Maltier than the regular Munich, the Dark contributes more reddish/amber hues. Used in the production of dark, aromatic and full-bodied lager styles.

Produced with the highest quality, two-row spring barley that is grown by some of the longest established farming families in the UK.

Light colored with high diastatic power plus good extract; high in protein compared to beer malts. Well-modified, with gentle kilning to raise enzyme levels.

Well modified for excellent milling performance, low Beta-Glucan and quick Lauters. High Haze for intentionally cloudy beers; perfect for NEIPA or Belgian Wit.

Used where increased malt flavor, color and aromas are desired, but where caramel/crystal flavors are not; a full-bodied, flavorful malt.

Malted from British 2-row barley. Contributes a malty complexity to beer flavor and aroma. Used in traditional British Pale Ales, Porters and Stouts.

Château Cara Ruby® malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.

Made with 100% malted rye, Biscuit Rye strikes a pleasant balance between toasted, biscuit-forward flavors and classic rye spice.

A dark caramel malt that has undergone a short roasting. This develops a very intense, extraordinary flavor profile.

Provides a rich dark color and intense chocolate and coffee notes. Use smaller amounts for nutty flavor and red color. Great for Porters and Stouts.

Great Western Malting’s crystal malts are created inside custom roasting drums to produce a rich sensory profile, ranging from soft caramel to dark toffee.

Provides body, color and a delicate smooth caramel/toffee character to beer.

A low-color, high-extract, light-flavored malt. Well-modified. Can be mashed with a single-temperature infusion. A great base malt for all styles.

A European-style malt hybrid with a clean, malty flavor with slight toasty notes; ideal for styles such as Brown Ale, Bock, Oktoberfest/Märzen, Scotch Ale.

Produced in a similar fashion as Baird’s Carastan but the final roasting is prolonged at a lower temperature to achieve a low target color.

Saccharification and gentle torrification develops a light caramel aroma and flavor in this light crystal malt. Often used in Abbey-style ales.

Principally used for Weizenbier and Wit beer; light-colored, producing beers with a creamy, spicy flavor, fuller mouth feel, and enhanced head retention.

Imparts rich flavors of coffee, dark chocolate and toffee, with notes of dried sweet fruit. Perfect for Belgians, Stouts, Porters, Doppelbocks and Barleywines.

Great Western Malting’s crystal malts are created inside custom roasting drums to produce a rich sensory profile, ranging from soft caramel to dark toffee.

Great Western Malting’s crystal malts are created inside custom roasting drums to produce a rich sensory profile, ranging from soft caramel to dark toffee.