How Caramel Malt is MadeĬaramel and Crystal malts are produced separate from pale malts. Today, however, crystal and caramel malts are used extensively in English and American ales, as well as many other beer styles worldwide.
Barclay Perkins first used it in 1942, Whitbread in 1928, Lees in 1946, etc. Though crystal and caramel malts are used in just about every bitter today, crystal malt saw very limited usage until after World War I. The later adoption of Crystal malts in many English beer styles was done to restore the malty flavor and dark colors provided historically by brown malt. In fact, most historical beers derived their color and flavor from Brown malt, good examples of which are difficult to find today. Though crystal malt is strongly associated with English Ales, Stouts and Porters, it was first used in Mild ales and Strong ales, and was not widely used in Bitters until after WWII. Note that the terms “Crystal” and “Caramel” malts are used interchangeably.
I’m going to discuss how caramel malt is made, as well as when and how to use it in brewing beer. Caramel malt is a staple in a wide variety of beers worldwide, and is used to add color, flavor and sweetness to beer. Follow week we take a look at crystal and caramel malts used in home brewing and commercial brewing.