Discovering the World of Malt

DISCOVERING THE WORLD OF MALT

CRAFT PORTFOLIO 2018

DISCOVERING THE WORLD OF MALT

Dear Friends, malt is an ancient innovation and it has been enjoyed in many forms over centuries. You can find malt in beers, whiskies and breads. Despite its old age we still don’t know everything about it. There are many things in the properties of barley varieties and in malting process that surprises us crop after crop. There is always room for the new things to study and understand. One particular area of interest are the healthy compounds of the sprouted grains (=malt). Malt has been found to improve the nutritional value of the grains in many ways. Antioxidants, vitamins and many other vital compounds are enriched in grains after malting process. Ideal situation for many new applications and improvements in any beverage and food application.

We have defined our slogan according to the fact that we do not know enough yet. We need to be curious and humble every single day in our work. From the raw materials to the new flavor nuances of the malts we need to know more. We believe that when you constantly look for new things you will also gain the most. Only by discovering and creating new information we can give real added value our customers and other stake- holders.

I welcome you all to discover the world of malts with us!

Malty regards,

Timo Huttunen

(This is our latest product portfolio for craft brewers and distillers all over the world. Hopefully you will find the right malts you were looking for). MALTHOUSES

LAHTI FINLAND

HALMSTAD SWEDEN

VORDINGBORG PANEVEŽYS DENMARK LITHUANIA

SIERPC POLAND

STRZEGOM POLAND

MALTHOUSES 65DIFFERENT MALT QUALITIES ANNU 6 AL PRODUCTION CAP ACI T

Y NO. THOUSAND TONNES

TONNES

600 000 IN THE WORLD OF ROASTED ROASTED MALT 40MALTS/YEAR WOR1LDWIDE LEADER

DISTRIBUTION TO

250PROFESSIONALS 65COUNTRIES

2 DISCOVER THE WORLD OF MALT WITH US! range of malts for the production of beer both to small and large breweries as well as whisky producers. We have 130 years of malting experience and the knowledge WE ARE THE we have acquired combined with our employees’ passion have given us the roasted malt worldwide leading position. WORLDWIDE LEADER

At Viking Malt we know that OF ROASTED MALTS

MALT IS THE FOUNDATION OF BEER MARKET

It is our goal and ambition to meet the expectations of our Clients and provide them with the widest range of top quality malts. We want to actively participate in the development of the brewing market and beer culture wherever we, as Viking Malt, are present.

The world of malts, just like the world of beer, abounds in fascinating people who draw inspiration from brewers and create new products for them. They work with passion, energy and utmost involvment. They create new quality and initiate new trends, they are inspired by brewing tradition as well as latest innovations and technology.

That is why our motto: DISCOVERING THE WORLD OF MALT, means a fascinating journey in which our Clients accompany us. QUALITY We focus on: COOPERATION LOCALITY

To a great extent, beer quality depends on the malt itself.

That is why we acquire barley from farmers who have been our reliable Partners for years. We are familiar with each grain and we know exactly when, where and how it was grown.

Every day, we create unique malts for unique beers.

Welcome to our world of malt! MALT TYPE FINLAND POLAND Pilsner and Pale Ale Barke, Tipple Explorer, Propino, Planet Zero* Malts Charmay, Charles Charles Special Malts Tipple, Harbinger Malwinta, Propino, Explorer Enzyme Malts Polartop, Pekka -

*Zero malts are produced from the so called null-LOX varieties. Those varieties are missing the certain enzyme called Lipoxygenase. This enzyme is needed in enzymatic oxidation of beer that mainly cause the papery flavor during aging. By using the Zero malts the self-life of beer can be improved and fresh taste lasts longer. 4 WWHHAATT WWEE OFF OFFEERR

5 BREWER’S CLASSIC

Viking Pilsner Malt ……...... ……………………….. 10 Viking Pale Ale Malt ……...... ……………………… 11 Viking Pilsner Zero Malt ………...... ……………… 12 Viking Vienna Malt ………………………...... …… 13 Viking Wheat Malt ……………...... ………………… 14

