BEST Caramel Aromatic will impart a distinct, almost exaggerated malt aroma and flavor to red lagers, amber lagers, dark lagers, German bocks and other beer styles, even at a rate as low as 10 %.

For light and dark beers, wheat beer, dark ale, porter, stout, bock beers; particularly suited for red lagers based on caramel aroma as well as for various other beers.

Up to 50% of the grain bill.

BEST Caramel Hell reinforces the typical “caramely” malt aroma of the beer. It gives the beer a darker color and increases foam stability. In addition, it enhances the full-bodied creamy character of the beer.

The malt has a unique honey tasting flavor and impresses with an elegant touch of sweatness. It has excellent processing characteristics. This malt has rich and superior flavors.

For light beers, Märzen, wheat beers, lager, reduced- and non-alcohol beers as well as for dark beers.

Up to 50% of the grain bill.

BEST Caramel Munich II – known as BEST Caramel Dark – is our mid-range Munich caramel: very “caramely”, adding deep color, increasing foam stability. In addition, it enhances the full-bodied character of the beer with intensive nut flavors. 

BEST Caramel Munich I to III are produced by using a unique germination and roasting technique. Our malt masters have developed this gentle but yet effective process in order to generate caramel tastes of different variations and degrees. All our BEST Caramels have unique processing features and are highly comfortable in their use.

BEST Caramel® Munich III (crystal malt) is the darkest caramel malt in the BEST Caramel® Munich range. Even when used in smaller amounts in the grain bill, this malt can produce beers with a strong, dark color. Also it can be used for making all kinds of dark, special beers, where a full, round mouth feel that is reticent of toast and bread crust is required. The pleasant, roasted flavor components of the malt are distinctly perceptible in the beer, depending on the amount used in the grain bill.

For Märzen, wheat beers, Bock and all beer styles with a strong, dark color.

Up to 40% of the grain bill.

BEST Caramel Pils optimizes the foam properties and the sweet full-bodied character of the beer. The malt character resembles that of BEST Pilsen Malt.

For pilsner, light beers, lager, Kölsch, reduced-alcohol beer, beer specialties.

Up to 50% of the grain bill.

BEST Chit Malt is used for balancing the characteristics of strongly solubilized malt. When using this malt, foam formation is promoted and foam stability increased. The malt is produced from the same two-rowed spring barley as used for all other BESTMALZ malt types.

For all beers to optimize foam stability.

Up to 15% of the grain bill.

BEST Heidelberg is used especially for brewing beers extremely light in color. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, very light color and high enzymatic activity.

For premium pilsner, lager, Märzen, ale, Kölsch, light beers.

Up to 100 % of the grain bill.

BEST Karamellmalz dunkel verstärkt das typisch „karamellige“ Malzaroma des Bieres. Das Bier erhält eine deutlich dunklere Farbe und die Schaumstabilität wird erhöht. Außerdem wird die Vollmundigkeit des Bieres optimiert. Das Malz wird nach speziellen Verfahren vermälzt, verzuckert und anschließend geröstet. Die Farbe des Malzes kann nach Kundenwunsch in einem Bereich von ± 10% festgelegt werden.

5-50 %

BEST Melanoidin Light contains an appreciable amount of dextrins and Maillard products, which emphasize the rich taste and flavor stability of the beer. It gives the beer a fuller flavor and a slightly reddish color. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process.

For all darker beers, full flavored Alt, amber beer, Märzen, stout, Scottish or Irish red ales or bock beer styles.

Up to 70 % of the grain bill.

BEST Melanoidin contains a particularly large amount of dextrins. It gives the beer a strong flavor and a reddish color. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. Without any problems can it be used in percentages of up to 50% despite its strongly coloring impact.

For all darker beers, full flavored Alt, amber beer, Märzen, stout, Scottish or Irish red ales or bock beer styles.

Up to 50 % of the grain bill.

