Malt, Page 3

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

A lighter crystal malt with rich caramel and a gently spicy aftertaste; it gives beer a reddish shade. For Bitters, Best Bitters, Milds and ruby beers. EBC 159–181.

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

Strongly roasted unmalted barley. The backbone of Irish Stouts; with Chocolate and Black Malt it builds a balanced, complex roasted profile. EBC 1210–1539.

Unmalted rye in flakes: gently spicy notes and fullness. For rye and wheat beers and Rye IPA. EBC 2–4. BBD is 15/09/2026

A Vienna-type base malt from English two-row barley, kilned to a slightly higher temperature than pale ale malts. For Vienna Lager, Alt, Kellerbier and Kölsch. EBC 5.5–9.9.

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...

A roasted malt with nutty dryness and notes of white coffee and sweet pastry. For Porter, Brown Ale, Mild and Bitter. EBC 121–148.

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 rye malt: toffee notes at smaller doses, a spicy rye character at higher ones. For Rye IPA, rye Pale Ales, Red Ale and Roggenbier. EBC 12–32.

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

A base malt from the historic English barley variety Chevallier, revived by Crisp: in the 19th century it was the barley behind most English beers. For Golden Ale, IPA, DIPA,...

Unmalted barley rolled into flakes. Used as a small share of the grist, most often in Stouts and Porters. EBC 1–3.