The main source of fermentable sugars for our beers comes from 2-row pale malted barley. Wheat malt, Pilsner malt, and rye malt are also used to create unique, specific profiles in our beer. We also use a variety of specialty malts that have been malted and roasted to bring out specific desirable flavor and coloring characteristics. The majority of these are barley, but occasionally a brewer may use a specialty roasted wheat. These specialty grains are roasted in a similar to coffee beans with some roasted slowly at low temperatures, while others are roasted quickly at high temperatures. Grains have been roasted to achieve a specific hue, a color rating in the industry known as "Lovibond". This rating allows a brewer to chose accurately among many variations of colored carmel, and dark/black roasted malts and thus exercise tight controls while designing and producing consistently colored & flavored batches of the same standard recipe.