Malt Flavours

Characteristics by malt type

Caramalt Crystal up to colour 110 EBC, Caramalt
Chocolate Chocolate, Black
Coffee Very dark Crystal
Treacle Crystal over 240 EBC colour
Smoky Smoked/Peated
Phenolic Peated
Cereal Wheat, Ale
Sweet Ale, Amber, Munich
Burnt Black, Roasted Barley or Malt
Nutty Caramalt, Ale
Green Lager, High Enzyme, Diastatic
Sulphury DMS, Lager, Sulphitic and Sulphidic
Solvent Should not be present in any malt type
Toffee Crystal up to colour 240 EBC

Flavour Wheel

Malt sensory analysis

Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.

We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.

The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.

Available pack sizes

Dark Crystal Rye Malt

We offer a wide range of speciality malts ranging from low colour crystals to highly roasted black malts. One of the more unusual amongst our wide range of speciality malts is Dark Crystal Rye Malt which is a particular favourite of ours. It has a colour of 230 EBC so if you want a red colour to your beer this malt is the answer. The addition of 10 - 15% to a pale base will introduce a lovely red hue to your beer. This highly aromatic, caramelised rye is perfect for adding breadcrust notes and bringing a touch of sweetness to any recipe. When incorporated in the grist at high inclusion rates, it delivers flavours reminiscent of hazelnut and toffee. When used in conjunction with extra low colour Ale Malts such as our Super Pale they balance perfectly, as they allow more of the intense copper colour to shine through. 


Suitable for use in beers such as bitters, mild ales, porters, red ales and golden ales. Small additions of Dark Crystal Rye may be used to impart a red hue in pale ales and lagers. 

Typical Analysis:

Order Enquiries

Muntons’ worldwide Agents & Distributors

Meet the brewing and distilling team

Joseph Fifield
Brewing & Distilling Malt Sales Manager
London, Southern England & Wales
“If I were a beer, I’d be a milk chocolate stout, full bodied and sweet, but with a rugged appearance.”
Adam Darnes
Brewing & Distilling Malt Sales Manager
Midlands, Yorkshire & Lancashire
“If I were a beer, I’d be called Sunday Session – A Lively, fun and hoppy Saison. Bold and Zesty, a very sessionable, laid back and easy drinking beer.”
David Hannah
Brewing & Distilling Malt Sales Manager
Scotland & Northern England
“If I were a beer, I would be a straight up, flagship IPA. It would be reliable, consistent, full of flavour and probably a little louder than other beers”

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