager, dunkel, bock, brown ale, and English porter. On the darker side, Allagash North Sky, our beloved stout, has malt-derived flavors of graham cracker, dark chocolate, and roasted coffee which come from a complex combination of two row malt, torrified wheat, chocolate malt, roasted barley etc. We let Nowaday ferment at slightly cooler temperatures to allow those subtle grain characters to shine. Lighter beers like our Nowaday, a blonde ale, highlight the bready, cracker-like flavors from the lightly toasted grains used in the recipe. With a malty beer, you can expect a range of malt-derived flavors – everything from bread, biscuit, and toast, to nutty toffee, caramel, coffee or chocolate. When a beer is described as malt-forward, that means that the malted grains are the leading flavor contributor, as opposed to hops or yeast. Malted grains are the primary sugar source used to make beer. In addition to pale ales like River Trip, you can expect styles in the large and growing “IPA family” (Double IPA, Black IPA, White IPA, Hazy IPA etc.) to fall into this hop-forward category of beers.
The final impression you’re left with as a drinker is a beer filled with hop notes of citrus, melon, and stone fruit that sit atop a base of bready malt flavor, with a dab of Belgian yeast flair. We use some bittering hops early on to add balance, and various additions later on to add even more hop aromas and flavors. Hops can be herbal and peppery, impart resiny notes of grapefruit and pine, intense tropical fruit notes like melons and pineapple, or even flavors like vanilla.Ī hop-forward beer like our own Allagash River Trip has hops added at multiple stages of the brewing and fermentation process. Hops are used in beer for their preservative qualities, to add balance and bitterness, and a host of different, delicious flavor contributions. The flavor of a hop-forward beer is predominantly coming from, you guessed it: hops! Hops are the fluffy, pine-cone shaped flowers, or cones, of a plant called Humulus lupulus.
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