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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.
Strong, dark, rich and malty. Typical tangy Barley Wine.
INGREDIENTS
Barley and Malt Extract (Barley, Malted Barley, Water) Hop Extract, Dried Yeast (in sachet)
The perfect substitute for any recipe calling for the addition of sugar. It is virtually flavourless but provides some body without darkening the colour