Wine & Hop Shop (800) 657-5199 or (608) 257-0099

Cart contents You have 0 item(s) in your shopping cart for a total of $0.00.

2-Row Brewers Malt From Briess (Chilton, WI) it provides a simple malt background for any beer. Easily converted in a single infusion mash. 2L.

Pale Ale Malt Superior 2-row barley that makes a rich, malty beer. Adds a touch of maltiness and color that 2-Row Brewers malt does not. Use with 2-Row Brewers malt for full-flavored ales. 3.5L.

6-Row Brewers Malt A great base malt for all types of beer, especially lagers. Has more husk than 2-row barley. Excellent if you are going to be brewing with lots of adjuncts. Imparts a mild, malty, grainy flavor. 2L.

Pilsen Malt A light 2-row barley, produces clear, crisp worts. Great for lagers. Imparts a delicate, malty, sweet flavor. 1L.

Munich 10L Malt This Munich-style malt contributes robust malty flavor when used as 5%-15% of grist. A great choice to add maltiness to any beer style. 10L.

Munich 20L Malt Imparts an intense malt flavor and aroma along with amber hues. Use more sparingly than the Munich 10L malt. 20L.

Vienna Malt Imparts a warm, slight biscuity, slightly malty flavor to any beer style. Gives beer a pretty orange hue. Can use as 100% of grain bill. 3.5L.

Dextrine/Carapils Malt Use to increase head retention and body. Will not significantly alter the color or flavor of beer. 1L.

Crystal 10L Malt Use to increase head retention and body. Adds a mild candy-like caramel sweetness and a golden color. 10L.

Crystal 20L Malt Use to increase head retention and body. Imparts a candy-like, mild caramel flavor and a golden color. 20L.

Crystal 40L Malt Use to increase head retention and body. Imparts sweet, caramel, toffee flavors and a light copper color. 40L.

Crystal 60L Malt Use to increase head retention and body. Imparts a sweet, pronounced caramel flavor and a deep gold to copper color. 60L.

Crystal 80L Malt Use to increase head retention and body. Imparts pronounced caramel, slightly burnt sugar, and raisin flavors. Give beer a reddish color. 80L.

Crystal 120L Malt Use to increase head retention and body. Imparts pronounced caramel, burnt sugar, raisin, and prune flavor. Give beer a deep red color. 120L.

Victory Malt This unique malt imparts a toasty, biscuity, slightly nutty flavor. The bready aromas make this a perfect malt for darker beers. If used sparingly, this can be an excellent addition to IPAs as well. 28L.

Special Roast Malt This complex malt gives beer a bold sourdough flavor and aroma. Great in darker beers. We also use it in one of our most popular pale ales, the Jackknife Pale Ale. 50L.

Chocolate Malt A great choice for color adjustments in beer. Use as 1%-10% of the grain bill in stouts and porters. Imparts a roasted coffee and cocoa flavor and aroma. 350L.

Roasted Barley Imparts a roasted coffee flavor and aroma typically found in stouts, but can add complexity to other beer styles as well. Unmalted. 300L.

Black Malt A good choice for adjusting color or in concert with other roasted malts in dark beers. Use sparingly, as it can add astringency. 500L.

Red Wheat Malt The perfect choice for most wheat beers. Adds a creamy, sweet, wheat, flour character to beer. If you use more than 20% wheat, we recommend using rice hulls to avoid stuck mashes. 2L.

White Wheat Malt Good for any type of wheat beer, a very good choice for Belgian Wits. Use up to 5% to improve head retention in any beer. If you use more than 20% wheat, we recommend using rice hulls to avoid stuck mashes. 2.5L.

Rye Malt Imparts a spicy rye flavor to beers. Great for pale ales. If you use more than 20% rye, we recommend using rice hulls to avoid stuck mashes. 4L.

Smoked Malt Imparts an intense cherry-wood smoked character to all beer styles. 5%-10% usage will be noticable in lighter beers, 10%-20% will be pronounced in lighter beers. Use up to 60% in darker, heavier beers for a pronounced flavor. 5L.

Flaked Barley Use flaked barley to lighten the color of a beer without lowering the gravity or using non-barley adjuncts. Improves head retention. If you use more than 20% flaked grains, we recommend using rice hulls to avoid stuck mashes. 1.5L.

Flaked Maize Flaked Maize, also called Flaked Corn, can be used in place of barley (up to 40% of grist) to reduce body, color, and malt flavor in beers without lowering gravity. Tends to make a drier beer. If you use more than 20% flaked grains, we recommend using rice hulls to avoid stuck mashes. 1L.

Flaked Oats Adds a distinctive "sticky" mouthfeel and oatmeal flavor. Use 5%-25% of grain bill in oatmeal stouts. If you use more than 20% flaked grains, we recommend using rice hulls to avoid stuck mashes. 2.5L.

Flaked Red Wheat Great for Belgian Witbiers and adding head retention to other styles of beer. Do not exceed 40% of grain bill. If you use more than 20% flaked grains, we recommend using rice hulls to avoid stuck mashes. 2L.

Flaked Rye Imparts a clean, distinct rye flavor. Great for pale ales. If you use more than 20% flaked grains, we recommend using rice hulls to avoid stuck mashes. 3L.

Flaked Rice Use up to 40% of grist in light, crisp beers, especially lagers. We recommend using a low temperature, longer mash with high percentages of Flaked Rice. If you use more than 20% flaked grains, we recommend using rice hulls to avoid stuck mashes. 1L.