BEST Munich intensifies the beer color and emphasizes the malt aroma of dark beer in an exciting way. It forms an excellent enzyme-rich foundation for all color-intensive beer styles. This malt is produced using a special malting process designed to bring out certain desirable qualities, such as high solubility.

For all darker beer styles like Alt, brown ale, dark ale, dark wheat, stout, Märzen, dark lager, amber and bock beer.

Up to 100 % of the grain bill.

BEST Munich Dark gives a pleasant full-bodied and malty flavor. The impact when using this darker malt is similar to BEST Munich: the color is even more intensified, the malt aroma is strengthened. Enzyme richness of this malt offers opportunities for brewing strongly colored beers. The production process for this malt is similar to the lighter variant of our BEST Munich.

For all darker beer styles like Alt, brown ale, dark ale, dark wheat, stout, dark lager, amber and bock beer.

Up to 100 % of the grain bill.

BEST Pale Ale deepens the light ”golden” color of top-fermented beers, creating a pleasant flavor. It forms an excellent enzyme-rich foundation for intensive colored beer styles. It is an excellent base malt for brewing many different styles of British pale ale as well as for brewing Kölsch beer.

For pale ale, Kölsch and more beers.

Up to 100 % of the grain bill.

BEST Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles.

Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. BEST Pilsen Malt is also available in organic quality and can, upon request, be produced from winter barley.

For premium pilsner, lager, ale, Kölsch, light beers.

Up to 100 % of the grain bill.

BEST Red X® is a malt that has become synonymous with red-tinted beers. As it can make up 100% of the grain bill, there is no need to add any other malt. Thanks to its exceptional process reliability and optimal processability, BEST Red X^® can be employed to brew consistently fiery beers with intense reddish hues. The malt was designed for a 12°P beer. For stronger beers with a higher wort gravity, some BEST Pilsener malt can be added to the grain bill to retain the red color. Its full-bodied, appetizing flavor and unique color make BEST Red X® the best choice for creating a broad range of new beers, such as red-tinted wheat beers. Like all BEST malts, BEST Red X® is made using only recognized and tested varieties of two-row summer malting barley and brewed using a special malting process.

BEST Smoked gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence the intensity of the beech wood or whisky flavor. This malt can not only be used for beer but also for distillate production. It has high enzymatic activity.

For lager, wheat beer, dark beer, porter, bock beer, distillates (whisky).

Up to 100% of the grain bill.

BEST Special X® imparts to beer – depending on the amount in the grist – a smooth roasty flavor reminiscent of raisins or dried fruit. The beer possesses a chestnut to dark hue (depending on rate) and an aromatic and harmonious full-bodied character. The malt does not, however, introduce bitter roasted flavors but rather brings a mild smoothness to beer without any of the astringent qualities associated with other dark malts.

BEST Special X® is a cool and “crafty” malt-product. Any craft-brewer should try-out this malt in his or her creations and impress with a rich mix of flavors.

For amber-colored beers, all types of dark beer, Belgian styles like Abbey, Trappist beer, Belgian Ales and Dutch-style beers (wit beers).

Up to 20 % of the grain bill.

BEST Vienna deepens the light and brilliant color of the beer and creates a pleasant, full-bodied and malty taste. Selected malting barley is used to produce the malt and it is created according to a special malting process. This malt has a high enzymatic potential.

For Vienna, amber lager, golden ale and porter.

Up to 100 % of the grain bill.

BEST Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt.

For top-fermented beers, light beer, Kölsch, ale, reduced alcohol and non-alcoholic beers.

Up to 60 % of the grain bill.

Honning (honey) malt fra Bonsak Gårdsmalteri, gir en søt og honningaktig smak.

Hopshiner er en unik, lys basemalt designet for å fremheve smak og aroma av humle, og derfor spesielt egnet for American IPA og NEIPA.

The real Belgian BISCUIT malt. This very light-roasted malt with only 45-55 EBC of colour, gives a biscuit/bread aroma to your beer.

