Caramel malt is used for the production of special Beers. Caramel malt gives the beer a typical "caramel" taste and aroma. This malt also contributes to the foam resistance of beer. Soft roast technology allow us to keep the enzymes of the malt active, that ensures a good processability of the malt in the brewing, even at high challenge.

Used up to 50% to fall asleep.

Features of production of our malt:

1. For the production we use barley, with a protein content of 11.7-12.5%.The technological regime is directed towards the accumulation of a very large number of low-molecular products of protein and sugar cleavage, to the partial re-dissolution of malt. We do not use cheap technologies of production of caramel malt from dry light malt, and we make our malt ONLY!!! green malt. Malting is carried out at high humidity of the material, but cold temperatures (no more than 14.5 C). This allows us to obtain a homogeneous malt rich in enzymes and eliminate the loss of dry matter for excessive growth and respiration of grain. As with all our malts, we do not use growth promoters or other additives, preferring that the malt remains a natural product.

2. Prepared in the process of malting green malt is subjected to saccharification at temperatures of 70-80C, after the completion of this process, the contents of the malt goes into a liquid state. Careful, step-by-step temperature rise until the malt is roasted. Soft roasting allows us to keep still a large number of enzymes and at the same time get a very intense color and flavor.

The extract of malt remains over 77%.