Brewing Grains

Kilned to a color rating of 25-30 L, Victory imparts warm toasted flavors to beers and depending upon amounts employed, will add deep golden to light brown hues. With flavors noted as toasty, biscuity, bread being baked, nutty and clean, Victory Malt prov

Chocolate malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a smokey flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts.

William Crisp Black Malt is roasted specialty malt. This dark malt is used in smaller quantities to add color. Flavor contributions are very subtle when used in smaller amounts. Black Malt is well suited for Stouts, or even as a malt to modify color on a

Simpsons Finest Pale Ale Golden Promise pale malt, made from the eponymous spring barley variety, is a UK classic. Historically the Scottish analog to English Maris Otter malts, Golden Promise is well used in any English or Scottish style ale. The sweet,

A Belgian variety of dark crystal malt often included in the darker ales of Belgium. Imparting toffee and toasted notes to finished beer, Special B provides color correction or deep, saturated hues depending on the amount specified in the malt bill.

Light in color and low in protein, Dingemans Belgian Pils Malt is produced from the finest European two-row barley. Well-modified, the Belgian Pils malt can be easily mashed with a single temperature infusion. Due to the high enzymatic power it can be use

For improving head retention and body in the finished beer, unmalted wheat that has been heated until the kernel pops. Torrified wheat is used widely across across North America. A whole kernel version of wheat flakes, Torrified Malt requires milling for

Chateau Pale Ale malt is a Belgian base malt. It imparts a rich malt flavor and golden hues to wort. It is deeper in color and better modified than Chateau Pilsner malt. It has higher protein content and diastatic power than most English pale ale malts. T

Roasted at high temperatures, Belgian Chocolate is produced from high-nitrogen malt and "Chocolate" refers primarily to the malt's color and not its flavor. Depending on the amount used, Belgian Chocolate lends aroma, a deep red color, and a nutty/roasted

A Belgian variety of toasted malt, Dingemans Biscuit provides a warm bread or biscuity aroma and flavor while lending garnet to brownish hues in the finished beer, depending upon the amount specified in the recipe. Produced through roasting, Biscuit Malt

Dark Munich Malt provides mellow maltiness to a variety of styles. For Dopplebocks, Dark Munich can comprise a majority of the grist. Indispensable for faceting a number of beers, Dark Munich can augment the overall flavor and aroma profile of the finishe

Weyermann Abbey Malt is a highly friable base malt with pronounced malty aromas, and assertive flavors such as honey, nuts as well as hints of chocolate.  Suitable for traditional Abbey ales, as well as Trappist beers.  Also well suited for a full range f

Bready, rich and malty, 2 Row malt provides a flavorful base for the production of a wide range of ales. Well modified, clean tasting and moderate in total protein, the 2 Row malt accommodates and allows the flavors and characteristics of specialty malts