Light – great for all beer styles. Adds extra body and richness. Especially useful when brewing lighter beers such as lagers and pilsners.

Although brewing malt is non-diastatic, which is different that baking malt, we have seen a dramatic increase in it being used in baking. From Russian Black Bread and other baked goods made at home, to commercial bakery settings using it for pizza, bagels, pretzels and more.