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.

Stewed and then roasted slowly at higher temperatures to create a glassy crystal center. Will impart sweet caramel/crystal/toffee notes to your beer.

Will provide an intense, crystal malt sweetness coupled with a moderate amount of burnt caramel bitterness. Use in moderation.

American Honey Malt is a modern take on a traditional European-style Brumalt, leading to a most uniquely complex malt flavor.

Caramelized at high humidity and roasted at high temperatures; gives burnt toffee/dark caramel flavor and a dark-fruit character.

An ancient variety of Bavarian wheat with long irregularly-shaped kernels; higher protein, but lower gluten than wheat, with sweet nutty, spicy flavor.

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.

Caramel, roasted, malty

Not malted, but roasted. Lends a deep red to brown color and a sharp, bitter, dry, coffee flavor to Stouts and dark beers.

Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.

Toasted marshmallow, toast, mild coffee, prunes, dry, woody

Imparts a light caramel/crystal flavor, and slight red hue. A great crystal malt on the lower side of the color scale.

Intensively roasted; ideal for very dark beers and stouts that are characterized by a pleasant roasted note, simliar to bitter chocolate or strong coffee.

Lends a fuller body, malt aroma and deep red color to your finished beer. Ideal for styles such as Red Ale, Red Lager, Scottish Ale, Alt Beer and Brown Ale.