Malt Tradition Since 1899

Our BEST Malt Malt tradition since 1899

HAMBURG Hamburg Schwerin

Elbe BREMEN Weser

Ems

NIEDERSACHSEN Aller BERLIN Hannover Potsdam W eser Leine Magdeburg Rhein NORDRHEIN- WESTFALEN Elbe Düsseldorf

THÜRINGEN Dresden SACHSEN HAMBURG Erfurt Hamburg Schwerin W erra HESSEN Fulda Elbe BREMEN Weser

Ems

NIEDERSACHSEN Aller Mosel BERLIN WiesbadenHannover Potsdam W RHEINLAND-RHINELAND- eser Leine FrankfurtMagdeburg Main PPALATINATERheinFALZ NORDRHEIN- Malthouse Wallertheim 18,000 mt p.a. WESTFALEN Elbe Düsseldorf Wallertheim Main

Kreimbach- THÜRINGEN Dresden Erfurt SACHSEN Kaulbach W erra SAARLANDMalthouse HESSENKreimbach Fulda 55,000 mt p.a.

Mosel Heidelberg RHEINLAND-RHINELAND- Wiesbaden Headquarters SaarbrücSaarbruecPPALATINATEFALZ kenkenFrankfurt HeidelbergMain

Wallertheim Main

Neckar Kreimbach- SAARLAND Kaulbach Karlsruhe Heidelberg SaarbrücSaarbrueckenken

Neckar Stuttgart Karlsruhe Donau

Stuttgart Donau

RheinRhine BADEN- BAYERNVARIA WÜWUERRTTEMBERGRheinRhineTTEMBERGBADEN- BAYERNVARIA WÜWUERRTTEMBERGTTEMBERGMunichMünchen MünchenMunich HAMBURG Hamburg Schwerin

Elbe BREMEN Weser

Ems

NIEDERSACHSEN Aller BERLIN Hannover Potsdam W eser Leine Magdeburg Rhein NORDRHEIN- WESTFALEN Elbe Düsseldorf

THÜRINGEN Dresden SACHSEN HAMBURG Erfurt Hamburg Schwerin W erra HESSEN Fulda Elbe W BREMEN eser BEST Heidelberg 6

Ems BEST Pilsen Malt 7 BEST Pale Ale 8 NIEDERSACHSEN Aller Mosel BERLIN BEST Vienna 9 WiesbadenHannover Potsdam BEST Munich 10 W RHEINLAND-RHINELAND- eser BEST Munich Dark 11 Leine FrankfurtMagdeburg BESTMain Red X® 12 PPALATINATERheinFALZ NORDRHEIN- BEST Melanoidin Light 13 WESTFALEN Elbe BEST Melanoidin 14 BEST Caramel Pils 15 Düsseldorf Wallertheim Main BEST Caramel Hell 16 How to use this brochure THÜRINGEN Dresden BEST Caramel Aromatic 17 In this brochure, BESTMALZ products are Kreimbach- BEST Caramel Amber 18 Erfurt arrangedSA CHSENin the order of EBC color, from ligh- Kaulbach W ter BEST Heidelberg to roasted BEST Black BEST Caramel Munich I 19 erra SAARLAND HESSEN Fulda Malt. Additional specialty products can be BEST Caramel Munich II 20 found at the end of the brochure. The EBC color is indicated at the bottom of BEST Caramel Munich III 21 Mosel Heidelberg each malt description. ® Wiesbaden BEST Special X 22 RHINELAND-RHEINLAND- A photo showing the actual color of the malt Frankfurt Main BEST Chocolate 23 SaarbrücSaarbruecPALATINATEPFALZ kenken kernel exterior as well as the color of the boiled wort brewed to 12 degrees Plato in a BEST Black Malt 24 Wallertheim Main beer glass topped with foam is included for BEST Black Malt eXtra 25 Neckar each type of malt. Kreimbach- BEST Wheat Malt 26 SAARLAND Kaulbach Karlsruhe Each product has images below its product name indicating the special aroma characte- BEST Wheat Malt Dark 27 Heidelberg ristics of the malt, e.g. the coffee and bready BEST Chit Malt 28 SaarbrücSaarbrueckenken flavors of BEST Black Malt eXtra are indicated by coffee beans and a loaf of bread, res- BEST Smoked 29 Neckar Stuttgart Karlsruhe pectively. BESTDonau Peated 30 The maximum recommended percentage of BEST Acidulated Malt 31 Stuttgart Donau the grain bill is indicated at the top of each section next to the product name. Most tech- BEST Spelt Malt 32 nical specifications can be found in the tables BEST Organic Pilsen Malt 33 RheinRhine BADEN- BAYERNVARIA and text. For more information, visit our web- WUEWÜRRTTEMBERGRheinRhineTTEMBERGBADEN- site at www.bestmalz.com. BESTB RoastedAYERNVARIA Barley 34 WÜWUERRTTEMBERGTTEMBERGMünchenMunich MünchenMunich up to 100% BEST HEIDELBERG Specification min max Moisture content % 4.9 Extract fine grind, dry basis % 80.5 Fine-coarse difference EBC % 2.0 Viscosity (8.6%) mPa∙s 1.60 Friability % 81.0 Glassiness % 2.5 Protein, dry basis % 9.0 11.5 Soluble nitrogen mg/100g 610 750 Kolbach index % 36.0 43.0 EBC 2.9 Wort color L 1.5 Wort pH 5.7 6.1 Grading > 2.5 mm % 90.0 Diastatic Power WK 250.0 ß-Glucan (65 °C) 350.0

