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Base Malts

Virginia Pils

Lightly modified and cured at low temperatures to unveil the terroir of Virginia by way of earthy flavor attributes (straw, dry grass, mineral). Low in color to provide a very light, clear, crisp wort. 

 

Color: 1.5-2L

Grist: Up to 100%

Out of Stock

Pale

Our answer to the utility and balance of American 2-row brewers malt. Well-modified and moderately kilned to control color and maximize brew house performance. A great choice for pale ales, lagers, and all-malt distillers. 

Color: 2-3L

Grist: Up to 100%

Back in Stock
Oct. 4

English Pale

Well-modified pale ale malt kilned to slightly higher temps at the end of curing to release the slightest bit of nutty sweetness (Grape Nuts®, saltines, sunflower seed, honeysuckle) and unlock hints of pretzel and pizza crust. Also a great choice for all-malt distillers.

 

Color: 3.5L

Grist: Up to 100%

Out of Stock 

Soft Red Wheat

The staple wheat of Virginia, SRW provides the best yields in wet climates. With slightly higher protein than white wheat, SRW provides a stiffer, creamier flavor revealed in a flour profile versus the bread dough-like attributes of white wheat. 

 

Color: 2-3L

Grist: Up to 60%

Back in Stock Sept. 26

Rye

Our rye malt is kilned slightly higher to a pale malt spec to add cracker and toasted seed attributes to the pepper and spice notes rye is known for. This malt adds complexity and crispness to lighter beers and depth to darker malt-forward offerings. 


Color: 6L
Grist: 10-20%

 

Bavarian Series

Vienna

Graham cracker sweet but still light in color, this malt is briefly stewed in the kiln with recirculated humid air and then dried to encourage maillard-derived melanoidin development (bread, biscotti, honey). It is cured at moderate temperatures to preserve enzymatic activity and achieve it's characteristic golden wort color. 


Color: 3.5-5L

Grist: Up to 100%

Munich 9

Slightly over-modified during germination, stewed, but then cured at higher kiln temps to more than double the color of our Vienna. This malt is just enzymatic enough to be the backbone of any malt-forward beer but also robust enough to play backup, adding body at just 10-15% of grist.  

Colors: 8-10L

Grist: Up to 100% 

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Cara Mel 55

A kiln-roasted hybrid caramel-melanoidin malt sporting a beautiful ruby red color and straddling the flavor fence between mid-color crystal and dark Munich malts. Flavors include whole-grain cracker and rustic bread crust co-mingled with brown sugar and dried stone fruit sweetness. 

 

Color: 55L

Grist: Up to 10%

 

Crystals

Crystal 15

Fully modified malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of clean straw and sugar cookie. Crystal malts add vibrant color while the unfermentable dextrins add sweetness and improve foam formation.  

Color: 15

Grist: 5-15%

Crystal 40

Fully modified malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of brown sugar, vanilla, and stone fruit. Crystal malts add vibrant color while the unfermentable dextrins add sweetness and improve foam formation.  

Color: 40

Grist: 5-15%

Crystal 60

Fully modified malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of brown sugar, vanilla, and stone fruit in mid colors. Crystal malts add vibrant color while the unfermentable dextrins add sweetness and improve foam formation.  

Color: 60

Grist: 5-15%

Crystal 80

Fully modified malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of toffee, burnt caramel, and dried fruit. Crystal malts add vibrant color while the unfermentable dextrins add sweetness and improve foam formation.  

Color: 80

Grist: 5-15%

Crystal 120

Fully modified malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of toffee, burnt caramel, and dried fruit. Crystal malts add vibrant color while the unfermentable dextrins add sweetness and improve foam formation.  

Color: 120

Grist: 5-15%

 

Dry Roasts

Biscuit

A fantastic malt for adding body, smoothing out competing dark malt flavors, or delivering buttery or baked dough sensory attributes mid-palate. Biscuit malt is also a great selection when seeking additional body for sessionable beers without adding significant color. 

Color: 20-25L

Grist: Up to 20%

Bakers Cocoa

Our dark chocolate malt delivers a very smooth, mild burnt (but not acrid) flavor with a roasted cocoa underbelly. Not debittered, but low in bitterness compared to our Milk Chocolate malt. When used together, our Milk Chocolate and Bakers Cocoa malts are a match made in dark roast heaven. 

