Any type of beer. Recommended: up to 30% of the mix.
Enzymatic malt. Produced from the finest European barley varieties.
Provides the necessary diastatic power in mashing when low-enzyme malt or unmalted grain is used; raises the extraction efficiency.
STORAGE & SHELF LIFE
Malt should be stored in a clean, cool (~ 22 °C) and dry (~ 35 RH %) area. If these conditions are observed, we recommend to use all whole kernel products within 18 – 24 months from the date of manufacture and all milled products within 3 months.