Our Special B® MD malt stands out as the darkest among our range of caramel malts. Its distinct aroma and flavor are a result of an exclusive double drying technique. Renowned for its deep caramel taste, Special B® malt is often associated with the raisin-like flavors found in some Belgian abbey beers. If you're aiming for reduced bitterness in your beer, consider replacing MRoost 900 and 1400 with Special B® MD malt. Caramelized malts like Special B® MD are beneficial for enhancing foam stability, even when used in small amounts, starting from 5% of the grain bill. This particular caramelized malt is suitable for comprising up to 15% of the grain bill in brewing.

The Cara 200 MD malt, a deeply dark caramelized variety, is produced in a roasting drum. Following caramelization, it is subjected to a thorough drying process at elevated temperatures, which enhances its caramel sweetness and imparts a deep, dark hue to the malt. Favored by numerous Belgian breweries, this malt is a common ingredient in the production of abbey beers. Like all caramelized malts, Cara 200 MD contributes positively to foam stability, effective even when it comprises as little as 5% of the grain bill. This particular caramelized malt can be utilized in amounts of up to 15% of the total grain bill in brewing processes.  

Our Cara 120 MD features a rich, dark caramel malt, developed in a roasting drum. The gradual temperature increase during production imbues this malt with its deep caramel sweetness in both aroma and flavor, as well as its dark coloration. Many Belgian breweries favor the Cara 120 MD malt for crafting their abbey beers. Caramelized malts, such as the Cara 120 MD, are known to enhance foam stability, effective even when just 5% is included in the grain bill. This type of caramelized malt is suitable for up to 25% inclusion in the grain mixture for brewing.

The Cara 50 MD is a subtly caramel malt crafted in a roasting drum. Its distinctive flavor profile emerges from the caramelization process paired with low-temperature drying. This malt is a popular choice among Belgian breweries for crafting abbey-style beers. Caramelized malts like Cara 50 MD are known for their beneficial impact on foam stability, even when used in quantities as small as 5% of the grain bill. For brewing purposes, this caramelized malt can be utilized in proportions of up to 25% of the grain bill.

Our Cara 20 MD is a delicately light caramel malt crafted in a roasting drum. The unique flavor of this malt is a result of caramelization combined with low-temperature drying. Incorporating just 5% of this malt in your beer recipe can notably enhance the foam stability. The Cara 20 MD's subtle color intensity makes it suitable even for pilsner beers, adding depth, complexity, and improved head retention. This caramelized malt is versatile enough to be used for up to 30% of the grain composition in brewing.