Role of malt in brewing

• Malt is one of the four main ingredients in beer making, and is the source of most of the beer's sugar and flavors. Malt can either be used in its grain form, or as an extract.
  
  

Chocolate Malt

• Chocolate malt is a malt that produces no enzymes during brewing. Also, chocolate malts are generally kilned (cooked) at a higher temperature than other malts.
  
  

Flavor

• Brews produced with a Belgian Chocolate Malt will usually have a nutty flavor and dark color, but will not be as bitter as beers produced with a black malt.
  
  

Belgian Chocolate Malt

• Belgian chocolate malt has a slightly higher moisture content than some of its counterparts. Most Belgian malts available in the United States are produced in Brussels.
  
  

Types of Beer

• Chocolate malt is generally used in the production of porters and stouts, although it may be used in other products, such as ales.