Briess Caramel Malts are roaster produced. Roasters, rather than kilns, make the fullest flavored and best performing Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical properties only associated with the glassy, crystallized sugars of Caramel Malt.

Caramel Malts are characterized by a glassy endosperm with varying degrees of sweet flavor ranging from light caramel to toffee to burnt sugar. Typical color range of Caramel Malts is 10º to 120º Lovibond.

A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and enhance viscosity due to non-fermentable structures they contribute to beer.

• 3-7% For balance in Pilsners
• 5-10% California Common Beer, Doppelbocks and Dark Lagers
• 5-15% Vienna, Marzen and Oktoberfest
• 10-15% Bitter Ales, Pale Ales, Mild Ales, Strong Ales and Belgian Ales
• 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters