Pauls Malt – Angry Bear Black Malt
Identical in flavour with high-end chocolate malt, but higher in colour. We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Black malt is produced by roasting kiln-dried malt to temperatures of up to 240°C for slightly longer periods of time than regular Chocolate Malt. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.
Traditional British malts lean toward more doughy, biscuity characteristics and lend themselves to malt-forward ales and lagers. This is ancestral home to the beloved Maris Otter variety of barley used in so many classic beer styles associated with English pubs.