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Training at Weyermann® Malts
Question I’ve heard that training at Weyermann® Malts is just excellent. What do they offer the trainees?"

Answer Currently 13 trainees are active at Weyermann® Malts. They are trained to become industrial clerks, specialists for food technology, brewers and maltsters, metal workers and electricians. Thereby a trained and experienced team of 21 trainee instructors is at their side and gives advice on technical and personal issues.

As part of trainee learning rounds with changing subjects, the trainees learn more about the family business, its more than 85 specialty malts and everything that belongs to the red and yellow Weyermann® world. The trainee learning rounds take place every two weeks and are well- accepted by the trainees.

They already heard presentations on the subject "What is a beer sommelier?" Or "distinction of organic qualities", took part in a guided tour through the malthouse and helped to install a container inlet into a truck.

In a room specially set up for the trainees, they now have an additionally retreat where they can expand their knowledge uninterruptedly.

Our trainees experience best integration through team bonding activities: such as the many events of the Weyermann® academy, the department dinners and other events to which the Weyermann® management always invites its employees. Of course our youngest of the red and yellow Weyermann® remain part of the Weyermann® family after their training since the feeling of togetherness is promoted so enormously. Thus we are proud of to have a retention rate of 90% (!).

Because at Weyermann® Malts the focus is on the individual! This company philosophy is achieved on all levels of the company.

Everything about training in the red and yellow Weyermann® World and experience reports of our trainees can be found and read on our Weyermann® website.



Beer seminars
Question “I’ve heard about the Weyermann® beer seminars. Can you tell me more about them?”
Answer We regularly offer beer seminars on various topics in the unique ambience of our new Weyermann® visitors center.

Our 18 trained beer sommeliers at Weyermann® thus share their profound expertise and impart it appealing to all beer lovers and friends of good taste. Our guests can thus experience beer in a whole new dimension. Meanwhile, we have already received lots of positive feedback on our seminars including tastings.

Thanks to our interested guests that we already were partially able to welcome more than once!

All seminars, on the subject "beer & cheese", "beer style: IPA" or "beer style: smoked beer", take place on Thursdays at 18:30 and last 90 minutes (price per person 45 euros). Please come without aftershave or perfume and refrain from coffee and nicotine that day. As vouchers are beer seminars are also a great gift idea!

More information at: www.weyermann.de


Annika Klee · Manager Visitors Center and Seminar Programs


Tel. +49-951-93220-640

Parking spaces are available

Public transport: via Bus 907, bus stop „Brennerstr.“ or via central train station Bamberg.

Shower opportunities for truck driver
Question „Is there an opportunity for the truck drivers to freshen up during their break at Weyermann® Malts?”
Answer Our hard-working truck drivers are on the roads of the world every day to bring our malts to their destination.

To beautify the breaks of our ambassadors at Weyermann® Malts and to and to make it as pleasant as possible, there is a shower available for them at the Weyermann® logistics center! Thus our drivers can always keep a cool head and continue their trips with renewed energy.

Moreover, there is the "Weyermann® Trucker Treff" (trucker’s meeting point) in the garden of the logistics center, where the drivers can stretch their legs and get some fresh air.

Moreover there are organic water, organic apples and coffee available. Short waiting times complete the feel-good program!

Opening of Weyermann® malt bags
Question “If I cut open the Weyermann® bags with a knife, they fray strongly. How do I open the Weyermann® malt bags best?"
Answer Our Weyermann® bags, we affectionately call them Weyermann® ambassadors, are easy to open with scissors or our Weyermann® bag opener.

All bags are sewn with a red-white thread twice (!). Simply cut of the warp thread completely (the malt bag with the Weyermann® logo on the front shows your way!) and drag the white thread from the red loop. Then pull the white thread. This will then automatically and super easy come loose.

Thus you do not need to cut into the disposable bag, which consists of high-quality, extra tear-resistant PP with a waterproof PE Inlet - for optimal aroma protection!

