Maltwerks is a craft maltster serving the Midwest. In addition to our malt, we are a carrier of Muntons products.
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2 - row barley grown with malting specifications in mine. This malt is light in color, keeping the enzyme activity in tact. Perfect for a base malt in any brew.
25 KG or 50 lbs crushed
2 - row barley grown with malting specifications in mind. This malt is the lightest in color with higher enzyme activity, giving it a very sweet-malty backbone for any lager style brew.
2 - row barley grown with malting specifications in mind. This malt is a kiln-dried malt that is the "middle of the road" between pale ale malts and munich malts. It will impart a golden to orange color and distinctive notes of toast or biscuit like malt aroma to any brew.
2 - row barley grown with malting specifications in mind. Munich malts are whole dried malted barley, dark coloured in appearance with a lightly toasted malt aroma and taste. Munich malts are used to brew traditional dark beers.
The pinnacle variety is our main stay variety.
Made from North Dakota and Minnesota grown 2 - row malt barley.
The roasted fruit of the buckwheat kernel.
Rolled oats add head retention and flavor in your finished product.
Quinoa is an ancient grain cultivated for it's flavor and nutrients.
Rice hulls are a natural filtering aid, helping to prevent a stuck mash when brewing with a high percentage of wheat, oats or other hulless grains
Typically found in baked goods and distilled spirits. Rye's distinctive and refreshing flavor has made it's presence onto the beer frontier.
To extract the flavors of rye quickly, use flakes rather than whole raw grain.
A real Maltwerks specialty, created for the human food porridge market. Sorghum is highly sought after by distillers across the nation.
A cross between rye and wheat with a lovely taste and high nutritional value, this hybrid brings together the best traits of both plants.
Widley used in Witbier, our white wheat comes from Idaho and is processed in North Dakota. It is freshly available every week.
Soft white wheat.
Grown in Northern Minnesota wild rice is harvested both wild and commerically, it is a major food staple to the aboriginal culture of North America and native to Minnesota's slow-flowing shallow rivers. Available commercially grown or traditionally harvested.
Coriander Seed is widely used in brewing. It is the seed off of the cilantro plant. Spicy, but light to the bite.
The winter season always brings about dark strong beers with seasonal aromas. Cinnamon is perfect for this style, the tannins from the tree bark can add for a dryer tasting brew. The aromas can not be ignored.
For centuries chamomile has been used for medicinal purposes and for tea production, in brewing it creates a gentle, rich, silky smooth flavor.
Originated out of Indonesia and Guatemala, cardamom seed is one of the most expensive spices in the world. Mainly used for holiday season Belgian style beer.
A key product in belgian style wheat beers. Valencia
A great way to add some grapefruit flavors to your brews. The dehydrated fruit peels we supply are Spanish origin.
Great for summer ales, and wheat beers, lemon adds a lemon citrus flavor and aroma from the best in the world.
New to the brewing industry. Specially made in Spain for Maltwerks. If lime is what you need, this flavor can not be beaten.
Used in wines, teas, specialty beer, and confections. Rose hips are a versatile fruit that is rich in vitamin C. It originates from the same family as apples with a tartness flavor similar to crab apples.
Gives a subtle, floral aroma.
Used in specialty Belgian and holiday style beers, star anise has a smell and flavor similar to black licorice.
Sourced out of Bulgaria, it has a piney flavor with citrus notes. It is typically used in gin but is also used in Sahti, a Finnish style beer.
Once used as a blender for black pepper and banned from import. The spice is native to West Africa, and was used to flavor food during medieval times. It has a peppery zing, with notes of citrus and earthy pine.
Bitter Orange is fundamental for liquers like Grand Marnier, Triple Sec, and Curacao. This adjunct will give a slight orangy taste to your brew, but still give off a hoplike bitterness. Used in witbiers to provide all the nuances of a citrus beer without going overboard on the fruit flavor. Origins from Spain. Variety: Seville and Navel.
Can be used throughout the brewing process and distilling process. Adding honey to the boil can increase the final alcohol content, add a light honey flavor or lighten the body of a beer. Many specialty processed varieties avaialble.
Is a light, delicate honey gathered from the nectar of alfalfa blossoms.
From the tiny white blossoms on the buckwheat plant, comes one of the heartiest and robust honeys in the U.S. It's very dark in color. Typically compared with black strap molasses, possesses a musty, earthy aroma. Higher levels of antioxidants.
Is the best known varietal of honey and possesses the largest annual production.
Slightly darker in color to other honey, flightly more robust in flavor than other honeys while still being a tasty sweetner. Flavorful honey created from a natural gathering of nectars from a various wild flowers and flowering trees.
Dried version of the poblano pepper. Ancho is the sweetest of the dried chilies. 1,000-1,500 SHU.
1, 5, & 10 LBS
Are smoked, red-ripe jalapeno peppers. Chilies of the gods many refer to them as soft and retain their slightly fruity flavor. 5,000-10,000 SHU.
Inquire to have Maltwerks source specific chilies!
This sweet, caramel/toffee colored malt is for IPA, bitter, mild, stout, porter, and golden.
This brown/black malt has a burnt toast, charcoal, dry, and bitter notes of flavor for mild, bitter, ales, IPA, brown ale, stout, and porters.
With notes of burnt coffee/chocolate bean, and bitter this brown/ruby colored malt is used in for mild, bitter, ales, IPA, brown ale, stout, and porters.
The starches are crystallized. Malt is a copper/amber color with sweet, toffee, biscuit, nutty, malty flavors. These flavors increase as the color increases, these malts are used for IPA, bitter, mild, stout, and porter.
For any warm fermented beers, slightly darker and maltier than lager. Certified Organic.
Gives full body and rich malt flavor. Can be used in any beer with a biscuit, toasted, or bready flavor.
A cereal, grainy honey can be used for any cold fermented beer.
For any warm fermented beers, slightly darker and maltier than lager.
With a dark brown/black color this malt is used in IPA, bitter, mild, ales, brown ale, stout and porters. Flavors are burnt toast, charcoal, dry, and bitter.
Use for mouthfeel & head retention in any beer.
For mild, bitter, ales, brown ale, stout or porter beers. A brown/dark amber color with coffee, roast, strong toast flavors.
A traditional pale malt for top quality warm fermented beers. A slightly darker and 'maltier' than lager. The extra pales are similar in color as the lager but with pale male characteristics. Use in IPA, bitter, golden ales, and light beers.
A great malt to use for higher ratios of adjuncts in bitter, milds, stouts, and porters.
A traditional pale malt for top quality warm fermented beers. A slightly darker and 'maltier' than lager.
A cereal, grainy, honey for used any cold fermented beers.
Is excellent for highlighting hops/yeast is used in IPA, bitter, golden ales, and light beers.
In between ale and munich, it is golden and full-bodied flavor for lager and continental beers.
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