| Our traditional premium quality two-row malt. We utilize several Western varieties to maintain stringent quality standards. Color is 1.8° to 2.2°. |
| Great Western’s higher-color two-row malt. This product is a well-modified Western grown two-row with colors ranging from 2.6° to 3.0° (ASBC). |
| Northwest wheat for the production of traditional German Weissbier and American Wheat Beer. |
| Germinating malt is “stewed” then kilned at 200°F. Provides color without introducing the caramel/crystal flavor. Color is 8° to 10° ASBC. |
| Processed like Munich with shorter “cure” duration. Color is 3° to 4° ASBC. |
| A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe. |
| A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor. |
| Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color. |
| This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor. |
| As longer roasting times are used to reach colors of 120° ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts. |
| Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character. |
| A fully crystallized malt with a lighter caramel/toffee-like flavor. Color is 30° to 37° ASBC. |
| Flavors are more intense than Carastan but basically have the same caramel/toffee-like characteristics. We have two color ranges: 50° to 60° and 70° to 80° ASBC. |
| Highly roasted caramel malt having an intense caramel flavor and slight “burnt” note. Color is 135° to 165° ASBC. |
| Provides a rich dark color as well as roasted, burnt or astringent flavors in stouts and porters. Color is 500° to 600° ASBC. |
| The same attributes as Black but paler in color. Color is 450° to 500° ASBC. |
| Provides a dry, almost biscuit like flavor to the beer. Color is 50° to 70° ASBC. |
| Provides color but has a sharper drier flavor than roasted malt. Color is 500° to 600° ASBC. |
| Provides color without introducing the caramel/crystal flavors, gives a rich malty flavor to the beer. Color is 5° to 7° ASBC. |
| The British Pale Ale is made strictly from Maris Otter barley. |
Northwest Premium Malts
Bairds Specialty Malt Products