Like water, malt's influence on beer classification is even more important. Because the color of beer depends almost entirely on the color of the malt, so long as the malt of different baking degrees is mixed in different proportions, it can theoretically produce countless kinds of beer.
Before the drying of the malt technology, most of the brewing beer came from amber or brown malt, and the wine was either amber or brown. With the progress of the malt drying method, the yield of pale malt has risen sharply, making it a cheaper and more reliable substitute, resulting in a lot of light beer.
For example, the familiar pale ale can be made with a lighter base malt, with a slightly darker crystal or a burnt malt. Based on this, add some chocolate malt maybe brown ale, and then add some roasted barley, which is the world's beer and so on.
In more ways than that, the varieties of the malt itself have changed beer classification, and even have a huge impact on the beer market today. Perhaps you've heard that the American world is dominated by hops, because their malt doesn't work. The main reason is the difference between the six - sided barley in the United States and the barley in Europe.
Six grains of barley contain more protein, leading to the need for corn, rice and other accessories to help make wine. It also gave birth to a modern, watery industrial beer and the pursuit and use of beer in the American craft beer world.