That which imparts flavor and body to beer. Malt is made from barley, a cereal similar to wheat. In crafting beer, barley is soaked until it sprouts. It is then drained and dried for storage. This process harnesses natural enzymes – a process that releases fermentable sugars, and develops the flavors in beer.

Malt Examples:    Weyermann Cara Hell, Dingemans Cara Pils, Weyermann Cara Red, Briess Crystal 10 - 120, Muntons Crystal 60

Colour:    10-120

Crystal malts come in a wide range of color. The lightest are mostly dextrinous, imparting mostly body and mouthfeel. Moving up the color range imparts more caramel character and darker colors. At the dark end, flavors and aromas take on a raisiny note.

It will also contribute to the body and sweetness of the beer, like normal crystal malt. It tends to be used in pale-blonde-golden beers.