This toasted malt will provide a “warm bread or biscuit flavor and aroma and will lend a garnet-brown color. This malt is also produced in the roasting drum and has no enzymes. So it must be mashed with malts having high diastatic power.
Roasted malts
General characteristics
These malts are intensively roasted to guarantee deep and homgeneous colorization.
Production flow
Roasting production flow: High quality kilned malt – Slow and deep roasting proces
Some references
- Trappist Beers, double, tripple and blond
- Wheat beers
- Ales
- Bock beers
- Lagers
- Light beers
- Hefe weizen
- Abbey beers
- Stout
- …



This roasted malt is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. Of course this malt gives the beer a darker aroma and beer color. Due to our unique production methods our roasted malts are less astringent.


This roasted malt is roasted at high temperature and afterwards rapidly cooled when the desired color is achieved. Of course this malt gives the beer a darker aroma and beer color. The malt gives an smoky/burnt flavor to dark beers. Due to our unique production methods our roasted malts are less astringent.


This roasted pealed barley is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. Of course this barley gives the beer a darker aroma and beer color. The barley gives an smoky/burnt flavor to dark beers. Because we are using pealed barley the undesired astringent flavor from the husk of the barley disappears!


This toasted wheat malt is slightly toasted. Therefore it has a bread-like, nutty flavor.

