| Crystal Malt is the most widely used coloured malt in the UK and is a standard constituent of a typical ale grist. It is primarily known for its colour control, offering adjustments to the depth of the golden red hue during mashing. However, it, is also of value for its flavour contribution .
The conversion of starch to sugar during processing produces a “glassy” crystallised endosperm and it is this that dominates its flavour profile. This has been variously described as malty, caramel, toffee-like, biscuity and roasted .
The contribution of Crystal Malt to beer flavour has been studied by the Brewing Research Foundation. It was found that beers brewed with Crystal compared to non Crystal brews scored notably higher in certain flavour terms. These were toffee-like, nutty, astringent - drying and burnt, whilst fruity and estery also scored slightly higher.
It has also been said that Crystal Malt contributes to head retention and contributes to shelf life by as much as 50 per cent, retaining flavour stability by resisting the development of aged and oxidised flavours.
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