BEST Heidelberg is used especially for brewing beers extremely light in color. It forms an excellent “light” and enzyme- rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, very light color and high enzymatic activity. For premium pilsner, lager, Märzen, ale, Kölsch, light beers.

2.9 EBC

6 up to 100% BEST PILSEN Specification min max Moisture content % 4.9 MALT Extract fine grind, dry basis % 80.5 Fine-coarse difference EBC % 2.0 Viscosity (8.6%) mPa∙s 1.60 Friability % 81.0 Glassiness % 2.5 Protein, dry basis % 9.0 11.5 Soluble nitrogen mg/100g 610 780 Kolbach index % 36.0 45.0 EBC 3.0 4.9 Wort color L 1.6 2.3 Wort pH 5.7 6.1 Grading > 2.5 mm % 90.0 Diastatic Power WK 250.0 ß-Glucan (65 °C) 350.0

BEST Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basi- cally barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. BEST Pilsen Malt is also available in organic quality. For premium pilsner, lager, ale, Kölsch, light beers.

3.0 – 4.9 EBC

7 up to 100% BEST PALE ALE Specification min max Moisture content % 4.9 Extract fine grind, dry basis % 80.5 Fine-coarse difference EBC % 2.0 Viscosity (8.6%) mPa∙s 1.60 Friability % 81.0 Glassiness % 2.5 Protein, dry basis % 9.0 11.5 Soluble nitrogen mg/100g 610 780 Kolbach index % 36.0 45.0 EBC 5.0 7.0 Wort color L 2.3 3.1 Wort pH 5.7 6.1 Grading > 2.5 mm % 90.0 Diastatic Power WK 250.0 ß-Glucan (65 °C) 350.0

BEST Pale Ale deepens the light “golden” color of top-fermented beers, creating a pleasant flavor. It forms an excellent enzyme-rich foundation for intensive colored beer styles. It is an excellent base malt for brewing many different styles of British pale ale as well as for brewing Kölsch beer.

For pale ale, Kölsch and many more beers.

5.0 – 7.0 EBC

8 up to 100% BEST VIENNA Specification min max Moisture content % 4.9 Extract fine grind, dry basis % 80.5 Fine-coarse difference EBC % 2.0 Viscosity (8.6%) mPa∙s 1.60 Friability % 81.0 Glassiness % 2.5 Protein, dry basis % 12.0 Soluble nitrogen mg/100g 650 800 Kolbach index % 37.0 45.0 EBC 8.0 10.0 Wort color L 3.5 4.2 Wort pH 5.6 6.1 Grading > 2.5 mm % 90.0 Diastatic Power WK 250.0 ß-Glucan (65 °C) 350.0

BEST Vienna deepens the light and brilliant color of the beer and creates a pleasant, full-bodied and malty taste. Selected malting barley is used to pro- duce the malt and it is created according to a special malting process. This malt has a high enzymatic poten- tial.

For Vienna, amber lager, golden ale and porter.

