Produced from quality spring barley. High degree of modification of both proteins and starches. Excellent friability. Low β-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability.
Flavor: intense maltiness; notes of honey and biscuit
Colour: 60 – 80 °EBC (23 – 31 °Lovibond).
More information: specifications