|
Bintani |
|---|
"Caramel and toffee notes come to the forefront in our Crystal Medium. Our expert roasters use their skills to bring you a crystal that adds stunning deep golden and red hues to your beer, whilst imparting deeper caramel notes."
"Due to its unique production process, Simpsons' DRC® can be used to substitute darker roasted malts in Dark Beers where the astringency and bitterness inherent to roast malts is not desired. This means that it can be used at a higher rate in the grist to add complex caramel and dried fruit notes with a beautiful red-brown hue."
"The uniformity and excellent malting characteristics that have ensured Maris Otter has been the favoured barley variety of the British Brewer, also lend themselves to ensuring exceptionally good crystal malt. We've hand-crafted this heritage barley variety to produce an outstanding medium crystal that brings flavour and depth of colour to Ales and Bitters."
"Premium English Caramalt is our top of the range Cara. Used in Light Coloured Beers, it imparts a deliciously sweet malty flavour without the burnt character that higher colour crystals bring. Excellent for colour adjustment on delicately flavoured Lagers and Ales, Premium English Caramalt gives a slight colour increase. It also works well in highly hopped beer to... Read More
"This darker coloured, more intense flavoured two-row caramel malt is excellent in IPAs, Pale ales, Oktoberfests and Porters. Imparts amber to red colours."
"The original Carapils® Malt is a unique, dextrine-style malt that consistently increases foam, improves head retention and enhances mouthfeel without adding flavour or colour to your beer. The top performing malt in the dextrine-malt category. "
"Weyermann® Abbey Malt® is a highly friable base malt with pronounced malty aromas, and assertive flavours 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 of Belgian beer styles, including fruit beers."
"Produced from malting quality barley. Lowers mash, wort, and beer pH. Contains 1?2% lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens colour in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavour. Recommended Quantities: Each 1% lowers mash pH by 0.1. Flavour:... Read More
"Produced from malting quality barley. Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavour. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavour, while preserving relatively pale colour.... Read More
"Produced from malting quality barley. Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavour. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavour, while preserving relatively pale colour.... Read More
"Weyermann® Caraaroma® is a drum-roasted caramel malt made from two-row, German barley. Caraaroma® delivers notes of roasted nuts, dark caramel, dried fruit while imparting deep amber and red hues to the finished beer. Caraaroma® can also be used to add body to the beer. Great for Amber Ales and Lagers, Stouts, Porters, Bocks and Dunkel Lager."
"Weyermann® Carabelge® is a drum-roasted caramel malt made from two-row, German barley that can be used to deliver mild and restrained notes of caramel flavour and aroma, while also imparting notes of died fruits and nuts. With a lower colour, it imparts a honey-coloured hue to the finished beer. Suitable for Belgian style beers like Blondes, Bruins, and... Read More
"Weyermann® Carabohemian® is a drum-roasted caramel malt made from two-row German barley which delivers intensified caramel aromas, along with notes of bread, caramel and toffee flavours. Carabohemian® malt also contributes to the fuller bodied beer. Perfect for all Bohemian style lagers and specialty beers, as well as for styles such as Porters, Stouts and... Read More
"Weyermann® Carared® is a drum-roasted caramel malt made from two-row, German barley that can be used to give a fuller body, along with a deep saturated red colour. Notes of caramel, honey and biscuit also come through. Suitable for Red Ales, Amber Ales, Amber Lagers, Scottish Ales, Bock beers, Brown Ales and Altbier."
"Produced from malting quality barley. High degree of modification of both proteins and starches. Excellent friability. Low ?-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red brown colour, maltiness, body, and mouthfeel to finished beer. Promotes flavour stability. Flavour: intense maltiness; notes of honey and biscuit"
"Produced from malting quality barley. Dark-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery colour to finished beer. Adds mouthfeel as well as a rich malt accent to brew. Very intense, complex, mild, caramel flavour; bread crust; raisins"
Peated malt is used by some malt distillers to impart a smoked or peaty flavour to their spirit. This type of malt may also occasionally be used as a very small inclusion in brewers mashes to produce beer with a smoked character.
Peated malt is used by some malt distillers to impart a smoked or peaty flavour to their spirit. This type of malt may also occasionally be used as a very small inclusion in brewers mashes to produce beer with a smoked character.
"Honey malt is the best description for European malt known as 'Brühmalz'. Its intense malty sweetness makes it perfect for any specialty beer. This highly versatile, multifaceted malt brings flavours of honey, bread crust, toast, pretzel, grain, and a hint of tartness. Great for adding depth and complexity to the malt profiles of styles like Märzen/Festbier,... Read More
"Delivers truly unique biscuity, nutty flavours. Well suited for Nut Brown Ales & other dark beers. Its clean flavour makes it well suited for ales and lagers alike. Use in small amounts to add complexity to lighter coloured ales and lagers."
"The lightest of the roasted malts, with a biscuity flavour and a subtle ochre colour."
"The darkest of the roast products, providing a deep brown-black colour, Black Malt has a mild aroma while still providing a dry, bitter, burnt-coffee flavour."
"Chocolate Malt is a lightly roasted product with subtle notes of coffee, cocoa and chocolate and a rich brown colour."
"Roasted malts have varying colour and flavour profiles depending on the temperature and length of the final roasting stage, but will generally impart a smooth roasted flavour without excessive bitterness. Roasted malts can be used in dark beers for flavour or used in small quantities in all styles for colour correction."
