Oliver brewed 4 beers all focused on malt: An Amber Ale with 7 different crystal malts to determine if there is a discernible difference to an amber ale with only 1 crystal malt, a step mashed Munich Brown that had mildly surprising results, a Double Decocted Dunkelweiss with Weyermann’s 6.5ºL Dark Malts, and a step mashed Trappist Dubbel with Simpson’s DRC and Chateau Special B.