- Beer Making
- Wine Making
- Cheese Making
- Keg and Draft
- More
- Beer Making +
- Wine Making +
- Cheese Making +
- Keg and Draft +
- More +
- Help
- Sign In
- 1 (585) 749-1882
Sold Out
Château Abbey malt, known as Monastique in the US, is a full-flavored, toasted, Belgian specialty malt. It has notes of baked bread, nuts and fruit. It can be used to enhance the color, flavor and aroma of many kinds of beer styles. It adds complexity and a mild bitterness that mellows out with aging. It is an excellent choice for fruit beers, Abbey ales, Trappist ales, and many Belgian specialty styles.
$ 2.69
$ 2.69
Briess Roasted Barley provides a rich, sharp flavor of dark coffee with a dry finish and deep brown color. It is the iconic flavor found in many stouts and porters and creates a brown-colored head of foam. It can be blended with black malt for darker color and less roasted flavor or blended with chocolate or black malts for subtle color adjustments.
$ 2.69
Sold Out
Gambrinus honey malt is made in the tradition of European 'Brühmalz' and has an intense, malty sweetness. It has a rich, complex character of bread crust, honey, toast, warm cereal and toffee. Honey malt is excellent for use in Märzen/Festbier, Bock, Dunkel, Altbier, Scottish Ale, Brown Ale, Mild Ale, Pale Ale and more!
Sold Out
Sold Out
Sold Out
Crisp Brown malt is a roasted specialty barley malt with a strong, dark-toasted flavor with notes of nuts and bitter chocolate. Brown malt imparts a dark amber to light brown color and is used in many English ale styles including traditional porters.
$ 2.29
