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Rice solids are used to lighten beer and add body, rice flavor and fermentable sugars.

This malt is similar in style to German "brumalt", but it really doesn?t compare to any other malt with its honey-like taste and residual sweetness. Best used in brown ales, porters, and stouts. Typical Color: 15 - 20 Flavor contributions: honey-like sweet

Produced using cherry wood and a proprietary smoking process. Contributes a smooth, sweet, smoky flavor. Typical Color L: 5 Two row. Flavor contributions: smooth, sweet, smoky

Used in all types of beer to adjust color, and depending on amount used will impart chocolate notes to flavor. Typical Color L: 350 Flavor contributions: rich, roasted coffee, cocoa

Used in the production of Weizenbier and Weiss Bier. Typical Color L: 2.3 Flavor contributions: creamy, sweet, malty, wheat, floury

Used in the production of Weizenbier and Weiss Bier. Typical Color L: 2.3 Flavor contributions: creamy, sweet, malty, wheat, floury

Provides a deep golden to brown color. Excellent for Nut Brown Ales. Typical Color L: 28 Flavor contributions: toasty, biscuity, baking bread, nutty

Provides a deep golden to brown color. Excellent for Nut Brown Ales. Typical Color L: 28 Flavor contributions: toasty, biscuity, baking bread, nutty

The increased malty flavor balances nicely with higher-hopped, higher color and fuller bodied beers. Typical Color L: 3.5 Flavor contributions: malty, very slight biscuit

The increased malty flavor balances nicely with higher-hopped, higher color and fuller bodied beers. Typical Color L: 3.5 Flavor contributions: malty, very slight biscuit

Provides a deep golden to brown color for ales. Typical Color L: 50 Flavor contributions: toasty, biscuity, sourdough, tangy

Provides a deep golden to brown color for ales. Typical Color L: 50 Flavor contributions: toasty, biscuity, sourdough, tangy

Small amounts added to the mash-in grist will improve the malty flavor. Typical Color L: 10 Flavor contributions: robust malty

Small amounts added to the mash-in grist will improve the malty flavor. Typical Color L: 10 Flavor contributions: robust malty

Gives a sweet, smooth pronounced caramel flavor and a red to deep red color. Typical Color L: 80 Flavor contributions: pronounced caramel, slight burnt sugar, raisiny

Gives a sweet, smooth pronounced caramel flavor and a red to deep red color. Typical Color L: 80 Flavor contributions: pronounced caramel, slight burnt sugar, raisiny

Gives a smoother, less grainy flavor. Basic malt for all beer and ale styles. Typical Color L: 1.8 Flavor contributions: mild malty

Gives a smoother, less grainy flavor. Basic malt for all beer and ale styles. Typical Color L: 1.8 Flavor contributions: mild malty

Slightly darker than #1928 2-Row Brewers Malt. Typical Color L: 3.5 Flavor contributions: warm malty

Slightly darker than #1928 2-Row Brewers Malt. Typical Color L: 3.5 Flavor contributions: warm malty

Slightly darker than #1928 2-Row Brewers Malt. Typical Color L: 3.5 Flavor contributions: warm malty

Balances body and flavor without adding color. Typical Color L: 1.3 Flavor contributions: no flavor or color contribution

Balances body and flavor without adding color. Typical Color L: 1.3 Flavor contributions: no flavor or color contribution

Gives a sweet, medium caramel flavor and a deep golden to red color. Typical Color L: 60 Flavor contributions: sweet, pronounced caramel