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- Organic Biscuit Malt is your next secret ingredient for complex Belgian-inspired ales, malty lagers, and more. While deeply kilned malts will add significant colour and roast flavour, they can offset the delicate balance of milder or hop-forward beers. Organic Biscuit Malt offers greater cracker, toffee, and biscuit complexity than our premium base malts without discolouring your finished product or sacrificing convertibility. Bring your malt-forward beers to life with Organic Roasted Biscuit malt.
A roasted malt that finds itself in a category of its own.
Notes of rich roasted coffee and a beautiful color, this malt can stand on its own. Alternatively, when paired with our other roasts it creates a unique flavor profile for your next brew.
- Organic Roasted Black, sometimes known as black patent malt, is known for its potential to impart massive flavour and deep colour to brews—a job it accomplishes effortlessly as the darkest of our malt family. While the grain itself offers little to no enzymatic potential, it makes up for this by providing a hefty punch with even the smallest additions. Typically used to impart an ashy and complex edge to Stouts and Porters, this grain finds its home amongst adventurous brewers looking to add character to their beer while leaving fermentables intact. Take your dark beers up to the edge with Organic Roasted Black. For a subtler roast edge but retaining significant dark colour, consider our Organic Roasted Light Chocolate.
- Grown here, and grown right. Light chocolate is the ideal malt for deepening colour complexity while imparting only mild roasted character to the finished product. With additions of 3%-7% in Red Ales or Ambers, you can expect rich walnut, dark chocolate, and earthy Arabica roast. For a mild and balanced Stout or Porter, a larger portion of Organic Roasted Light Chocolate in your specialty malt bill imparts a touch of complex roast while avoiding astringencies. Organic Roasted Light Chocolate is made from Alberta-grown pilsner malt, roasted at a more delicate temperature when compared to our Organic Roasted Chocolate. We hope you love brewing with it as much as we enjoy malting it.
- When the flavours of a rich stout are rolling around on your tongue, you have high-quality Roasted Chocolate malt to thank. While malt complexity can always be diluted, it can’t be added back in—that’s why starting with organic and small-batch malts lends an invaluable amount of depth to your dark and amber brews. We maximize the cocoa and arabica character of locally-grown grains through thoughtful roasting at high temperatures to bring out their most invigorating aromas and flavours. Organic Roasted Chocolate—so rich you’re going to want to eat it with a spoon.
- Our Wheat Malt but kicked up a notch in the roaster to a beautiful brillant black wheat. Black Wheat is perfect for adding color while holding back on the bitterness often attributed to highly roasted malts.
- This roasted rye brings out unique characters of the base malt, by showcasing notes of light baking spices, as well as adding dark chocolate to enhance your porters and stouts.
- Whether it’s an Irish Dry or an English Brown, roasted barley plays a vital role in bringing out the coffee and bitter chocolate complexity we love in dark styles. Even mild ales such as Ambers or Pub Ales gain a punch-up from additions of this lovingly roasted malt. The lower intensity, when compared to Organic Roasted Black and Organic Roasted Light Chocolate, means you can experiment with a higher dosage of this flavourful malt while still retaining the unique character of small-batch grains. Whether using a little or a lot, Organic Roasted Barley is your companion for superior colour and complexity.