Color: 400-450L

Grist: Under 10%

Brown

Our Brown malt imparts an intoxicating charred cracker, black pepper, roasted nut shell flavor with noticeable acidity. Great for beers headed to a barrel to age, or when you are looking for a drier finish. 

Color: 65L

Grist: Up to 15%

 

This is a special request product. Please order one week in advance.

Chocolate Wheat

Packing all of the roastiness of our barley-based Milk Chocolate malt, this roast contributes a nitro-like velvety foam and silky mouthfeel to any mid-to-dark beer. A great choice for Black IPA, Porter, Stout, or any recipe where a smoother palette experience is desired.   

Color: 280-300L

Grist: 5-10% 

Back in Stock Sept. 27

Milk Chocolate

This pale chocolate roast brings a little coffee bitterness with heavy cocoa notes and a touch of burnt toffee, smoke, and char. When used together, our Milk Chocolate and Bakers Cocoa malts are a match made in dark roast heaven. 

Color: 250-280L

Grist: Under 10% 

Roasted Barley

Unmalted with similar dark chocolate roastiness to Bakers Cocoa with some smoke and char but restrained bitterness . Produces brown colored foam. 

Color: 480L

Grist: Under 10%

Cimmerian Line

 

Cimmerian Roast

Our standard malted barley base roasted to a black malt. A notch above our already popular Baker's Cocoa dark chocolate malt, this one is recommended if you like (RIYL) Carafa® III or any other high-color black malts.

Color: 510-540L

Grist: Less than 5%

Cimmerian Black

A VA-grown and malted hulless variety of barley grain we contract specifically for this malt and roast to a
naturally debittered black malt. RIYL: Carafa Special® III or Blackprinz® malts

 

Color: 510-540L

Grist: Less than 5%

Cimmerian Wheat

Another naturally debittered black malt, Cimmerian Wheat delivers a slightly lighter color with the added silkiness and head retention of malted wheat.
RIYL: Carafa Special® II or Midnight Wheat® malts

 

Color: 400-450L

Grist: Less than 10%

 

House Roasts

Belgian Amber

Built upon a higher kilned base malt to deliver exponentially more depth than a traditional Amber. Flavors of biscuit bottom, roasted peanut shell, toasted Grape Nuts®, Bran Flakes®, and hard pretzel, with the slightest bite in the background. Great for big Belgians, Fall seasonals, spiced beers, Double IPA

Color: 35L

Grist: 10-25%

Blonde Rye

Our improvement on the abomination known as chocolate rye. Reminiscent of freshly roasted coffee beans with amplified spice and pepper notes of rye this dry roast delivers big flavors with very little color contributions. Great for Amber, Irish Red, Rye Pale, Black Rye IPA, baltic porter

Color: 65L
Grist: Under 10%

 

Special Releases

6-Row Pale

Big in flavor but light in color,  we select grain from only the best harvests of the year. 2021 features a new variety, Hirondella, grown by the pros at Virginia Crop Improvement (Warsaw, VA). Along with flavors of cracker, pastry dough, and clean hay, you'll notice bright notes of melon rind in the mash. Incredible stuff!

 

Color: 1.8L

Grist: Up to 100%

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Rolled Oats

Raw naked oats, grown and cold-rolled by our friends at Migrash Farm (MD) and delivered fresh to us. Cold rolling preserves their addictively rich flavor and warming aroma. A favorite for Hazy IPA, rolled oats add body, haze, softness, or silkiness to any style, including Pale Ale and Stouts.

Color: 2L
Grist: Up to 20%

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Oat Malt

Hulled Brooks Oats malted low and slow, and then lightly kilned for use in any style to add body, softness, or silky mouthfeel.  Once milled, oat husks provide a durable and much-needed filter medium.

 TOASTED OPTION ALSO AVAILABLE

 

Color: 2L

Grist: Up to 20%

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Non-GMO Yellow Corn

All the benefits of corn without the cereal mash! Grown by R.P. Hart & Sons in Cologne, VA  
Grits, hay, dough, 

 

Color: 2L

Grist: Up to 20%