Creamy, sweet, malty, wheat flour

Provides a light reddish-amber color and a medium sweet, malty, caramel flavor. Highly modified, caramelized and slightly toasted. Used in Belgian Dubbels.

Our lightest Caramel® Pils malt is fully modified and saccharified at high humidity. The malt sugars are caramelized and become glassy inside the malt kernel.

German 2-Row aromatic malt is in the Munich malt family, but on the darker end. Contributes a rich intense non-crystal malt flavor and aroma to beer.

With this malt, it is possible to brew strong beers and all types of dark specialty beers where value is placed on a full taste reminiscent of bread crust.

Malted for lightest color; great as a base malt in your palest lagers. Has excellent enzyme contribution. Creates a bright and high foaming beer.

Made from green two row malt; the resulting malt imparts a very bitter, burnt flavor to beer.

Coffee, intense bitter, dry. Provides color and rich, sharp flavor which is characteristic of Stout and some Porters; impacts foam color.

Highly modified, caramelized and roasted. Contributes a reddish color and complex strong caramel and dark-toffee flavor to the beer.

The intensive roasting process produces colors and flavor components that give distillates a hint of black coffee or strong espresso.

An American-style honey malt, tart but slightly sweet, delivering a lively fruity complexity not found in other malts.

A hybrid of munich and crystal malts; if used at 100% of the grist, it creates a beer with an intense red color; adds a rich malty Munich-like complexity.

Smooth, slightly sweet malty, lightly toasted, biscuity, nutty, graham cracker flavors; clean, dry finish

Fertile soils, cool growing seasons and plenty of 'soft days' produce plump malting barley which is low in protein, high in extract, and packed full of flavor.

Coffee, intense bitter, dry

Akin to a Light Chocolate, this malt delivers subtle chocolate and coffee flavors and aromas. It isparticularly well suited to Amber and Red beer styles.

Pronounced caramel flavor, slight burnt sugar, raisin / prunes

Increases beer color, mouth feel and malt character. Used in dark, aromatic and full-bodied lagers such as Märzens, Oktoberfests, Bocks and Double Bocks.

True European-style Pilsen Malt rich in flavor, high in extract and low in protein with moderate enzymes and FAN.

Saccharification and torrification of selected barley develops rich caramel aroma and flavor. This medium-light crystal malt often used in Abbey-style ales.