My understanding is that all-malt simply means no adjuncts (sugar, corn, rice, ect) in your beer. They also say that all-malt beers are prone to DMS. They also say that dark german beers are essentially immune to DMS. Technically, aren't all german beers all-malt, due to Reinheitsgebot?

Am I missing something?

  • You must have had a really stinky batch to have all these DMS questions! I've been there though, it's definitely worth talking about.
    – markskar
    Apr 15 '11 at 17:33
  • Haha actually no, I haven't had any of these issues yet, I just do way too much research for my own good and get curious about things.
    – Brian
    Apr 15 '11 at 23:56

Your definition of all-malt is right, but it's incorrect to say that an all-malt beer is prone to DMS. DMS presence depends on the base grain used (as you asked in your previous question) and how the beer was brewed -- longer boils remove DMS from your beer.

Unlike pilsners, dark lagers use a higher proportion of darker grains (Munich, Vienna, etc.) in the grist. These darker malts have a lower SMM content, so less DMS is created. But these beers still have a high proportion of plisner malt, so they would be boiled for 90 minutes (or more), driving off the DMS.


The only thing that contributes to DMS issues in the beer is poor brewing practices. The ingredients are not to blame; malt or otherwise.

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