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

Increases color, wheat aroma, and head retention while imparting a medium caramel flavor.

Used where increased malt flavor and aromas are desired, but without caramel/crystal flavors. Ideal for Bocks, Oktoberfest/Märzens and Porters.

Kilned for soft mouth-feel, biscuit character, and complex malt flavor and aroma; provides no caramel flavor; designed specifically for Belgian-style beers.

A great light-colored base malt with low protein and very high extract. Contributes a light, clean, malty flavor character. Great for any beer style.

Provides a rich dark color and intense chocolate and coffee notes. Use smaller amounts for nutty flavor and red color. Great for Porters and Stouts.

A low-color, high-extract, light-flavored malt. Well-modified. Can be mashed with a single-temperature infusion. A great base malt for all styles.

Saccharification and gentle torrification develops a light caramel aroma and flavor in this light crystal malt. Often used in Abbey-style ales.

Fully saccharified so the malt sugars are carmelized and glassy inside the kernel. Adds caramel aroma, reddish color, body, and head and foam retention.

Provides intense toffee-caramel flavor while avoiding burnt character; gives dark cherry, plum and raisin notes to Abbey-style ales and dark specialty beers.

Contributes reddish/amber hues; use in dark, aromatic and full-bodied lager styles where malt complexity is desired, but caramel flavors are not.

Modified, caramelized and slightly toasted, with a rich malt aroma, caramel flavor, body, and a red-copper color; perfect for Abby ales and other big beers.

Provides a light reddish-amber color and a medium sweet, malty, caramel flavor. Highly modified, caramelized and slightly toasted. Used in Belgian Dubbels.

Highly modified, caramelized and roasted. Contributes a reddish color and complex strong caramel and dark-toffee flavor to the beer.

Akin to a Light Chocolate, this malt delivers subtle chocolate and coffee flavors and aromas. It isparticularly well suited to Amber and Red beer styles.

Saccharification and torrification of selected barley develops rich caramel aroma and flavor. This medium-light crystal malt often used in Abbey-style ales.

A softly toasted malt with a light, biscuit flavor. Increases beer color, but does not color the foam.

A pale malted wheat with richer flavor that unmalted wheat. Enhances foam development and head retention. Adds creaminess to the texture.