Roasted malt
The use of roasted malts offers many opportunities to influence the color profile, taste and aroma of beers, spirits and foods.
Enhances the flavor complexity of beers and whisky – roasted notes, coffee, dark chocolate
Particularly suitable for dark and strong beer styles
Usual mash bill up to 10 %
No enzyme activity
Serves as a natural source of coloring for food
Available in conventional quality, EU organic, Bioland or Bio Suisse Organic
Schuema® Fa 1000
Roasted barley malt (900-1100 EBC)
Schuema® Fa 1400
Roasted barley malt (1200-1400 EBC)
Schuema® Fa verano 1000
Roasted barley malt very malty aromatic (900-1100 EBC)
Schuema® Fa verano 1400
Roasted barley malt very malty aromatic (1200-1400 EBC)
Schuema® Fa Ryemalt
Roasted ryemalt (1200-1400 EBC)
Schuema® Fa Wheatmalt
Roasted wheatmalt (1200-1400 EBC)
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More Schuema malts
Malt coffee
Malt coffee made with the greatest care according to an acient, traditional recipe from selected regional summer malting barley.
Base malt
Base malt provides a versatile basis for the production of beer, whisky and more.
Smoked malt
Smoked malt enables individual flavors through smoking agents such as peat, beech or hickory, especially in whisky production.
Malt culms pellets
Pelletized malt culms are suitable as animal feed or as organic fertilizer.
Roasted cereals
Roasted grain impresses with increased foam stability and intense roasted aromas.
Caramel malt
Caramel malt provides color, aroma and fullness for your recipe.
Roasted malt
Roasted malt intensifies drinks and food with its deep taste and dark color.
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