Roasted malt

A pale crystal malt: the grain goes through caramelisation that crystallises its sugars. For Milds, Bitters and pale Ales. EBC 99–121.

A paler chocolate malt: a gentle chocolate-coffee aroma without the sharpness of darker roasted malts. For Stouts, Porters and stronger Milds. EBC 440–660.

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

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

The palest caramel (crystal) malt in the Crisp range. It supports body and foam in practically any style, from Lagers to Pale Ale. EBC 13–18.

A roasted malt: roasted for a shorter time and at a lower temperature than Black Malt, so it is less astringent. For Stout, Porter and stronger Milds; combined with Roasted...

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,...

The darkest of the Crisp crystal malts: caramelisation taken furthest. For Porter and ruby Ales. EBC 418–478.

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.

The middle grade of the crystal malts: intense dark caramel, spiced coffee and dark fruit. For Best Bitters, Milds and Porters. EBC 247–291.

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 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.