8.0 – 10.0 EBC

9 up to 100% BEST MUNICH Specification min max Moisture content % 4.9 Extract fine grind, dry basis % 80.5 Fine-coarse difference EBC % 2.5 Viscosity (8.6%) mPa∙s 1.60 Friability % 78.0 Glassiness % 2.5 Protein, dry basis % 9.0 12.0 Soluble nitrogen mg/100g 650 800 Kolbach index % 36.0 47.0 EBC 11 20 Wort color L 4.6 8.0 Wort pH 5.6 6.1 Grading > 2.5 mm % 90.0 Diastatic Power WK 230.0 ß-Glucan (65 °C) 350.0

BEST Munich intensifies the color of the beer. It emphasizes the malt aroma of dark beer in an exciting way. It forms an excellent enzyme-rich foundation for all color-intensive beer styles. This malt is produced using a special malting process designed to bring out certain desirable qualities, such as high solubility.

For all darker beer styles like Alt, brown ale, dark ale, dark wheat, stout, Märzen, dark lager, amber and bock beer. 11.0 – 20.0 EBC

10 up to 100% BEST MUNICH Specification min max Moisture content % 4.9 DARK Extract fine grind, dry basis % 80.0 Fine-coarse difference EBC % 2.5 Viscosity (8.6%) mPa∙s 1.60 Friability % 78.0 Glassiness % 2.5 Protein, dry basis % 9.0 12.0 Soluble nitrogen mg/100g 650 800 Kolbach index % 47.0 EBC 21 35 Wort color L 8.4 13.7 Wort pH 5.4 5.9 Grading > 2.5 mm % 90.0 Diastatic Power WK 230.0 ß-Glucan (65 °C) 350.0

BEST Munich Dark gives a pleasant full-bodied and malty flavor. The impact when using this darker malt is similar to BEST Munich: the color is even more in- tensified, the malt aroma is strengthe- ned. Enzyme richness of this malt offers opportunities for brewing strongly colored beers. The production process for this malt is similar to the lighter variant of our BEST Munich.

For all darker beer styles like Alt, brown ale, dark ale, dark wheat, stout, dark lager, amber and bock beer. 21.0 – 35.0 EBC

11 up to 100% BEST RED X® Specification min max Moisture content % 4.9 Extract fine grind, dry basis % 79.0 Friability % 76.0 Glassiness % 2.5 Protein, dry basis % 12.0 Soluble nitrogen mg/100g 750 EBC 28 32 Wort color L 11 13 Wort pH 5.4 6.1 Diastatic Power WK 200.0

BEST Red X® has been invented for brewing red-tinted beers. You can use BEST Red X® for up to 100% of your grain bill – no other malt is required. Offering exceptional reliability and optimal processability, BEST Red X® can be employed to brew consistently fie- ry beers with intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy handling in the brewery, make BEST Red X® the best choice for creating a broad range of new beers, such as red-tinted wheat beers.

For amber beer, wheat beer, Alt, ale, dark beer and all reddish beer styles.

28.0 – 32.0 EBC

12 up to 70% BEST MELANOIDIN Specification min max Moisture content % 4.9 LIGHT Extract fine grind, dry basis % 75.0 Protein, dry basis % 12.0 EBC 40 60 Wort color L 16 23 Wort pH 5.0 5.8 Grading > 2.5 mm % 90.0

BEST Melanoidin Light contains an appreciable amount of dextrins and Maillard products, which emphasi- ze the rich taste and flavor stability of the beer. It gives the beer a fuller flavor and a slightly reddish color. The full- bodied nature of the beer is enhanced. It is produced according to a special kilning process.

For all darker beers, full flavored Alt, amber beer, Märzen, stout, Scottish or Irish red ales or bock beer styles.

40.0 – 60.0 EBC

13 up to 50% BEST MELANOIDIN Specification min max Moisture content % 4.9 Extract fine grind, dry basis % 75.0 Protein, dry basis % 12.0 EBC 61 80 Wort color L 23 31 Wort pH 5.0 5.8 Grading > 2.5 mm % 90.0

BEST Melanoidin contains a particularly large amount of dextrins. It gives the beer a strong flavor and a reddish color. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. Without any problems can it be used in percentages of up to 50% despite its strongly coloring impact.

For Alt, Märzen, dark lager, other dark beers, stout, brown ale, dark ale, amber beer and bock beer.

