Marked by its sweet richness and fullness in flavour, this Scottish malt is perfect for IPAs, Scotch and English ales.

Malted from KWS Sassy barley, a bold variety particularly well suited to the variable conditions of growing in the Scottish climate.

A European-style Pilsen Malt. A low-color, high-extract, light-flavored malt. Perfect for brewing in the style of malty light-colored lagers or light ales.

Similar to Munich but lighter in color; use as a base malt for malt aroma and flavor, and in beers for added color and malt complexity without caramel flavor.

Produced with the highest quality, two-row spring barley that is grown by some of the longest established farming families in the UK.

Used where increased malt flavor, color and aromas are desired, but where caramel/crystal flavors are not; a full-bodied, flavorful malt.

Malted from British 2-row barley. Contributes a malty complexity to beer flavor and aroma. Used in traditional British Pale Ales, Porters and Stouts.

Provides body, color and a delicate smooth caramel/toffee character to beer.

Produced in a similar fashion as Baird’s Carastan but the final roasting is prolonged at a lower temperature to achieve a low target color.

A pale, brown-colored malt providing body, color and a sweet caramel/toffee flavor to beer.

Malted from lower protein Maris Otter winter barley, and modified to enhance foam formation and palate fullness.

Smoke from a peat fire is circulated through malt, where it is absorbed into the malt surface. Degree of peatiness (parts per million of phenol) is quite high.

Provides a rich dark color and roasted, sharp, burnt or astringent flavors, and intense chocolate and coffee notes.

Provides strong burnt coffee, char and astringent flavors. A very small quantity gives a deep red color to beer, otherwise the color addition is black.

Made from green two row malt; the resulting malt imparts a very bitter, burnt flavor to beer.

Caramelized at high humidity and roasted at high temperatures; gives burnt toffee/dark caramel flavor and a dark-fruit character.

Not malted, but roasted. Lends a deep red to brown color and a sharp, bitter, dry, coffee flavor to Stouts and dark beers.

For the craft brewer who requires a light coloured base malt for both Lagers and Ales, produced from two-row spring barley grown and malted in Scotland.

Stewed and then roasted longer at high temperatures, giving intense and dark toffee/caramel flavors.

High quality, medium-color crystal malt, recognized as the heart and soul of many exceptional craft ales.