We germinate our Aromatic® malt intensively and kiln it at higher temperatures, which means that many Maillard reactions occur during the production of these malts. These processes result in a strong malt aroma and a slight red colour to the beer.

This malt also significantly improves head retention.

Aromatic malt has low enzymatic activity, and can be used for up to 30% of the grain bill.

Approximately 17 Lovibond.