Marris Otter
(1915)
The only winter barley approved for use by the Brewers Institute.
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Black Patent
(1938)
Used in stouts and porters to improve flavor and color.
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Roasted Barley
(1940)
(Unmalted)
Used in stouts to provide a dry flavor and lighter color head.
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Carapils
(1942)
Balances body and flavor without adding color.
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Chocolate
(1944)
Used in dark ales and stouts to improve flavor and color.
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Crystal 60L
(1946)
Gives a sweet caramel flavor and provides body.
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Lager
(1951)
Used to make light colored beers.
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Mild Ale
(1952)
Produces a beer with more body and sweetness.
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Pale Ale
(1954)
Used to produce traditional English style ales.
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Wheat
(1958)
Used to produce Weizen and Weiss Biers.
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