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.

Kilned for soft mouth-feel, biscuit character, and complex malt flavor and aroma; provides no caramel flavor; designed specifically for Belgian-style beers.

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.

Will add a dry, spicy note to your finished beer. If used in larger quantities, rice hulls can be added to the mash.

Château Cara Gold® malt imparts a strong caramel-sweet aroma and unique toffee-like and brown sugar flavour, adding a rich amber colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.

Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Château Pilsen 2RS to produce light colour beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers.

A great light-colored base malt with low protein and very high extract. Contributes a light, clean, malty flavor character. Great for any beer style.

Maltier than the regular Munich, the Dark contributes more reddish/amber hues. Used in the production of dark, aromatic and full-bodied lager styles.

Produced with the highest quality, two-row spring barley that is grown by some of the longest established farming families in the UK.

Light colored with high diastatic power plus good extract; high in protein compared to beer malts. Well-modified, with gentle kilning to raise enzyme levels.

Well modified for excellent milling performance, low Beta-Glucan and quick Lauters. High Haze for intentionally cloudy beers; perfect for NEIPA or Belgian Wit.

Used where increased malt flavor, color and aromas are desired, but where caramel/crystal flavors are not; a full-bodied, flavorful malt.

Malted from British 2-row barley. Contributes a malty complexity to beer flavor and aroma. Used in traditional British Pale Ales, Porters and Stouts.

Château Cara Ruby® malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.

Made with 100% malted rye, Biscuit Rye strikes a pleasant balance between toasted, biscuit-forward flavors and classic rye spice.

A dark caramel malt that has undergone a short roasting. This develops a very intense, extraordinary flavor profile.

Provides a rich dark color and intense chocolate and coffee notes. Use smaller amounts for nutty flavor and red color. Great for Porters and Stouts.

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.

Provides body, color and a delicate smooth caramel/toffee character to beer.

A low-color, high-extract, light-flavored malt. Well-modified. Can be mashed with a single-temperature infusion. A great base malt for all styles.