Short for malted grain - the main ingredient of beer after water. A cereal grain, usually barley, that has been soaked then dried. The soaking causes the grain to germinate, developing enzymes necessary to convert the grain's starches in to fermentable sugars.

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Why every brew has a bitter malty aftertaste?

Every of 5 previous brews (lager, pilsner, pale ale, IPA) have had a somewhat bitter and malty aftertaste to them. It's not too off-putting (except the lager) but is clearly there, yet not present on ...
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Where does the grape flavor/aroma come from in dark beers?

I did two different dark beers, a rauchbier and a imperial stout, and noticed a grape aroma and flavor in them. The fermentables that there're in common are: pilsen, flaked oats, caramalt and black ...