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Rye lends a dry bread, spicy rye character to any beer, especially appropriate for use in Roggenbier (rye beer), and makes an interesting addition ...

Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will give a full malty flavour and aroma, and an orange-amber ...

Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will give a full malty flavour and aroma, and an orange-amber ...

Munich Malt increases beer colour, mouth feel and malt character. Essential in Munich lagers and traditional German styles. Munich malt is also a g...

A dark to extremely dark, saccharified barley malt with strong colouring power. Made from de-husked barley malt. Sensory properties: fine roast aro...

Golden-brown, slightly aromatic kernels. Contributes amber to reddish-coppery colour to finished beer. Adds mouthfeel as well as a medium caramel m...

This is an heirloom malt known for its use in Grätzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland. This German styl...

Golden-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery colour to finished beer. Adds mouthfeel as well as rich malt accent...

Golden-brown, slightly aromatic kernels. Contributes amber to reddish-coppery colour to finished beer. Adds mouthfeel as well as a medium caramel m...