Oat Malt

Oat Malt has higher beta-glucan levels than barley or wheat malt, contributing to a smooth, full-bodied mouthfeel and creamy texture. While these beta-glucans can increase wort viscosity and require careful lautering management, they also support enhanced head retention and a silky body. With low diastatic power and a distinct biscuit flavour, oat malt is ideal for adding texture, haze and rich flavour to NEIPAs, Belgian-style witbiers, stouts, porters, robust British ales and winter beers.

Malteries Soufflet · Maltster's description

• Maltster's page
• Malteries Soufflet · France