Roasted Barley

Roasted Barley is produced using unmalted barley, so enters the roasting drum without having gone through any of the steps of the conventional malting process. It is a highly roasted product that delivers bold, smoky and coffee-like flavours, along with a dark brown to black hue (1300-1900 °EBC).  

It provides a dry, crisp finish with intense roasted bitterness, making it a key ingredient in Stouts – particularly Dry Stouts – Porters and other dark beers where robust, roasted flavours are desired. 

Although the colour specification is very similar to Black Malt, Roasted Barley has a sharper, more pronounced roasted bitterness and a bolder coffee and burnt grain profile. 

Typically used at 5-10% in the grist, Roasted Barley enhances colour and adds a distinctive dry, roasted edge, making it essential for brewers seeking intense, burnt flavours and a dry finish in dark beer styles.