Produced from quality spring barley. High degree of modification of both proteins and starches. Excellent friability. Low beta-glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability.
Beer Style: Dubbel; Ale; Belgian-Style Abbey Ale; Belgian- and French-Style Ale; Belgian-Style Strong Specialty Ale; Belgian Specialty Beers; Belgian “Blonde” Beers; Belgian “Bruin” Beers; Festbiere; Belgian Amber Beers; Belgian Ales; Fruit Beers; Tripel;
Flavor: Intense malt aroma; notes of honey, nuts and chocolate.