Use 5-15%.

Very special Belgian dark malt, obtained through specific double roasting process. Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.

Abbey ales, dubbels, porters, brown ales, doppelbocks.

Use 5-15 %

The real whisky malt as used by Scottish distilleries. Lightly peated to deliver the characteristic aroma of peat.

Style: Biscuit-style; Flavor: Toasty, biscuity, baking bread, nutty, clean: Color:Deep golden to brown hue

With an aroma of baking bread, Victory® Malt is well suited for Nut Brown Ales and other dark beers. Its clean flavor makes it well suited for ales and lagers alike. Use in small amounts to add complexity and warm color to lighter colored ales and lagers. Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties.

It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water.

Château Acid malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its head.

A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

Château Cara Ruby® malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish 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, head, head retention, and extended beer stability.

Brown Ales, Brune des Flandres, Bock, Scottish Ales. Up to 25% of the mix.

Belgian specialty malt of Munich type. Kilned up to 100-105°C.

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. Is also used in small quantities in combination with Château Pilsen 2RS to produce light colour beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers.

Pale ale, amber, brown, strong and dark beers, bocks. Up to 60% of the mix.

Enzymatically active special type of malt used in the production of a wide variety of beer styles and whisky.

Smoked over beech wood, this malt develops an intense smoky and sweet-key flavor in your beer or whisky.

Smoked beers, specialty beers, Rauchbier, Alaskan smoked ales, Scottish ales, whisky. Up to 15% of the mix.

Maris Otter® Ale Malt is prized all over the world for the incredibly rich and moreish ales that it helps create. Our brewers tell us it is always flavourful, easy to brew with and returns that characteristic malt body that has made it famous over more than 50 years of barley cultivation.

Bred at PBI in Cambridge by Dr GDH Bell, the variety was taken up by Crisp farmers from the very beginning, since the barley thrives in the chalk soils and moist sea air of the North Norfolk coast.

A great malt for adding sweet, caramel flavour to pale/amber ales. IPA’s and bitters. The lower colour is due to the shorter kilning time and this maintains the sweetness with getting too intense with the caramel notes. It will bring deep red colour to the beers depending on how much is used.

Provides sweet, caramel flavours and a golden hue.

Low Colour Chocolate Malt imparts a delicate chocolate aroma and taste much like a mellow cold brew coffee. This malt type lacks the astringency of the more darkly roasted malts.

Oat malt gives smoothness and body to darker beers and is particularly good in stouts. 

Provides spicy complexity to ales and lagers.

In brewing, when mixed with barley malt, rye malt can improve head retention, improve mouthfeel and introduce flavour changes of a toffee/caramel note at lower inclusion rates and a spicy after-palate at higher inclusion rates. Most notably, rye malt will also impart a reddish hue to beers.

Adds body and creamy head. For stouts and oat ales.

1250-1500 EBC

634-761 °L

Dry, mild coffee flavour, amber colour. Adjunct for bitters.

Strong, burnt coffee flavour. Dark brown.

Dry, mild coffee flavour, darker amber hue.

Chocolate Malt 1100-1250 EBC

Stout and Dark Milds

Karamell/krystallmalt gir generelt dypere farge, fyldigere smak og bedre skumfasthet, og brukes i opptil 10 %. 

Dette er et krystallmalt i mellomskiktet og gir et kobber- eller rav-farget øl. Det gir en frisk toast- og karamellsmak uten å bikke over i brent rosin-preget som de mørkere krystallmaltene gir.

Adds ruby red colour to beer. Burnt toffee flavour

Well modified producing consistent extract within the standard ale colour range giving sweet & flavourful worts. Ale malts are the main ingredient for all types of bitters, milds and stouts.

Dark Milds - Stouts
Small quantities used for flavour and colour enhancement on dark beers

Golden wort. Light, sweet malty flavour. Adjunct, 5% - 10% of grist (pale ales, lagers).

