Malt compounds the body of a beer. Malt quality significantly impacts the taste, the colour, the smell, and the flavour of a beer – even its foam is influenced by malt. Being aware of this, we consciously produce our malt with care and of highest quality in various specifications – ensuring that each beer obtains its own distinctive and delicious character.
Pilsner malt forms the basis of all beer styles, typically made from two-row summer malting barley, and upon request, also from winter malting barley. This specific malt not only gives the beer its characteristic taste, but also its bright colour and its refreshing drinkability.
Wheat malt is made of wheat instead of barley and is used to produce wheat beers. It is characterised by its bright colour and its mild, slightly sweetish taste.
Munich malt is used to produce beer styles featuring stronger malt flavour and a slightly darker colour. Munich malt is characterised by its particularly intensive roasting process, giving it its distinguishing dark colour and its rich, malty taste.
Vienna malt and Pale Ale malt are primarily used in the production of Pale Ale beer styles. They impart a gentle malt sweetness to these beers, which is balanced by a pleasant bitterness, resulting in a smooth and well-balanced flavour profile.
Caramel malt is primarily used for dark beer styles. This is a special kind of malt produced by a specific roasting process. Caramel malt is characterised by its sweet, caramel-like flavour, giving many products their distinguishing colour and depth of flavour.