61.0 – 80.0 EBC

14 up to 50% BEST CARAMEL Specification min max Moisture content % 4.5 PILS Extract fine grind, dry basis % 75.0 Protein, dry basis % 12.0 EBC 3.0 7.0 Wort color L 1.6 3.1 Wort pH 5.0 5.8

BEST Caramel Pils optimizes the foam properties and the sweet full-bodied character of the beer. The malt character resembles that of BEST Pilsen Malt. After the germination is finished, the green malt is gently roasted with a special technique developed and optimized over many years by our BESTMALZ malt masters. This process is responsible for our unique BESTMALZ Caramel aromas. As all our Caramel malts, this malt impresses with excellent processing characteristics and with a superior flavor.

For pilsner, light beers, lager, Kölsch, reduced-alcohol beer, beer special- ties.

3.0 – 7.0 EBC

15 up to 50% BEST CARAMEL Specification min max HELL Moisture content % 4.5 Extract fine grind, dry basis % 75.0 Protein, dry basis % 12.0 EBC 20 40 Wort color L 8.0 16 Wort pH 5.0 5.8

BEST Caramel Hell reinforces the typical “caramely” malt aroma of the beer. It gives the beer a darker color and increases foam stability. In addition, it enhances the full-bodied creamy character of the beer. After the germination is finished, the green malt is gently roasted using a special process. This creates the special caramel aroma. This malt is produced by our specifically developed germination and roasting technique. The malt has a unique honey tasting flavor and impresses with an elegant touch of sweatness. It has excellent processing characteristics. This malt has rich and superior flavors.

For light beers, Märzen, wheat beers, lager, reduced- and non-alcohol beers as well as for dark beers.

20.0 – 40.0 EBC

16 up to 50% BEST CARAMEL Specification min max Moisture content % 4.5 AROMATIC Extract fine grind, dry basis % 75.0 Protein, dry basis % 12.0 EBC 41 60 Wort color L 16 23 Wort pH 5.0 5.8

BEST Caramel Aromatic will impart a distinct, almost exaggerated malt aroma and flavor to red lagers, amber lagers, dark lagers, German bocks and other beer styles, even at a rate as low as 10%. As with all BEST caramel malts, this malt is of exceptional quality, both due to its excellent processing characteristics and its superior flavor.

For light and dark beers, wheat beer, dark ale, porter, stout, bock beers; particularly suited for red lagers based on caramel aroma as well as for various other beers.

41.0 – 60.0 EBC

17 up to 50% BEST CARAMEL Specification min max AMBER Moisture content % 4.5 Extract fine grind, dry basis % 75.0 Protein, dry basis % 12.0 EBC 61 80 Wort color L 23 31 Wort pH 5.0 5.8

BEST Caramel Amber reinforces the typical “caramely” malt aroma of the beer. It gives the beer a darker color and increases foam stability. In addition, it enhances the full-bodied character of the beer. After the germination is finished, the green malt is gently roasted using a special process. This produces the unique BESTMALZ caramel aroma.

For Märzen, wheat beer, dark beer, bock beer, amber ale, amber lager as well various other beers.

61.0 – 80.0 EBC

18 up to 50% BEST CARAMEL Specification min max Moisture content % 4.5 MUNICH I Extract fine grind, dry basis % 75.0 Protein, dry basis % 12.0 EBC 81 100 Wort color L 31 38 Wort pH 5.0 5.8

BEST Caramel Munich I brings out the full spectrum of caramel taste that nature has put in the kernel. Like our other caramels, this malt will darken your beer and stabilize its foam. De- pending on grain bill composition nuts and almonds may be reflected. Like all our BESTMALZ caramels, BEST Caramel Munich I to III are produced by using a unique germination and roasting technique. Our malt masters have developed this gentle but yet effective process in order to generate caramel tastes of different variations and degrees. As a result, all BEST Caramels have great processing features and are highly comfortable in their use.

For Alt, Märzen, wheat beer, dark beer, bock as well as for other beers.

81 – 100 EBC

19 up to 50% BEST CARAMEL Specification min max MUNICH II Moisture content % 4.5 Extract fine grind, dry basis % 75.0 Protein, dry basis % 12.0 EBC 110 130 Wort color L 42 49 Wort pH 5.0 5.8

BEST Caramel Munich II is our mid range Munich caramel: very “caramely”, adding deep color, increasing foam stability. In addition, it enhances the full- bodied character of the beer with intensive nut flavors. BEST Caramel Munich I to III are produced by using a unique germination and roasting technique. Our malt masters have developed this gentle but yet effective process in order to generate caramel tastes of different variations and degrees. All our BEST Caramels have unique processing features and are highly comfortable in their use.

