BD-FCRN is now LF-FCRN! In case you missed it, last year our UK partner, Bairds Ltd., finalized the sale of Brewers Select to Loughran Brewing Stores Limited, now formally known as Loughran Brewers Select. While the packaging has changed for Flaked Maize, it's the same product! If BD-FCRN is showing out of stock, please purchase this product under the new SKU, LF-FCRN.

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.