Light in color and low in protein. Our Pilsen is made from the finest European two-row barley. This malt is well modified and can easily be mashed with a single – temperature infusion. Due to the high enzymatic power it can be used up to 100% of the grain bill in all types of beer.
Kilned malts
General characteristics
These malts are fully modified to guarantee good sacharification and easy filtration in your brewhouse
Production flow
Classic production flow: Fully steeped – homogeneous germination – intensive kilning
Some references
- Trappist Beers, double, tripple and blond
- Wheat beers
- Ales
- Bock beers
- Lagers
- Light beers
- Hefe weizen
- Abbey beers
- Stout
- …



Wheat malt gives the specific taste and haze to your wheat beer. Adding wheat malt in smaller amounts will enhance the head retention.


Our Pale Ale malt is fully modified, kilned longer and more intensively. This malt gives your beer a golden colour.


This malt has a pronounced malty flavor, aroma and an orange - amber colour. It improves the character and full bodiness of the beer.


The intensive germination and a mildly kilning will add a very strong malt aroma and a deep reddish color. Amber malt clearly improves flavor stability. The malt is rather low in diastatic power therefore it can only be used up to 30%.


This malt has improves flavor stability, fullness and rounding of the beer color. It pronounces the malty flavor.


This malt has improves flavor stability, fullness and rounding of the beer color. It pronounces the malty flavor.

