Malt types and their impact on beer A

Malt types and their impact on beer A (very) brief summary

But first…. An introduction • Established in 1870 • Operate 7 maltings: 4 in England, 2 in Scotland, 1 in Germany & 1 in Poland • Own Micronized Food Products in North Yorkshire • Still have one of the few working floor maltings • We offer: – – A full range of cereal malts A full range of Torrefied products Crushed and whole malt in a full range of packaging formats Industry leading service & technical support

“Normal” malts

The Malting Process – “Normal” malts MALT BARLEY Steeping Germination Kilning 2 days 4 - 6 days 1 day

Base Malts • Ale malt – Typically Flagon & Maris Otter – Higher modification suited to isothermal infusion mashing • Extra pale malt – Developed for low colour beer production, with modification of ale malt, but colour of Pilsen malt • Pilsen malt – Predominant global malt type – A new product being released to replace Europils – Genuine German Pilsen malt from Tivoli Malz in Hamburg – Less well modified, so best suited to stepped-temp mashing

Other Kiln Produced Barley Malts • – Proanthocyanidin-free malt – no polyphenols to react with proteins to give protein hazes – Benefits include better stability, improved filtration, no need for chemical stabilisation • Vienna and Munich malts – Richer flavour, and light golden through to orangered hues • Organic malt – Approved growers, full traceability, and approved malting plant • Dextrin malt – Low modified pale colour malt, used to increase body and mouth feel when using well-modified base malt

Other malted & non-malted cereals • Wheat malt – Improves foam, head retention & mouthfeel, and introduces flavour changes • Rye malt – Toffee/caramel flavour at lower inclusion – Spicy after palate at higher inclusion – Can give a red hue to beer, and can improve head retention and mouthfeel • Naked Oat malt – Can give toasted, biscuity aroma and palate – Can improve mouthfeel, smooth finish – Can contribute ‘soluble fibres’ • Torrefied Cereals – Available as wheat, rice, barley or maize` – Can reduce colour, add flavour, and aid head retention

Crystal malts

The Malting Process – Crystal Malts BARLEY Steeping CRYSTAL MALTS Germination Roaster

Crystal & Cara malts • Caramalt – Typical colour range 12 -32 EBC – Low colour Cara can be used to add body to beer with little impact on colour – Conventional Cara can be used to adjust colour and flavour of lightly colour beers • Crystal – Typical colour range 100 – 450 EBC – Crystal malts provide sweet, caramel flavours and colours from golden to deep red.

Roasted malts

The Malting Process – Roasted Malts BARLEY Steeping Germination ROASTED MALT Kilning Roaster

Roasted malts • Lighter colour – Amber 50 – 100 EBC – Brown 120 – 150 EBC – Provide colour, but more importantly a biscuit flavour, with Brown malt more intense than Amber • Darker colour – Chocolate malt – Black malt – (Roast barley) 800 – 1000 EBC 1100 – 1300 EBC – Provide colour and bitter, astringent, burnt flavours. – Roasted barley more bitter and astringent than Black Malt despite same colour range

And finally…

Don’t forget our heritage malt • Chevallier – – First “discovered” in the 1820 s Dominant malting variety globally in the early 1900’s Reintroduced with seeds from the seed bank Best utilised in old recipe beers • Other varieties to follow…

Thank you! BARLEY Natural MALTING MALT Wholesome Nutritious