Milds - Dark Bitters (strong reddish)

Sharp, dry, bitter flavour. Dark brown. Adjunct for bitters, milds & stouts.

Sweet, biscuity and flavourful.

Hergestellt aus feinster deutscher Qualitätsbraugerste in der Hauptstadt des Rauchbieres Bamberg. Der kräftige Buchenholzrauch verleiht diesem Malz sein unverwechselbares Aroma, daher auch die ideale Zutat zur harmonischen Abrundung Ihrer aromaintensiven Bierstile.

Sensorik: ausgeprägtes Raucharoma, malzig-süß, mit Vanille- und Honignoten.

 Rauchmalz für helle und dunkle Bierstile, typgebend für:

 Pale Lager with Smoke

Amber Lager wie Bamberger Rauchbier, Kellerbier, Bamberger Maerzen Rauchbier

Bock Rauchbierbock

Wheat beers wie Weissbier, Dunkel Weizen, Weizenbock, Bamberg Weiss Rauchbier, Lichtenhainer

Strong Ale wie Old Ale

Porter wie Smoked Porter

Specialty beers wie Sathi, Godland sdricke

 Empfohlene Zugabe: bis 100% möglich je nach gewünschter Rauchintensität. Dosage von bereits 5-10% erhöhen die Aromakomplexität in Richtung Vanille und Honig Aromen. Hohe Dosagen erzielen kräftig rauchige Noten, wie Räucherschinken.

 Enzymaktivität: hoch

 Farbe: 4,0 – 8,0 EBC

"Floor-Malted Bohemian Pilsner Malt"

Pilsner Biere böhmischer Art, europäische untergärige Biere, 
vollmundige ober- und untergärige internationale Biersorten

100 %

hergestellt aus 2-zeiliger böhmischer Sommerbraugerste nach traditioneller Tennenmälzung für charaktervolle, geschmacksintensive Biere

Improved flavor stability, promoted fullness, enhanced color, full red color, better mash efficiency, notes of toffee, caramel, and bread

Bock Beer, Dunkel Ale, Brown Ale, Red Lager, Amber Ale, Amber Lager

Up to 20 %

• Braunbiere
• Bockbiere
• Amber Biere
• dunkle Lagerbiere
• Dark Ales, Stouts
• Porters

• Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarbe

Für Böhmisches Lager, Böhmischer Bock, Böhmische Spezialbiere, Porter, Stout, Ale, Bockbiere, Oktoberbiere.

Intensives Caramelmalzaroma, dunkle Bierfarben.

Zugabe bis zu 15 %.

dunkle Biere, z.B. Münchner oder Kulmbacher Typ, Starkbiere, Altbiere, Bockbiere, Schwarzbiere

Intensivierung des typischen Aromas dunkler Biere sowie der Bierfarbe.

1-5 %

• Hergestellt aus entspelzter Gerste; intensiviert das typische Aroma dunkler Biere sowie die Bierfarbe, geringere Röstbittere als CARAFA durch ein speziell entwickeltes Entbitterungsverfahren.
• 1-5 %
• dunkle Biere, z.B. Münchener oder Kulmbacher Typ, Starkbiere, Bockbiere, Altbiere, Schwarzbiere, Stout, Porter

Made from the finest German quality brewing barley. Our special manufacturing process achieves almost complete caramelization of the grain. CARAHELL® helps to improve foam and its stability, and helps improve the mouthfeel of any beer.

