OBS: ENDAST HEL!

Dark Crystal Malt has the highest degree of caramelisation. The flavours are now transformed into sultanas, raisins, plums and dark, dried fruits. By now the sugars are actually being broken down by chemical processes and so the residual sweetness that the other Crystal Malts impart are being replaced by an increase in bitter flavours. Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer.

TASTING NOTES
WELL-ROUNDED FLAVOUR PROFILE DOMINATED BY TREACLE TOFFEE AROMAS AN INITIAL HIT OF ROASTED NOTES WITH HINTS OF DRIED FRUITS

BEER STYLES
Ruby, porters

USAGE
Up to 10%