For lager, Märzen, wheat beer, dark beer, bock beer as well as other beers.

110 – 130 EBC

20 up to 40% BEST CARAMEL Specification min max Moisture content % 4.5 MUNICH III Extract fine grind, dry basis % 75.0 Protein, dry basis % 12.0 EBC 131 200 Wort color L 50 76 Wort pH 5.0 5.8

BEST Caramel Munich III (crystal malt) intensifies the beer color and malty aroma of dark caramels and dried fruits. It gives the beer a significantly darker color and increases foam stability. In addition, it enhances the full-bodied character of the beer with flavor of intensive roasted almond. BEST Caramel Munich I to III are produced by using a unique germination and roasting technique. Our malt masters have developed this gentle but yet effective process in order to generate caramel tastes of different variations and degrees. Brew masters love this dark malt for its unique features.

For lager, Märzen, wheat beer, dark beer, bock beer as well as other beers.

131 – 200 EBC

21 up to 20% BEST SPECIAL X® Specification min max Moisture content % 4.5 Extract fine grind, dry basis % 75.0 EBC 300 400 Wort color L 115 150 Wort pH 5.8

BEST Special X® imparts to beer – depending on the amount in the grist – a smooth roasty flavor reminiscent of raisins or dried fruit. The beer pos- sesses a chestnut to dark hue (depending on rate) and an aromatic and harmonious full-bodied character. The malt does not, however, introduce bitter roasted flavors but rather brings a mild smoothness to beer without any of the astringent qualities associated with other dark malts. BEST Special X® is a cool and “crafty ” malt-product. Any craft-brewer should try-out this malt in his or her creations and impress with a rich mix of flavors.

For amber-colored beers, all types of dark beer, Belgian styles like Ab- bey, Trappist beer, Belgian Ales and Dutch-style beers (wit beers).

300 – 400 EBC

22 up to 10% BEST CHOCOLATE Specification min max Moisture content % 4.5 Extract fine grind, dry basis % 75.0 EBC* 800 1000 Wort color L 300 380 * deviation ± 10%

BEST Chocolate gives the beer an even darker color – like dark chocolate. It adds fine nuances of chocolate, nut, or coffee aromas. Dosages up to 10% are possible without any bitter pyrazine flavor. The color of the foam will not be affec- ted but foam stability will be improved. The malt is produced from green or kiln-dried malt in a gentle roasting process.

For all darker beer styles like Alt, brown ale, dark ale, stout and bock beer.

800 – 1000 EBC

23 up to 5% BEST BLACK MALT Specification min max Moisture content % 4.5 Extract fine grind, dry basis % 65.0 EBC* 1100 1200 Wort color L 415 450 * deviation ± 10%

BEST Black Malt (roasted malt) gives the beer greater depth of color and adds more intensive nuances of chocolate or coffee aromas. The malt flavor is also emphasized. The malt is produced from green or kiln-dried malt which is roasted using a smooth and gentle technology. While roasting can result in undesirable pyrazine tastes, our BESTMALZ roasting technology applies the heat in a state-of-the-art fashion. Evenly roasted malt kernels with optimal processing features are the outcomes of this advanced and technique fine tuned by our experienced malt masters.

For German style Schwarzbier, other dark beers, stout, porter, ale, bock beer, Dusseldorf style Alt.

1100 – 1200 EBC

24 up to 5% BEST BLACK MALT Specification min max Moisture content % 4.5 eXtra Extract fine grind, dry basis % 65.0 EBC* 1300 1400 Wort color L 490 529 * deviation ± 10%

BEST Black Malt eXtra (roasted malt) gives the beer extremely deep colors and intensive roasted bread, dark chocolate or coffee notes. The malt flavor is also emphasized. Similar to the somewhat lighter BEST Black Malt, the eXtra version is also produced from green or kiln-dried malt which is roasted using a smooth and gentle technology. While roasting can result in undesirable pyrazine tastes, our BESTMALZ roasting technology applies the heat in a state-of-the-art fashion. This malt is as black as great malt can be. It will enrich your brew with a wild spectrum of tastes.

For Dusseldorf style dark beer (Alt), other dark beer styles, stout, porter, ale and bock beer.

