Malt Extract is a natural flavouring and colouring, rich in protein and natural sugar, and recognised as a major natural energy source. Apart from its use in brewing, it's also widely used in baking, confectionery, breakfast cereals, malt beverages, dairy products, condiments and as a caramel substitute.

Coopers Brewery is Australia's largest producer of malt extract. Our seven malt extract styles are highly sought after by the food industries of the USA, Canada, Japan, China, Malaysia, Indonesia, Hong Kong, Thailand, Korea and India. They are also widely used here in Australia.

Dark
Dark Malt Extract is produced by mashing finely ground malted barley with water at a temperature not exceeding 75C. Then the resulting liquid is filtered and reduced through evaporation under partial vacuum until it is the consistency of thick honey. The grist comprises a proportion of roasted malted barley as constituent of the mash in order to produce a malt extract with a dark colour.

Standard ND
Malt Extract is produced by mashing finely ground malted barley with water at a temperature not exceeding 75C, then filtering and evaporating the resulting liquid under partial vacuum until it is the consistency of thick honey. The grist comprises a high proportion of malted barley as constituent of the mash in order to produce a malt extract with a medium amber colour.

Light
Light Malt Extract is produced by mashing finely ground malted and unmalted barley with water at a temperature not exceeding 75C, then filtering and evaporating the resulting liquid under partial vacuum until it is the consistency of thick honey. The grist comprises a proportion of unmalted barley as constituent of the mash in order to produce a malt extract with a light amber colour.

Wheat
Wheat Malt Extract is produced by mashing finely ground malted barley and wheat with water at a temperature not exceeding 75C, then filtering and evaporating the resulting liquid under partial vacuum until it is the consistency of thick honey. The Grist comprises a high proportion of malted wheat as constituent of the mash in order to produce a malt extract with a medium light amber colour.

Amber
Amber Malt Extract is produced by mashing finely ground malted barley and crystal malt with water at a temperature not exceeding 75C, then filtering and evaporating the resulting liquid under partial vacuum until it is the consistency of thick honey. The grist comprises a proportion of crystal malt as constituent of the mash in order to produce a malt extract with an amber colour.