Bestmalz

A spelt malt from southern German spelt. For spelt beers, top-fermented specials and multi-grain beers. EBC 3.5–6.

A paler melanoidin malt with a high share of dextrins. For dark and reddish beers, Alt, Märzen, Bock and wheat beers. EBC 40–60.

A medium-dark caramel malt. For Märzen, Bock, Amber Ale, Amber Lager, wheat beers and amber to dark beers. EBC 61–80.

A strongly roasted malt: roasted more intensively than BEST Chocolate, but still by a gentle process. For Schwarzbier, Bock, Alt, strong beers, Porter and other very dark beers...

The darkest of the caramel Munich malts. For Märzen, wheat beers, Bock and deeply dark styles. EBC 131–200.

The darkest roasted malt in the BestMalz range. For Schwarzbier, Bock, Porter, strong beers and other very dark styles with an intense roasted character. EBC 1300–1400.

A darker caramel malt with a pronounced aroma and notes of almonds and nuts. For wheat beers, Bock, Alt, Porter and darker styles. EBC 41–60.

Roasted unmalted barley: roasted directly, without malting. A classic of Irish and Scottish Stouts; it deepens the colour and aroma of dark Ales and Porters. EBC 1200–1400.

A base malt from the traditional Alexis barley variety. For all beer types with an emphasis on foam. EBC 2.8–4.

An especially pale wheat malt from wheat varieties that pick up minimal colour during malting. For pale wheat beers, pale top-fermented specials and pale low-alcohol and...

A chocolate malt from barley of the finest brewing quality, roasted by an especially gentle process that keeps bitter roast compounds low. For Porter, Stout, Schwarzbier, Bock,...

A specialty malt made by more intensive malting, which creates more dextrins and melanoidins. For dark and reddish beers, Alt, Märzen, Bock and wheat beers. EBC 61–80.

A base malt from special varieties of quality brewing barley that changes colour only minimally during malting: a malt for the palest beers possible. Makes up to 100% of the...

An oat malt from naked oats: a velvety mouthfeel and a stable haze. For oat beers, Oatmeal Stout and Oatmeal IPA. EBC 3–8.

A rye malt: a velvety soft mouthfeel and an aroma of bread crumb. For rye beers, Rye IPA and multi-grain beers. EBC 5–10.

A Pilsner-type base malt, rich in enzymes and extract. The base for Pilsner, Lagers, Helles, Kölsch and Export: and the starting malt for most other styles. EBC 3–4.9.

A lightly roasted malt: the palest degree of roasting. For English Ales, Brown Ale, Porter and Belgian abbey beers. EBC 45–55.

A Pilsner-type base malt in organic quality, certified under EU organic farming rules. The base for Pilsner, Lagers and other pale styles in organic quality. EBC 3–4.9. BBD is...

The middle grade of the caramel Munich malts; a special caramelisation creates very even caramel inside the grain. For Märzen, wheat beers, Bock and dark styles. EBC 110–130.

A caramel malt from two-row summer barley, made by gentle caramelisation. For Helles, Märzen, wheat beers and reduced-alcohol beers: and all golden to amber styles. EBC 20–40.

A smoked malt: smoked over beechwood from the Franconian Jura, it gives beer notes of campfire and smoked ham. For Rauchbier, Porter and Bock; the malt is also used in whisky...

A dark caramel malt that has been briefly roasted: it straddles the line between caramel and roasted malts. For Alt, Bock, Schwarzbier, Belgian abbey beers, dark Ales, Porter...

An acidulated malt for adjusting mash pH: a lower pH improves enzyme performance, yield and flavour stability. Usually dosed at up to 5% of the grist. EBC 3–8.

A darker Munich base malt, malted by a process that preserves high enzymatic activity. For dark beers, Märzen, Alt, Bock and strong beers. EBC 21–35.