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™
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™
Our Pale Ale malt is fully modified, kilned longer and more intensively. This malt gives your beer a golden color.
Munich MD™
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™
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™
This malt has improves flavor stability, fullness and rounding of the beer color. It pronounces the malty flavor.
Cara 20 MD™
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™
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™
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™
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™
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™
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)
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)
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 °L: 453
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!