Crystal Malt contributes to the flavour, colour, hear-retention and storage capabilities of beer. Crystal is made from fully germinated barley (green malt). Starch is converted into sugars during the roasting process, resulting in a crystalline endosperm, hence the name "˜crystal' / which gives crystal its distinctive sweet flavour.
Light and dark crystals can be used in any type of beer from golden lagers to darker ales. The colour varies from a very light, honey-shade to a deep gold, depending on the length of the final roasting and colour formation stage.
EBC 250 - 300