BREWER’S SPECIAL

Viking Munich Light & Dark Malts ……...... ………… 16 Viking Caramel Wheat …………………...... ……… 17 Viking Caramel Malts ……………………...... ……… 18 Viking Caramel Pale ...... ………………...... ………. 20 Viking Cookie Malt ……………...... ……………… 21 Viking Chocolate Light Malt ………………...... …… 22 Viking Chocolate Dark Malt …………………...... … 23 Viking Dark Ale Malt ……………………………...... 24 Viking Red Ale Malt ………………………………...... 25 Viking Golden Ale Malt ..……………………...... 26 Viking Caramel Sweet Malt ……………...... 27 Viking Caramel Aromatic Malt ..…………...... 28 Viking Pale Cookie Malt ……………………...... 29 Viking Sahti Malt ……….……………………...... 30 Viking Rye Malt ...... 31 Viking Black Malt ……………………………...... 32 Viking Pearled Black Malt ………………...... 33 Viking Roasted Barley …………...... …………………. 34 Viking Dextrin Malt …………...... ………….………. 35 BREWER’S ORGANIC

Viking Pilsner Malt Organic ………………...... …………… 38 Viking Pale Ale Malt Organic ………………………...... … 39 Viking Munich Light Organic ……………………...... …… 40 Viking Caramel Malt 100 Organic ……………....……… 41 Viking Black Malt Organic …………………………….....… 42 Viking Wheat Malt Organic ………………………...... ….. 43

SMOKED SPECIAL

Viking Smoked Wheat Malt …………….………………..... 46 Viking Smoked Malt ………………………………...... 47 Viking Lightly Peated Malt ………………………………..... 48

DISTILLER’S CHOICE

Viking Pot Still Rye Malt ...... 50 Viking Enzyme Malt ...... 51 BREWER'S CLASSIC

Our Classic malts are recommended for use as a base for a chosen beer type. In combination with our Special selection, any type of beer can be designed. These malts can be also used together with the right proportion of different adjuncts. Our Classic malts are high in enzymic power and pale in colour. Flavors are dominated by malty, nutty and green notes. BREWER’S CLASSIC in manyin brewing applications. enoughis activity and character for base maltuse sweet. Greatmalt for all malt beers butthere usuallyis describ MALT SPECIFICATION MALT For all kind ofbeers APPLICATIONS CONTRIBUTION FLAVOUR kilning is typically 80 modification.The final air to promote even germination and Steepinggerminationand conditions are chosen Pilsner Malt is made from 2 MALT of the the of diastatic power diastatic friability beta nitrogen amino free nitrogen sol. protein color extract fine moisture - Viking CLASSIC BREWER’S

glucan

CHARACTER

ilsner

M alt isalt low ed as malty, slightl malty, as ed

– or whiskies 85°C

WK dm WK % mg/l mg/l g mg/100 dm % °EBC dm % % .

- Pilsner on temperatur

. Pilsner

-row barley. spring

.The colo

homogenous m y nutty and alt flavo e in e in max. 11.5 max. max. min. r 130 60 min. max.

3.0 min. 0

r – –

– 80.0 170 250 750 200

4.5 5.0

12 M

alt changes. Productdescriptions are subject (or when EBCAnalytica possible. similar) to Analysis of our malts are carried out according used. are materials GMO raw No locally. granted are PRODUCTION ANDPRODUCTION Malt s Malt SAFETY AND STORAGE 25 Available in bulk, containers, big bags and and Poland. Pilsner Malt is produced in Finland Organic,Kosherand other to Our malts are produced according REMARKS GENERAL d Keep malts away fromhot surfaces and minimum one year. these conditions the shelf dry (

o not inhale the maltdust. ISO 9001, ISOISO 22000 9001, kg pp bags.pp kg

hould be stored in a cool (< 20 m Other names can be for brewing any beer. quality malts that can standardas name to high used widely is malt Pilsner

alt,

b asic malt or or malt asic

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glucan A

le CHARACTER

R CONTRIBUTION M

nitrogen

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lavor contributes lavor r correction of regular lagers. lagers. regular of r correction The colo

