Sweet and malty in taste with rich fruit and brown sugar aroma. Leaves you with a delicious nutty aftertaste.
Fruity with dark berry notes and hints of caramel. Goldings offers a muted earthy aroma to this full bodied, rich fruity ale with a subtle toffee finish.
Château Abbey® malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows on ageing.
American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.
Château Café malt imparts a nutty and distinct coffee flavour and aroma to beers, brings in a "coffee" note in Stouts and Porters. Adds a smooth mouth feel and complexity to any dark ale. Reinforces the colour of beer.
Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability.
Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano Light malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.
Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability.
Produced from malting quality barley. Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer.
A hop of considerable character. Its distinctive “American” aroma put many brewers off this variety in its early years. It has a strong spicy/blackcurrant flavour and good alpha characteristics.
Barbe Rouge is the third variety to result from the research and development programme. Its red fruit aromas give off notes of strawberry and cherry. Its subtle notes of strawberry sorbet when used with the cold hopping process will surprise you.
The aroma profile of this hops blend is mixed between 3 hop varieties: S. Star, S. Promise, S. Dawn.
The aroma profile of this hops blend is mixed between 3 hop varieties: S. Star, S. Promise, S. Dawn.
The aroma profile of this hop is celery, parsley, black pepper, garlic.
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Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability.
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Munich malt intensifies the mouth feel and malty flavor of amber to dark beers in a pleasant way. Even a small amount in the grain bill gives the beer a typical malty note. Munich is therefore ideally suited to enhancing the body of very highly fermented beers.
Curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.
This is raw wheat kernels that haven't been malted - perfect for some traditional styles like Wit and Lambic. It adds a ton of mouthfeel and provides a very cloudy finished beer in a Wit or Hefeweizen.
High availability
Caramel Pils is the palest of all Caramel malts. It is therefore especially suited to giving the beer more mouth feel without intensifying its color. Caramel Pils produces a sweet flavor in the beer that is reminiscent of honey, as the sugar-like caramel compounds contained in the malt can no longer be fermented by the yeast.
High availability
Château Cara Clair is a type of Belgian caramel malt. Intensifies the beer’s body and its smoothness, promotes head formation and retention. This malt also called Dextrin malt and is the most common body and foam enhancing.
Viking CaraBody Malt is gently malted and slightly caramelized special malt produced from 2-row brewing barleys. Flavor is soft and balanced containing clear cereal note. Taste impact is in modest but slight sweetness and malty notes can be found.
Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body.
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Pale Ale malt is an ideal basis for many different styles of English Ale and numerous other beers that require a fuller, golden color and a tangy but also more full-bodied taste.
Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Ideal malt for ales and special lagers. The colouring power of Pale Ale Malt is not too strong, which makes it also suitable for subtle colour correction of regular lagers.
Maris Otter is a complex and bready malt. Use in any British style and many American styles for unparalleled depth of flavor.
Viking Red Active Malt is ideal malt for any ales, dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste, but also boosting up the red tinted colors. The unique characteristics of this exceptional malt are based on a special variety and a complex malting process with a curing temperature over 100° C
Low availability
Red X is a malt that has become synonymous with red-tinted beers. As it can make at 100% of the grain bill, there is no need to add any other malt. Thanks to its exceptional process reliability and optimal processability, Red X can be employed to brew consistently fiery beers with intense reddish hues.
Viking Red Active Malt is ideal malt for any ales, dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste, but also boosting up the red tinted colors. The unique characteristics of this exceptional malt are based on a special variety and a complex malting process with a curing temperature over 100° C
High availability
Red X is a malt that has become synonymous with red-tinted beers. As it can make at 100% of the grain bill, there is no need to add any other malt. Thanks to its exceptional process reliability and optimal processability, Red X can be employed to brew consistently fiery beers with intense reddish hues.
Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability.
High availability
Munich malt intensifies the mouth feel and malty flavor of amber to dark beers in a pleasant way. Even a small amount in the grain bill gives the beer a typical malty note. Munich is therefore ideally suited to enhancing the body of very highly fermented beers.
Curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.
Produced from malting quality barley. Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer.
High availability
Enhances the aroma of character beers by producing a more stringent flavour than other coloured malts. Imparts a slight burnt or smoky flavour.
Black Malt is ideal for very dark beers and Stouts that are characterized by a pleasant roasted note. Depending on the amount used in the grain bill, the malt produces a flavor profile in the beer ranging from bitter chocolate to strong coffee.
Black Malt is produced by roasting pilsner malt. Final temperature is more than 200 °C. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low. The flavor of Black Malt is harsh but less acrid than that of roasted barley. Burnt and smoky flavors are strong.
Imparts a delicate character of peat and smoke. An ideal ingredient in creating a unique whisky. In higher proportions gives your whisky a rich smoky and peaty flavour.
High availability
Imparts a delicate character of peat and smoke. An ideal ingredient in creating a unique whisky. In higher proportions gives your whisky a rich smoky and peaty flavour.
Château Oat malt is produced from naked oat kernels. This type of malt has a very low diastatic power and moderate extract values.
High availability
Try this unique, hard to find malt in porters and stouts for the unmistakable texture and silkiness only oats will produce. You may wish to experiment with the malt in other British ales, as well.
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