Viking Malt

Viking Caramel 100 Organic is made from organic green malt. A high degree of caramelization is characteristic of this malt. The amylolytic activity of Organic Caramel Malt 100 is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Organic Caramel Malt 100 usually improves foam quality and head retention.

Viking CaraBody Malt is gently malted and slightly caramelized special malt product. Flavor is soft and balanced containing clear cereal note. Taste impact is in modest but slight sweetness and malty notes can be found. Main intention of this malt is to give extra body into any beer but especially to low colored beers like lagers. This malt will also improve head retention and foam quality. Viking CaraBody Malt is produced from 2-row brewing barleys.

Viking Dextrin Malt has an outstanding flavor after going through special steeping and germination conditions and prolonged kilning program. During first steps of kilning the green malt is put through demanding kilning conditions before long lasting mild drying period. The amylolytic activity of this Dextrin Malt is modest.

Viking Pilsner Zero Malt is made from 2-row null-LOX spring barley. As a special feature in null-LOX varieties is that Lipoxygenase activity is zero, affecting positively on flavor stability of beer. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80–85°C. Pilsner malt flavor is very close to traditional pilsner malt and usually described as malty, slightly nutty and sweet. Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications.

Viking Wheat Malt Organic is made from high quality wheat. Varieties suitable for the brewing purposes are used. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally 72–80°C.

Viking Black Malt Organic is produced by roasting organic pilsner malt. Final temperature is more than 200˚C. The amylolytic activity of Organic Black Malt is zero. The amount of fermentable extract is low.

Viking Munich Light Organic is made from 2-row organic spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80–85°C. Pilsner Malt Organic flavor is usually described as slightly nutty and biscuit.

Viking Oat Malt is traditionally malted oat. Oat Malt comes with natural large husk that improves lautering process. The taste of Viking Oat Malt is soft and the impact of it is more balancing being a great base for many hop and malt cocktails. Oat Malt is also expected to bring creamy and velvety mouthfeel into your beer..

Viking Vienna Malt cured at slightly higher temperatures than pilsner malt. Consequently Vienna Malt gives a golden colored beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than that of pilsner malt. Flavor of Vienna Malt is subtle, including maltiness, some sweetness and hints of caramel aromas. Slightly nutty sensations can also be found.