The Dingemans family produces a wide range of basic ingredients for Belgian beers and for Brewers of Europe since 1875. Even today, the malting benefits from central geographic location (in the middle of the best regions where it is grown barley) with France, Holland, England, Germany and Denmark at the door. In their furnaces produce Pilsen malt, ale, Munich, Amber and Aroma. These malts are used not only in Pilsen type beers, but also in Trappist Ale, White and Abbey beers.
25 kg Biscuit malt.
Special malt used to brew full-bodied amber beers. As its name suggests, it produces a biscuit flavour.
Max. use per recipe: 20%.
Malt is the main ingredient in the production of beer. It stems from a process of partial barley starch degradation called malting. In the world exist many and different malt varieties, classified according to place of origin and malting technique. Every malt type is defined by its own features, which play a crucial role in the characterization of the beer. These features are colour and taste(sweet, biscuit, caramel, smoked).
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