Caramel malt is obtained from wet malt roasted at a temperature of 150-180°C. It increases the intensity of the color of the wort, gives the beer a sweet, caramel aroma. It is used for the production of dark beer. This caramel malt has the maximum content of caramel grains (up to 98%) and melanoidins.

Harvest Caramel Malt is made from green malt. This malt is characterized by a high degree of caramelization. The amylolytic activity of Harvest Caramel Malt is zero. The Maillard reaction produced in the process can act as an antioxidant and contribute to flavor stability. Harvest Caramel Malt usually improves foam quality and foam resistance.

Harvest Caramel Malt is well suited for winter beers and other aromatic beers such as dark lagers. In small quantities, malt can be used to adjust the color and enrich the taste of pale lager.

Harvest Caramel Malt is made at Viking Malt, Maltosa Available packaging: in bulk, containers, in big bags and 25 kilogram bags.

Malt should be stored in a cool (˂20℃), dry (˂ 40 RH%) place, and also there are no other odors. Under these conditions, the shelf life of malt is at least 1 year. Malt must be kept away from hot surfaces and malt dust must not be inhaled.