See here our instructions to open a malt bag: www.weyermann.de

And our film about the bag opening: www.vimeo.com

Worldwide our 25 kg Weyermann® bags are very popular. Some varieties are also filled in 50 kg bags.Our 25 kg bags are especially handy for creative brewers that use small amounts of special highly aromatic malts in their beer recipes and in this way can always use a fresh product. Of course the handling is also easier. Each Weyermann® malt bag carries our red logo and is labeled with the carefully prepared malt freshly filled through a calibrated scale. This text is clearly visible - even after opening.

Our Weyermann® ambassadors, of which we currently send over 2 million in all continents of the world per year, also bring many additional extras: Each bag is given a unique lot number, encoded in a D2 bar code. Thus a quick and full traceability of malt from the customer to the grain on the field is guaranteed.

Every customer can thus download the relevant and interesting analyzes from the Weyermann® laboratory for himself and include them in his operation. The weight and the imprint of the country of origin on the Weyermann® malt bags then round off the high quality and service, we as usual also live with our Weyermann® ambassadors at the highest level.

Online Fan Shop
Question “How can I get your Weyermann® products from home?”

Answer From now on all fans of the red and yellow Weyermann® world can visit the Weyermann® Online Fan Shop and click through our entire merchandise product portfolio with more than 250 products.

Ordering and taking a glance is just a mouse click away!

All our products – from tiepin to bookmark and special beer books – are listed in 20 categories: Accessories, clothing, books, glasses, bags and many more. Nice pictures help visualize the beautiful offerings. All product descriptions are written in German and English.

So how about going out with a CI T-Shirt with “I am addicted to Weyermann® Carafa®”-print and showing how much of a fan you are or give the Weyermann® Christmas tree decoration to a beer enthusiastic friend? Our innovative ideas keep on bubbling!

All in all: A little visit at our new Online Shop is worth it all the time: Especially for birthdays, anniversaries and other celebrative occasions: Maybe a new Weyermann® beer soap for the beloved one, a new Brewers belt for the successful completion of the brewing apprenticeship or a lovely Weyermann® poster for the office?!

We are looking forward to sending out our first orderings into the world – included our 135 export countries.

Throughout the next months we will add our loved Weyermann® beers from our Weyermann® brewing manufacture as well as various food products to the Online Fan Shop.

Check it out now: www.weyermann.de/shop.

Big Bags
Question What are Big Bags?
Answer Big Bags are a packaging type which we also send out to all our 135 customer countries.

We fill the Big Bags according to the wishes of our customers and the size of the brew with a exactly defined filling quantity between 400 and 1250 kg of our specialty malts. All our 85 Weyermann® malts can also be delivered in the Big Bag version. Thus we ensure a flawless hygienic appearance as we do with our malt bags. Of course our Big Bags are also filled through a calibrated scale.

We offer our customers a very special service through filling precisely defined malt mixtures into our Big Bags. Thus our customers can order their personal malt mixture in the most suitable packing size for them! The Weyermann® Big Bags are loaded on Euro pallets 80 x 120 cm or container pallets 114 x 114 cm. As a maximum we can send 32 Euro pallets or 22 container pallets per truck on their journey to our customers. With this packaging type there are many advantages when loading and unloading. The fork-lift transportation is very easy, so that manpower and time can be saved. Moreover the Big Bags can wait for their use very space-saving. The filling of the silos is dropped so that silo capacities can be saved too.

In cooperation with different forwards we supply customers all over Germany and in all European countries. Thus smaller amounts can be planned cost-effectively. As an additional service we offer unloading support on site. Within Europe container deliveries are possible via train or truck. We also deliver our malt overseas: in ´20 and ´40 overseas containers, loosely or as bagged cargo or Big Bag.

