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The Briess tradition dates back to 1876, when the Briess family of grain traders in Moravia, Czechoslovakia, diversified into the manufacture of quality malts and malt extracts. This family-owned enterprise soon became well-known within the brewing industries of Europe and the Americas. In the 1930s, Eric Briess (third generation) extended operations to a new malting facility in the American Midwest. In the 1970s, Briess renewed and intensified research into the development of new uses for malt, leading to the creation of new malt types and brewing grains that have improved the spectrum of ingredients available to creative brewers.

   Black malt: Fully modified six-row Robust barley. Lends wort a deep red hue when used at 5% of the grist or more. Suitable for all styles; can be especially useful as a color enhancer for low-alcohol, non-alcohol, and light beers. Odor of mash: aromatic. Rate of filtration: normal.

   Briess Organics^TMcaramel: Fully modified six-row organic Robust barley; the organic counterpart to Briess's caramel malt. This product adds a deep golden to red hue to Pilsner, amber, Vienna, red Märzen, and Bock styles and a medium to strong caramel sweetness that may deepen into a slightly burnt sugar flavor. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Briess Organics^TMCarapils®: Fully modified six-row organic Robust barley. Used to improve foam, increase shelf life, and create mouthfeel without adding color or flavor. Intended for low-alcohol, light, full-bodied beers. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Briess Organics^TMchocolate: Fully modified six-row organic Robust barley. Lends a dark color and rich dark chocolate flavor to dark beers, porters, and stouts. Odor of mash: aromatic. Rate of filtration: normal.

   Briess Organics^TMMunich 10 °L: Fully modified six-row organic Robust barley; the organic counterpart to Briess's Munich 10 °L. This product increases malty notes to balance the sensation of malt and hop flavors in dark beers such as Bocks, porters, Märzens, and Oktoberfests. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Briess Organics^TMsix-row brewers malt: Fully modified six-row organic Robust barley; the organic counterpart to Briess's six-row malt. Suitable as a base malt for any beer style, this malt has high enzyme activity sufficient to support a high percentage of specialty malts. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Briess Organics^TMtwo-row brewers malt: Fully modified two-row organic Harrington barley; the organic counterpart to Briess's two-row malt. Use as a base malt to provide enyzmes for conversion. Suitable for all beer styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Caramel 10 °L (six-row): Fully modified six-row Robust barley. Lends wort a golden color and a slight caramel sweetness. Suitable for all beer styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Caramel 20 °L (six-row): Fully modified six-row Robust barley. Lends a golden color and a slight caramel sweetness to all beer styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Caramel 40 °L (six-row): Fully modified six-row Robust barley. Adds a deep golden color and medium caramel sweetness to Pilsener, amber, and Vienna beers. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.    Caramel 40 °L, 60 °L, and 80 °L (two-row): Fully modified two-row Harrington barley. These three malts contribute varying degrees of deep golden color and medium caramel sweetness to Pilsener, amber, and Vienna beers. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Caramel 60 °L, 80 °L, 90 °L, and 120 °L (six-row): Fully modified six-row Robust barley. Caramels in these color ranges impart a red hue and a flavor that varies from that of a strong caramel to a slightly burnt sugar. Best suited to amber, Pilsener, red ale, Märzen, and Bock styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Carapils®: Fully modified six-row Robust barley. Used to improve foam, increase shelf life, and create mouthfeel in low-alcohol, light, and full bodied beers without adding color or flavor. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Chocolate malt, two-row and six-row: Fully modified two-row Harrington or six-row Robust barley. Lends a dark color and a rich dark chocolate flavor to porters, stouts, and other dark beers. Odor of mash: aromatic. Rate of filtration: normal.

