Special malt

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...

Malted naked (hulless) oats: creaminess and a full mouthfeel. For NEIPA, Oatmeal Stout and oat Pale Ales. EBC 2.2–7.8.

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

The middle grade of the caramel Munich malts; a special caramelisation creates very even caramel inside the grain. For Märzen, wheat beers, Bock and dark styles. EBC 110–130.

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.

The darkest of the caramel Munich malts. For Märzen, wheat beers, Bock and deeply dark styles. EBC 131–200.

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

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

A specialty malt made by more intensive malting, which creates more dextrins and melanoidins. For dark and reddish beers, Alt, Märzen, Bock and wheat beers. EBC 61–80.

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 dark caramel malt that has been briefly roasted: it straddles the line between caramel and roasted malts. For Alt, Bock, Schwarzbier, Belgian abbey beers, dark Ales, Porter...