Find more information on container loading here: www.weyermann.de

Question What is Sinamar®?
Answer Sinamar®, a registered trademark of the Bamberg specialty malts manufacture with the connected roasted malt beer brewery Heinz Weyermann®, was already developed by the company founder Johann Baptist Weyermann in the early 20th century.

It is a pure natural product, which is manufactured entirely from dehusked, roasted malt. There is an almost tasteless, de-bittered, highly liquid, deep black essence, which is used by breweries in more than 135 countries to lend their beers colors or to correct them without compromising their delicate taste of beer. Sinamar® derives its brand name from the Latin "sine amaro", which literally means "without bitterness". From its small beginnings in the early 20th century mainly as colorant for Bavarian ales and pastries, Sinamar® has developed into a universally used roasted malt extract over the decades.

Today it not only gives thousands of beer brands worldwide color on completely natural way and without unpleasant flavor impact but also helps products in the food and non-alcoholic beverages industry as well as juices and distillates to receive their attractive coloration. Sinamar® is now used by companies on all continents. The Sinamar® customers are responsible for ensuring that Sinamar®, although occasionally imitated, today is the international market leader in roast malt extracts.

Sinamar® is an exceptional malt in some respects. It is about 40 times as dark as the darkest beer. Compared to "normal" malt extracts Sinamar® has no fermentable sugar content, because it is not derived from spice, but from already fermented beer; therefore, it is concentrated, however, non-alcoholic beer, whose sugar content is used up and whose alcohol is removed. The purpose of Sinamar® is not the simplified production of wort or beer by commercial sites, which for example, do not have their own brewing house, but the de-bittered color correction of beverages and foods.

The biggest advantage in addition to the ease of use - the use is possible in almost all stages of production - is the "clean labeling" -decoration - so no E-number – of the natural product already in conventional quality. Moreover Sinamar® from Weyermann® is also available in organic quality.

Weyermann® poster
Question I’ve heard of the legendary Weyermann® posters – what can I imagine by this?
Answer Our Weyermann® posters give a great overview of all key issues related to malting. There are four different posters (size 40 x 60 cm): first with pictures of the malthouse, secondly, the process of malting from the grain in the field to the malt in double sewed hygienic Weyermann® malt bags, third on the single production steps, aims of production and the color spectrum of over 80 Weyermann® malts and fourth a poster on the newly developed Weyermann® Malt Aroma Wheel®. This is a handy tool for brewers which clearly visualizes the flavor profile of all malts from the Weyermann® specialty malts manufacture.

Our Weyermann® Posters are always updated and gladly shown in particular at the many trade fairs at which our ambassadors participate in worldwide. Our yellow Weyermann® posters are available in seven different languages: German, English, Italian, Portuguese, Russian, Spanish and Czech. Because meanwhile we supply our Weyermann® customers in 135 countries on all continents of the earth!

You can also purchase our posters - either in our Weyermann® Fan Shop on Brennerstrasse in Bamberg or through our online Fan Shop at www.weyermann.de/shop Who still doesn’t know our posters, can have a look at them on our website: www.weyermann.de

We are pleased if you like them and if we can discover the fresh and at the same time informative posters for training purposes or as decorative material in many breweries, offices, distilleries and Weyermann® customer plants again!

Question “How does Weyermann® Malts manage the logistics in order to always deliver reliably, safely and on time to 135 countries?
Answer Weyermann® Malts produces more than 80 different malt types and delivers all incoming orders quickly, safely, affordably and reliably to its customers. Service is very important at Weyermann® Malts and that already starts with the product development, production, quality management and consultation and continues with the logistic department.

As world market leader regarding specialty malts Weyermann® distributes its malts within Germany and Europe by truck or container delivery – also on trains. Container shipments overseas are competently arranged by our staff. Straight from our Weyermann® site in Haßfurt as well as from the harbor in Bamberg loose ship loadings up to 1000 kg are possible. In total Weyermann® ships its malt to 135 countries all over the world.