% mg/l mg/l % dm % °EBC dm %

It is i is It

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. in

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13 M Malt s Malt SAFETY AND STORAGE 25 Available in bulk, containers, big bags and and Poland. Pale Ale Malt is produced in Finland to Our malts are produced according REMARKS GENERAL PRODUCTION ANDPRODUCTION do not inhale the maltdust. Keep malts away fromhot surfaces and is is minimum one year. these conditions the shelf dry (<40 RH %) and odourless place. Under to EBC Analytica (or when EBCAnalytica possible similar) to Analysis of our malts are carried out according used are materials GMO raw No locally. granted are Organic Productdescriptions are subject chang alt

ISO 9001 kg pp bags.pp kg temperaturemashing typically is Our Alemalts are thoroughly applied. brewingAle process modified to support the traditional es. hould be stored in a cool (< , Kosherand, other

, ISO, 22000

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BREWER’S CLASSIC BREWER’S CLASSIC homogenous modification. The final air are chosen to promote even germination and of beer MALT CHARACTER MALT MALT SPECIFICATION MALT For all kind ofbeers. Dosage rate up to 100%. APPLICATIONS CONTRIBUTION FLAVOR manyin brewing enoughis activity and character for base maltuse sweet. Greatmalt for all malt beers butthere and usually describ malt flavor veryis close totraditional pilsner malt temperature in kilning is in null null Viking Pilsner Zero Malt is made from 2 diastatic power diastatic friability beta nitrogen amino free nitrogen sol. protein color extract fine moisture z ero, ero, - - LOX barley. spring As a special feature

Viking P BREWER’S

glucan -LOX varieties is thatLipoxygenase activity

affecting positively on flavor stability Steeping and germination conditions

applications. CLASSIC

ed ed WK dm WK % mg/l mg/l mg/100g dm % °EBC % %

is typically 80 typically is as malty,slightly nutty and

ilsner Zero

– 85 -on °C. Pilsner -row . min. . max. 11.5 max. max. max. 130 min. max.

3.0 min.

–

– 80 180 250 200 750

4.5 5 14 80 .0 .0

do not inhale the maltdust. Keep malts away fromhot surfaces and is minimum one year. Malt s Malt SAFETY AND STORAGE Pilsner ANDPRODUCTION Our malts are REMARKS GENERAL 25 Available in bulk, containers, big bags and these conditions the shelf dry (

kg pp bags.pp kg of this family. Viking Lager malt, Base malt or Pale Other beer.any names be can malts that can be used for brewing standardto highquality name Pilsner malt widelyis used as hould be stored in a cool (< 20

Zero Malt Malt

Pilsner Zero Malt alsois ISO 22000 and ISO 14001. produced according

is is

produced in Poland

PACKAGING PACKAGING

-lifemalt of

possible. malt.

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C),

APPLICATIONS Other typical values Other analysis SPECIFICATION MALT golden color and malty taste. type,Vienna lag aroma of lightbeers. Vienna also has its own beer beers.Typical application is to enhance color and Vienna Malt wellis suit CONTRIBUTION FLAVOR MALT Flavo malti Malt slightlyis lower t curing temperature,the enzyme activityVienna of increases body and fullness.Due tothe higher Vienna Maltgives a golden colo temperatures than Vienna p f saccharification nitrogen amino free colo extract fine moisture aromas be found. riability rotein r

Viking BREWER`S

ness rVienna of

. Slightly. nutty sensations CHARACTER M

alt is is alt cured at slightly higher ,

some sweetnessand

er,which is famous for its deep M

CLASSIC

alt is subtlealt p % d.m. % % ilsner malt.Consequently han that of

m mg/l °EBC dm % % ed for relatively pale colored

Vienna .

, including red beer and p hints of hints can also also can ilsner ilsner m

caramel max. min. min. alt. min. 130 min. max. m

ax in 7

11. 79.0 – . .

