Bestmalz, Page 2

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

An auxiliary malt from only briefly germinated barley, rich in high-molecular-weight proteins. Dosed at up to 15% of the grist, in any beer that needs foam support. EBC 2–3.

A specialty malt developed for red beers. It delivers the red shade on its own, with no other malts needed. For red beers, Ales, Alt, Dunkel and wheat beers. EBC 28–32.

A Vienna-type base malt: a rich golden colour and a full malty flavour. For Export, Märzen and Porter. EBC 8–10.

A Munich-type base malt for amber to dark beers. For Export, Märzen, Alt, wheat beers, Bock and strong beers. EBC 11–20.

A base wheat malt: a fresh wheat character, fuller body and markedly better foam. For wheat beers, Kölsch and non-alcoholic beers. EBC 3.5–6.

The palest caramel malt of the range, made by gentle caramelisation. For Pilsner, Lagers, Kölsch, Export, wheat and low-alcohol beers: pale styles where the colour should stay...

An English-type base malt: a fuller golden colour and a full malt profile. For Pale Ale and English styles. EBC 5–7.