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.

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.

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

A good general-purpose crystal malt. Will impart a moderate amber color, caramel flavor and rich malt aroma to your beer.

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

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.

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

Caramel wheat malt may be used just like other forms of caramel and crystal malt. It emphasizes wheat malt flavor and aroma, and will add color to wheat beers.

Promise is a Pale Ale Malt grown in Scotland. It produces a sweet, mellow wort and is excellent for both brewing and distilling.

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.

TF&S Low Color Maris Otter Pale Ale Malt

Floor malted Maris Otter has long been the favorite of English brewers for its brewhouse performance and rich, slightly nutty, crisp flavor.

Enhances body, flavor of dark beers, sweet kernels.

Optic is a spring barley variety widely grown in the United Kingdom. It produces a sweet, flavorful wort with highly aromatic qualities.

Less highly-roasted than regular chocolate malt. Will add dark brown color and a mild chocolate/coffee flavor to dark Milds, Stouts, and Porters.

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

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