EBC 40-50. High degree of  modification of both protiens and starches. High acidic. Highly malt-aromatic. Adds deep-amber to red-brown colour, maltiness,body, and mouth feel to finished beers. Promotes flavour stability.

Up to 50% of grain bill

Trditional Abbey beers,Trapist,Belge Specialty,Blond,Bruin

Festival Beers,Amber,Ale,Faro, Fruit beers