Why Brewers Love Caramunich: The Malts that Bring Autumnal Beers to Life

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As the evenings grow shorter and the days take on that familiar chill, it’s time to reach for darker beers — the ones that build on rich caramel malts. This week in our Storeroom Series, we turn our focus from the light and golden to the rich and roasted: the Caramunich range of malts.

These darker crystal malts not only add colour but also define the malt-forward character of autumn and winter beers. These are the reds, porters, and stouts that fills the glass with notes of caramel, chocolate, and dried fruit.

Inside the Caramunich Range: From I to III

The Caramunich series (I, II, and III) is a family of caramel malts produced by gently stewing and kilning barley until its natural starches convert to crystallised sugars inside the grain. This process develops rich colour and layered sweetness, while retaining proteins that enhance mouthfeel and foam.

Unlike standard crystal malts, Caramunich is made from continental-style two-row barley. It is then kilned a little darker, giving it that distinct raisin and dark caramel complexity.

Each step up the series brings deeper colour and flavour intensity:

• Caramunich I (around 50 EBC) – light caramel and biscuit notes.
• Caramunich II (around 100 EBC) – richer toffee and honey flavours with amber hues.
• Caramunich III (around 160 EBC) – dark copper to mahogany colour with complex notes of raisin, plum, and burnt sugar.

Because its sugars are mostly unfermentable, Caramunich leaves residual sweetness that enhances drinkability and smooths the finish.

How We Use Caramunich at Western Herd

At Western Herd, we use Caramunich malt selectively to add depth and complexity — especially in beers that benefit from a touch of sweetness and body.

• Blue Jumper IPA – a small addition of Caramunich I rounds out the malt base, providing balance against bold hops.
• Atlantic Irish Red Ale – Caramunich II gives it its rich ruby tone and smooth malt sweetness, balancing earthy hops.
• Turlough Porter – Caramunich III brings dark fruit and caramel depth that complements the yeast’s spice and esters.

It’s one of those ingredients you don’t always notice, but you’d miss if it weren’t there.

Why Caramunich Matters in Brewing

Caramunich malts are about harmony — bridging the gap between base malts and roasted malts. They’re a reminder that not every beer’s complexity comes from hops or yeast. Sometimes it’s the carefully chosen layer of malt that gives a beer its warmth, colour, and drinkability.

We source our Caramunich malt from Irish-grown barley, roasted and caramelised on this island. That local touch not only supports Irish maltsters and farmers but also connects every Western Herd beer to the land that inspires it.

What’s Next at the Brewery?

The Storeroom Series will be back with more in depth analysis of the key ingredients that go into brewing our beers.