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Malted grain that provides brewers with necessary sugars for yeast to ferment.
Barley Flakes are used to enhance fullness of the beer body and also for complexed taste and foam stability.
Wheat Flakes are used to enhance fullness of the beer body and also for complexed taste and foam stability.
Flaked Corn is used to enhance fullness of the body of the beer and for complexed flavour and a touch of corn in the background.
Rye flakes are used to enhance rye flavour in beer, better head retention and to enhance fullness of beer body.
Basic malt for fresh and well rounded flavour of finished beer. High enyzmatic activity, light color and low protein value.
Basic malt for golden color beers with excellent enzymatic basis, highly recomended for British and American beers.
Wheat malt that brings a lot of freshness and notorious taste of wheat beers made out of high quality wheat.
Malt for beers in which we want to enhance fullness of the body and malt flavour. Has high enyzmatic value.
Upgraded Pilsen malt that is being used for fuller body and better head retention. Enhanced caramel in taste and flavour.
Caramelized malt with intensive caramel aroma that improves head retention and fills up beers body. Unique honey flavour and elegant sweetness.
Malt that is used to improve stability and persistence of foam.
Malt that enhances malty aromas with flavour of bread and grains and also enhances body color and on top of that provides lots of sugar for yeast.