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 50ppm.

Excellent at promoting head retention and lacing in ales, also known as torrified wheat.

Crystal Oat Malt gives a light caramel-toffee flavour with a slightly sweet grainy aroma, restrained compared to barley crystal malt, with additional dryness from the husk material. It imparts body and enhanced mouthfeel to the finished beer.

Roasted/Toasted Oat Malt gives a subtle toasted oat biscuit and nutty flavour with a slightly smoky aroma, that gives a hint of coffee but is smoother and sweeter than amber barley malt. It Imparts a fuller body and enhances mouthfeel of the finished beer.

Intensifies the typical aroma and color of dark top fermented beers such as Altbier, Weizen, and Weizenbock.

Made from barley that has not been malted. Contributes a distinct, more astringent roasted bitter flavor in dark beer. Traditionally used in Irish Stouts.

Will add a dry, spicy note to your finished beer. If used in larger quantities, rice hulls can be added to the mash.

An ideal base malt for your English lager beers, and for English-style Summer Ales.

Produced by smoking pale malt over burning peat. Peated Malt will add a dark, earthy, phenolic aroma and flavor characteristic of Islay whisky.

Halcyon is a barley variety that was bred from the Maris Otter and Sargent barley varieties. It tends to produce a less sweet wort than Maris Otter.

Black malt is pale malt that has been intensely roasted. Provides extremely dark color and dry, acrid, burnt toast undertones to the flavor of beer.

Brown malt is roasted pale malt, typically used in Brown Ales as well as in Porters and Stouts. Contributes a dry, biscuit, toast flavor.

Amber malt is bold roasted malt with a dark toast flavor. It is typically used in Brown or Porter recipes. This malt has no diastatic power.

Stewed and then roasted slowly at higher temperatures to create a glassy crystal center. Will impart sweet caramel/crystal/toffee notes to your beer.

Will provide an intense, crystal malt sweetness coupled with a moderate amount of burnt caramel bitterness. Use in moderation.

Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.

Imparts a light caramel/crystal flavor, and slight red hue. A great crystal malt on the lower side of the color scale.

Contributes a strong reddish hue to dark beers. This malt will impart a roasty edge on top of a malty sweetness.

Will impart a light flavor and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability.

A classic malt for Stouts, Porters, and Brown Ales. Provides color for a wide variety of darker beer styles.