The Dingemans family produces a wide range of basic ingredients for Belgian beers and for Brewers of Europe since 1875. Even today, the malting benefits from central geographic location (in the middle of the best regions where it is grown barley) with France, Holland, England, Germany and Denmark at the door. In their furnaces produce Pilsen malt, ale, Munich, Amber and Aroma. These malts are used not only in Pilsen type beers, but also in Trappist Ale, White and Abbey beers. 1 kg Roasted Barley (unmalted). Resulting form unmalted barley which is roasted until it gets really dark. Very intense taste and colour. Small quantities modify the taste, making beer drier (Irish style-like) and improving foam endurance. Max. use per recipe: 5 %.