Torrified Wheat Great in Wits and for head retention of all beer styles. If you use more than 20% wheat, we recommend using rice hulls to avoid stuck mashes. 1.5L.

Seasonal Malt For information on our current seasonal varieties from Briess, please call us at 1-800-657-5199 or 257-0099 or e-mail us at david@wineandhop.com. Various Lovibond.

Rice Hulls Used as a lautering aid to prevent stuck mashes. Rice hulls do not affect the flavor, color, or gravity of your beers. 0L.

Pale Ale Malt A fully modified 2-row barley. Perfect for any type of ale. Imparts a warm malty flavor. 3L.

Pilsen Malt This Belgian malt is light in color with a noticeable but soft grainy flavor. The perfect base for Belgain ales and malty lagers. 1L.

Munich Malt Imparts a malty flavor and aroma as well as an orange/amber hue to beer. Has enough diastatic power to convert itself, but needs help if used with adjuncts. 4-7L.

Cara 8 Malt Adds body, smoother mouthfeel, and foam stability. Provides a candy-like sweetness and mild caramel flavors. Also known as Caramel Pils Malt. 8L.

Cara 20 Malt Use to add head retention and body to beer. Does not have as much of a caramel flavor as the Cara 45. Great for any type of beer that calls for crystal malts, especially Abbey or Trappist beer styles. Also known as CaraVienne Malt. 20L.

Cara 45 Malt Use to add head retention and body to beer. Imparts a rich caramel sweetness to a beer's flavor and aroma. Also known as CaraMunich Malt. 45L.

Special B Malt Use to add head retention and body to beer. Imparts a heavy caramel taste, along with raisin notes. If you use more than 5% in the grist, will impart a dark brown color. 140-154L.

Biscuit Malt This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power. 18-27 L.

Aromatic Malt A 2-row Munich-style barley. Imparts a clean, intensely malty flavor and aroma. 20L.

Debittered Black Malt Has a similar color to Black malt but does not have the astringency of a Black malt. A great choice for adding color to beers or for Black IPAs. 500L.

Kiln Coffee Malt This malt will deliver subtle chocolate and coffee flavors and aroma to all dark beer styles. 180L.

Pilsener Malt Great for European lagers and pilseners. A fully modified 2-row barley that has a pleasant, subtle malty flavor. Suitable for single infusion mashing. 1.5-2L.

Munich Malt Use this malt to enhance the malt flavor and aroma of any beer. Reinforces the malt color, flavor, and mouthfeel of any beer style. Great for Octoberfests! 4-8L.

Vienna Malt A great choice for Vienna lagers or Octoberfests. Reinforces the golden color in beer. Has a pleasant malt taste and adds a hint of mouthfeel. Also a great choice for red beers.. 3.5L.

Light Crystal Malt Use to add body, mouthfeel, and head retention. Imparts a mellow malt flavor and a saturated color. 10-20L.

Melanoidan Malt Improves flavor stability and the adds a nice red hue to your beer. Use as up to 20% of grist. 23-31 L.

Acidulated Malt Use as 1-5% of grist to lower mash pH. Use up to 10% of grist in sour beers. 2-3L.

Rauch Malt Lends a smoked flavor and aroma, typical for classic German style Rauchbiers. Can use up to 100% of grist. Also used in smoked porters. 2-3L.

Cara Wheat Malt Like a caramel/crystal malt but made with wheat malt. Provides a distinct bready sweet character. 45L.

Not currently in stock.

Maris Otter Malt Full bodied base malt with rich bready and toasty flavors. Perfect for British styles and single infusion mashing. 3L.

Golden Promise Malt A traditional Pale Ale Malt grown in Scotland. It produces sweet, mellow wort and is excellent. 2-3L.

Crystal 55L Malt Use to add body, mouthfeel, and head retention. Imparts a bold caramel sweetness and an attractive golden/copper color. One of our favorite malts. 55L.

Crystal Rye Malt The rye undergoes the same malting procedure as any other Crystal malt. This malt imparts unique caramel / bread flavors to beers. A little dryer than barley crystal malts. Works quite well in pale ales and IPAs. 70-80L.

Brown Malt Gives a malty flavor with a distinct nuttiness. Great for nut brown ales and stouts. 35-45L.

Amber Malt Malt A more toasted form of pale ale malt and is typically used in Brown Porter recipes. This malt has no diastatic power. 30-40L.

Crystal Wheat Malt Adds body, color, and a distinct wheat assertiveness to beer. Use in the same way that you would barley crystal malt. 50-58L.

Pale Chocolate Malt Similar to Chocolate malt, but lighter in color and with a less roasted character. Imparts a dark brown color and mild chocolate and coffee notes. 200L.

Peated Malt While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals, allowing its vapors to drift above the malt. Stronger in flavor then German Rauch (smoked) malt. Often used in Scottish Ales. 2L.

Oat Malt Great for enhancing body and flavor of dark beers. Adds mild grainy texture and flavor. 2L.

Honey Malt Honey malt imparts a distinct honey-flavored residual sweetness. A great choice for darker beers. Similar to German "Brumalt." 15-20L.

Wine & Hop Shop
1931 Monroe Street
Madison, WI 53711

David Mitchell, Owner

Click image for Brew Pics
from a Kit Brew

Bulk Grains

American Malts

Belgian Malts

German Malts

British Malts

Canadian Malts