1300 – 1400 EBC

25 up to 60% BEST WHEAT MALT Specification min max Moisture content % 5.5 Extract fine grind, dry basis % 82.0 Fine-coarse difference EBC % 2.5 Viscosity (8.6%) mPa∙s 1.99 Protein, dry basis % 13.5 Soluble nitrogen mg/100g 680 850 Kolbach index % 36.0 46.0 EBC 3.5 6.0 Wort color L 1.8 2.7 Wort pH 5.6 6.1 Grading < 2.2 mm % 2.0 Diastatic Power WK 250.0

BEST Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the parti- cular qualities of this malt.

For top-fermented beers, light beer, Kölsch, ale, reduced-alcohol and non alcoholic beers.

3.5 – 6.0 EBC

26 up to 60% BEST WHEAT MALT Specification min max Moisture content % 5.5 DARK Extract fine grind, dry basis % 82.0 Fine-coarse difference EBC % 2.5 Viscosity (8.6%) mPa∙s 1.95 Protein, dry basis % 14.0 Soluble nitrogen mg/100g 680 850 Kolbach index % 37.0 47.0 EBC 16 20 Wort color L 6.5 8.0 Wort pH 5.6 6.1 Grading < 2.2 mm % 2.0 Diastatic Power WK 250.0

BEST Wheat Malt Dark emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. Very much like our brighter version of BEST Wheat Malt does. This malt, however, adds color and intensifies the aroma. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the parti- cular qualities of this malt.

For top-fermented beers, ale, reduced-alcohol and non alcoholic beers.

16.0 – 20.0 EBC

27 up to 15% BEST CHIT MALT Specification min max Moisture content % 4.9 Extract fine grind, dry basis % 50.0 Protein, dry basis % 12.0 Kolbach index % 34.0 EBC 2.0 3.0 Wort color L 1.2 1.6 Diastatic Power WK 250.0

BEST Chit Malt is used for balancing the characteristics of strongly solubi- lized malt. When using this malt, foam formation is promoted and foam stability increases. The malt is produced from the same two-rowed spring barley as used for all other BESTMALZ malt types.

For all beers to optimize foam stability.

2.0 – 3.0 EBC

28 up to 100% BEST SMOKED Specification min max Moisture content % 5.5 Extract fine grind, dry basis % 77.0 Fine-coarse difference EBC % 2.5 Protein, dry basis % 9.5 13.0 EBC 3.0 8.0 Wort color L 1.6 3.5 Wort pH 5.6 6.1 Diastatic Power WK 250.0

BEST Smoked gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence the intensity of the beech wood or whisky flavor. This malt can not only be used for beer but also for distillate production. It has high enzymatic activity.

For lager, wheat beer, dark beer, porter, bock beer, distillates (whisky).

3.0 – 8.0 EBC

29 up to 100% BEST PEATED Specification min max Moisture content % 5.5 Extract fine grind, dry basis % 78.0 Fine-coarse difference EBC % 2.5 Protein, dry basis % 9.5 13.0 EBC 3.0 8.0 Wort color L 1.7 3.6 Wort pH 5.6 6.1 Diastatic Power WK 250.0 Phenols ppm 5 50

BEST Peated is smoked over a peat fire using the best available peat. The smoke imparts a strong smoky, pheno- lic flavor which is reflected in the malt aroma. Brewers can use up to 100% in the grain bill. Depending on the composition and intensity in the grain bill this malt will generate flavors from light to intense peat and earthy tastes. Great not only for beers but also for distillates.

For smoked beers, wheat beers, ex- port beer, porter, bock beer and distillates. Due to its unique taste and smell BEST Peated can be used in many ways.

3.0 – 8.0 EBC

30 up to 5% BEST ACIDULATED Specification min max Moisture content % 8.0 MALT Extract fine grind, dry basis % 76.0 Protein, dry basis % 12.0 EBC 3.0 8.0 Wort color L 1.6 2.7 Wort pH 3.5 4.5 Acidity % 40 50

BEST Acidulated Malt reduces the pH of the mash. This results in improved enzyme activity of the mash, greater yield and flavor stability as well as a lighter color and a balanced aroma in the finished beer. It also represents an interesting alternative for breweries that have no mash acidification.

For all beer styles for optimizing pH.

