Soufflet Malt

Standard Pilsner malt from selected spring barley varieties. The basic raw material for brewing.

Produced with specially managed germination and kilning. Slightly enhances beer colour and supports foam formation.

Specially managed kilning enhances flavour and the desired colour. Slightly enhances colour, supports foam and deepens flavour.

Longer germination ensures full modification of the grain. Kilned at low temperatures with maximum airflow to preserve diastatic activity. Guarantees high enzymatic activity during mashing.

Made from wheat varieties selected specifically for malting. Increases extract, improves foam stability and enhances beer flavour.

Made from green malt through adapted malting and saccharification in the roaster to achieve the desired aroma and colour. Slightly enhances colour, improves flavour and stability, and adds a sweetish taste and pleasant aroma.

Produced by adapted malting and controlled roasting. Adds a sweetish taste and delicate malt aroma. Improves fullness and stability of the beer, enhances colour and supports foam stability.

Same process as light caramel. In beer it additionally gives the colour a copper tint and improves foam stability and consistency.

Roasted at higher temperatures. Brings a sweetish taste, malt aroma, fullness and stability, a copper tint to the colour and consistent foam that it does not discolour.

The most pronounced caramel variant, roasted at higher temperatures. Same effects as dark caramel: aroma, fullness, stability, enhanced colour, foam without discolouration.

Made by controlled roasting of kilned malt to the desired colour. Enhances colour, improves beer stability and extends foam durability without discolouring it.

Same process as chocolate malt. Strongly enhances the dark colour of the beer, improves stability and foam durability without discolouring it.