Cookie Malt is produced by roasting from high-quality pilsner malt. Unlike caramel malts, the grain structure is not vitreous – but when cut, they are floury, just like other basic malts.

The amylolytic activity of Cookie Malt is negligible.

As its name states, Cookie Malt contributes mild and pleasant roasted cereal flavors and aromas with hints of popcorn and biscuit.

Cookie Malt is mainly included in grists for ales and lagers, but it can also be used for any beer where nice golden colors and typical flavors are favored. Often used in Belgian beers, IPAs and dark, strong styles.

Already with rather low dosage portions the effect on flavor can be noted. The typical dosage rate of Cookie Malt is normally under 20%.