Caramel Malts

• Caramel 10L | 2-Row Caramel 10L
• Caramel 20L | 2-Row Caramel 30L
• Caramel 40L | 2-Row Caramel 40L
• Caramel 60L | 2-Row Caramel 60
• Caramel 80L | 2-Row Caramel 80L
• Caramel 90L
• Caramel 120L | 2-Row Caramel 120L
• Caramel Vienne 20L | Caramel Munich 60L

We learned some valuable lessons from our years of producing caramel malts in traditional K-Ball Roasters. For instance, K-Ball Roasters act a lot like two years olds—they demand a tiring amount of close attention and are known to throw occasional tantrums.

But, most important, we learned that roasters, rather than kilns, make the fullest flavored and best performing caramel malts. So, when it came time to put the K-Balls out to pasture (we like to say that here in Wisconsin), efficient drum roasters, custom designed and engineered to roast malt and barley, were installed to take over the job of producing full flavored, excellent performing caramel malts.

This custom engineering allows for the application of significantly higher temperatures to green malt. This is a must for the caramelization of sugars, uniform temperature application to all kernels, and precise control of airflow and moisture.

Since installing our first drum roasters in the 1970s, we have spent decades experimenting and optimizing their operation. Additional drum roasters installed in the 1990s were built to the same unique specifications. The result? Traditional styles of caramel malts developed by the true caramelization of sugars. These unique flavors and aromas are simply not achievable when using a drying kiln.

Drum roasters also assure uniform and consistent results within each batch and from lot to lot—a mark of quality that Briess customers have come to expect.