   Munich 10 °L and 20 °L: Fully modified six-row Robust barley. These products are used to increase malt flavor in relation to hoppiness in dark beers, particularly Bock, porter, Märzen, and Oktoberfest beers. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Pale ale malt: Fully modified two-row Harrington barley. Can be used as a base malt or in combination with two-row brewers malt for a rich malty flavor and increased color. Intended for English-style ales, particularly IPA, ESB, and bitters. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Roasted barley: An unmalted, roasted six-row Robust barley. Lends a dark color and coffee flavor to porters and stouts. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Rye malt: Fully modified malt made of rye grown in the Midwestern region of the United States. Lends a typical rye spiciness to Roggen and other rye beers. Will slow lautering. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Special roast: Fully modified six-row Robust barley. Imparts a deep orange color and a roast biscuit flavor to dark and brown ales. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Two-row and six-row brewers malts: Fully modified two-row Harrington/six-row Robust barley. Useful as base malts for any beer style; these malts have high enzyme activity sufficient to support a high percentage of specialty malts. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Victory: Fully modified six-row Robust barley. Used to add orange hues and a toasted nut flavor to IPAs, ambers, and nut brown ales. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Vienna: Fully modified six-row Robust barley. Similar characteristics to pale ale malt, but made with six-row barley. Intended for German Pilsener, Märzen, and Kölsch styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

   Wheat malt: Fully modified wheat grown in the Midwestern region of the United States. Provides the flavor and mouthfeel characteristic of Weizen, Weiss, and other wheat beers and improves foam in all beer styles. May slow lautering. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

Briess offers a range of dry and liquid extracts marketed under the registered trademark of Concentrated Brewers' Wort (CBW)®. All are derived from six-row Robust barley grown in the Western and Midwestern regions of the United States. The dry extracts are packaged in multiwalled paper bags with plastic liners (net weight 50 lb); the syrups are packaged in 5-gal pails (net weight 60 lb),15-gal carboys (net weight 185 lb), 55-gal drums, (net weight 640 lb), and in bulk tank trucks (30,000 lb minimum).

   CBW ® Bavarian Weizen, malt syrup and dry malt extract: Unhopped extract containing 65% malted wheat. Designed to complement a variety of wheat beers, particularly Bavarian-style Weizen, Berliner-style Weiss, and Dunkel Weizen.

   CBW ® Brewers Gold, malt syrup and dry malt extract: Unhopped light colored, light flavored extract intended for lager, Pilsener, pale ale, Dortmunder, Märzen, and low alcohol, low-calorie beers.

   CBW ® Porter, malt syrup and dry malt extract: Unhopped extract designed to be used in conjunction with one of the other varieties of CBW. Best used to create porter, stout, and Oktoberfest beers.

   CBW ® Sparkling Amber, malt syrup and dry malt extract: Unhopped, medium-amber extract with a caramel flavor. Intended for amber, IPA, Bock, Munich and Märzen-style beers.

   CBW ® Traditional Dark, malt syrup and dry malt extract: Unhopped, dark red extract with very pronounced malt and caramel flavors. Intended for dark beers, particularly Oktoberfests, Bocks, Dopplebock, and brown ales.

Briess adjuncts can be added directly to the mash without altering brewhouse procedures.

   Pregelatinized brewers flaked barley: Adds a dryness to all beer styles, particularly stouts and porters.

   Pregelatinized brewers flaked corn: Use to lighten the body of any finished beer, particularly American lagers.

   Pregelatinized brewers flaked oats: Use to add typical oat flavor to the wort to create oatmeal stouts. Requires the use of additional water in the mash.

   Pregelatinized brewers flaked rice: Use to lighten body and to add crispness to any beer, particularly American lagers.

   Pregelatinized brewers flaked rye: Adds typical rye spiciness to Roggen and other rye beers.

   Pregelatinized brewers flaked wheat: Provides typical wheat characteristics, such as increased foam and head retention. Intended for wheat beers such as Weizen, Wit, Belgian white, and Weiss.

   Torrified brewers barley: No need to mill. Adds a dryness to all beer styles, particularly stouts and porters.    Torrified brewers rye: No need to mill. Adds typical rye spiciness to Roggen and other rye beers.    Torrified brewers wheat: No need to mill. Provides typical wheat characteristics, such as increased foam and head retention. Intended for wheat beers such as Weizen, Wit, Belgian white, and Weiss.