Crystal Wheat 3L: A brighter day for IPA...and other styles

MMC (Malteurop Malting Company) recently added Crystal Wheat 3L to its?Specialty Malt?line-up. What’s the big deal about adding a new crystalized malt to the line-up? Plenty.

Crystal malts are often added to a recipe to impart sweetness and some color to a beer. This sweetness typically presents itself as flavors ranging from golden honey to rich caramel to dark toffee. Used sparingly so as not to overwhelm the palette, they also add depth and complexity.

By contrast, MMC’s Crystal Wheat 3L is a unique, low color crystal wheat that brings a lightly sweet character to beer with hints of honey and subtle fruit notes, while maintaining a clean finish. Crystal Wheat 3L improves head retention and helps maintain both flavor and colloidal (haze) stability, making it a brewer’s dream.

As beer styles like New England IPA increase in popularity, making them the best they can be, takes innovation. MMC is constantly pushing the boundaries of innovation with a strong team of researchers led by?Dr. Yin Li, MMC’s North America Innovation & Research Senior Manager, who sees Crystal Wheat 3L as a revolutionary development in the craft beer world.

“Colloidal stability and flavor stability are the trickiest portions for New England IPAs,” said Dr. Li.

“Once haze loses its colloidal stability, flavor stability no longer exists. New England IPAs no longer taste as they are supposed to, especially since more and more craft brewers are putting beers into cans.”

Crystal Wheat 3L solves these issues and more, making it particularly suitable for New England IPAs. It’s also a valuable tool in the brewer’s quiver when it comes to styles as diverse as American IPA, American wheat beer, Belgium styles, German Weizen/Weissbier, Saison, Berliner Weisse, Gose, Weizenbock, Wheat Wine, Sour Styles, or whatever you care to create.