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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.
Out of stock
| whole malt | 500gm, 5 kg |
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Generally used only in top fermented beers, especially the Bavarian Weissbiers, but can be used to enhance roundness of flavour and head formation in most beer styles.
This grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required.
A brewing adjunct especially useful for dark beers. It adds flavour to beer beer, and improves head retention.