What is a primary difference between European and U.S. maltsters/brewers?

The distinction that Europeans demand lower protein levels in malt is significant in the context of brewing traditions and beer styles. In Europe, especially in countries like Germany and Belgium, there is a strong focus on the clarity and stability of the beer, which can be adversely affected by high protein levels. Lower protein malts contribute to better filtration during brewing and clearer finished products, as well as influencing the beer's head retention and mouthfeel.

This reflects a broader cultural approach to brewing in Europe, where traditional methods and characteristics are highly valued. By adhering to these standards, European brewers can maintain consistency and quality in their beer styles, which often prioritize these attributes.

Other options present concepts that do not capture the essence of the primary differences in malt handling and the broader brewing philosophy between these two regions. Choices regarding alcohol content or enzymatic values may reflect trends but do not identify the core practices related to malt quality and specifications that underpin European brewing traditions. Moreover, the characterization of European brewing as focusing solely on lagers is not accurate, given the diversity of styles present in European brewing, including a wide array of ales.