A high degree of caramelization is characteristic of this malt. The amylolytic activity of Viking Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability.

These malts bring caramel aromas of varying intensity to the beer. The darkest ones even flirt with coffee and chocolate nuances, providing color and greater fullness. Color varies from red copper to dark copper brown hues.

Caramel Malts usually improve foam quality and head retention. The enzymatic activity of Viking Caramel Malts can be considered zero.

Viking Caramel Malts are well suited for winter beers, ale-type beers, and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well.