Black Bear Black Malt
Identical in flavour with high end chocolate malt, but higher in colour.
Ales, Porters, Stouts
Black malt is produced by roasting kiln dried malt to temperatures of up to 240°C for slightly longer periods of time than regular Chocolate Malt. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.