Malts
47 seed malts.
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Pilsner Malt
Pale, clean, classically continental — base for lagers and pilsners.
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2-Row Pale Malt
American workhorse base malt for any ale.
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Munich Malt
Rich malty-bready character; backbone of Märzen and Oktoberfest.
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Vienna Malt
Lightly toasted base malt — Vienna lager bedrock.
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Crystal 60L
Mid-color crystal — caramel and raisin sweetness.
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Chocolate Malt
Cocoa and coffee for porters and stouts.
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Roasted Barley
Sharp coffee-roast character — defines dry Irish stout.
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Wheat Malt
Smooth, bready, head-stable — for hefeweizen and NEIPA.
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Maris Otter
The classic English pale ale base — biscuity depth.
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Golden Promise
Scottish single-estate base — soft, honeyed body.
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American 6-Row Pale Malt
High-enzyme American base — workhorse for adjuncts.
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Munich Malt (Light, 6L)
Lighter Munich — cleaner malt depth.
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Munich Malt (Dark, 20L)
Darker Munich — toasty, melanoidin-rich.
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Vienna Malt (4L)
Continental Vienna — smooth honeyed kiln character.
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Pale Ale Malt
Higher-kilned 2-row — fuller bready base.
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Bohemian Pilsner Malt
Czech-floor-malted pilsner base for Bohemian lagers.
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Belgian Pilsner Malt
Slightly sweeter pilsner — Belgian ale base.
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Crystal 10L
Lightest crystal — honey sweetness without color.
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Crystal 20L
Light crystal — soft caramel for blondes and pale.
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Crystal 40L
Mid-light crystal — clean caramel sweetness.
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Crystal 80L
Dark crystal — raisin and burnt sugar.
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Crystal 120L
Darkest crystal — fig and dark fruit.
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Caramunich
German caramel malt — richer, less sticky.
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Caraaroma
Dark German crystal — dried fruit and caramel.
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Carafa I
Smooth German roast — color without sharpness.
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Carafa II
Mid-Carafa — schwarzbier coloring malt.
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Carafa III
Darkest Carafa — pitch black with smooth roast.
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Carafa Special II
De-husked dark malt — color without bite.
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Black Patent Malt
Sharp roasted malt — color and bite.
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Black Malt
Roasted base for porter color and depth.
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Pale Chocolate Malt
Mid-roast — milk chocolate without sharpness.
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Special B
Belgian crystal — concentrated dark fruit.
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Acidulated Malt
Lactic-soured malt for mash pH adjustment.
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Beechwood Smoked Malt (Rauchmalz)
Beechwood-smoked Pilsner — Bamberg's signature.
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Honey Malt
Concentrated honey character — Canadian specialty.
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Biscuit Malt
Toasted Belgian malt — biscuit and warm-bread.
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Victory Malt
Briess toasted malt — nutty biscuit character.
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Aromatic Malt
Belgian high-kilned malt — concentrated maltiness.
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Melanoidin Malt
Kiln-shortcut for decoction-mash maltiness.
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Flaked Oats
Silky body for stouts and NEIPAs.
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Flaked Wheat
Unmalted wheat — haze and head retention.
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Flaked Rye
Pre-gelatinized rye — spicy dry character.
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Flaked Corn (Maize)
Lightens body — pre-Prohibition lager classic.
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Flaked Rice
Lightest adjunct — extreme dryness, low character.
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Rye Malt
Spicy peppery character — rye IPAs and Roggenbier.
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Dark Wheat Malt
Higher-kilned wheat — Dunkelweizen base.
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Spelt Malt
Heritage grain — nutty, rustic depth.