NZ Malts & Grains

Base malt made from two-row English bred winter barley. One of Gladfields' most popular base malts.
Tastes lightly toasty, warm biscuit flavours, reminiscent of unsweetened granola. Adds a toasty malt character typical of English style Ale Malt, full in body and flavour.

Base malt used to showcase hop flavours. Lightly toasted, with notes of plain white bread. Provides full body and neutral flavour

NZ Grown base Malt. Best suited to nearly all NZ and American styles including Pale Ale, IPA and also as a base for darker beers.

Est. EBC: 5-6

Est. Lovibond: 2.4-2.8

Est. EBC: 3.3-4.5

Est. Lovibond: 1.8-2.3

Base malt which is also known as Lager Malt made from 2-row barley. Tastes of sweet hay and muesli with minimal sweetness. Adds light malty flavour and good diastatic power.

Similar to the Pilsner Malt but with a lower colour contribution. Tastes doughy and plain. Adds light colour and malty flavours.

Premium malt produced from 2-row barley for distilling. Malty, sweet flavours. Adds flavour and good yields for single malt whisky distilling.

A traditional Vienna style base malt. Malty with medium toast. Moderate sweetness like toast with honey. Light malty flavours. A big, white head, lots of body and golden to orange colours.

Base malt kilned to produce great body and rich malt flavours. Tastes bready, moderate sweetness, with mild honey and biscuit flavours. Provides a deep orange colour and a malty, nutty flavour.

Lightly caramelized malt, low in colour. Unique to Gladfields. Tastes of cream and vanilla candy-like sweetness with notes of honey and toffee. Adds wonderful dessert like flavours, a chewy consistency, enhanced stability, body and mouth-feel.

Adds light mild sweet caramel flavours and body.

Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt.

Adds full sweet caramel flavours and body.

Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer.

Adds a nutty bittersweet caramel flavour and body.

Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer.

Toasted ale malt in the roasting drum. Tastes of baked biscuit, roasted hazelnut, very dry.

Malted rye. Plain, moderately nutty and slightly bready with a clean dry mouthfeel, and traditional light rye spice.

Distillers Malt is smoked using 100% New Zealand peat. The resulting malt is infused with a traditional mild, soft earthy flavours.

Suited for making single malt whisky but is also for modern Scotch ales or darker maltier beers.

A dextrin malt with a high amount of non-fermentable sugars. Malty with slight bready flavours.
Expect extra foam stability (head retention), body and mouth-feel to the brewed beer, without the extra colour.

A malted wheat grain. Has a clean, wheaty flavour. Adds body and head retention, with a typical wheat flavour.

Unmalted wheat is a common ingredient in wheat beers, including: American Wheat, Bavarian Weisse, and is essential to Belgian Lambic and Wit. It adds starch haze and high levels of protein. Flaked or Rolled wheat adds more wheat flavor "sharpness" than malted wheat.
Est. EBC: 3.20-4
Est. Lovibond: 1.6-1.8

Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can also be used in other strong ale styles. Use 250g-500g per 23L gal batch. Flaked barley must be mashed with base malt.