Roasted malt

These types of malts are actively used in craft breweries in the production of dark and semi-dark beers.

Caramel malts

Caramel 20.  Color: 15 - 25 EBC.  Caramel malt, gives a soft caramel flavor and golden color. Is used formaking dark lager or amber ale. The finished drink is golden and the taste is light.
Caramel 50.  Color: 40 - 60 EBC. Caramel malt, gives the beer a soft caramel flavoraroma and golden color. Malt is made by soft roasting of seeds. Thanks to this technology enzymes and enzymes of the product are preserved. The finished drink is foam-resistant, its taste and the aroma is thick caramel.
Caramel 100. Color: 90-110 EBC. Gives rich taste and aroma to amber beer and dark lager.
Caramel 150. Color: 140 - 160 EBC. The finished drink turns out very foam resistant. Its color is rich amber, taste – nut-caramel.
Caramel 200. Color: 190–210 EBC. Dark caramel malt from the caramel line malts, gives a rich color, caramel taste. Used in the production of all types of beer: lagers and ales. The specific feature of this product is
bright caramel taste.
Caramel 250. Color: 230 - 270 EBC. Dark caramel malt, gives rich color, more caramel flavor than caramel 200 EBC. Used in the production of dark and brown ales. This malt gives the finished drink a brown tint.
The taste of the ale becomes softer, and its caramel the notes intensify.
Caramel 300. Color: 280 - 320 EBC.  The darkest caramel malt from the range, gives deep and rich color, as well as bright caramel flavor with nutty hints. Used in making dark beer (improves its taste and aroma properties and color), dark lager, all ales and stout.

Chocolate malts