What do maltsters typically prioritize in U.S. malt versus European malt?

Maltsters in the U.S. typically prioritize higher enzymatic levels in their malts compared to European malts. This focus on enzymatic activity is crucial because it allows for more flexibility during the brewing process, particularly with the variety of raw ingredients used. Higher enzyme levels ensure better conversion of starches to fermentable sugars, which is essential for achieving desired alcohol levels and body in the finished beer. This adaptability is particularly beneficial in craft brewing environments where innovation and experimentation with different grain bills are common.

In contrast, European malts often emphasize traditional styles and specific flavor profiles over enzymatic activity. This may lead to differences in brewing techniques and ingredient choices between U.S. and European brewers. A focus solely on color intensity, fermentation times, or bitterness does not capture the primary objective of U.S. malt production as effectively as the emphasis on enzymatic levels does.