Malteries Franco-Belges
(MFB) is a division of the Soufflet group, one of France's leading grain
companies. Their combined output of 1.3 billion pounds of malt annually
makes them the largest maltster in France, ensuring brewers a consistently
fresh and continuous supply of raw materials.
MFB oversees the entire malting process from the
selection of seed to the delivery of malt to breweries. Specific barley
types are identified for each finished malt type early on and are carefully
treated to preserve the character of the breed throughout the malting
process. New seed varieties are constantly being tested in the more
than 20 trial fields operated by MFB throughout France. MFB also provides
seed to local farmers, who are trained by a team of MFB agronomists
in growing techniques designed to keep grain quality at its peak and
proteins to a minimum. Malthouses in Champagne, Lorraine, Beauce-Gatinais,
and Bourgogne give MFB a tight rein on the best barley-growing areas
in France.
MFB malts are available in the United States under
exclusive agreement with Grain Millers, Inc., a milling facility and
grain supplier based in Eugene, Oregon, with plants in Eugene and St.
Ansgar, Iowa. Grain Millers offers nationwide distribution through an
extensive warehouse and distribution network.
Base Malts Unless otherwise specified, all base malts
are highly modified premium two-row French spring or winter barley.
Caramelized and roasted malts are six-row barley or other grains carefully
selected from the growing fields of France to ensure maximum aroma and
taste. Color ranges can be customized to meet brewers' individual specifications.
Brewers winter six-row: A standard six-row base
malt. Odor of mash: aromatic. Degree of clarity: clear. Rate of filtration:
normal.
Brewers winter two-row: A standard two-row base
malt. Odor of mash: aromatic. Degree of clarity: clear. Rate of filtration:
normal.
Dark malted wheat: Contributes higher extract, improved
foam and head retention, and improved flavor in light beers and wheat
beers. Made of Thesee soft wheat. Odor of mash: normal. Degree of clarity:
hazy. Rate of filtration: normal.
Munich malt: Made from Prisma or Nevada barley grown
in the region of Beauce-Gatinais and processed at MFB's Pithiviers plant
(ISO 9002 certified), this highly modified malt reinforces the taste,
color, and mouthfeel of Bocks, Oktoberfests, and porters. Odor of mash:
normal. Degree of clarity: clear. Rate of filtration: normal.
Pale ale malt: A standard pale ale malt; the basic
raw material for the production of any beer. Made from Prisma or Nevada
barley grown in the north of France and processed at MFB's Prouvy plant
(ISO 9002 certified). Highly modified. Odor of mash: aromatic. Degree
of clarity: clear. Rate of filtration: normal.
Pilsen malt: A standard Pilsen malt; the basic raw
material for the production of any beer. Made from Prisma or Nevada
two-row barleys. Odor of mash: normal. Degree of clarity: clear. Rate
of filtration: normal.
Special aromatic malt: Specially produced for a
few Belgian brewers. Selected Prisma or Nevada barley undergoes a particular
process (strong sprouting and specific kilning with returning), which
favors the development of a very regular aroma and the characteristics
required for Belgian and other aromatic styles. Gives a pleasant aromatic
taste, reinforced by a soft and mellow mouthfeel, and lends a slightly
darker color to the beer. Highly modified and specially kilned. Grain
is grown in the north of France and processed at the Prouvy plant. Odor
of mash: very aromatic. Degree of clarity: clear. Rate of filtration:
normal.
Vienna malt: Made using the same grains and process
as the special aromatic malt, this malt reinforces the light color and
aroma of all beers styles (particularly Eastern European and German
beers) and brings out a pleasant taste. Odor of mash: normal. Degree
of clarity: clear. Rate of filtration: normal.
Wheat malt: Contributes higher extract, improved
foam and head retention, and improved flavor to light beers and wheat
beers. This fully modified malt is made of Thesee wheat grown in the
region of Champagne and processed at MFB's Arics S/Aube plant (ISO 9002
certified). Odor of mash: normal. Degree of clarity: opalescent. Rate
of filtration: slow.
