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.

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.