A viscous liquid produced by enzyme assisted hot water extraction of malted barley. The liquid is then blended with hop extract where the naturally occurring glutamates offer clean label flavour and textural enhancement.

We add water into a mash vessel and heat to an optimum temperature profile for starch and protein conversion. The non-soluble matter is then filtered out and the remaining liquid is evaporated under vacuum to enable the use of low temperatures, avoiding colour and flavour changes.

© Copyright 2024 - Muntons Plc