No flavor or color contribution. Very unique dextrin-style malt that adds body, foam retention and beer stability but no color or flavor.
Clean, sweet, mild maltiness
Organic variant. Produced in the traditional European manner of 'stewing' germination then kilning at high temperatures. Emphasis on higher-protein 2-Row barleys, to achieve high levels of protein solubilization and color formation.
Candy like sweetness, mild caramel
Organic variant. Fully modified and saccharified, then caramelized at high humidity and roasted. It provides a light reddish-amber color and a medium sweet, malty, caramel flavor in the beer.
Organic variant. Two-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. Adds body like a dextrin malt but is sweeter.
Sweet, pronounced caramel"
Organic variant. Western white wheat, fully-modified and kilned for rich flavor. We recommend adding Rice Hulls when using a high proportion of wheat to avoid a stuck mash.
Dry roasted, sharp to neutral. Use in dark beers for flavor; use in all styles for color with little flavor; has little impact on foam color.
Organic variant. Caramelized at high humidity and well roasted. Provides a red-amber color and a pronounced malty, toffee, caramel flavor in the beer. Perfect for Reds, Ambers and Porters.
Rich roasted coffee, cocoa
Coffee, intense bitter, dry
Pronounced caramel flavor, burnt sugar, raisin / prunes
Clean, slightly sweet, rich maltiness