Episode 131 — Base Malts: The Foundation of Flavour

In Episode 131 of the Hop Addition Podcast, we’re getting back to brewing basics and diving deep into base malts — the true foundation of flavour in every great beer. From Maris Otter to Pilsner, Planet to Chevallier, we explore how your choice of base malt shapes body, balance, efficiency, and character.

A huge thanks to our partner sponsor The Malt Miller, the UK’s premier supplier of all things homebrew. Don’t forget to check out their Hop Addition recipe section, and take advantage of reduced prices on hop pellets following their successful holiday sale.

🍺 Tonight we cover:
🌾 What makes a base malt “base” — enzymes, extract, and diastatic power
🧪 How barley varieties, terroir, and malting methods affect flavour
📊 How to read malt analysis sheets (HWE, colour, friability, screening)
🔥 Kilning, Maillard reactions, and flavour development
🌍 UK maltsters, sustainability, and the future of barley breeding
🎯 Pale vs Pilsner, heritage vs modern varieties, and when yield really matters

We also explore practical brewing ideas, including blind base-malt tastings and how to test different malts in your own recipes, plus a hop tester and sensory analysis segment.

👉 Next episode plans are in the works — keep an eye on our socials for updates.
📲 Share your brews, tasting notes, and malt experiments with us online, and join us in the after party.

Cheers from the Hop Addition crew! 🍻