Weyermann specialty malts for beers, whiskey, and food at drinktec 2025

by A. Bergmeier - 2025-09-17

Weyermann has been one of the leading manufacturers of specialty malts for 146 years. With over 100 types of malt in its portfolio and the volume it produces, the company sees itself as the global market leader. At drinktec 2025 in Munich, Weyermann showed how malts not only add color and flavor to beers, but also form the basis for non-alcoholic specialties, whiskey, and applications in the food industry.

Specialty malts for beer diversity and non-alcoholic innovations

The history of brewing culture is closely linked to malt – and Weyermann plays a central role here. Malts from Bamberg give international beer specialties their flavors and also shape the German craft beer scene. Three non-alcoholic beers were presented at the trade fair, demonstrating the versatility of malt: moving away from classic varieties to flavored variants, including even a non-alcoholic smoked beer. Weyermann is thus serving the growing market for non-alcoholic beverages without compromising on flavor depth.

Terroir malts and historical varieties

Another special feature is the rediscovery of historical varieties. Weyermann works with so-called heirloom varieties and markets terroir malts such as Eraclea malt from Italy. This malt brings the flavor characteristics of its region of origin directly into the beer—an approach that has been known in the wine world for centuries and is now also making its mark in brewing.

Three main categories and new product forms

To make the diversity of over 100 malt varieties tangible, Weyermann divides its range into three main categories:

• light kiln malts as a classic base,
• caramel malts, in which the grain is caramelized in the drum,
• roasted malts, which resemble small coffee beans in appearance and taste and give beers intense aromas.

In addition, Weyermann produces malt extracts from roasted and kilned malts as well as liquid products. A brand new addition is the company's own malt flour mill, which allows it to offer its raw materials as flour for bakeries and the food industry. This opens up an additional market beyond breweries.

Research, development, and awards

A decisive factor for success is the company's own research and development work. Weyermann employs master brewers, master bakers, and master distillers who develop new applications in their respective fields. This allows customers to benefit from first-hand, practical know-how. The company goes beyond theory: the products developed are brewed, distilled, or baked in-house, tasted, and submitted to competitions. The fact that beers and whiskeys from Weyermann regularly win awards underscores the company's expertise in production and application. In this way, specialist knowledge is directly linked to enjoyment and quality—an aspect that further strengthens the company's proximity to its customers.

Tradition and future orientation at Weyermann

The presentation at drinktec 2025 illustrated how Weyermann combines tradition with innovation. From classic kiln-dried malt and terroir malts to applications in non-alcoholic beers and baking, the versatility of the portfolio is evident. With research, development, and award-winning end products, the company positions itself not only as a raw material supplier but also as a partner for brewers, distillers, and food producers worldwide.