Maltier than the regular Munich, the Dark contributes more reddish/amber hues. Used in the production of dark, aromatic and full-bodied lager styles.

A dark caramel malt that has undergone a short roasting. This develops a very intense, extraordinary flavor profile.

Principally used for Weizenbier and Wit beer; light-colored, producing beers with a creamy, spicy flavor, fuller mouth feel, and enhanced head retention.

Lends brews an intense and sweet malty aroma which reminds of freshly baked bread and biscuits, combined with roasted aromas and a light color.

A high-dried kilned malt. This flavorful non-crystallized malt is ideal for all types of red and dark lagers and ales, and “malt bombs” such as Doppel Bock.

Provides full maltiness and some color, often with a nutty flavor. Used in European amber, golden and brown lagers as well as Marzen and Oktoberfest beers.

Creates beers that are light colored, clean, full-bodied and malty. Perfect for Pilsners and Kölsch, Wits, and Tripels.

Provides increased maltiness for a more robust character; produces beers with a creamy, spicy flavor, fuller mouth feel, and increased head retention.

German 2-row spring barley is malted for light color and to enhance froth stability. Use 15% of the grist.

Our lightest Caramel® Pils malt is fully modified and saccharified at high humidity. The malt sugars are caramelized and become glassy inside the malt kernel.

German 2-Row aromatic malt is in the Munich malt family, but on the darker end. Contributes a rich intense non-crystal malt flavor and aroma to beer.

With this malt, it is possible to brew strong beers and all types of dark specialty beers where value is placed on a full taste reminiscent of bread crust.

Malted for lightest color; great as a base malt in your palest lagers. Has excellent enzyme contribution. Creates a bright and high foaming beer.

The intensive roasting process produces colors and flavor components that give distillates a hint of black coffee or strong espresso.

A hybrid of munich and crystal malts; if used at 100% of the grist, it creates a beer with an intense red color; adds a rich malty Munich-like complexity.

Increases beer color, mouth feel and malt character. Used in dark, aromatic and full-bodied lagers such as Märzens, Oktoberfests, Bocks and Double Bocks.

An ancient variety of Bavarian wheat with long irregularly-shaped kernels; higher protein, but lower gluten than wheat, with sweet nutty, spicy flavor.

Intensively roasted; ideal for very dark beers and stouts that are characterized by a pleasant roasted note, simliar to bitter chocolate or strong coffee.

Lends a fuller body, malt aroma and deep red color to your finished beer. Ideal for styles such as Red Ale, Red Lager, Scottish Ale, Alt Beer and Brown Ale.

2-Row malted barley that has been roasted to develop a light glassy caramelized interior. Delivers a subtle sweet caramel flavor and golden color to beer.