5 80 10 15 .0

M 5

15 alt Malt s Malt SAFETY AND STORAGE containers, big bags and 25 kg bags. pp As a standard maltis available bulk, in and Poland. Vienna Malt producedis Finlandin changes. Productdescriptions are subjectable to crop (or when EBCAnalytica possible. similar) to Analysis of our malts are carried out according used. are materials GMO raw No locally. granted are to ISO 9001,ISO 22000 Our malts are produced according GENERA PRO Organic,Kosherand other do not inhale the maltdust. Keep malts away from hot surfaces and is minimum one year. dry (

DUCTION ANDDUCTION hould be stored in a cool (< Be careful! phenomena nextmorning. may to lead “bierkopf”this and good drinkability ofthat style alcohol contentthose of beers oneof liter. Due to bita higher fromserved beerbig glasses Vienna type beers are typically

L REMARKS L

odorless

PACKAGING

and -lifemalt of

specific certificatesspecific

SO 14001.

place. Under place.



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BREWER’S CLASSIC BREWER’S CLASSIC of usage around is 50of and to improve foam stability. Typ alsois used for lager beers for flavor beers and appr.20 some other top fermented beers. Wheat Wheat Wheat APPLICATIONS CONTRIBUTION FLAVOUR temperature is normally 72 pilsnerfrom production. malt Final air used.The malting process does not Varieties suitableforthe brewing purposes are Wheat MALT MALT SPECIFICATION MALT 8.6 (measured at * %) power diastatic viscosity * nitrogen amino free nitrogen sol. protein pH color extract fine moisture

Viking CLASSIC BREWER’S

M M CHARACTER

alt isalt used mainly for wheatbeers and isalt made

% for the premium% lagers.

fromhigh quality % of the gri

% dm WK mPas mg/l g mg/100 dm % °EBC dm % Wheat

–



st for wheat for st .

ical rate rate ical

differ much enrichment on -on wheat.

M max. 13.0 max. max. 800 max. min. 82 min. max. 6.0 max. min. 250 min. 2.0 max.

alt alt 90 5.7 3.5 –

– –

150 M 6.3 6.5 .0 16

alt changes. Productdescriptions are subject (or when EBCAnalytica possible. similar) to Analysis of our malts are carrie used. are materials GMO raw No locally. granted are Malt s Malt SAFETY AND STORAGE Wheat Organic,Kosherand other to ISO 9001,ISO 22000 Our malts are produced according REMARKS GENERAL PRODUCTION ANDPRODUCTION do not inhale the maltdust. Keep malts away fromhot surface minimum one year. these conditions the shelf dry (

impacts the beer’s head retention. barley,which actually positively a more difficult. Wheat also has makes the filtrationwheat of beers malt Wheatmalt, as opposed to barley hould be stored in a cool (< 20 M higher protein contentthan alt is is alt

s , has no husk,haswhich no , usually

producedFinland in

odorlessUnder place.

PACKAGING and -life of malt is

specific certificatesspecific ISO 14001.

d out according

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s and and s

 C),

BREWER’S SPECIAL

Brewer’s Special malts offer brewmasters a full selection of malts for designing Pils, IPA or any other brew. Typically these malts are low or nil in enzymic power. The usage rate of any specific malt depends mainly on that feature. Flavors are varied - from the cereal notes of the Munich malt, to the coffee aromas of our Chocolate malt. BREWER’S SPECIAL designing the brewing recipe. have tobe taken into consideration when full bodied taste.The decreased enz beers and bocks for underlining malty flavors and Munich Malt idealis maltfor dark lagers,festival APPLICATIONS FLAVO enzymeactivities compared curinghigh give the maltan aromatic, nutty character. tempera Curing MALT disappeared from Dunkel type beers. fromDunkel type disappeared the solutions a technology perfected the German visionary This onemanwas Itsfather 19th in century. the recently, The Munich malt tones, spoiling the quality of beer, of quality beer, the tones, spoiling Viking Munich Viking Munich SPECIAL BREWER’S

– CHARACTER R CONTRIBUTION

apparently temperature results in clearly reduced s a model. Thanks to that, that, to Thanks amodel. s of malt drying, using British tures thein range of 110 -

Gabriel Sedlmayr II.

