We've already discussed the fact that the color of a beer isn't always an accurate indicator of its taste, but we can make some sweeping generalizations about what we're drinking based on looks alone: pale beers like German and American pilsners will be crisp and clean; amber beers like doppelbocks and brown ales will be caramelly and sweet; and dark, near-black beers like Guinness and other stouts will be rich and roasty.
Why do these particular flavors come up time and again in beers that fall within the same part of the color wheel? It's all about the malt.
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