{"title":"Crystal \u0026 Caramel Malts","description":"\u003cp\u003eCrystal 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.\u003c\/p\u003e\u003cp\u003eThey 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.\u003c\/p\u003e","products":[{"product_id":"crystal-20","title":"Crystal 20","description":"\u003cp\u003eRiverbend 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 intense heat. The sugars crystallize inside the husk, which is what separates a real crystal malt from a lightly roasted one.\u003c\/p\u003e\n\u003cp\u003eAt 15 to 25 SRM this is the lightest of Riverbend's crystal range. Light caramel and toffee with hints of pumpernickel and black tea underneath, more nuance than the flat sweetness of a commodity crystal malt. It adds body and color without weighing the beer down.\u003c\/p\u003e\n\u003ch3\u003eUsing Crystal 20\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 15% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 3 to 6% it adds a touch of color and body to a pale ale or multi-grain lager.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 15% the caramel character becomes pronounced, which suits an English-style pub ale.\u003c\/li\u003e\n  \u003cli\u003eNo enzymes. Crystal malts contribute unfermentable sugars and need a base malt to convert the rest of the grist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Multi-grain lager, English pub ale, pale ale, amber ale\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, crystallized\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e15 to 25 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 15% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003eOver 76%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic power\u003c\/th\u003e\n\u003ctd\u003eNone, requires a base malt\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157735739,"sku":"MLT-RB-C20","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/IMG_5623-TinaHoffert.jpg?v=1786114460"},{"product_id":"crystal-50","title":"Crystal 50","description":"\u003cp\u003eRiverbend 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 SRM it sits in the most-used band of the crystal spectrum, dark enough to matter and light enough to use freely.\u003c\/p\u003e\n\u003cp\u003eThe character is syrupy-smooth toffee moving into coffee and dark chocolate. This is the malt that gives an American pale ale its amber color and caramel spine, and it rounds out an English brown ale without tipping it into roast.\u003c\/p\u003e\n\u003ch3\u003eUsing Crystal 50\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 25% of the grist, the widest of their crystal malts.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 8% it brings amber color and light caramel to an American pale ale.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 20% the toffee and chocolate become a full presence, which suits brown ales and darker ambers.\u003c\/li\u003e\n  \u003cli\u003eNo enzymes. Pair it with a base malt carrying the diastatic power for the grist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e American pale ale, English brown ale, amber ale, red ale, porter\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, crystallized\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e45 to 55 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003eOver 76%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.2%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic power\u003c\/th\u003e\n\u003ctd\u003eNone, requires a base malt\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157768507,"sku":"MLT-RB-C50","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/IMG_5620-TinaHoffert.jpg?v=1786114553"},{"product_id":"crystal-80","title":"Crystal 80","description":"\u003cp\u003eRiverbend 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 past Crystal 50, for beers that need dried-fruit depth rather than more caramel.\u003c\/p\u003e\n\u003cp\u003eThe flavor runs dark cherry and baker's chocolate over coffee cake, with a distinct oak note on the finish. It brings deep ruby-to-brown color at low inclusion, which is why the recommended ceiling is tighter than the rest of the crystal range.\u003c\/p\u003e\n\u003ch3\u003eUsing Crystal 80\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 10% of the grist, their tightest crystal recommendation. Worth respecting, because this malt is assertive.\u003c\/li\u003e\n  \u003cli\u003eAt 3 to 5% it adds dark fruit complexity and deep color to an English mild or brown ale.\u003c\/li\u003e\n  \u003cli\u003eAt 8 to 10% the dried-fruit character becomes a defining feature, which is what you want in barleywine and old ale.\u003c\/li\u003e\n  \u003cli\u003eNo enzymes, so it needs a base malt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e English mild, barleywine, old ale, brown ale, dark amber and red ales\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, crystallized\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e70 to 90 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 10% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003eOver 76%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.6%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic power\u003c\/th\u003e\n\u003ctd\u003eNone, requires a base malt\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157801275,"sku":"MLT-RB-C80","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/IMG_5610-TinaHoffert.jpg?v=1786114621"},{"product_id":"honey-malt","title":"Honey Malt","description":"\u003cp\u003eRiverbend Honey Malt is made in the German brumaltz tradition. The germinating grain is starved of oxygen before kilning, which drives the sugar development that gives this style its name. Riverbend then kilns it at Light Munich temperatures, landing at 15 to 25 SRM.\u003c\/p\u003e\n\u003cp\u003eThe flavor is maple syrup and fig over graham cracker, finishing with black tea and a light oak tannin. Sweeter and rounder than a crystal malt of the same color, with a honeyed richness that caramel malts cannot reproduce.\u003c\/p\u003e\n\u003ch3\u003eUsing Honey Malt\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 25% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 10% it adds a honeyed lift to a brown ale or bock without obvious sweetness.\u003c\/li\u003e\n  \u003cli\u003eAt 15 to 25% the malt leads, which suits Belgian dubbel, strong English ales and honey-forward specialty beers.\u003c\/li\u003e\n  \u003cli\u003eGo easy. This malt is intensely sweet at the top of its range, so taste before scaling up.\u003c\/li\u003e\n  \u003cli\u003eDP over 80 means it carries some enzymatic power of its own.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e English brown ale, Belgian dubbel, bock, doppelbock, Scottish ale, honey-forward specialty beers\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, brumaltz method\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e15 to 25 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003eOver 78%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10 to 11%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e50 to 55\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003eOver 80\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003eOver 20\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158358331,"sku":"MLT-RB-HONEY","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/IMG_0298-300x300.jpg?v=1786115935"}],"url":"https:\/\/www.wineandbeersupply.com\/collections\/crystal-caramel-malts.oembed","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}