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.

2-Row malted barley that has been roasted to develop a light glassy caramelized interior. Delivers a subtle sweet caramel flavor and golden color to beer.

Contributes a strong reddish hue to dark beers. This malt will impart a roasty edge on top of a malty sweetness.

Rich smooth coffee

Will impart a light flavor and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability.

Sweet, caramel, toffee

A classic malt for Stouts, Porters, and Brown Ales. Provides color for a wide variety of darker beer styles.

Clean, sweet, delicate malty flavor.

Rich roasted coffee, cocoa

Rich roasted coffee, cocoa

Sweet, pronounced caramel

Rich malt flavor, hints of biscuit and nutlike flavors

Candy like sweetness, mild caramel