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Cebada Malteada

Maltas provenientes de Bélgica, cuatro generaciones de maestros malteros a tu disposición, la mejo logística de Europa y excelente rendimiento.

Podemos despachar directamente a tu planta desde puerto de origen. Sacos de 25 kilos, orden mínima 500 kilos por tipo.

 

Pilsen MD™

Colour EBC: 3,3
Colour °L: 1,4-1,8
Flavour: Mild malty
Rate: Up to 100 %
Usage: All types of beer

Light in color and low in protein. Our Pilsen is made from the finest European two-row barley. This malt is well modified and can easily be mashed with a single – temperature infusion. Due to the high enzymatic power it can be used up to 100% of the grain bill in all types of beer.

 

Wheat MD™

Colour EBC: 3,5
Colour °L: 1,4- 1,8
Flavour: Rate: Up to 70 %
Usage: Wheat beers, Hefe – Weize, Light beers,

Wheat malt gives the specific taste and haze to your wheat beer. Adding wheat malt in smaller amounts will enhance the head retention.

 

Pale Ale MD™

Colour EBC: 8.7
Colour °L: 3,8
Rate: Up to 100 %
Usage: Amber beers, Ales, Stout, Bock beers, Lagers

Our Pale Ale malt is fully modified, kilned longer and more intensively. This malt gives your beer a golden color.

 

Munich MD™

Colour EBC: 16
Colour °L: 6
Rate: Up to 80 %
Usage: Amber beers, Ales, Stout, Bock beers, Lagers

This malt has a pronounced malty flavor, aroma and an orange - amber colour. It improves the character and full bodiness of the beer.

 

Aromatic MD™/Amber MD™

Colour EBC: 47.5
Colour °L: 19
Rate: Up to 30 %
Usage: Trappist, Abbey, Amber beers, Ales, Bock beers

The intensive germination and a mildly kilning will add a very strong malt aroma and a deep reddish color. Amber malt clearly improves flavor stability. 
The malt is rather low in diastatic power therefore it can only be used up to 30%.

 

Aroma 150 MD™

Colour EBC: 160
Colour °L: 57
Rate: Up to 20 %
Usage: Amber beers, Red Colored beer, Ales, Stout, Bock beers, Lagers

This malt has improves flavor stability, fullness and rounding of the beer color. It pronounces the malty flavor.

 

Cara 20 MD™

Colour EBC: 17
Colour °L: 8
Rate: Up to 30 %
Usage: Pale Ale, Golden Ale, Light beer, Pilsen

The Cara 20  is a very light crystal/caramel malt. The malt is produced in the drum. 
Due to the  caramelisation and low drying temperatures its specific taste is achieved. Adding this type of 
malt increases the foam stability of your beers. Trough it’s light colour it can even be added in low 
percentages in your Pilsen beer to improve the foamstability.

 

Cara 50 MD™

Colour EBC: 55
Colour °L: 20
Rate: Up to 25 %
Usage: Belgian Abbey beers, Pale Ale, Golden Ale

The Cara 50  is a very light crystal/caramel malt use by a lot of Belgian breweries in producing Abbey beers. 
The malt is produced in the drum. Due to the  caramelisation and low drying temperatures its specific taste is achieved.

 

Cara 120 MD™

Colour EBC: 120
Colour °L: 45
Rate: Up to 15 %
Usage: Belgian Abbey and Trappist beers, Pale Ale, Golden Ale

The Cara 120  is a darker caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. 
The malt will impart a rich caramel-sweet arome and full flavor, as well as intense dark color.

 

Cara 200 MD™

Colour EBC: 205
Colour °L:
Rate: Up to 15 %
Usage: Belgian Abbey and Trappist beers, Pale Ale, Golden Ale

The Cara 200  is a darker caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. 
The malt will impart a rich caramel-sweet arome and full flavor, as well as intense dark color.

 

Special B® MD™

Colour EBC: 320
Colour °L: 115 – 135
Rate: Up to 10 %
Usage: Double Belgian Abbey and Trappist beers, Stout, Dark Ale

Through it’s unique double drying process, the Special B has an unique arome and flavor. 
The Special B imparts an heavy caramel taste and is often credited with the raisin-like flavor ot some Belgian Abbey beers. 
It can substitute Chocolate and black malt when bitterness is not desired.

 

Biscuit® MD™

Colour EBC: 48
Colour °L: 19-27
Rate: Up to 15 %
Usage: All special beers, Belgian Abbey beers, Ales, bockbeers

This toasted malt will provide a “warm bread or biscuit flavor and aroma and will lend a garnet-brown color. 
This malt is also produced in the roasting drum and has no enzymes. So it must be mashed with malts having high diastatic power.

 

Mroost 900 MD™ (Chocolate)

Colour EBC: 950
Colour °L: 340
Rate: between 1- 5%
Usage: Dark special beers, Double Abbey beer, Stout, Dark Ales, bock beers

This roasted malt is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. 
Of course this malt gives the beer a darker aroma and beer color. Due to our unique production methods our roasted malts are less astringent.

 

Mroost 1400 MD™ (De-Bittered Black)

Colour EBC: 1384
Colour °L: 530
Rate: between 1- 5%
Usage: Dark special beers, Stout, Dark Ales, bock beers

This roasted malt is roasted at high temperature and afterwards rapidly cooled when the desired color is achieved. 
Of course this malt gives the beer a darker aroma and beer color. 
The malt gives an smoky/burnt flavor to dark beers. Due to our unique production methods our roasted malts are less astringent.

 

Pealed roasted barley MD™

Colour EBC: 1150
Colour °L: 453
Rate: between 1- 5%
Usage: Dark special beers, Stout, Dark Ales, bock beers

This roasted pealed barley is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. 
Of course this barley gives the beer a darker aroma and beer color. The barley gives an smoky/burnt flavor to dark beers. 
Because we are using pealed barley the undesired astringent flavor from the husk of the barley disappears!