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Kilned Malts

Base, Wheat, and Munich are all kilned malts, of course, but some kilned malts are in a class by themselves. That’s the case with Rye, American Honey Malt, and Smoked Malts — truly unique kilned malts that are a necessity for certain beer styles. Used at lower inclusion rates, all of these malts add subtle complexity to an even wider variety of beers. Enjoy experimenting with them.

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American Honey Malt

Smooth, clean, honey, sweet bread, biscuit

This is a traditional melanoidin style malt with a complex flavor. This custom‐crafted malt lends sweet bakery flavors that increase in complexity with higher usage rates. With lower inclusion, you can expect subtle honey and bread flavors. At higher usage, expect complex bakery flavors ranging from honey and graham cracker to biscuit and brown sugar.

It can be used in a wide variety of beer styles from light lagers & ales to malt-forward beers like dark lagers, red, and Scottish ales.

25
SRM
4.5%
Moisture
82%
Yield on
grind
Usage Levels / Beer Styles
1-5% To add honey & sweet bread flavors in light beers
5-10% Contributes complex honey, graham cracker & malty flavors in ales & dark beers
10-20% Delivers prominent warming bakery-like flavors such as biscuit, honey & brown sugar

Rye Malt

Clean, sweet, mild malty

This Rye malt has a unique spicy rye flavor for the production of rye beer. It can help build flavor and develop complexity in many beer styles, from medium flavored lagers to dark ales.

3.7
SRM
4.5%
Moisture
84%
Yield on
grind
Usage Levels / Beer Styles
1-3% Adds dryness and a touch of spicy rye flavor and interest to many beer styles, from medium flavored lagers to dark ales
5% Rye Pale Ales, Wheat, and Smoked Beers
10-35% Roggenbier (German Rye Beer), American Rye Beer

Smoked Malt, Apple Wood

Intense smoke flavor, smooth, sweet

This smoked malt is produced using apple wood. It is a unique, enzyme-active specialty malt that contributes an intense smoke, smooth, sweet, smoky flavor.

6.0
SRM
6%
Moisture
80.5%
Yield on
grind
Usage Levels / Beer Styles
5-10% Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests
10-20% Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests
30-60% Noticeable to pronounced smoke character in darker styles like Stouts and Porters

Smoked Malt, Cherry Wood

Pronounced smoke, subtle fruity, malty sweet, smooth, clean

This smoked malt is produced using cherry wood. It is a unique, enzyme-active specialty malt with a blend of pronounced smoke and subtle fruity flavor with malty sweetness that is surprisingly smooth and clean.

5
SRM
6%
Moisture
80.5%
Yield on
grind
Usage Levels / Beer Styles
5-10% Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests
10-20% Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests
30-60% Noticeable to pronounced smoke character in darker styles like Stouts and Porters

Smoked Malt, Mesquite

Pronounced smoke, upfront smoky mesquite, slightly sweet, smooth

This smoked malt is produced using mesquite wood. It is a unique, enzyme-active specialty malt that contributes pronounced smoke and upfront earthy mesquite flavor with some sweetness and is surprisingly smooth.

5
SRM
6%
Moisture
80.5%
Yield on
grind
Usage Levels / Beer Styles
5-10% Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests
10-20% Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests
30-60% Noticeable to pronounced smoke character in darker styles like Stouts and Porters

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