Non-malted Cereals

Rice hulls: an inert filtration material for the grist, steam-sterilised and chemically untreated. Add them to grists with hulless ingredients (rye, wheat, oats or flakes) where...

Unmalted oats in flakes: a creamy impression and a fuller body. A classic of Oatmeal Stouts, common in NEIPA too. EBC 1–3.

Rice flakes from torrefied rice. The starch is gelatinised, so they go straight into the mash. For light Lagers.

Unmalted wheat in flakes: better foam and a fuller body. For Witbier, Hefeweizen and other wheat beers. EBC 0–2.

Oat flakes from torrefied oats with the husk on. The starch is gelatinised, so they go straight into the mash. A classic of Oatmeal Stouts, great in NEIPA too.

Unmalted torrefied wheat: heat-treated so the starch gelatinises. Dosed at up to 10% of the grist, across styles . The main benefit is more stable foam. EBC 3.5–6.

Maize flakes. The grits are micronised at high temperature, the starch gelatinises and they go straight into the mash. For pale American-style Lagers; in distilling, the base of...

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

Barley flakes from torrefied barley: the high temperature gelatinises the starch, so they go straight into the mash with no cooking. Dosed at up to 10% of the grist; they work...

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