Base malts from 5 countries famous for their beers. You can find malts from England - Thomas Fawcett & Sons, Belgium - Castlemalting, Czech Republic - Bernard Floor Malting, Germany - Bestmalz or DMGP Strzegom from Poland.
Caramel Malt light reinforces the typical “caramely” malt aroma of the beer. It gives the beer a darker colour and increases froth stability. In addition it strengthens the full-bodied character of the beer.
Impart caramel-sweet aroma adding golden to rich amber colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, foam, foam retention, and extended beer stability.
Caramel Malt dark (crystal malt) reinforces the typical “caramely” malt aroma of the beer. It gives the beer a significantly darker colour and increases froth stability. In addition it strengthens the full-bodied character of the beer.
Rye lends a dry bread, spicy rye character to any beer, especially appropriate for use in Roggenbier (rye beer), and makes an interesting addition to smoked and wheat beers. High glucan levels and lack of husk make this malt susceptible to slow run-off.
Imparts a dark roasted flavor and bitterness to beer. Works great in older styles of English ales such as brown ales and mild stouts and porters.