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

Creates beers that are light colored, clean, full-bodied and malty. Perfect for Pilsners and Kölsch, Wits, and Tripels.

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.

Provides a rich dark color and roasted, sharp, burnt or astringent flavors, and intense chocolate and coffee notes.

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

Provides strong burnt coffee, char and astringent flavors. A very small quantity gives a deep red color to beer, otherwise the color addition is black.

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.

Great for brewing malty light-colored lagers, light ales, and beers where a crisp, clean finish is desired.

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

Unique, mild flavor allows the bold, juicy aromas of hops to shine through, with low protein and good modification; delivers depth of body and mouth feel.

Soft toffee, caramel, malty

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.

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 increased maltiness for a more robust character; produces beers with a creamy, spicy flavor, fuller mouth feel, and increased head retention.

German 2-row spring barley is malted for light color and to enhance froth stability. Use 15% of the grist.

Creamy, sweet, malty, wheat flour

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

Our lightest Caramel® Pils malt is fully modified and saccharified at high humidity. The malt sugars are caramelized and become glassy inside the malt kernel.

German 2-Row aromatic malt is in the Munich malt family, but on the darker end. Contributes a rich intense non-crystal malt flavor and aroma to beer.