This hybrid drum-roasted malt has an array of both caramel and dry roasted flavors. Use to develop flavors associated with darker, high gravity beers like Doppelbock. Equally well suited for mid to dark Belgian style ales. Adds complexity to Abbey styles and darker styles like dry Irish Stouts and Porters. Contributes dark red to deep copper colors. At higher usage it contributes lighter brown hues. Store in a temperate, low humidity, pest free environment at temperatures of <90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and preground malts are best when used within 6 months from date of manufacture. Whole kernel roasted malts may begin experiencing a slight flavor loss after 18 months.
