Torrefied Wheat

Torrefied Wheat is an unmalted adjunct created by rapidly heating raw wheat until it expands or 'pops', breaking down the cell walls and gelatinising starches.

This process makes its extract more accessible during mashing while preserving wheat’s high protein content. These proteins greatly enhance head retention, foam stability and mouthfeel, making Torrefied Wheat a valued addition in beers where a dense, lasting head and fuller body are needed.

Flavour-wise, it is neutral to lightly grainy, contributing structure rather than sweetness. Compared with Flaked Wheat, Torrefied Wheat tends to provide a crisper mouthfeel and improved foam stability, while Wheat Malt contributes more fermentable extract and bready, biscuity flavours.

Typically used at 5-25% of the grist, Torrefied Wheat is common in Pale Ales, Bitters, Stouts and Porters, as well as modern hazy styles, where it enhances texture and haze stability without overpowering the malt profile.