Caramel & Crystal Malts
Hordeum vulgare

These two malts come from barley, the nutritious grain people have grown for nearly 8000 years. Both caramel and crystal malts are made by first steeping barley grains in water until they germinate. The sprouting grains are then dried and roasted — crystal malt is roasted more lightly than caramel malt. Heating these sprouted barley grains captures some unique enzymes that have been activated by the germination process, enzymes which convert some of barley's starches into malt sugar or "maltose." It is the enzymes in barley malt that are needed to brew beer — they activate the fermentation process. Like barley itself, we add caramel and crystal malts to our herb teas to give them a nutty, creamy, roasted taste.