Sensory: finely roasted aromatic; Coffee, cocoa and dark chocolate notes.

Special malt for all dark beer styles, especially typical for

• Amber lager such as Vienna lager, smoked beer, Bamberger Maerzen smoked beer
• Dark camps such as International Dark Camp, Munich Dark
• IPA like Black IPA, Brown IPA, Black Ale
• Amber Ale like Altbier, Best Bitter, Strong Bitter, California and Kentucky Common
• Brown Ale like Dark Mild
• Porters such as Pre-Prohibition Porter, Brown Porter, Coconut Porter
• Stout such as Sweet, Oatmeal and Tropical Stout
• Strong ales such as English and American Barleywine, Imperial Red Ale
• Sour Ale like Oud Bruin
• dark beer

Recommended addition: up to 5%

(for special recipes e.g. Irish Stout, Russian Imperial Stout, higher use up to 15% possible)

Enzyme activity: none

Colour: 800-1000 EBC