Château Monastique® malt is a Abbey-style pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Monastique® malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Château Monastique® malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour.

Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavour and additional colour. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Château Pale Ale malt is kilned longer and is usually better modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic activity of Château Pale Ale malt is sufficient when used with large proportion of non-enzymatic specialty malts.

Made with superior-grade soft white wheat. Good for adding head retention, and mouth feel to most beer styles. Excellent for Wiessbier/Wheat beer.

Mela malt is kilned at elevated temperatures to contribute bold, malt forward flavors balanced alongside slightly sweet and toasted notes.

This malt gives the beer a copper-brown hue. It brings intense flavors of caramel, toffee and bread, as well as notes of nuts. It contributes to a fuller body. Suitable for beer styles such as Bohemian Lagers, Porter, Stout, but also Bock, Dark Lager, and others. Up to 15% of the mash bill.

100% California-grown barley. This base malt is fully-modified and gently dried. It contributes a balanced flavor designed to be at the heart of your craft.

The lightest in color, this malt is well-modified and is perfectly suited for single-step infusion or decoction mashing. Our Château Pilsen malt carries a strong, sweet malt flavor and has a sufficient enzymatic power to be used as base malt.

Grown in Northern Maine. Aromatic with distinctive characteristics. Excellent for all types of Ales.

Gently kilned, contributing a balanced sweetness with cracker and bread flavors. A perfect choice when you want to add malty complexity and color to your brew.

Produced in the traditional European method, providing color and aromatics without introducing caramel/crystal flavors; fantastic for amber and dark beers.

Increases color, wheat aroma, and head retention while imparting a medium caramel flavor.

The high enzyme levels of this malt allow for efficient alcohol production without compromising the essential and sometimes subtle flavors in your distillate.

A European-style Pilsen Malt. A low-color, high-extract, light-flavored malt. Perfect for brewing in the style of malty light-colored lagers or light ales.

Vienna malt is created with attention to flavor and complexity. Great for brewing full-bodied beers with rich malt and light biscuit characteristics.

Produced utilizing traditional British kilning practices, the result is a fully functional base malt with rich flavor and deep gold color.

Highly kilned, with a deep malt forward flavor, and delicate roasted notes. Hints of chocolate are balanced alongside sweetness, toastiness, and biscuit notes.

Château Acid malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its head.

Very aromatic, with an intense malty flavor. Gives fullness and roundness to the beer color, improves flavor stability, and promotes red color in your beer. Gives beer a fuller body. This specialty variety has been described as “turbo Munich”.

Provides sweet malt flavors balanced with a hint of biscuit character; perfect for adding malt complexity and an amber hue to your favorite Ale or Lager.

Grown exclusively in the Pacific Northwest. Fully malted and kilned to develop balanced sweetness, high extract and a light bready flavor, and foam retention.