– was born relatively born relatively was

unpleasant smoke unpleasant smoke

to Pilsner Malt.to Pilsner

yme activities

– 120°C The

Dark Light do not inhale the maltdust. Keep malts away fromhot surfaces and is minimum one year. 25 kg pp bags. Available in bulk, containers, big bags and and Poland. saccharification protein nitrogen amino free (Dark) color color extract fine moisture Our products GENERAL sh Malt SAFETY AND STORAGE Munich ANDPRODUCTION MALT MALT certificatesare granted these conditions the shelf dry (

ould be stored in a cool (< 20

SPECIFICATION

M , Kosherand, other spec . .

alt is

, ISO, 22000 REMARKS

are producedaccording

producedFinland in

m dm % mg/l °EBC °EBC dm % %

locally PACKAGING PACKAGING

and are carried out .

-lifemalt of

ISO 14001. .

ific ific

. to crop to

º max. 11.5 max.

min. 78 min. C), min. 120 min. 5.0 max.

max. 15 max.

20 14

– –

24 18 .0

be used to improve foam and foam retention. wheat flavo process Malt of this malt. The A high degree ofcaramelization bagsbig and 25 kg pp bags. As astandard malt availableis bulk, in containers, Caramel ANDPRODUCTION SPECIFICATION MALT and MaltsWheatwell are for suited alcohol beers, wheat beers, Bock beers. Caramel using caramel malts such as IPAs,Pale Ales, low Small amounts can be used for APPLICATIONS toast flavor. Wheat Caramel CONTRIBUTION FLAVOR Caramel CHARACTER MALT colo extract fine moisture r Viking SPECIAL BREWER’S

is zero.is Maillard products formed in the lavor enrichment

add creaminess, body,color and roasted

Wheat Wheat is Wheat

rs.

Caramel Wheat usually can

is has sweet, malty, bready, dark amylolytic activityC of

made frommade green produced inPoland.

°EBC dm % %

PACKAGING

Carame

color adjustment all beerall styles is characteristic wheat

arame

min. min. 100

max. 6 max. malt.

l ± 7 0 5

.0 . 0 0 l 19

Wheat to ISO 9001,ISO 22000 and ISO 14001 Our malts are produced according GENERAL s Malt SAFETY AND STORAGE notinhale the malt dust. Keep malts away fromhot surfaces and do is minimum one year. Organic,Kosherand other spec these conditions the shelf dry (

REMARKS

are subjecta

-lifemalt of

ific ific g .

ble to crop crop to ble .

certificates certificates 

C),

BREWER’S SPECIAL BREWER’S SPECIAL foam foam quality and head retention. to flavo process can actas antio Malts zero. is Maillard products formed thein of this malt. The amylolytic A high degree ofcaramelization is characteristic F Viking MALT MALT LAVO Viking SPECIAL BREWER’S

Caramel r stability. C r stability. CHARACTER R CONTRIBUTION

M alts are alts made from green malt aramel

xidants and contribute Carame

Malts usually improve activityC of

arame

20 . l

M 600) (Caramel color 400) (Caramel color colo colo 150) (Caramel color 100) (Caramel color (Caramel color colo extract fine extract fine extract fine m SPECIFICATION MALT m alt oisture oisture r r r

(Caramel 300) (Caramel 200) (Caramel 30) (Caramel

(Caramel 30) (Caramel (Caramel 50 (Caramel s

(Caramel 400 (Caramel 300) (Caramel 30

50)

600) - 200) - 600)

°EBC °EBC °EBC dm % % °EBC °EBC °EBC °EBC °EBC % dm % % % dm %

min. min. min. min. min. min. 200 150 100 max. 7.0 max. max. 6.0 max. 300 600 400 40 50

73.0 ± 68.0 ± ± 75.0 ± ±

± ± ±

30 50 50 10 20 10 10 10

APPLICATIONS

Caramel Malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character. Viking Malt’s caramel malts PRODUCTION AND PACKAGING are made from green malt taken from germination just before Caramel Malts are produced in Finland kilning. The raw material for our and Poland, but Caramel 30, 400 and 600 only caramel malts is exactly the same as for high quality pilsner malt. in Poland.

Available in bulk, containers, big bags and 25 kg pp bags.

STORAGE AND SAFETY

Malt should be stored in a cool (< 20C), dry (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is minimum one year.

