Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160C
Chateau Bisuit malt produces a very pronounced "toasty" finish to the beer. Imparts a warm bread and biscuit like aroma and flavour. Promotes a light to medium warm brown colour of the mash. It is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
Used in special beers and English ales, brown ales and porters.