Malts, Grains & Adjuncts

Malted grains (like barley, wheat and rye) are germinated then processed to lock in the highest potential for converting grain starches into sugars. They are the primary source of fermentable & non-fermentable sugars when making wort, which is unfermented beer. Non-malted, Kilned/Roasted & Adjunct grains provide color, texture, depth & character to All-Grain and Extract brews.

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