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A brewing adjunct especially useful for dark beers. It adds flavour to beer beer, and improves head retention.
Its slightly bitter burnt taste finds favour in Irish type Stouts but it can be used sparingly to darken other beers
This is unmalted barely roasted to a dark colour. It is used for both its colour and flavour, especially in stouts and mild’s – although its judicious use in all beers can be beneficial to flavour.
Strong, dark, rich and malty. Typical tangy Barley Wine.
Barley and Malt Extract (Barley, Malted Barley, Water) Hop Extract, Dried Yeast (in sachet)