The Belgian company
of De Wolf-Cosyns Maltings has acquired a solid reputation in specialty
kilned and roasted malts. The company has malthouses in the cities of
Leuven and Aalst, Belgium, placing them conveniently close to a transportation
network comprising river, railway, and roadway and linking De Wolf-Cosyns
to a grain-growing region renowned for the quality of its brewing barley.
The malthouses' proximity to the growing regions assures the company of
an optimum selection of the cream of Belgium's barley crop. The Leuven
and Aalst plants combine the technology of mechanized floor maltings,
Saladin boxes, and two high-capacity roasting drums to produce a total
of 150,000 metric tonnes (168,000 U.S. tons) of malt annually.
De Wolf-Cosyns' product line comprises more than a dozen two-row
whole kernel, pale, and specialty malts. All malts are derived from
Prisma and Alexis spring and winter barley (or wheat, where applicable)
grown in the grain regions surrounding Belgium.
Aromatic malt: A Munich malt. This product
will impart a distinct, almost exaggerated malt aroma and flavor to
dark lagers, amber lagers, and German Bocks, even at a rate as low as
10%. Very well modified. Odor of mash: very aromatic. Degree of clarity:
clear. Rate of filtration: normal.
Biscuit malt: A lightly roasted malt with
the flavor and aroma of Saltine crackers. Designed to improve bread
and biscuits; also used to improve the toasted flavor and aroma characteristics
of ales and lagers. Made from a well-modified kilned malt that is drum
roasted. Odor of mash: crackers. Degree of clarity: clear. Rate of filtration:
normal.
Black malt: A well-modified kilned malt that
is drum roasted to impart a burnt, pronounced flavor. It is used primarily
as a coloring malt for several dark-styled beers. Odor of mash: burnt
coffee. Degree of clarity: dark. Rate of filtration: slow.
Caramel PilsTMmalt: This pale,
dextrin-style malt is loaded with unfermentable sugars to add body,
mouthfeel, and palate fullness to pale beers. Made from green malt and
drum roasted for good caramelization. Odor of mash: very aromatic. Degree
of clarity: clear. Rate of filtration: normal.
CaraMunich(tm): A traditional, caramel-style
malt with an assertive, full malty flavor and excellent color. Made
from green malt that is drum roasted for a high degree of caramelization.
Intended for darker ales and lagers. Odor of mash: aromatic. Degree
of clarity: dark. Rate of filtration: normal.
CaraVienne(tm): A pale to medium caramel-style
malt with a smooth malty taste well suited to Märzen and Belgian-style
ales. Made from green malt that is drum roasted for good caramelization.
Odor of mash: very aromatic. Degree of clarity: clear. Rate of filtration:
normal.
Chocolate malt: A traditional chocolate malt
suitable for porters, brown ales, and barleywine. Made from well modified
kilned malt that is drum roasted. Odor of mash: burnt coffee. Degree
of clarity: dark. Rate of filtration: normal.
Munich malt: Traditional light-colored, Munich-style
malt suitable for German-style Bocks. Moderate enzyme rate. Very well
modified. Odor of mash: aromatic. Degree of clarity: clear. Rate of
filtration: normal.
Pale ale malt: This very well modified malt
works best in a step mash. Suitable for all beer styles. Odor of mash:
aromatic. Degree of clarity: clear. Rate of filtration: slightly slow.
Pilsen malt: A true European Pils-style malt,
very pale. Well modified. Intended for full-flavored lagers, Belgian-style
ales, and European-style Pils beers. Odor of mash: aromatic. Degree
of clarity: clear. Rate of filtration: normal.
Roasted barley: An unmalted, smooth, drum-roasted
barley intended for stouts and porters. Odor of mash: burnt coffee.
Degree of clarity: dark. Rate of filtration: slow.
Special B malt: This caramel malt undergoes
a second roasting, resulting in a cross between dark caramel and light-roasted
malts, similar to a brown malt. May be substituted for chocolate malt
if bitterness is not desired. Intended for Bocks and brown ales. Odor
of mash: aromatic. Degree of clarity: dark. Rate of filtration: slow.
Wheat malt: Derived from biscuit-type wheat
of the Thesee and Thrimie varieties. Wheat berries are large and well
modified. This malt delivers a slight malty flavor suitable for Weizen,
Kölsch, and Belgian-style white beers. Odor of mash: bread-like. Degree
of clarity: slightly hazy. Rate of filtration: slow.