For the distribution of Weyermann® malts and premixed malts within Germany and neighboring countries ten trucks are available. Moreover the family company also works together with reliable forwarding companies. Weyermann® Malts aims to always consider customer requests in close consultation. Unlike deliveries with external forwarding companies Weyermann® Malts always meets these specific customer requirements.

Thus a highly effective tour planning is part of the daily service in the logistics area at Weyermann® Malts. This way, even small quantities can be planned cost-effectively.Weyermann® malts are either shipped loose or bagged in bag sizes of 25kg and 50 kg and Big Bags of 250 kg up to 1250 kg - delivered on space-saving pallets for easy handling.

For the pneumatic unloading of bulk goods a silo truck is available. Moreover three special vehicles with partitions walls are part of the Weyermann® fleet. These can take over tours both with bagged and loose cargo. In the same way the Weyermann® customers receive loose cargoes of different malts in a complete delivery. Moreover variable application possibilities are possible through a truck with a trailer for bagged and bulk goods.

The Weyermann® extra service at malt supplies: As soon as it is foreseeable, the drivers inform the Weyermann® customers about the time of arrival. On-site the drives will also always help to unload the truck. In addition two trucks from the Weyermann® fleet are equipped with a lifting platform for special cases, e.g. when unloading in pedestrian precincts, near trams or areas which are difficult to access.

Weyermann® red overalls/jumpsuits
Question Is there any way to order some Weyermann® red overalls/jumpsuits?
Answer Many visitors to the Weyermann® plant in Bamberg have noticed the bright red overalls worn by many of our employees; and we often receive requests from brewers around the world, who wish to purchase a pair of these practical work clothes. While we are flattered by these inquiries, we cannot make our overalls available for sale, because they are reserved for our employees. In addition, we also give them away as thank-you-gifts to brewers whose beers with Weyermann® malt (at least 50%) have won GABF or World Beer Cup medals. Ownership of a red Weyermann® suit, therefore, has become a mark of achievement in the industry, a tradition that we wish to continue.

Gluten free Malt
Question Dear Weyermann® team, our customer received by his customer a request of dark malt gluten free for mix bread-making. Actually this customer utilizes barley malt dark brown (minimum EBC 7500) but he wants to change it. Can you give us some information about it? Thank you in advance for your answer. Ciao Giovanni Sborlino, Uberti Srl, Weyermann® Wholesaler Italy
Answer A lot of customers ask for the gluten content of Malt and Specialty Malts. All Weyermann® Specialty Malts cannot be declared as gluten-free, because they are produced from gluten containing grains (wheat, barley, spelt, rye). Weyermann® Sinamar® and Organic Sinamar® are gluten-free referring to new ELISA tests. Gluten / Gliadin seem to be denaturated during the roasting and extraction process during production.

Questions about packaging
Question How can I tell if it is Carafa® II or Carafa® Special II? Does the Carafa® Special have different markings on the bag ?
Answer All the Weyermann® bags are more than clearly marked The Weyermann® Bag! Since there is a huge difference in flavour between the Weyermann® Carafa® and the Weyermann® Carafa® special dehusked we consider this as a totally different malt! We even make a difference between the different steps of roasting! The Weyermann® specifications as well as the Weyermann® catalogue are published on our website Carafa® & Carafa® Special. Please also note that the content of each single Weyermann® bag is always within the specifications! As well as each bag has a lot number printed on the side.

