Our Rye Malt MD is produced using premium English rye. This rye variety is notable for its quicker water absorption during the steeping process compared to barley. We carefully control the kilning temperatures to maintain its light color. Rye malt is characterized by a higher viscosity, which results in a less efficient filtration process compared to wheat or barley malts. This Rye Malt MD imparts a distinctive spicy flavor typical of rye to the beer. The usage amount of this kilned malt can vary, tailored to the desired beer style and the equipment available in the brewhouse.

Our Wheat Malt MD imparts a distinct flavor and characteristic haziness to wheat or wit beers. Incorporating small amounts of this wheat malt into your beers can significantly enhance head retention. With its relatively high enzymatic activity, this kilned malt is suitable for making up to 70% 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.

The Aroma 150 MD malt offers versatility through its rigorous germination and kilning process, resulting in a pronounced malt fragrance. It contributes to the beer's enhanced flavor consistency and body, as well as amplifying the color intensity of the end product. Given its low enzymatic activity, the Aroma 150 MD malt is an ideal choice for comprising up to 20% of the brewing grain mixture.

The Aroma 100 MD kilned malt is a multifaceted ingredient, subjected to an intense germination and kilning process, endowing it with a prominent malt scent. This malt boosts the beer's flavor stability and richness, while also deepening its color. With its low enzymatic activity, the Aroma 100 MD malt is suitable for up to 20% of the grain composition in brewing.

Our Amber - Aromatic® MD malt undergoes a vigorous germination process, followed by kilning at elevated temperatures. This technique leads to numerous Maillard reactions throughout the malt production, imparting a robust malt fragrance. It also contributes a distinct red hue to the beer. Additionally, this amber malt is effective in enhancing the beer's foam stability. The Amber/Aromatic MD malt, known for its minimal enzymatic activity, can constitute as much as 30% of the total grain mixture.