Keep malts away from hot surfaces and do not inhale the malt dust.

GENERAL REMARKS

Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.

Organic, Kosher and other specific certificates are granted locally. SPECIAL BREWER’S

No GMO raw materials are used

All the used barley varieties are tested and approved for malting and brewing.

Analysis of our malts are carried out according to EBC Analytica (or similar) when possible.

Product descriptions are subjectable to crop changes.

21 BREWER’S SPECIAL

beers. colorvalue it beer with a clean,round flavor.Due to its low of also toffee and fruity notes. The enzymatic activity Caramel gelatinized and saccharified within the kernel. is Despite the low colo SPECIFICATION MALT Cara APPLICATIONS FLAVO Cara MALT colo extract fine moisture true Caramel r Viking SPECIAL BREWER’S

mel mel

caramel malt,i.e.thestarch been has Dosage rate CHARACTER

R CONTRIBUTION

Pale is sweetand caramel like having Pale Pale is used to produce a full

Pale negligible. is is suitable also for lightcolo Malt Malt

is producedis

is r value,

typicallyto 30%. up °EBC dm % %

Caramel

aramel from

Pale reen malt. -bodied red red

min. max. 7. max. 8 77. ± 2 22 0 5

Pale PRODUCTION ANDPRODUCTION do not inhale the maltdust. Keep malts away fromhot surfaces and is minimum one year. s Malt SAFETY AND STORAGE and Pale MaltCaramel is changes Productdescriptions are subjectable to crop (or when EBCAnalytica possible. similar) to Analysis of our malts are carried out according used. are materials GMO raw No locally. granted are Organic to ISO 9001,ISO 22000 and ISO 14001. Our malts are produced according REMARKS GENERAL containers, big bags and 25 kg bags. pp As a standard maltis available bulk, in these conditions the shelf 40 dry (< Finland.

hould be stored in a cool (< 20 as for as c kilning. The fromgermination before just are made from green malttaken Vik , Kosherand, other aramel .

RH %)RH andodo ingMalt’s malts caramel

high quality pilsner malt.

malts is exactly the same same the exactly is malts

raw materialforraw our produced in

PACKAGING rlessUnder place. -lifemalt of

specific certificatesspecific

Poland

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C),

ofCookie Maltis normally under 20%. MALT SPECIFICATION MALT on flavo with low rather Already dosa goldennice colo lage M Cookie APPLICATIONS FLAVO and cereal flavors and aromas with hints of pop Cookie Maltcontributes mild and pleasantroasted ofCookie Maltis negligible.As its name stands quality pilsner malt. The amylolytic activity Cookie Malt producedis by roasting from high MALT color extract fine moisture Viking SPECIAL BREWER’S rs, but it can also can it but rs,

biscuits

CHARACTER

r can be noted.Typical dosage rate R CONTRIBUTION alt is is alt mainly included grist in

r and r

°EBC dm % % be typical flavors are favored.

used for for used C

ge portions the effect

ookie any beer where

for ales and and ales for min. 72 min.

max. 6.0 max. -

corn corn

40 –

- 60 .0 M 23

alt STORAGE AND SAFETY AND STORAGE Available and Poland. Ke Cookie ANDPRODUCTION is minimum one year. s Malt to ISO to Our malts are produced according REMARKS GENERAL to EBC Analytica (or when EBCAnalytica possible similar) to Analysis of our malts are carried out according 25 kg pp bags. do not inhale the maltdust. No GMO raw materials are used are materials GMO raw No locally. granted are these conditions the shelf dry Organic Productdescriptions are subje chang ep malts awayhotsurfacesfrom

(< 40 RH %) andodorlessRH 40 Under(< place.

typical in typical bring black and chocolate malt. is products.Cookiefrom bakery malt t “Cookie hould be stored in a cool (< 20 es o flavor attributes thatare familiar

9001

M , Kosherand, other lightly roasted with .

alt is in bulk, containers, big bags and

toasted characteristics characteristics toasted

, ISO, 22000 ” name in of malt

produced Finland in Belgian beers or Ales.