Malt Silos Positioning Runs
Question We´re in the process of planning a new brewery and we´ve run into some difficulty deciding how to position our malt silos. As we´re in a busy part of the city and placing silos outdoors is virtually impossible, we´re forced to place them indoors. If malt is being delivered pneumatically, it´s obviously desirable to have the shortest possible run to the silos. Unfortunately, placing the silos in the optimum position is likely to displace a few 100 bbl fermenters that will be difficult to place elsewhere. So we´re looking at the possibility of a 100-foot run. Some people say that a hard-piped 100-foot run is perfectly doable as long as you avoid hard curves and push through cleanly. Others say that this is a good prescription for a silo full of chaff. Still others say that malt shouldn´t be blown in at all - it should always be conveyed mechanically, despite the large expense. No doubt it all depends on the variables (malt type, exact design of the run, etc.), but I´d be interested in hearing about brewers´ experiences with similar runs, both triumphs and horror stories. Might actually make a good story idea for The New Brewer! Cheers, Garrett Oliver, Brewmaster, The Brooklyn Brewery
Answer Dear Garrett, Remember that malt is a very delicate commodity that is "friable" on purpose. Friability, as you know, measures the readiness of malt to be crushed. An 80 to 85% friability rating is a good range for quality malt that is easy to process in the brew house. That friability, or brittleness, of malt, which is a good thing for brewing, of course, can also be a bad thing for transporting malt without damage. For this reason, modern malting plants always seek the gentlest methods of moving malt; and they completely avoid transporting malt pneumatically! It is a simple fact that the longer and more circuitous the transport route of malt is, the greater will be the percentage of kernels that will be chafed or broken. Incidentally, the argument about curves being less damaging than corners, quite frankly, is spurious, in this context. Blowing malt is by far the worst possible method of malt transport, because it results in the largest percentage of kernel chafing and breakage, compared, for instance, bucket elevators or Redler conveyors. Importantly, blowing also creates the greatest amount of dust, and dust is a serious enemy of consistent quality beer, because, after prolonged use of the silo, enough dust as well as kernel chafings will settle and accumulate at the bottom of the silo to eventually be added uncontrollably to the grist on its way to the mill. Batches brewed with high concentrations of chafings and dust, however, will result in seemingly inexplicable brewing problems, from lautering difficulties to delayed or slow fermentations. As passionate maltsters, we at Weyermann put a great deal of effort into producing and then delivering to our customers´receiving facility extremely clean, particulate-free malt without chafings or broken kernels. I would strongly recommend, therefore, that this painstaking work is not undone at the brewery through the use of, admittedly cheaper, pneumatic malt conveyors. My advice to any quality brewer is, quite simply, not to even think of pneumatic malt transportation systems. Instead, look seriously into such alternatives as elevators and Redler conveyors! I hope this advice will assist you in making the right malt-transport choice for your excellent beers!

Caramunich® Type 2 - origin of the word
Question We need to know origin of the word, Caramunich and something information of use to advertise about CARAMUNICH.
Answer Caramunich® is a trademark of Weyermann® Specialty Malting Company. Please do not forget using the ® for Registered trademark whenever using the name Caramunich®. The prefix “CARA” represents “Caramelized” and makes clear that all Weyermann® Caramel Malts are produced in the Weyermann® Roasting- and Caramelization Drums. By using this unique and patented technology Weyermann® Caramel Malts show a perfect caramelisation and fine caramel flavour and aroma. “munich” represents dark malts (Munich Beer type). Please have a look at the product specification and production description of the Weyermann® caramel malt production at our website

Question I am trying to educate myself on the differences between your different cara malts. Based on the color ratings, it s easy to tell which malts will produce more color. Does the grain name following cara signify the grain that been crystalized? If so, it would make sense that Caramunich is a crystalized version of Munich....however what would the grain be for Carahell or Cara-amber? Beyond color, what are the variances in the caramalts (degree of body, foam, sweetness, caramel level, etc).
Answer You are right. “Cara” means that these products are caramel or roasted malts (Carafa® & Carafa® special) produced in roasting drums. Caramel malts are produced from green malt (directly after germination) in special designed roasting drums. In a saccharification step (70°C) the starch is converted into sugar. Then with higher temperatures these sugar is caramelized. For Carafa® roasted malt, special produced kilned malt is roasted in roasting drums (temperatures > 250°C).

