|The Maillard reaction works the same way - producing melanoidins - when applied to grain.|
Yesterday I bought ingredients for this summer's lagers with a nod to the crusty, bready flavors that you get when using significant Munich malts. I hope to make a bavarian dunkel that harnesses those melanoidins (created via the Maillard reaction) and brings them to the forefront with a clean, attenuative lager yeast, much in the same vein as Warsteiner. With similar intention, I hope to make a biére de garde ambrée that has qualities inherent in some of the better commercial examples I've been able to find (especially St. Amand's French Country Ale-though it is a brown version of the style). Both beers will be using WLP830 German Lager Yeast, a popular strain cultured from Weihenstephan Abbey, the world's oldest continuously operating brewery.
I have a massive starter that began as two vials of WLP830 mixing away happily on my stir plate, and plan to brew both beers early next week.