For the serious brewer with a flair for the exotic, save big purchasing full sacks of these base malts from around the globe. We source these malts from the finest malting houses the world over - maltsters like Weyermann® and Schill from Germany, Crisp and Simpsons from the UK, Dingemans and Castle from Belgium and many more. These base malts will lend an authentic character to your German lagers, British bitters, Belgian abbey ales, or anything else you can dream up. For truly distinctive regional flavor, these international base malts are your ticket to a wide world of exceptional homebrew.
Base malts make up the majority of the grist in all-grain beer. This group includes pale malt, Pilsner malt, Vienna malt, Munich malt, Mild ale malt, and more; there are also non-barley base malts like wheat malt and rye malt.
Base malts can be named based on the formation of corns on the barley stalk (2-row vs. 6-row), the barley variety (e.g., Maris Otter, Golden Promise, etc), or the region in which the barley was grown or malted (America, England, Moravia, etc).
American base malt is generally mild and fairly neutral; British malts tend to be maltier, bready, and biscuit-like. The European climate gives malts made from Continental barley a clean, “elegant” character. Pilsner malt has a soft, delicate maltiness that practically defines pale lagers. “High-kilned” (heated to a higher temperature at the end of the malting process) base malts are responsible for the dark, malty lagers of Europe and have found a home in many ales because of their unique character. Munich and Vienna malts are the prime examples of high-kilned malts, although mild ale malt belongs to this category too. The darker color lends these malts a more toasty, malty flavor than you get from lighter base malts.