3.0 – 8.0 EBC

31 up to 60% BEST SPELT MALT Specification min max Moisture content % 5.5 Extract fine grind, dry basis % 82.0 Fine-coarse difference EBC % 3.0 Viscosity (8.6%) mPa∙s 1.95 Protein, dry basis % 14.0 Kolbach index % 33.0 44.0 EBC 3.5 6.0 Wort color L 1.8 2.7 Wort pH 5.6 6.1 Grading < 2.2 mm % 2.0

BEST Spelt Malt is used for produ- cing full-bodied, top-fermented beers. Spelt is an ancient grain and is known to possess a number of health bene- fits. For this reason, spelt was the fa- vorite grain of the medieval pioneers of today’s health movement. German nun, Hildegard von Bingen, born in the year 1098 is famous for using spelt in her recipes. Likewise, spelt beer, is con- sidered highly digestible and conduci- ve to good health. This malt improves foam stability. It can also have other positive effects in the brewing process.

For spelt beer, top-fermented beers, multi-grain beers, wheat beer.

3.5 – 6.0 EBC

32 up to 100% BEST ORGANIC Specification min max Moisture content % 4.9 PILSEN MALT Extract fine grind, dry basis % 80.5 Fine-coarse difference EBC % 2.0 Viscosity (8.6%) mPa∙s 1.60 Friability % 81.0 Glassiness % 2.5 Protein, dry basis % 9.0 11.5 Soluble nitrogen mg/100g 610 780 Kolbach index % 36.0 45.0 EBC 3.0 4.9 Wort color L 1.6 2.3 Wort pH 5.7 6.1 Grading > 2.5 mm % 90.0 Diastatic Power WK 250.0 ß-Glucan (65 °C) 380.0

BEST Organic Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. As a base for all organic beer styles, like organic lager, organic ale, organic Kölsch and many more.

3.0 – 4.9 EBC

33 up to 5% BEST ROASTED Specification min max BARLEY Moisture content % 5.5 EBC 1200 1400 Wort color L 450 529 Wort pH 5.6 6.1

BEST Roasted Barley imparts a cha- racteristic deep dark color to beer. Depending on the amount used in the grain bill, the flavor profile can exhibit intense roasty notes and bitterness reminiscent of black coffee or Italian espresso. The foam stability of the beer is also improved.

For dry Irish stouts, black beer, strong dark ales, porter and other beer spe- cialties.

1200 – 1400 EBC

34 Delivery All BESTMALZ malt products are manufactured in Germany. They are available all over the world either directly from us or through our highly competent distributors. Please contact us for delivery options in your specific region or country. Packaging All BEST malts can be ordered in bulk, in 25 kg/55 lbs or 50 kg/110 lbs sacks as well as in super sacks (FIBC) 500 – 1,000 kg/1,300 – 2,200 lbs. Shelf Life Shelf Life If stored in a cool (max. 20 °C/68 °F), dry place (max. 35% RH), minimum BEST malts retain their excellent quality for a minimum of 24 months. 24 months Pure & constantly controlled quality All BEST malts are produced in accordance with the purity guidelines of the German Reinheitsgebot of 1516. We use no genetically modified raw materials. Our malts are produced in compliance with all valid food regu- lations and legal provisions. Of course, absolute compliance with strict statutory limits relating to pesticides, herbicides, fungicides, mycotoxins and nitrosamines is gua- ranteed. This is checked by independent laboratories on a regular basis. All processes are conducted according to procedures that are stipula- ted in our quality management system in accordance with the European standard DIN-EN-ISO 9001:2008. This also comprises a HACCP system. Certification of the systems is performed regularly by the LGA InterCert. Malting barley and wheat are natural products. The specifications in this brochure, therefore, are subject to seasonal variations. However, by selecting only the best raw materials BESTMALZ guarantees utmost stability and continuity in all our malt products. For more detailed information, recipes or other company & industry rela- ted information please consult our website @ www.bestmalz.com.

DE-ÖKO-005 Always ready to serve you If you have any questions our malt masters and our service crew will be happy to assist. Please call our offices in Heidelberg, Germany under +49 6221 64 66 -0 or send your message to [email protected]. 35 BESTMALZ AG P.O. Box 10 43 20 ∙ D-69033 Heidelberg ∙ Germany T +49 (0)6221 64660 ∙ F +49 (0)6221 646699 info@bestmalz de · www.bestmalz.com