This is a traditional melanoidin style malt with a complex flavor. This custom‐crafted malt lends sweet bakery flavors that increase in complexity with higher usage rates. With lower inclusion, you can expect subtle honey and bread flavors. At higher usage, expect complex bakery flavors ranging from honey and graham cracker to biscuit and brown sugar.

It can be used in a wide variety of beer styles from light lagers & ales to malt-forward beers like dark lagers, red, and Scottish ales.

This is a European-style dark Munich Malt with clean, intensely malty flavor. It works great for any beer needing a maltier flavor or aroma.

This malt provides color and rich, sharp flavor which is a characteristic in Stouts and some Porters. It may be used with Black Malt to brew a Stout with more color and less intense Roasted Barley flavor notes. You can use Chocolate Malt or Black Malt in combination with Black Barley to obtain desired color.

This malt is often used to provide color without overpowering flavor that is characteristic of European-style dark beers. It may be used with or without Roasted Barley to brew a Stout with more color and less intense Roasted Barley flavor notes, and it may be used with Chocolate Malt to produce a Porter with less pronounced chocolate flavor notes.

Produced from hulless barley and functions as a 1:1 replacement to debittered Black Malt, but with smoother flavor. It contributes the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. Use in Black IPAs, Black Lagers, Black Ales, Schwarzbiers and other beers for deep, rich color with only hints of subtle roasted flavor, and for color adjustment in any beer style.

This malt is a highly unique specialty malted and roasted oat with subtle flavors and mouthfeel. Typical styles of beer this malt can be used for are Stout, Scotch Ale, Brown Ale, NEIPA, or any beer that benefits from enhanced mouthfeel and a toasty, oaty flavor.

This is a European-style Munich Malt with a clean, malty flavor. It works great for any beer that benefits from enhanced malty flavor.

This malt was developed on the light side of the brown malt style in order to retain some residual sweetness while still delivering an assortment of lightly toasted flavors. The overall character is an exceptionally smooth and clean tasting malt that begins while a slightly sweet malty flavor before delivering its payload of toasted flavors, then finishing clean and somewhat dry. This malt is great in bitter, pale, mild, and Belgian Ales, wheat beers, Bock, Oktoberfest, and Scotch Ales.

This is a very unique dextrin-style malt that adds body, foam retention, and beer stability without influencing color or aroma. The non-fermentables in Carapils^® Malt are advantageous in balancing body and flavor of dark-colored beers. It has the full glassiness of a Caramel Malt, and is devoid of enzymes, and can be steeped in hot water or mashed.

The chocolate flavor of this malt is complementary when used in higher percentages. It can be used in all beer styles for color adjustment.

The chocolate flavor of this malt is complementary when used in higher percentages. It can be used in all beer styles for color adjustment.

This is a hybrid drum roasted malt that is made using a proprietary drum roasting process that develops both caramel and dry roasted flavors. It provides richer, more complex flavors in lighter colored and lighter gravity beers that are often associated with darker, high gravity beers like Doppelbocks.

It contributes the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. It finishes exceptionally clean and is the smoothest source of black color of any malt. It is excellent in Black IPAs, Schwarzbiers, other dark ales and lagers, and for color adjustment in any beer style.

This malt provides color and rich, sharp flavor which is a characteristic in Stouts and some Porters. It may be used with Black Malt to brew a Stout with more color and less intense Roasted Barley flavor notes. You can use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color.

This is a drum-roasted biscuit-style malt that is more deeply roasted than our Victory^® Malt. It is produced from a proprietary malting/roasted process that kicks up the intensity of the toasty and biscuity flavors. It develops noticeable bran flake notes and creates its distinguishing bold sourdough/tangy flavor.

With an aroma of baking bread, Victory^® Malt is well suited for Nut Brown Ales and other medium to dark beers. It has a clean flavor that makes it well suited for ales and lagers. You can use in small amounts to add complexity and warm color to lighter colored ales and lagers.