Provides a distinct ruby color when steeped. Lends body to any craft beer due to some unfermentables. Floral aroma and earthy, walnut-like flavors of light caramel, and roasty strawberry cereal. Malted from Genie variety 2-row spring barley.

Bold and complex with deep roasted flavors. A Colorado Malt collaboration, grown and malted by Root Shoot Malting and roasted by Troubadour Maltings.

Traditional rye spiciness. Earthy and nutty sunflower seed flavors with subtle bread crust tasting notes. Great for brewing and distilling. Malted from Guardian variety winter rye.

A different take on typical malted wheat. Longer kiln time and higher temperature imparts a rich, complex, toasty flavor and mildly elevated color. Malted from Huffman variety winter wheat.

Barely malted malted barley. Green, grainy & raw grass. Minimal flavor impact & meant to enhance body, head retention and haze stability through higher starch content and higher total protein.

Grapefruit tart sweetness, finishing with a bread crust flavor and pretzel aroma. Reminiscent of honeycomb. Lower PH, resulting in a slightly acidic, raisin finish without being overly roasty or astringent. Very distinct malting process places Honey Malt most closely in a family with melanoidin malt.

Sweet, smooth, and flavorful with a pale straw hue. Enhances fermentability while adding a clean, slightly sweet backbone. Ideal for North American and Mexican-style lagers, pre-Prohibition lagers, cream ales, Bourbon and Whiskey. Malted from non-GMO corn.

Kilned to a slightly darker color than traditional Vienna malts, ours exhibits rich and toasty cereal flavor with hints of graham cracker and Grape Nuts. A mild honeysuckle finish with excellent clarity and rich color. Can be used as a base malt or complementary flavor.

Significant body, mouthfeel and a slight grainy character. Perfect for Stout, Porter, and other robust British style ales. A candidate for increasing protein haze, haze retention, and foam stability. Excellent addition to Hazy IPAs. Malted from Monida variety spring oats.

Higher protein, heritage soft wheat grain which is open-source and non-GMO. Full-bodied character is great for lower grist ratios where haze is desired, and higher grist ratios appropriate for Farmhouse, Hefeweizen and other wheat beers. Oland Wheat is prized for bread making characteristics.