Belgian brown malt. Specially germinated and kilned at up to 110°C.
There are 31 products.
It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water.
Belgian aromatic malt. High germination temperature, kilning at up to 115°C to develop much aroma.
Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C.
Malt Black 1300 EBC. The darkest malted barley. Torrefied at up to 235°C.
Unique roasted malt. Torrefied at up to 225°C.
Belgian coffee malt. First slightly kilned then roasted at up to 220°C.
Belgian light coffee malt. Reveals its taste at the temperature up to 200°C.
A pale Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.
The palest Belgian Caramel malt produced according to a special malting process.
A dark Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.