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 Foam, Dingemans Cara Pils

Colour:    2-10

Kilned at a higher temperature than Pale Malt. Mostly dextrinous. Contributes body and improves head
retention