Crafting Across the continents..
One of the principal flavouring components of beer is malt. Malts used in brewing are commonly known as brewing sugars derived from a malting cereal grain, frequently, malted barley and less commonly, malted wheat amongst other cereals. Through the malting process, the grain develops the enzymes which assist in the conversion of the grain starches during the mash to various types of fermentable sugars.
European and English beers along with Craft beers are often made with more malt than traditional mass-produced Australian and American beers such as VB and XXXX Gold as well as American Pale Lagers such as Budweiser and Miller Genuine Draught. Consequently, many European and British beers are often richer in flavour and a little sweeter. Malt also contributes to the body and head of the beer, so a more malty beer generally tastes and has more body and is richer on the palate and has a creamier longer-lasting head.