Produced from quality spring barley. High degree of modification of both proteins and starches. Excellent friability. Low beta-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability.

Flavor: intense malt aroma; notes of honey, nuts and chocolate.

We sell this in both milled (for brewers who might not have milling machines) and unmilled form (for brewers who prefer to crush the grain themselves).