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.

An ideal base malt for your English lager beers, and for English-style Summer Ales.

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.

A pale, brown-colored malt providing body, color and a sweet caramel/toffee flavor to beer.

Malted from lower protein Maris Otter winter barley, and modified to enhance foam formation and palate fullness.

Grown exclusively in the Pacific Northwest; fully malted and kilned for balanced sweetness, high extract, a light bready flavor, and improves foam retention.

Lends brews an intense and sweet malty aroma which reminds of freshly baked bread and biscuits, combined with roasted aromas and a light color.

Fully saccharified so the malt sugars are carmelized and glassy inside the kernel. Adds caramel aroma, reddish color, body, and head and foam retention.

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.

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