Extra pale malt
Question Which barley malt could be used for Belgian Wit or other extra pale beer styles?
Answer I would recommend using Weyermann® Premium Extra Pale Malt – excellent extra pale malt with a fine “malty” flavour. It is produced from special barley varieties and with gentle kilning technology.

Question How do you guarantee the traceabilty for Weyermann bagged malt?
Answer Declaration Traceability for bagged malt and big bags

At Weyermann®, we continually update our Quality Management System in accordance with standards DIN ISO 9001:2000 and HACCP (“Hazard Analysis of Critical Control Points”).We guarantee that all Weyermann® products meet all applicable government regulations governing health and food safety.
Please note that every bag of malt that leaves our plant is stamped with a unique Bagging Date Code and the Malt Type.
Bagging Date Code and the Malt Type represent our batch code.
Internally, we use this date code also as our batch code for tracing malt deliveries through our entire production process, from the arrival of raw materials at the receiving dock to the dispatching of the finished product at the shipping dock. In case of complaints or a refusal of shipment, always include the unique Bagging Date Code and Malt Type of the product with your communications. This will expedite our tracing of the pertinent lot information required to investigate your dispute.

Replacement for differnent specialty malts
Question I was hoping you could recommend a couple of your malts.I am trying to replace Briess Chocolate and Briess Victory malts with your malts. I use a bit of the chocolate and victory for my Schwartzbier. The chocolate gives me the dark color I need but does impart a bit more roasty flavor than I woudd like. The victory gives me a touch of biscuit flavor that helps add a bit of mouthfeel to the beer.
Answer My suggestions to replace the Malts would be:

Briess Chocolate: 350°L :
 There Weyermann® Carafa® special Type 1 would be the perfect substitute.It shows the same color a has a milder flavour because it is produced from de-husked barley.

Briess Victory:
Weyermann® Melanoidin Malt would be a wonderful possibility to use instead of this malt. It enhances body and mouthfeel.

Recipe Munchener Dunkel
Question I am researching a recipe design for a Munchener Dunkel and am having a hard time finding any specifics. There is nom style book I know of for this style. I know to use type 2 and 3 munich malts but am not sure the subtle differenced to get the beautiful dark color without a brash flavor. Do you have any suggestions?
Answer Munich Dunkles
Description: An authentic Munich Dark Lager Beer

Malt bill:
Malt type
Weyermann® Munich Malt Type 2: 60%
Weyermann® Vienna Malt: 30%
Weyermann® Caramunich® Type 2: 8.5%
Weyermann® Carafa® special Type 2: 1.5%

Original Extract: 12.0 – 13.0 % Plato

Mashing method (Infusion):
30 min 50°C (122°F); 30 min 62°C (144°F); 20 min 72°C (162°F); final mash pumping 78°C (172°F)
Recommendation for hops:
Aroma hops 18 -22 BU

Recommendation for Yeast (bottom fermentation)
FERMENTIS Saflager W34/70

article about Muenchner Dunkel from Jay Hersh aka Dr. Beer

Replacement for "Spitz" malt
Question Which malt could be used instead of "Spitz" malt? We are looking for a malt with lower modification and for better foam stability?
Answer We would recommend using Weyermann Carafoam® / Carapils®.
This caramel malt combines a lower modification with enhance of palatefulness and foam improvement.
It’s not only a counterpart to “Spitzmalz” but it has additional benefits.

Agricultural chemicals
Question Is it possible to show the list of agricultural chemicals which the farmhouse is using?
Answer Yes, every supplier has to bring forward a list of all used agricultural chemicals on request.

Audits of Weyermann suppliers
Question Is your company inspecting the farm of malt periodically?
Answer Weyermann® does regularly inspect (audit) our suppliers within the scope of our certified Quality Management System (DIN EN ISO 9001:2000)
Furthermore Weyermann® takes part in the JOSUA system – An Europeen Audit System for grain suppliers.

