The Benefits of Proximity Malt for Brewing

Proximity is a type of malt that has gained popularity among brewers in recent years. It is known for its high quality and unique flavor profile, making it a preferred choice for many craft breweries. In this article, we will delve into the details of proximity malt, discussing its production process, flavor characteristics, and its role in .

Proximity malt is produced by a company called Proximity Malt, which is known for its dedication to sourcing locally grown grains. They work closely with farmers in their region to ensure the highest quality ingredients for their malting process. This focus on local sourcing sets proximity malt apart from other types of malt available on the market.

The production process of proximity malt starts with carefully selected grains, such as barley or wheat. These grains undergo a malting process, which involves soaking them in , allowing them to germinate, and then drying them with hot air. This process activates enzymes within the grain, which convert starches into fermentable sugars. The grains are then kilned to stop the germination process and develop the desired flavors.

One of the key characteristics of proximity malt is its unique flavor profile. It offers a rich, malty sweetness with notes of caramel and toffee. This complex flavor profile adds depth and complexity to beers brewed with proximity malt. It is particularly well-suited for darker styles, such as stouts and porters, where it can contribute to the beer's roasted and chocolatey flavors.

Proximity malt also offers brewers the advantage of supporting local agriculture and reducing their carbon footprint. By sourcing grains from local farmers, Proximity Malt promotes sustainability and helps to strengthen the local economy. This aspect of proximity malt has resonated with many craft breweries that prioritize environmental responsibility and community support.

In brewing, proximity malt can be used as both a base malt and a specialty malt. As a base malt, it forms the foundation of the beer's flavor and provides the fermentable sugars necessary for fermentation. When used as a specialty malt, it can be added in smaller quantities to enhance specific flavors and characteristics of the beer.

To conclude, proximity malt is a high-quality malt that offers a unique flavor profile and supports local agriculture. Its rich, malty sweetness with notes of caramel and toffee make it a popular choice among craft brewers, especially for darker beer styles. By choosing proximity malt, brewers can not only create delicious beers but also contribute to sustainability and community development.

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What Are The Three Types Of Malt?

The three most common types of malt used in brewing and distilling are black malt, chocolate malt, and roasted barley. These malts are often used to add color, flavor, and complexity to the finished product. Here is a breakdown of each type:

1. Black malt (also known as black patent malt): This type of malt is highly roasted, resulting in a dark color and intense flavor. It contributes a rich, roasted, and slightly taste to the beer or spirit. Black malt is often used in stouts, porters, and dark ales.

2. Chocolate malt: Chocolate malt is less roasted than black malt, but still imparts a deep brown color and a distinct chocolate-like flavor. It adds a subtle sweetness and smoothness to the brew. Chocolate malt is commonly used in brown ales, porters, and some stouts.

3. Roasted barley: Roasted barley is made by kilning barley at high temperatures, resulting in a dark color and a pronounced roasted flavor. It provides a dry, -like taste and a slightly astringent character. Roasted barley is frequently used in Irish stouts, such as Guinness.

These three types of malt can be used individually or in combination to achieve specific flavor profiles and colors in beer and . They offer a wide range of possibilities for brewers and distillers to create unique and enjoyable beverages.

What Does Malt Do During Fermentation?

During fermentation, malt plays a crucial role by providing the necessary sugars for the process. It acts as a source of fermentable sugars, which are converted into and carbon dioxide by . The main function of malt in fermentation can be summarized as follows:

1. Sugar supply: Malt contains enzymes that break down complex carbohydrates in the grain into simple sugars, such as glucose and maltose. These sugars serve as the primary food source for yeast during fermentation.

2. Enzyme activation: Malt contains enzymes like amylase and protease that help activate other enzymes present in the mash. These enzymes assist in converting starches into fermentable sugars, making them accessible for yeast to consume.

3. Flavor development: Malt contributes to the overall flavor profile of beer during fermentation. The sugars derived from malt undergo various chemical reactions, producing compounds that add complexity and character to the final product.

4. Mouthfeel enhancement: The residual sweetness from malt contributes to the mouthfeel of beer. It adds body and texture, making the beer feel fuller and more satisfying on the palate.

5. Foam stability: The proteins in malt help improve the foam stability of beer. These proteins form a matrix that traps carbon dioxide bubbles, resulting in a creamy and long-lasting head.

6. Nutrient source: Malt also provides essential nutrients for yeast growth and fermentation. It contains amino acids, vitamins, and minerals that support yeast metabolism and ensure a healthy fermentation process.

Malt serves as the primary source of sugars for fermentation, contributes to flavor and mouthfeel, enhances foam stability, and provides vital nutrients for yeast. Its role in the brewing process is essential for producing flavorful and well-rounded beers.


Proximity malt is a key ingredient in the brewing process that provides both flavor and nutrients to beverages and foods. It is derived from cereal grains, such as barley, through a partial germination process. Proximity malt is known for its ability to contribute sugars necessary for fermentation, making it an essential component in the production of beer. It not only adds sweetness to the final product but also enhances the mouthfeel of the beer. With its distinct varieties, including black malt, chocolate malt, and roasted barley, brewers have a range of options to create unique flavors and aromas in their brews. Proximity malt is categorized into base malts and specialty malts, each serving different purposes in the brewing process. proximity malt plays a vital role in the brewing industry, providing the necessary sugars and flavors that make beer a beloved for many.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.