A high-dried kilned malt. This flavorful non-crystallized malt is ideal for all types of red and dark lagers and ales, and “malt bombs” such as Doppel Bock.

Smoke from a peat fire is circulated through malt, where it is absorbed into the malt surface. Degree of peatiness (parts per million of phenol) is quite high.

Provides full maltiness and some color, often with a nutty flavor. Used in European amber, golden and brown lagers as well as Marzen and Oktoberfest beers.

Spicy rye. Rye malt contributes spicy malt complexity to beers of all styles.

Produced by smoking pale malt over burning peat. Peated Malt will add a dark, earthy, phenolic aroma and flavor characteristic of Islay whisky.

Creates beers that are light colored, clean, full-bodied and malty. Perfect for Pilsners and Kölsch, Wits, and Tripels.

Halcyon is a barley variety that was bred from the Maris Otter and Sargent barley varieties. It tends to produce a less sweet wort than Maris Otter.

Provides a rich dark color and roasted, sharp, burnt or astringent flavors, and intense chocolate and coffee notes.

Provides intense toffee-caramel flavor while avoiding burnt character; gives dark cherry, plum and raisin notes to Abbey-style ales and dark specialty beers.

Provides strong burnt coffee, char and astringent flavors. A very small quantity gives a deep red color to beer, otherwise the color addition is black.

Black malt is pale malt that has been intensely roasted. Provides extremely dark color and dry, acrid, burnt toast undertones to the flavor of beer.

Great for brewing malty light-colored lagers, light ales, and beers where a crisp, clean finish is desired.

Contributes reddish/amber hues; use in dark, aromatic and full-bodied lager styles where malt complexity is desired, but caramel flavors are not.

Unique, mild flavor allows the bold, juicy aromas of hops to shine through, with low protein and good modification; delivers depth of body and mouth feel.

Soft toffee, caramel, malty

Brown malt is roasted pale malt, typically used in Brown Ales as well as in Porters and Stouts. Contributes a dry, biscuit, toast flavor.

Amber malt is bold roasted malt with a dark toast flavor. It is typically used in Brown or Porter recipes. This malt has no diastatic power.

Modified, caramelized and slightly toasted, with a rich malt aroma, caramel flavor, body, and a red-copper color; perfect for Abby ales and other big beers.

Provides increased maltiness for a more robust character; produces beers with a creamy, spicy flavor, fuller mouth feel, and increased head retention.

German 2-row spring barley is malted for light color and to enhance froth stability. Use 15% of the grist.