Pronounced caramel flavor, burnt sugar, raisin / prunes

Candy like sweetness, mild caramel

For the craft brewer who requires a light coloured base malt for both Lagers and Ales, produced from two-row spring barley grown and malted in Scotland.

Pronounced caramel flavor, slight burnt sugar, raisiny

Rich malty flavor, hint of biscuit, finishes exceptionally clean

A softly toasted malt with a light, biscuit flavor. Increases beer color, but does not color the foam.

Stewed and then roasted longer at high temperatures, giving intense and dark toffee/caramel flavors.

Very smooth, clean, slightly sweet, rich intense maltiness

Sweet, caramel, toffee

Dry roasted, sharp to neutral. Use in dark beers for flavor; use in all styles for color with little flavor; has little impact on foam color.

Slightly malty, sweet, with a subtle toasty note

Clean, sweet, mild maltiness.

Clean, slightly sweet, rich maltiness

Clean, sweet, mild maltiness

Candy like sweetness, mild caramel

German malt smoked over Beechwood. Delivers the typical “Bamberg” rauch bier flavor. Contributes a clean, dry beechwood smoke character.

Toasty, biscuity, baking bread, nutty, clean

Toasty, biscuity, bran flakes, sour dough, tangy

A unique, dextrine-style malt that consistently increases foam, improves head retention and enhances mouthfeel without adding flavor or color to your beer.

Stewed like a melanoidin malt and lightly cultured with lactobacillus. Provides slight acidity and a grassy/honey character; adds complexity to beers.