PACKAGING and ISO and -lifemalt of

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ct refers They ific certificatesific

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BREWER’S SPECIAL BREWER’S SPECIAL is normallyis under aroma.Typical rate dosage ofChocolate Malt found be togethercan with changesflavorin and portionsdosage remarkable a increase colorin and coffee in any beer. flavo colo is rather low. is Malt zero.is The amountof fermentable extract pilsner malt. The amylolytic activityChocolate of dark colored APPLICATIONS and they are well balancing the overall taste. and tastes ofcoffee and chocolate can be found taste,depending on the amountused. ofaroma, a deep red color, and nutty a /roasted its flavor.This maltwill lend refers "Chocolate" primarily malt's to color, the not CONTRIBUTION FLAVOUR Chocolate MALT A Chocolate LightMalt producedis Poland.in ANDPRODUCTION SPECIFICATION MALT and Stouts,but it can also Chocolate Maltis mainly included in 25 kg pp bags. colo fine extract moisture vailable in bulk, containers, big bags and

r Light Viking SPECIAL BREWER’S ring value.

rs and aromas withrs andaromashints dark ch of CHARACTER

°EBC dm % % Light

beers like Dark Ales due

Chocolate

Malt is produced by roasting from 5

– 10%. M

Alreadywith rather low PACKAGING

C Maltcontributes roasted be be

alt

various levels

used hocolate

for anyfor other for Portersfor

to its strong Aromas

ocolate min. min. 35 max. max.

– 6 45

8 5 24 .0 .0

to ISO 9001 to Our malts are produced according REMARKS GENERAL and do not inhale the maltdust. Keep malts away fromhot surfaces is minimum one year. s Malt SAFETY AND STORAGE chang Productdescriptions are subject possible according to EBC Analytica (or similar) when Analysis of our malts are carried out these conditions the shelf dry (

the operation ofhigh temperature. to sugars exposing of result a as thein process ofroasting which undergoes caramelisation is obtained malts, from dry malt, Chocolate malt, unlike caramel hould be stored in a cool (< 20 es , Kosherand, other . .

are granted locally. , ISO, 22000

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taste. be found and they are well balancing the overall Aromas and tastes of coffee and chocolate can smoky,but not that intense as with Black Flavo MALT SPECIFICATION MALT Chocolate APPLICATIONS CONTRIBUTI FLAVOUR Chocolate MALT The amylolytic activity of Chocolate Chocolate of activity amylolytic The somewhatis lower compared to our Black Malt. pilsner malt.Final temperatureroasting and time to its strong colo any other dark colored for Porters and Stouts, Porters butfor it can also is rather low. is is zero.The fermentable amountis of extract of Chocolate Chocolate of changes in flavor and aroma. Typical dosage rate increasefound colorin be together can with with rather low dosage portions remarkable a ofdark ch contributes roasted flavo colo extract fine moisture r Dark Dark Viking SPECIAL BREWER’S

rChocolate of CHARACTER

ocolate and cof

Dark Dark Dark Dark

Maltis produced by roasting from Maltis mainly included in grists ring value.

Malt normallyis under 10%. Dark M °EBC dm % %

beers like Dark Ales due

rs and aromas with hints fee in any beer. C Malt burnt,is bitter and alt

Chocolate ON

hocolate

Dark Dark

be Malt Malt 800 used used Malt Malt M Already min. min. max. max.

alt. – 1000 67

for for

.0 .0

and do not inhale the maltdust. Keep malts away fromhot surfaces is minimum one year. Malt s Malt SAFETY AND STORAGE Chocolate to ISO 9001 to Our malts are produced according REMARKS GENERAL PRODUCTION ANDPRODUCTION 25 kg pp bags. Available in bulk, containers, big bags and these conditions the shelf dry (

temperature. high of operation the to sugars exposing of a as result of roasting process the in caramelisation undergoes which malt, dry from obtained is malts, caramel unlike malt, Chocolate hould be stored in a cool (< 20 es , Kosherand, other . .

Dark Dark are granted locally.

, ISO, 22000

Malt

is is

produced PACKAGING and ISO and rlessUnder place.

-lifemalt of

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in in 14001.

