tag:blogger.com,1999:blog-6756861315815236395.post-20628111062232853092007-07-17T19:15:00.000+02:002007-07-17T19:15:00.000+02:00Interesting stuff. I would say that in most cases (at least in my limited experience) the normal person's tongue cannot even differentiate between European Pale Malt and domestic pale malt.<BR/><BR/>It's not to say that there is not a difference; in fact I would go so far as to say (based on my experience growing up on a dairy farm) no 2 grain batch's have ever been and will ever be exactly alike.(based on variances in water, temperature, air, seed, process...it's practically impossible to replicate everything in a natural surrounding)<BR/><BR/>However, with that said, like wine and the true wine experts, beer neuances at that level are going to be left to the experts. I am just know starting to really taste the differences in hop varieties.<BR/><BR/>To be able to pick up on some regional characteristics of a domestic pale malt grown in Oregon versus a pale malt grown in New York (2 very similar, but different areas) would have to be someone with a VERY accurately trained taste. I guess that would be unless there were something unnatural or strange that would be reflected in the grain in on regional grain over the other. <BR/><BR/>It's good stuff though and I love some sound food for thought on "beer theory".Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.com