| Lager Malt |
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A low colour lightly modified malt for use in Pilsner and Lager beer styles |
| Pale Ale Malt |
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A well modified pale coloured malt with good levels of diastatic activity used as the raw material in many beer styles |
| Mild Ale Malt |
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Made using slightly higher nitrogen than pale malt, mild has good diastatic activity allowing the use of a high percentage of adjuncts in the grist formulation |
| Crystal Malt |
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Lightly kiln-roasted, Crystal Malt is used in recipes to impart its distinctive 'nutty' flavour and as a general enriching agent in beers |
| Chocolate Malt |
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This is a roasted malt imparting colour, flavour and body to dark beers in English Ale brewing where its pleasant characteristic flavour is required |
| Black Malt |
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A roasted malt coloured to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavour and colour in dark beers such as milds, porters and stouts. |
| Wheat Malt |
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Made from English wheat, wheat malt is used for its unique wheat flavour - much more pronounced than unmalted wheat - and for its ability to aid head formation and head retention. Also popular in the production of wheat or weiss beers. |
| Roasted Barley |
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Raw unmalted barley is roasted until it reaches its characteristic intense colour. In brewing roasted barley is used to impart a 'dry' bitterness to finished beers and is often used in the production of stout. |
| Torrified Wheat |
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Unmalted wheat is heated until the grains 'pop' in a similar manner to popped corn. The popping exposes the centre of the grain and can therefore be used in the mashtun without any other form of pre-treatment |
