Pale Ale Malt

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Perfect balance of flavour, bitterness and drinkability, this special double dry hopped IPA has been treated to twice the amount of hops, giving you an extra punch of the juicy hop flavours and aromas we love so much


Smooth, full bodied and juicy New England IPA. Bursting with Pineapple, Grapefruit & Mango aromas and rounded off with a touch of Vanilla.


A really refreshing low alcohol beer brewed to deliver taste and aroma evocative of regular Old Speckled Hen but with 54% fewer calories


A lovely citrus taste and aroma of Ghost Ship 4.5%, but with almost all of the alcohol smuggled away. A special blend of East Anglian Malt and bold American hops like Citra and brewed a like a 'normal' batch of Ghost Ship


Named after the Haitian god of agriculture. Azacca delivers a bright and refreshing aroma with juicy mango, tropical fruits, and citrus


Pale ale malt is a type of malted barley that is commonly used in the production of non-alcoholic beers. It is made by taking barley and allowing it to sprout, which activates enzymes that convert the starches in the grain into sugars. The sprouted barley is then kilned, or dried, to stop the sprouting process and create a flavourful malt.

In non-alcoholic beer production, pale ale malt is often used as a base malt, providing the bulk of the fermentable sugars needed to create alcohol during the brewing process. Since non-alcoholic beers do not undergo the same fermentation process as traditional beers, pale ale malt is used primarily to provide flavour and colour to the beer.

Non-alcoholic beers made with pale ale malt can vary in flavour and style, ranging from light and refreshing to full-bodied and complex. Pale ale malt can contribute to the beer’s maltiness, sweetness, and nuttiness, as well as its colour. It can also provide some body and mouthfeel to the beer, enhancing its overall texture.

Overall, pale ale malt is an important ingredient in the production of many non-alcoholic beers and can greatly enhance their flavour and character. Its use in non-alcoholic beer production highlights the versatility and diversity of malted barley in brewing.