Used in Dark Lagers, Dark Beer, Bock Beer, October Beer, Stout, “Schwarzbier”, Brown Ale, Dark Ale and Amber Beer amongst others, at a rate of up to 100%
It has the effect of enhancing dark beer body and aroma.
For use in:-
Top fermented “Schankbiere”
Use at a rate of up to 50% to produce a typical top-fermented aroma, a slimmer, more sprightly beer.
Superb wheat beers with aromas appropriate for style.