Caramelized Malts The following products are made
by subjecting finished malt to an additional special torrification process
that saccharifies and smoothly caramelizes the malt to varying degrees.
The process brings out a mellow malt aroma and taste, improves foam
and head retention, and provides stability to all beers.
Caramel 20 (cara pils): Made of Plaisant
barley grown in the region of Beauce-Gatinais and processed at MFB's
Pithiviers plant, this malt is highly modified and lightly caramelized.
Odor of mash: very aromatic. Degree of clarity: clear. Rate of filtration:
slow.
Caramel 40 (cara munich 115): Made of Plaisant
barley, this malt is fully modified and caramelized. Odor of mash: aromatic.
Degree of clarity: clear. Rate of filtration: slow.
Caramel 60 (cara munich 150): Made of Plaisant
barley. Fully modified and caramelized.
Caramel 60 (caranina): Made of Plaisant barley
grown in the region of Beauce-Gatinais and processed at MFB's Pithiviers
plant. Highly modified with medium caramelization. Odor of mash: very
aromatic. Degree of clarity: clear. Rate of filtration: slow.
Caramel 90 (caramber): Made of Plaisant barley
grown in the region of Beauce-Gatinais and processed at MFB's Pithiviers
plant, this highly modified and moderately caramelized malt is suitable
for all beer styles. Odor of mash: normal. Degree of clarity: clear.
Rate of filtration: slow.
Caramel 150 (caramunich 400): A highly modified,
caramelized, and slightly roasted product especially suited to red beers,
this malt gives beers a copper color without coloring the foam. Odor
of mash: slightly burnt. Degree of clarity: dark. Rate of filtration:
slow.
Caramel wheat (carawheat): A new product
for the creation of new beers or for specialty beers that require an
interesting taste or look. Made from wheat grown in the region of Beauce-Gatinais
and processed at the Pithiviers plant. Highly modified with medium caramelization.
Odor of mash: normal. Degree of clarity: opalescent. Rate of filtration:
slow.
Coloring Malts MFB produces a line of coloring malts
made by subjecting selected kilned malts to varying degrees of torrification.
Malts thus treated exhibit improved stability, flavor mellowness, and
head retention. Beer color is reinforced without coloring head foam.
All of the following malts are made of Plaisant barley grown in the
region of Beauce-Gatinais and processed at MFB's Pithiviers plant.
Coloring 50 (kilnamber): A softly roasted
malt with a light, biscuit taste, this malt can be used in any beer
style in which additional color is required. Odor of mash: aromatic.
Degree of clarity: dark. Rate of filtration: slow.
Coloring 450 (kilncoffee ): Delivers subtle
chocolate and coffee flavors and aromas to all dark beer styles. Particularly
well suited to amber or red beer styles. Odor of mash: aromatic. Degree
of clarity: dark. Rate of filtration: slow.
Coloring 900 (chocolate): Reinforces the
color of dark beers such as porters and stouts. Odor of mash: burnt.
Degree of clarity: dark. Rate of filtration: slow.
Coloring 1200 (kilnblack): This roasted malt
lends added color to beers of all styles. Odor of mash: burnt. Degree
of clarity: dark. Rate of filtration: slow.
Roasted Crude Grains MFB also produces a line of
crude grain products treated to a very heavy manual torrification process.
These products are available by demand only. The following grains are
grown in the region of Beauce-Gatinais and processed at MFB's Pithiviers
plant.
Roasted barley: Reinforces the color of dark
lagers and ales (especially porters and stouts) and lends a special
flavor. Made of Plaisant barley. Odor of mash: burnt. Degree of clarity:
dark. Rate of filtration: slow.
Roasted rye: Reinforces the color of specialty
beers and lends a special taste. Odor of mash: roasted. Degree of clarity:
dark. Rate of filtration: slow.
Roasted wheat: Slow roasting at low temperatures
enhances wheat flavors and aromas. This product can be used to reinforce
the color of dark specialty beers (especially porters and stouts) and
lend them a special taste. Color can be adjusted to brewers' specifications.
Odor of mash: roasted. Degree of clarity: dark. Rate of filtration:
slow.
