Impact of Flaked Maize on Cream Ale

Although malted barley has been known to contribute the majority of fermentable sugars in beers there are other commonly used cereal grains in brewing which include flaked maize (corn) which has not gone over as well with most brewers over the years but there may be a change of heart.

The reluctance with using corn to brew is that it will result in a beer with corn flavor. However, many users of flaked maize have reported it to be much more subtle in character than barley malt while adding similar levels of fermentable sugar, thus boosting alcohol without contributing flavor or body.

The results from one past xBmt showed tasters could reliably distinguish a Pilsner made with flaked maize from one made with just barley malt, though preference for each beer was split and nobody noted any corn flavors. Seeing as flaked maize is a key ingredient in Cream Ale, I designed an xBmt to test this variable out again on this refreshing style.

For the full breakdown of the experiment, click here

Photo courtesy of Andy Carter