Belgian chocolate malt with roasty aroma and dark color with low astringency.
Dingemans Chocolate malt is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. As a result, this malt gives the beer a roasty, chocolate aroma and dark color. Due to Dingemans’ unique production methods, their roasted malts are less astringent.
Suggested usage: Dark specialty beers, Double Abbey beer, Stout, Dark Ales, Bock beers, Belgian Quadrupel