Malted and roasted similarly to Brown malt but at higher final temperatures. Provides a rich dark color and roasted, sharp, burnt or astringent flavors, and intense chocolate and coffee notes.
Not malted, but roasted slower and at a high temperature, then quenched with water. Lends a deep red to brown color and a sharp, bitter, dry, coffee flavor to Stouts and dark beers.
Caramelized at high humidity and roasted for a long time at high temperatures. Contributes a burnt toffee/dark caramel flavor. Provides Old and Strong Ales their signature dark-fruit character.
Stewed and then roasted at high temperature, which crystallizes the interior of each malt kernel. The result is a pale, brown-colored malt providing body, color and a sweet caramel/toffee flavor to beer.
Stewed and then roasted longer at high temperatures, giving intense and dark toffee/caramel flavors.
Black malt is darker than Chocolate malt and has strong burnt coffee, char and astringent flavors. A very small quantity gives a deep red color to beer, otherwise the color addition is black.
Stewed and then roasted, which crystallizes the interior of the malt kernels. The result is a light crystal malt that provides body, color and a delicate smooth caramel/toffee character to beer.
Malted from lower protein Maris Otter winter barley, and modified to enhance foam formation and palate fullness. A favorite of brewers around the world for its earthy, nutty malt character.