Does anyone has any any tips or tricks for preserving or enhancing the malt aroma of a beer other than adding some aromatic or melanoidin malt, or using good German malt? There are a lot of techniques for enhancing hop aroma (dry hopping, hop tea infusion, flameout additions), but I haven’t found much discussion of malt aroma. I really like a certain pleasantly grainy,“liquid bread” type of aroma that can be found in german dunkels, some Belgian dubbels, and even some helles. It seems like a lot of malt aroma gets purged during fermentation.