Finland Finland

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BREWER’S SPECIAL BREWER’S SPECIAL protein wort color extract fine moisture Dark Ale Dark ANDPRODUCTION SPECIFICATION MALT Recommended usage up to 30 of % the grist. Ideal for Brown Ales and Dark lagers. for any beer to enhance color and aroma. Dark Ale is an aromatic maltrecommended APPLICATIONS CONTRIBUTION FLAVOR is The MALT 25 kg pp A nice aromasroasted of nuts and fruits. ofDark Ale malt is cereal and sweetwith some The enzymatic activityDark of Ale is low.Flavor prolonged kilning ensure the rightflavor. vailable

105 Viking SPECIAL BREWER’S pH

curing temperature

–

110

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BREWER’S ORGANIC 49 SMOKED SPECIAL

Tune up your product with our new malts with smoky character. The raw material for smoked malts has gone through the same acceptance procedures as all our other malts. These malts are smoked with novel equipment and technique. Origin of smoke is peat or wood.

42 SMOKED SPECIAL MALT SPECIFICATION MALT beers for beer called “grodziskie” and other special the brewingIn APPLICATIONS FLAVO north from the unique,natural areas located thein Smoke MALT as a spice.as properties are enzymatic activities and other good brewing Due torelatively low processing temperatures, specific and delicate aroma. Green Lungs total phenols total protein colo extract fine moisture r M Viking SPECIAL SMOKED

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DISTILLER'S CHOICE

Distiller’s malts grown under the midnight sun. Malt characters that fulfill the strictest require- ments of any whiskey recipe. High in enzymic power and alcohol yield.

46 DISTILLER’S CHOICE conditions the shelf inhale the malt dust. Keep malts away fromhot surfaces and do not year. dry Malt s Malt SAFETY AND STORAGE bagsbig and 25 kg pp bags. As a standard maltis available bulk, in containers, Still Rye MaltPot ANDPRODUCTION SPECIFICATION MALT also be used in beer manufacturing. Designed f APPLICATIONS behavior during potstill process. to steeping,germination and kilning programs Pot MALT GN alfa power diastatic extract fine moisture promote high

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50 CONTACT PCEONRSOTANCST PERSONS

51 SALES FOR CRAFT BREWERIES FROM POLAND

TIMO HUTTUNEN MARCIN SIEMION e-mail: [email protected] e-mail: [email protected] mobile: +358 50 561 3431 mobile: +48 603 634 762

PAWEŁ LESZCZYŃSKI – Poland e-mail: [email protected] mobile: +48 694 468 455

PRODUCT AND QUALITY INFORMATION

RAIMO KOLJONEN e-mail: [email protected] mobile: +358 41 504 4384

MARZENA ŻMIJEWSKA e-mail: [email protected] mobile: +48 603 630 412

LOGISTICS

KRZYSZTOF CZAPLICKI e-mail: [email protected] mobile: +48 607 991 646

SALES EXECUTION

MARTA PAJĄK e-mail: [email protected] mobile: +48 691 980 971

AGNIESZKA GRABOWSKA e-mail: [email protected] mobile: +48 691 980 906 SALES FOR CRAFT BREWERIES FROM FINLAND

TIMO HUTTUNEN – Finland, Baltics, Russia, Global e-mail: [email protected] mobile: +358 50 561 3431

PRODUCT AND QUALITY INFORMATION

RAIMO KOLJONEN e-mail: [email protected] mobile: +358 41 504 4384

JARI OLLI e-mail: [email protected] mobile: +358 45 773 45796

SALES EXECUTION

HEIDI HOTOKKA e-mail: [email protected] mobile: +358 44 776 9460

PÄIVI SILENIUS e-mail: [email protected] mobile: +358 50 361 9582

DISTRIBUTION WAREHOUSE

PETRI KOSKELA e-mail: [email protected] mobile: +358 44 371 2705

PARTNERS: www.vikingmalt.com/partners MALT PACKAGING SOLUTIONS

IN BULK

SACKS 25 50

BIG BAGS 1 500 mt

CONTAINER LINER BAGS

MALT DELIVERY SOLUTIONS

PALLETS

TIPPER

SILO TRUCK

CONTAINER