Tracibility for Weyermann products
Question When a problem is in malt, can your company carry out the trace back to a farm and a farmhouse?
Answer Weyermann® guarantees a complete traceability by using our computer system and an exact labelling of Weyermann® products.

Berliner Weisse from Weyermann Acidulated Malt
Question Hello, I have a couple of questions regarding usage of your acidulated malt.

I am planning on making a Berliner Weisse style beer at our brewpub. I am considering replacing the lactobacillus fermentation with acidulated malt...is this feasable? I am not too familiar with the product. I have read that usage should not exceed 10% of the malt bill. The Berliner Weisse typically has a pH of 3.2-3.4.

My question is, would using acidulated malt to achieve the flavor profile of a Berliner Weisse negatively affect the fermentation of the beer, and how much would I need to use in order to achieve that nice sour, acidic bite that is present in the beera?

I appreciate your time and any suggestions that you might have on the matter. Keep up the good work...I find all of your products to be superb!
Answer Weyermann® Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).

The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.

Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.

To reach the “sourish” character 8% of Acidulated malt are a perfect rate. In my recipe there are also recommendations for Fermentis Yeast strains for an authentic aroma and flavour profile.

Malt bill for "Berliner Weisse"

40% Weyermann Pilsner Malt
45% Weyermann Wheat Malt Pale
7 % Weyermann Carahell®
8 % Weyermann Acidulated Malt

Question Does chocolate malt really taste like chocolate?
Answer Not really! It´s just an association. Of course, you may think of deep-dark chocolate when you think of chocolate malt, but better yet, think of Weyermann® CARAFA®, the expertly roasted malt with that mysterious sheen of chocolaty darkness!

CARAFA® Special
Question Why does CARAFA® Special (de-husked) Chocolate Malt have a smoother flavor than does regular CARAFA®? Could you provide some detail on the Carafa® dehusked malts--methodology, how and why the dehusked barley is smoother in flavor. It is definitely evident while tasting the malt.
Answer Roasting germinated barley tends to scorch the grain's husks and give the finished malt a slightly, or even severely, burnt flavor. Some dark beers, however, taste much better -- at least according to some brewers and consumers -- without the bitterness that comes from scorched husks. We at Weyermann have found a way, therefore, to remove most -- though not all -- of the husks before sending the barley through the malting plant and into the roasting drum. The de-husking process is similar to commercial rice polishing. It is desirable, howver, to leave about 40% of the husk material intact, because the husks also protect the kernel from damage. The de-husked finished malt is our CARAFA® Special. Like our regular CARAFA® (the roasted malt with all the husks), we make CARAFA® Special available in three color variations: Type I with a color rating of approximately 300 - 340 °L, Type II with a color rating of approximately 375 - 450 °L, and Type III with a color rating of approximately 490 - 560 °L.

Question How long has Weyermann® been using its current MW-logo?
Answer The current logo was designed on the occasion of the company´s 50th anniversary, in 1929. Over the years, the sign MW has come to represent more than just Weyermann® Malt -- it has become THE mark of quality in malt, period! Incidentally, some of you may have noticed that the Weyermann® logo is very similar to the VW logo. Ours is not an imitation, however. If anything, theirs might have been inspired by ours, not the other way round, because ours predates the carmaker´s by almost two decades. The VW logo was created only in 1948!

Weyermann Yellow
Question Is the wonderfully bright yellow color of all your printed Material an extra ingredient in Weyermann® products?
Answer Absolutely! Consider it an admixture of optimism and the love of life!

Malt Bags
Question How do I open a Weyermann® Malt Bag ... quickly and easily?
Answer With the original Weyermann® super-duper, high-speed, out-of-this-world, custom pair of scissors, of course, which is included with every shipment!

Weyermann® MalzfabrikBrennerstraße 17 - 1996052 Bamberg Telefon + 49 (0) 951 93 220-0Fax + 49 (0) 951 93 220-970eMail info@weyermann.de