Functional malt

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.

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

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.