Crystal & Caramel Malts
Crystal malts are stewed and kilned so the sugars crystallize inside the kernel before it dries. That is what gives them color, body and a sweetness the yeast cannot ferment away.
They carry no enzymes of their own, so pair them with a base malt. The range here runs from 15 SRM up to 130, from light caramel and toffee through dark fruit and burnt sugar.
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Honey Malt
Riverbend Honey Malt is made in the German brumaltz tradition. The germinating grain is starved of oxygen before kilning, which drives the sugar de...
View full detailsCrystal 80
Riverbend Crystal 80 is the darkest malt in their portfolio, a 2-row crystal malt crystallized to 70 to 90 SRM. They added it as a deliberate step ...
View full detailsCrystal 50
Riverbend Crystal 50 is a mid-range crystal malt made from 2-row barley and crystallized by Riverbend's proprietary kilning process. At 45 to 55 SR...
View full detailsCrystal 20
Riverbend Crystal 20 is a true crystal malt made from 2-row barley by a proprietary kilning process that mimics the stages of roasting without the ...
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