Roasted Malts
Leaving the world of conventional kilning methods behind in the malting process, we move on to a range of malt where major increases in process temperature are required during the malts production.
These speciality malts produce higher colour and stronger flavours, our roasted malts are a result of the same Maillard chemistry that forms the deliciously intense aromas and colour of roast coffee, or the delicate biscuit taste in a beautifully baked fresh loaf of bread.
- Roast Barley Malt: Prominent smoky aroma with subtle bitterness, ideal for stouts and bitters. Featured in our Irish Stout and Best Bitter beer recipes.
- Amber Malt (Biscuit Malt): Bold malty flavours with intense biscuity aroma and a dry, balanced toast finish. Versatile in ales, mild ales, brown ales, bitters, and dark ales.
- Brown Malt: Lightly roasted with milky coffee flavours and hints of sweet pastries. This malt has a nutty, dry taste and a light brown colour, which works well in brown ales and mild beers.
- Black Malt (Patent Malt): Our darkest roasted malt with a unique blend of roasted notes, layers of liquorice, smokiness, and nuttiness. Used in porter and stouts, including our Imperial Stout and Oatmeal Stout recipes.
- Chocolate Malt (Coffee Malt): Rich roasted aroma with prominent espresso coffee notes and undertones of black pepper and toasted flavours. Perfect for stouts, porters, and strong mild beers.
- Low Colour Chocolate Malt: Distinct roasted aroma with creamy coffee notes and intense smoothness, adding body to Stouts, porters, and strong mild beers.