Sensory: malty-sweet; fine caramel notes

Caramel malt for full-bodied beer styles, especially for:

Pale Lager; Munich Helles, Pale Kellerbier, Dortmunder Export, India Pale Lager

Amber Lager; International Amber Lager, Bamberger Maerzen Rauchbier

Strong Lager; Imperial Pilsener

Pale Ale; Cream Ale, British Golden Ale, Summer Ale, English Summer Ale, Australian Sparkling Ale, Blonde Ale, American Pale Ale, Session Pale Ale

IPA; English, American, Belgian and Double IPA, Session IPA, Black IPA

Amber Ale; Ordinary Bitter (Golden Ale, Summer Ale, Golden Bitter), English Pale Mild Ale

Brown Ale; English Dark Mild Ale

Strong Ale; Belgian Golden Strong Ale

Wheat Beer; Weissbier, Hefeweizen, Leichtes Weizen, Kristal Weizen, Bernsteinfarbenes Weissbier, Gueuze, Gose, Bamberg Weizen Rauchbier

• Erhöhung der Vollmundigkeit
• Intensivierung des Malzaromas
• voller, runder Geschmack
• sattere Bierfarben

• dunkle Biere
• Festbiere
• Malzbiere
• Nährbiere
• Schankbiere
• Leichtbiere

dunkle Biere, Festbiere, Malzbiere, Nährbiere, Schankbiere, Leichtbiere

5-10 % bei dunklen Bieren, 1-5 % bei hellen Leichtbieren

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, voller, runder Geschmack, sattere Bierfarben

Für Braunbiere, Bockbiere, Amberbiere, Altbiere, Weißbiere, Red Ales,  Scottish Ales. Zugabe bis zu 25 %.

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarben.

Obergärige Spezialbiere, Roggenbiere.

Intensivierung des Roggenmalzaromas, dunklere Bierfarben

Für Mehrkornbiere.

Sorgt für dunklere Bierfarben und typischen, mildem Röstgeschmack.

Zugabe bis zu 5 %.

• Unterstreichung des typischen Biercharakters durch Aromaverstärkung
• Erzielung einer kräftigen Bierfarbe

• dunkle Biere
• Festbiere
• Starkbiere
• Malzbiere
• Schwarzbiere

dunkle Biere, Festbiere, Starkbiere, Malzbiere, Schwarzbiere. Unterstreichung des typischen Biercharakters durch Aromaverstärkung. Erzielung einer kräftigen Bierfarbe.

<= 100 %

Für alle Biere geeignet: Ale, Stout, Porter.

Produziert hervorragende Lagerbiere und Ales.

Zugabe: 100 %

Für Pilsner Biere, jeder sonstige Biertyp.

Hergestellt aus feinster inländischer 2-zeiliger Sommerbraugerste, zur Herstellung aller hellen Biere, als Basismalz für Spezialbiere.

Zugabe 100 %.

Für Spezialbiere, Roggenbiere.

Röstroggen ist ein sehr dunkles Röstmalz und wird aus gesundem deutschen Qualitätsroggen hergestellt.

Zugabe bis zu 5 %.

Pilsnerbiere, Leichtbiere, Schankbiere. Absenkung des Würze-pH, dadurch Verbesserung der Maischarbeit. Intensivierung der Gärung und lichtere Bierfarben bei Pilsner Bieren. Verbesserung der Geschmacksstabilität, abgerundeter Biergeschmack.

1-5 %, < 10 % bei Sauerbieren

Für Weizenbiere, Kölschbiere, Altbiere, obergärige Schankbiere, Leichtbiere, 
alkoholreduzierte Biere, alkoholfreie Biere.

Förderung des typischen obergärigen Aromas, Erzielung schlanker spritziger Biere, Unterstreichung des typischen Weizenaromas.

Zugabe bis zu 50 %.

Für Weizenbiere, Kölschbiere, Altbiere, obergärige Schankbiere, Leichtbiere, alkoholreduzierte Biere, alkoholfreie Biere.

Förderung des typischen obergärigen Aromas, Erzielung schlanker spritziger Biere, Unterstreichung des typischen Weizenaromas.

Zugabe bis zu 80 %.

• Erzielung "goldfarbiger Biere und Förderung der Vollmundigkeit

• Exportbier
• Märzenbiere
• Festbiere
• Hausbräubiere