If you're looking for honey flavour in a beer, look no further. Whereas actual honey will ferment out and leave only a trace of flavour behind, this unique malt from Gambrinus maltings in British Columbia adds an intense malty sweetness, without roasty or astringent characteristics. The special process used in its creation puts honey malt in the same category as melanoidin malt and brühmalz.
Can be used as up to 20% of the grist, but the flavour is assertive at higher levels.
52 - 65 EBC