The Cara 20 is a very light crystal/caramel malt. The malt is produced in the drum. Due to the caramelisation and low drying temperatures its specific taste is achieved. Adding this type of malt increases the foam stability of your beers. Trough it’s light colour it can even be added in low percentages in your Pilsen beer to improve the foamstability.
Caramalized malts
General characteristics
These malts are all produced in a roasting drum to guarantee complete caramelization.
Production flow
Caramel production flow: Fully steeped – homogeneous germination – roasting
Some references
- Trappist Beers, double, tripple and blond
- Wheat beers
- Ales
- Bock beers
- Lagers
- Light beers
- Hefe weizen
- Abbey beers
- Stout
- …



The Cara 50 is a very light crystal/caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. Due to the caramelisation and low drying temperatures its specific taste is achieved.


The Cara 120 is a darker caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. The malt will impart a rich caramel-sweet arome and full flavor, as well as intense dark color.


Through it’s unique double drying process, the Special B has an unique arome and flavor. The Special B imparts an heavy caramel taste and is often credited with the raisin-like flavor ot some Belgian Abbey beers. It can substitute Chocolate and black malt when bitterness is not desired.

