For take-home sales, grains are available by the pound and by the bag (25 kg).
Have a recipe you wish to make, take advantage of our malt room where you can put together the exact quantities of the grains you require and mill them in-store.

Please click the button below for our current inventory of grains and to place an order:

 

 

Canada Malt (CMC):
CMC Superior Pilsen (1.4-1.9°L)
Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.

CMC Superior Pale Ale (2-3.5°L)
A higher color, 2-Row malt. This malt is very well modified malt is aromatic and perfect for ales of all types.

CMC Canadian 2-Row (1.5-2.1°L)
Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

CMC White Wheat (1.5-2.5°L)
Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.

CMC Munich (6-10°L)
Produced in the traditional European method, Canada Malting Munich malt is made by “stewing” germinating 2-Row malt, then kilning it at 200°F, providing color and aromatics without introducing caramel/crystal flavors. This malt is a fantastic addition to amber and dark beers.

CMC Rye (1.8-3.2°L)
At a rate of 10-20%, Canada Malting Rye will lend an interesting gratingly, slightly spicy flavor. As is true of malted wheat, malted rye is higher in protein, higher in beta-glucans and is without an outer hull which can lead to a very sticky mash prone to settling. We suggest brewing with a portion of our Canada Malting 6-Row or rice hulls in your mash to help loosen your grain bed.

 

Great Western:
Northwest Pale Ale Malt (2.6-3.0°L)
A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.

Crystal 15 (13-17°L)
A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.

Crystal 30 (27-33°L)
A fully modified and saccharified two-row crystal malt roasted to a target color of 30° ASBC. A versatile malt providing moderate color and caramel flavor.

Crystal 40 (35-45°L)
A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.

Crystal 60 (55-65°L)
Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.

Crystal 75 (70-80°L)
This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

Crystal 120 (115-125°L)
As longer roasting times are used to reach colors of 120° ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts.

Crystal 150 (145-155°L)
Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

 

Bairds:
Maris Otter (Bairds): (2.5‐3.5°L) Maris Otter is a British barley malt variety known for producing beers with a full malty flavor. The preferred base malt for English beers.

Bairds Chocolate Malt (450-500°L)
Made the same was as Bairds Black Malt, except that is roasted less to preserve a lighter color.

Bairds Black Malt (500-600°L)
Produced by roasting kilned malt at temperatures up to 482°F, this malt lends color and flavor to dark beers.

Bairds Roasted Barley (500-600°L)
Produced by roasting barley at temperatures up to 482°F. Bairds Roasted Barely will lend a deep, dark color and a sharp, dry flavor.

 

Best Malz:
Best Vienna (Best Malz): (3-5°L) Best Vienna malt is produced from carefully selected barley which is processed under a proprietary germination and specialized kilning process. The result is a malt that will reinforce the light Golden color of beer and will bring out a pleasant malt taste with extra mouth feel. This malt is an excellent addition to red lagers of all types including Vienna, Marzen and Amber.

Best Pilsen (1-2°L)
Best premium Pilsen malt is produced from the highest quality 2-Row Spring barley which is selected for its low total protein levels, high extract levels and low color. This malt can be used for Pilsners and Lagers of all types or as an all purpose base malt for beers of all types.

Best Acidulated Malt (1.8-3.1°L)
Malt that has been sprayed with lactic acid which may be used to lower mash pH. Will provides a rounder, fuller character to beer, enhancing the flavor of Pilsners and other light lagers. Lowering the pH also helps prevent beer spoilage through oxidation.

Best Melanoidin Malt (22-30°L)
Like Belgian Aromatic malt, Best Melanoidin malt will add an accentuated malt presence. This malt is most suitable for Amber and Dark lagers, Scottish, Red and Amber Ale and for “malt bombs” such as Doppel Bock.

Best Smoked Malt (2.5-4.0°L)
Malt that has been smoked over Beachwood, Best Smoked Malt will deliver the typical “Bamberg” smoked beer flavor made famous by breweries Schlenkerla and Spezial.

 

Malteries Franco-Belges:
MFB Special Aromatic (3.5‐5°L) Specially designed for MFB’s Belgian brewers. Selected French 2‐row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste and a mellow mouthfeel.

MFB Kiln Amber (15-23°L)
A softly roasted malt with a light, biscuit taste, this malt can be used in any beer style in which addition color is required.

MFB Kiln Coffee (150-180°)
This malt will deliver subtle chocolate and coffee flavors and aroma to all dark beer styles.

 

Briess:
Briess Carapils: (1.3°L) Unique dextrin-style malt that adds body and foam with no color or flavor contribution. Use up to 5%.

Briess Victory® Malt (28°L): With an aroma of baking bread, Victory® malt is great in Nut Brown Ales and other dark beers.

Briess Blackprinz® Malt (500°L): Excellent for minor color adjustment with little or no flavor in lighter colored ales and lagers. Adds color with subtle, smooth flavor in Black IPAs, Dark Mild Ales, Brown Ales, Dark Wheat Beers and Schwarzbier. Use in larger quantities for color plus hints of toasted malty flavor.

Other:
Gambrinus Honey Malt (20-25°L)
Honey Malt, sometimes known as Brumalt, has an intense malt sweetness free of astringent roast flavors which makes it perfect for any specialty beer.

Flaked Barley
Will lend a rich grainy taste and will increase head retention. Use at a rate up to 40%.

Flaked Corn
Will add a sweet, smooth flavor. Use at a rate up to 40%.

Flaked Oats
Will add a distinct full-bodied flavor and creamy texture. Use at a rate up to 30%.

Flaked Rye
Will lend a dry, crisp character and a forward rye flavor. Use at a rate up to 20%.

Flaked Wheat
Will greatly increase head retention and body. Use at a rate up to 40%.

Torrefied Wheat
A whole kernel version of our wheat flakes. This product will require milling.