[denny]

I don't understand everyone's disdain for this thread.

I was reading the BYO Dark Load clone article and the author said something to the effect that commercial breweries reduce the malt count in their beers to save money and that he tried to do the same in his clone recipes.

I thought it made sense to ask if anyone knew about commercial breweries use of malts.

Since meta discussion is useless, I tried to sum things up with some statements.

Please stay on topic and quit derailing the thread with troll talk.

If anyone know of any commercial beers with very high malt counts, that command a price for their product, I'd like to hear about them.

I think the disconnect may be happening becasue you appear to think it's a consistent thing from brewery to brewery.  And compounded by what you quote the author as saying.  It just can't be a blanket statement.  It varies from one brewer/brewery to another.  Sure, breweries don't want to have malt sitting around that they don't use, but OTOH they'll get anything they think will produce the beer they want to make.  And they may or may not charge more for that beer, but price isn't set strictly by how many malts go into it.